Kashmiri Cuisine - Wazwan

Wazwan

Wazwan, a multi-course meal in the Kashmiri Muslim tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish).Beef is generally not prepared in the Srinagar region,but is popular among the other districts. It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with a ritual washing of hands, as a jug and basin called the tash-t-nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. That has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season (May - October). The essential Wazwan dishes include:

• Safed kokur or zafraan kokur
• Meth maaze
• Ristae
• Rogan josh
• Dhani phul
• Aloo bukhaar: chutney made with fresh plums, onions, sugar, lime juice and spices
• Gaade kufta
• Tabak maaz: Fried lamb ribs
• Daniwal korma: lamb in a yogurt-based gravy
• Aab gosht: Lamb curry cooked in milk
• Marcha-wangan korma
• Sheekh kabab: spicy ground lamb on skewers
• Gushtaab: Chopped lamb with spices cooked in oil, milk and curds
• kebab
• maach kebab