Wazwan

() is a multi-course meal in Kashmiri cuisine, originating from Kashmir. It is a unique component of Kashmiri culture.

Almost all the dishes are meat-based using lamb, beef or mutton with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions. all dishes are prepared according to halal standards. For vegetarians, there are distinctive delicacies such as Dum Alve, Nadur (lotus stem), Haakh (collard greens), Kashmiri vegetarian pulao is a flavorful dish prepared with aromatic Kashmiri spices, vegetables, and a mix of dried fruits, creating a rich and delightful culinary experience.

History

File:Rista prep.jpg

preparing

In the Kashmiri language, means 'cook' or 'cooking' and means 'shop'. The ultimate formal banquet in Kashmir is the royal . Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a . Guests are seated in groups of four and share the meal out of a large copper plate called the . A ritual washing of hands in a portable basin called the , which is taken around by attendants. Then the arrives, heaped with rice, quartered by two seekh kababs and contains four pieces of , (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one (chicken with white sauce), one (chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. Up to about 20 items are served thereafter by (the junior cook). Seven dishes are a must for these occasions — , (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet), rogan josh, (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), (chicken legs/thighs cooked in a spicy browned-onion sauce) and (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with . The is a large meatball which signals the end of the main course. After that, desserts are served. In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold.

List of main dishes

• Methi Maaz (Tripe cooked with spices)
• Riste (meatballs in a fiery red gravy)
• Waze kokur (two halves or two full chicken cooked whole)
• Daeni fol (mutton dish, drum stick)
• Rogan josh (tender lamb cooked with Kashmiri spices)
• Tabak maaz (ribs of lamb simmered in yogurt till tender, then fried)
• Daniwal korma (a mutton curry with coriander)
• Waze palak, Waze Hak & Waze Header ( green spinach, collards and mushrooms cooked by a Waze)
• Aab gosh (lamb cooked in sweet milk curry)
• Marcxewagan korme (an extremely spicy lamb dish)
• Kabab (minced meat roasted on skewers over hot coals)
• Goshtaab (a velvety textured meatball in white yogurt gravy, its gravy is called yekin or doud ras)
• Yakhin (curd gravy, typically prepared with Goshtab although is also part of other dishes too)
• Ruwagan cxaman (paneer pieces fried and then cooked with tomato gravy)
• Dum aelve (potatoes cooked in yogurt gravy, is rare)
• Gande cxitin (Onion Chutney) (chopped onions mixed with chilies, salt, yogurt and spices)
• Muji chetin (radish and walnut chutney)

• Wazwan varieties
• Tabak maaz
  Tabak maaz
• Riste
  Riste
• Kabab
  Kabab
• Daeni fol
  Daeni fol
• Gushtab
  Gushtab
• Preparation of wazwan
  Preparation of wazwan

See also

• Kanger
• Kashmiri cuisine
• Kashmiri literature
• Kashmiriyat
• List of chicken dishes
• List of lamb dishes
• Noon Chai

References

http://kashmironline.net/category/food/wazwan/