Wazwan

Wazwan is a grand banquet served during special occasions in Kashmir. It consists of 36 courses.

The dishes are cooked by "Vasta Waza" (head chef) and "Wazas" (assistant chefs). Muslims share the meal in a large engraved copper plate called "Trami". The dishes have strong emphasis on meat, with different parts of goat or lamb used to give different textures to Wazwan.

Prominent courses include:

Kabab - Meal starts with kabab, made from lamb or goat mince and skewered over charcoal.

Kaanti Kabab - made with fillet of goat or sheep marinated with yogurt, spices and garlic and is fried rather than being grilled.

Lahabi Kabab - flattened kababs made from a blended mince of the kabab that are served as the first course and the mince of the rista/goshtaba - cooked in a yogurt gravy.

Rista - meatballs cooked in a red gravy. The red colour in kashmiri cuisine is usually derived from either the Kashmiri chillies or "cockscomb flower" also known as "ratanjot". The meat is derived from either sheep or goat and then pounded very carefully on a wooden block.

Palak Rista or Waza Palak - This dish is same as the above with the addition of Spinach.

RoganJosh - This is the signature dish of the Kashmiri Cuisine, and has Persian influence. It is prepared in clarified butter, without the addition of onions, garlic or tomatoes by Kashmiri Pundits while Kashmiri Muslims add "Pranth" (wild onions).

Goshtaba (or Shaem) - similar to Rista, however the gravy has a yoghurt base and it is very mildly spiced as compared to Rista. The meat-balls are slightly flattened while making Rista as compared to Goshtaba.

Yakhni - this dish is made with sheep or goat shanks and cooked in a yogurt based gravy.

Methi Maaz - cooked with the off cuts and trimmings of the animal and flavored with methi or fenugreek leaves.

Tabak Maaz (or Kabargah) - this dish is prepared using sheep or goat ribs which is cooked in milk along with spices and aromatics and then covered in a yogurt based batter and cooked again on dum by sealing the pot with dough and placed on charcoal. In Kabargah, the entire process is the same but instead of cooking it on dum, it is flash fried before serving.

Dhaniwal Korma - Goat or sheep curry that is cooked with loads of fresh coriander and yogurt.

Marchwangan Korma - Goat or sheep korma cooked with fiery hot Kashmiri chillies and spices.

Aab Gosht - Sheep or Goat ribs cooked in a milk based gravy. This dish clearly brings out the Persian influence on the cuisine.

Doudha ras - meat cooked in a sweet milk gravy.

Waza Kokur - Twice cooked whole chicken marinated and deep fried then cooked again in a spicy gravy that evenly coats the chicken.

Nadur Yakhni - The vegetarian fare of the Wazwan. Lotus stem roots cooked in yogurt gravy with spices. Another version of this is served in the Wazwan with the addition of spinach called Nadur palak.

Dum Aluv - whole potatoes cooked in yogurt gravy

Haak - Kashmiri greens simply cooked in mustard oil and kashmiri chillies.

Some unique chutneys that are made in Kashmir and often savored during the Wazwan include:

"Muji Chatin" or Radish chutney with is made with radish and yoghurt and there is another version where it is just grated and sauteed with mustard oil flavored with red chilli powder, green chillies and walnuts. "Doon Chetin" or Walnut chutney is made with walnuts, yogurt, dried mint, green chillies, red chilli powder and fresh coriander. "Gaend chetin" or Onion chutney is made with sliced onions which are soaked in vinegar and flavored with dried mint leaves and red chilli powder.

Phirni - Kashmiris don't boast of desserts in their cuisine however this humble dessert forms a part of the Wazwan, ground rice cooked in milk until thick custard consistency and garnished with edible silver leaf and assorted chopped nuts.

Modur pulav - usually included in Kashmiri Pandit cuisine

Kehwa - served from Samovar, it washes down the heavy meal