Wazwan – The Kashmiri Tradition

Hello foodies, I’m started 30 day’s challenge of writing blog..!! I writing blog from last 3 months but it’s difficult to me to write as a daily basis…. So, as that reason I started an quarantine edition!

So let’s drive into it
                   DAY 11..!! So today I’m going to talk about Indian traditional cuisine of Kashmir know as” WAZWAN “. So,
      Let’s drive into it,

Introduction-
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 Oamb,
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 ofhands, 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 kabab, four
pieces of meth maaz, two ta.bale 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 ?ther special functions. The culinary art is learnt through heredity and is rarely passed to
outside lood relations. That has made certain waza/cook families very prominent. The wazas
remam m great demand during the marriage season (May- October). Bearing in mind that the Wazwan consists of meat, mostly
All as lamb is considered the occasional delicacy some of the essential Wazwan included to but are not limited to-

• Rogan Josh (lamb cooked in spicy red gravy)
• Yakhni (lamb, usually shanks cooked in ~urd based gravy)
• Rista (Pounded Jamb meatballs in spicy red gravy)
• Tabakh Maaz (Fried Rack of Lamb also Imo~ as Qabargah. Hindu and Muslim differences
make way for specific names for food autbentic to the prevalent religion in the area)
• Kaanti (lamb pieces in red hot gravy, usually eaten as a snack and not part of the main course)
• Syoon Olav (Meat with Potatoes cooked in spicy gravy)
• Syoon Pulaav (Meat Pulao)
• Modur Pulaav (Sweet Pulao, usually as a dessert)
• Lyodur Tschaman (Cottage Cheese cooked in creamy turmeric based gravy)
• Oum Oluv (Whole Potatoes cooked in spicy red gravy)
• Muj Gaad (Fish with Radish)
• Nadir-Waangan (lotus stems with Brinjal)
• Nadir-Haaq/Gogji/Monji (lotus stems cooked with Haaq, a Collard-Green only found in
Kashmir and Portugal, or Radish)
• Raazma-Gogji (Kidney Beans with Cabbage)
• Raazina- Shalgam (Kidney Beans with Turnip)
Tea drinking is a very important part ofKashmiri Pandit culture. Two of the most important
types of tea that the Pandits drink are “Sheer Chai”(salted pink tea with almonds) and
Kehwah(sweet green tea with almonds and cardamom). With tea, they often eat certain types of
bread/bakery such as “Katlam” and “Kulcha” topped with Kashmiri Butter made from fresh milk.
• Marcha-wangan korma- (Chilli Eggplant Konna)
• Sheekh kabab: spicy ground lamb on skewers
• Gushtaaba: Pounded lamb meatballs with spices cooked in oil, milk and curds



So, comments down what you want me to write next wheather it’s recipe of food or drinks or anything you want to share with us or what is your country tradition?