Wazwan, a multi-course meal in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. Wazwan is only restricted to the Muslims of Kashmir and they regard it as the pride of their culture and identity.
Wazwan, a multi-course meal in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. Wazwan is only restricted to the Muslims of Kashmir and they regard it as the pride of their culture and identity.
History
The history of modern Kashmiri cuisine can be traced back to the fifteenth century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir. The ultimate formal banquet in Kashmir is the royal Wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his retinue of wazas.Guests are seated in groups of four and share the meal out of a large metal plate called the trami. The meal begins with invoking the name of Allah and a ritual washing of hands at basin called the tash-t-nari, which is taken around by attendants. Then the tramis arrive, heaped with rice, quartered by four seekh kababs and contains four pieces of methi korma, one tabak maaz, one safed murg, one zafrani murg, and the first few courses. Curd and chutney are served separately in small earthen pots. As each trami is completed, it is removed, and a new one brought in, until the dinner has run its course. Seven dishes are a must for these occasions—Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba. The meal ends with the Gushtaba.
List of some famous dishes.
• Rista (meatballs in a fiery red gravy)
• Rogan Josh (tender lamb cooked with kashmiri spices)
• Tabak Maaz (ribs of lamb simmered in yogurt till tender, then fried, can be served as a snack/side-dish)
• Daniwal Korma (a mutton curry with lots of coriander)
• Aab Gosht (spicy lamb curry)
• Marchwangan Korma (an extremely hot lamb preparation)
• Kabab (minced meat roasted on skewers over hot coals)
• Gushtaba (a velvety textured meatball in white yogurt gravy,a specialty)
• Yakhni (delicately spiced yogurt curry)
• Ruwangan Chaman (Cheese squares with Tomato gravy)
• Dum Oluv (potatoes cooked in yogurt gravy)
• Nadir Yakhn (lotus stem in a delicate yogurt sauce)
• Hak(with nadir/vangan) (a local variety of greens)
• Nadir Palak (lotus stem with spinach)
• Mujh Chetin (a sharp radish and walnut chutney)
• Phirni (a dessert of semolina thickened in milk set in earthenware cups with nuts and "varq"-silver leaf)
Kashmiri beverages
Kashmiris are heavy tea drinkers. The most popular drink is a pinkish coloured salted tea called nun chai (or shir chai). It is made with black tea, cardamom, various spices, milk, salt and bicarbonate of soda. The peculiar colour of the tea is a result of its unique method of preparation and the addition of soda. This salted tea is very much like the salted tea prevalent in various parts of Central Asia.Nun chai is a common breakfast tea in Kashmiri households and is taken with special bread brought fresh from the bakers (kandur). Often, this tea is served in a large Samavars.At marriage feasts, festivals, religious places and when guests are welcomed, it is traditional to serve kahwah, a green tea made with saffron, spices and almonds or walnuts. There are 21 varieties of kahwah made in different households.Owing to the generally religious sentiments of Kashmiri Muslims, alcohol is not served among the Muslim community. However, there is no restricting on consumption of alcohol amongst the Pandit community. Alcohol consumption is a source of some controversy in the region.
courtesy:-www.kashmir360.com
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