Wazwan

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wazwan
Complete wazwan on one platter (or traem). This is usually presented to the would-be in-laws before/on the day of the marriage.
Region or stateKashmir

Wazwan (Kashmiri pronunciation: [waːzɨwaːn]) is a multi-course meal in Kashmiri cuisine, originating from Kashmir.

Almost all the dishes are meat-based using lamb, chicken or beef with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions.[1]

History

Waza preparing rista

In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'. 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 under the supervision of a master chef called a wouste waze. Guests are seated in groups of four and share the meal out of a large copper plate called the traem. A ritual washing of hands in a portable basin called the Tash-t-naer, which is taken around by attendants. Then the traem arrives, heaped with rice, quartered by two

coriander leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy).[2][3] The main course usually ends with gushtaba.[4]
The gushtaba 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

  • Rista (meatballs in a fiery red gravy)[2][3][4]
  • Lahabi kabab or Moachi kabab (flattened mutton kababs cooked in yogurt)
  • Waza kokur (two halves or two full chicken cooked whole)
  • Daeni phoul (mutton dish)
  • Doudha ras (mutton cooked in sweet milk gravy)
  • Rogan josh (tender lamb cooked with Kashmiri spices)[2][4]
  • Tseer-e-Gushtab (A soft meatball with apricot inside cooked with yogurt)
  • Tabak maaz (ribs of lamb simmered in yogurt till tender, then fried)[3]
  • Daniwal korma (a mutton curry with coriander)
  • Waza palak (green spinach cooked with small mutton balls known as paliki riste)
  • Aab gosh (lamb cooked in milk curry)[3]
  • Marchwangan korma (an extremely spicy lamb dish)
  • Kabab (minced meat roasted on skewers over hot coals)[4]
  • Gushtaba (a velvety textured meatball in white yogurt gravy)[2][3][4]
  • Yakh'n (delicately spiced yogurt curry)[2]
  • Ruwangan chhaman (cheese (paneer) squares with tomato gravy)
  • Dum aelva (potatoes cooked in yogurt gravy)
  • Dum aloo[4]
  • Gand aanchaar (chopped onions mixed with chilies, salt, yogurt and spices)
  • Muji chetin or mooli akhrot chutney (radish and walnut chutney)[2]
  • silver leaf)[2][3][4][5]

See also

References

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

  1. ^ "Wazwan Information". Archived from the original on December 26, 2014.
  2. ^ a b c d e f g "Wazwan Menu". The Manor Delhi. Archived from the original on 30 December 2017. Retrieved 20 October 2016.
  3. ^ a b c d e f "Wonders of the Wazwan". The Hindu. 11 April 2012. Retrieved 20 October 2016.
  4. ^ a b c d e f g Gupta, Namita (2 June 2016). "Wazwan from the valley". Deccan Chronicle. Retrieved 20 October 2016.
  5. ^ "Dish List".
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