 Completewazwan on one platter (ortraem). This is usually presented to the would-be in-laws before/on the day of the marriage. | |
| Place of origin | Kashmir |
|---|---|
| Region or state | Kashmir Valley |
| Serving temperature | Hot |
| Main ingredients | Mutton |
Wazwan (Kashmiri pronunciation:[ʋaːzɨʋaːn]) is a multi-course meal inKashmiri cuisine, originating fromKashmir.
Almost all the dishes are meat-based using lamb, beef or mutton with few vegetarian dishes. It is popular throughout the largerKashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions.[1]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.
In the Kashmiri language,waz means 'cook' or 'cooking' andwan means 'shop'. The ultimate formal banquet in Kashmir is the royalwazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called awouste waze. Guests are seated in groups of four and share the meal out of a large copper plate called thetraem. A ritual washing of hands in a portable basin called theTash-t-naer, which is taken around by attendants. Then thetraem arrives, heaped with rice, quartered by twoseekh kababs and contains four pieces ofmethi maaz, (mutton intestines flavored with a spice mixture containing driedfenugreek (methi) leaves), twotabakh maaz (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), onesafed kokur (chicken with white sauce), onezafran kokur (chicken with saffron sauce), and the first few courses.Yogurt andchutney are served separately in small earthen pots. Up to about 20 items are served thereafter bywaza (the junior cook). Seven dishes are a must for these occasions —tabakh maaz,rista (meatballs in a red, paprika-saffron-fennel spice gravy colored withdyer's alkanet),rogan josh,daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped withcoriander 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) andgushtaba (meatballs cooked in a spicy yoghurt gravy).[2][3] The main course usually ends withgushtaba.[4] Thegushtaba 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.[citation needed]
http://kashmironline.net/category/food/wazwan/
