About Kashmiri Wazwan

Three different styles of cooking prevail in the state as Kashmiri Pandits, Muslims and Rajput follow their own traditions and proscriptions in cooking. Kashmiri Pandits refrain from the use of onions and garlic, while Muslims love mostly non-vegetarian varieties and avoid the use of asafoetida (hing) and curds. Variations in recipes can also be observed in the different regions of the state. Cooking pattern as seen in Ladakh differs to that Hindu Dogras. This is also due to change in locally produced crops. Wazwan, a multi-course meal ( 36 - course served on weddings and special occasions.) in the Kashmiri tradition, is treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, beef). Wazwan is mostly restricted to the Muslims of Kashmir and they regard it as the pride of their culture and identity. It is popular throughout the country and served internationally too at Kashmiri food festivals 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)