() is a multi-course meal in Kashmiri cuisine, originating from

Kashmir Kashmir () is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term "Kashmir" denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. Today, the term encompas ...

. Almost all the dishes are meat-based using lamb or chicken with few vegetarian dishes. It is popular throughout the larger

region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions.

History

In the Kashmiri language, means 'cook' or 'cooking' and means 'shop'. The ultimate formal banquet in Kashmir is the royal . 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 . Guests are seated in groups of four and share the meal out of a large copper plate called the . A ritual washing of hands in a portable basin called the , which is taken around by attendants. Then the arrives, heaped with rice, quartered by two

seekh kabab The seekh kebab (Pashto and Urdu: , Hindi: ) is a type of kebab, originating in the Indian subcontinent. It is made with spiced, minced or ground meat, usually goat, lamb or chicken, and in Pakistan, Bangladesh and Afghanistan, sometimes made wi ...

s and contains four pieces of , (mutton intestines flavored with a spice mixture containing dried

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

(methi) leaves), two (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one (chicken with white sauce), one (chicken with saffron sauce), and the first few courses.

Yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...

and

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. ...

are served separately in small earthen pots. Up to about 20 items are served thereafter by (the junior cook). Seven dishes are a must for these occasions — , (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet),

rogan josh Rogan josh (;Rogan Josh
Oxford Learners' Dictionary ) also spelled roghan jos ...

, (lamb roasted with yoghurt, spices and onion puree, topped with

coriander Coriander (;

leaves), (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), (chicken legs/thighs cooked in a spicy browned-onion sauce) and (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with . The 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) * 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 Rogan josh (;Rogan Josh
Oxford Learners' Dictionary ) also spelled roghan jos ...

(tender lamb cooked with Kashmiri spices) * Tseer-e-Gushtab (A soft meatball with apricot inside cooked with yogurt) * Tabak maaz (ribs of lamb simmered in yogurt till tender, then fried) * Daniwal korma (a mutton curry with coriander) * Waza palak (green spinach cooked with small mutton balls known as ) * Aab gosh (lamb cooked in milk curry) * Marchwangan korma (an extremely spicy lamb dish) * Kabab (minced meat roasted on skewers over hot coals) * Gushtaba (a velvety textured meatball in white yogurt gravy) * Yakh'n (delicately spiced yogurt curry) * Ruwangan chhaman (cheese (paneer) squares with tomato gravy) * Dum aelva (potatoes cooked in yogurt gravy) * Dum aloo * Gand aanchaar (chopped onions mixed with chilies, salt, yogurt and spices) * Muji chetin or mooli akhrot chutney (radish and walnut

) * Phirni (a milk pudding thickened with semolina or ground rice, flavored with cardamom and optionally saffron, set in individual bowls with slivered nuts and silver leaf) File:TabakMaaz wazwan.jpg , Tabak maaz File:Rista wazwan.jpg , Rista File:Kabab wazwan.jpg , Kabab File:Daniphol wazwan.jpg , Daeni phoul File:Goshtaba wazwan.jpg , Gushtaba File:Wazwan prep.jpg , Preparation of wazwan

References

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

History

List of main dishes

See also

References

Further reading