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The History of Kashmiri WAZWAN

Wazwan is taken from two Kashmiri words, 'Waz' meaning Cook or Chef, and 'Wan,' meaning Shop. The Wazwan came to India in the 14th century when Timur, a Mongol ruler, invaded India. At that time, India was under the rule of the Mughal Emperor, Nasiruddin Muhammad, of the Tughlaq dynasty. The Wazwan roots are in the cuisines of Iran and Central Asian countries — it comprises seven dishes, but over the years, the feast has stretched to serve thirty, mostly mutton, dishes. The Wazwan feast is almost exclusively cooked with lamb meat. Each part of the sheep is used to prepare specific dishes as per the recipes. Four people share one plate called TRAEMI full of rice. The WAZAs dressed in traditional white kameez shalwar make rounds, topping up the plates with mutton delicacies.

The first dish served is RISTA - small meatballs cooked in mutton stock, mild spices like cardamom and cloves, garlic, and Kashmiri chilies that add more color than spice to the food. Each traemi (plate) is topped by four Ristas.

The METHIMAAZ is cooked in mutton stock, mild spices, and fenugreek leaves.

For the TABAKHMAAZ, whole ribs are boiled with salt and garlic. Then, after chopping it into smaller pieces, the fried crispy brown delicacy is served piping hot.

For the ROGAN JOSH, medium chunks of meat from the sheep's lower back are slow-cooked in gravy.

In the middle of the feast, the Wazas arrive with vegetable-based dishes: the much-loved large chunks of cheese cooked in thick tomato gravy, spinach, and mushrooms or tiny chunks of boneless mutton.

The Wazas then bring out the curd and milk-based gravy dishes. The DODRAS or AABGHOSH, a single large portion of meat from the sheep's lower back, is slow-cooked to tenderness in milk, and just the right amount of cloves and almonds sautéed in pure ghee are added to give it a sweet flavor.

Here, the Waza challenges the guests' taste buds by introducing the MARCHEWANGAN KORMA, a dish made of smaller pieces of meat than used in Rogan Josh and cooked in thick chili gravy.

The final dish to be served is the GOSHTABA which is done as a single large meatball the guests cut into four pieces. It is cooked in a gravy of yogurt, pure ghee, and mutton stock with assorted mild spices and garnished with dry mint leaves giving it a sweet and sour taste.