About Wazwan

Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture and identity.Almost all the dishes are meat-based (lamb, chicken, beef). It is popular throughout Kashmir and served internationally at Kashmiri food festivals.
The literal meaning of Wazwan in Kashmiri language means "cook: (Waza) "shop"(Waan), namely a restaurant.

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 by a master chef. Guests are seated in groups of four and share the meal out of a large metal plate called the trami.

The meal begins with a ritual washing of hands at a basin called the tash-t-nari, which is passed around, and diners wash their hands from warm water in a samovar. The waza (chief cook) supervises each dish, the ingredients for the meal have been hand-picked, and sacred effort has ensured that each dish is a one-of-a-kind. Choice delicacies such as methi andtabak maaz, roganjosh and rista, and a variety of kebabs and vegetable preparations are served.

List of main dishes

• Maithi maaz
• 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 (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)
• Waza Palak (green spinach cooked with small pounced mutton balls known as Paliki Riste)
• Aab Gosht (lamb cooked in milk curry)
• Marchwangan Korma (an extremely spicy lamb preparation)
• Kabab (minced meat roasted on skewers over hot coals)
• Gushtaba (this is a velvety textured meatball in white yogurt gravy,a specialty)
• Yakhni (delicately spiced yogurt curry)
• Ruwangan Chaman (cheese squares with Tomato gravy)
• Dum Aloo (potatoes cooked in yogurt gravy)
• Nadir Yakhn (lotus stem in a delicate yogurt sauce)
• Hakh(with nadir/vangan) (a local variety of greens)
• Nadir Palak (lotus stem with spinach)
• Muji Chetintin (a sharp radish and walnut chutney)
• Phirni (a milk pudding thickened with semolina or ground rice, flavord with cardamom and optionally saffron, and set in individual bowls/cups with slivered nuts and varq-silver leaf)
  
  Kashmiri cuisine offers an extensive unique and sumptuous variety of both vegetarian and non-vegetarian delicacies which pamper the taste buds unlike cuisines of other parts of India.