Wazwan

Wazwan is a multi-course meal in Kashmiri cuisine and forms an important part of the culture of Kashmir. The preparation and serving of Wazwan is considered an art and a point of pride in Kashmiri culture and hospitality.

History

The tradition of Wazwan has been deeply rooted in Kashmiri culture for centuries. It is believed to have been influenced by the cuisines of the Mughals, who ruled over Kashmir in the 15th century. The word 'Wazwan' itself is derived from two words: 'Waz' meaning 'cook' or 'chef', and 'wan' meaning 'shop'.

Preparation

The preparation of Wazwan is a time-consuming process and requires the expertise of a master chef, known as a 'Waza'. The Waza prepares the meal over a wood fire, and the process can take up to 24 hours. The meal is traditionally cooked in copper utensils and served in a 'Trammi' or large metal plate.

Courses

Wazwan consists of 36 courses, primarily meat-based. The meal begins with a ritual washing of hands, followed by the serving of the first course, 'Tabakh Maaz', which is a dish of fried ribs. This is followed by a series of other dishes such as 'Daniwal Korma' (a lamb dish with lots of coriander), 'Rogan Josh' (a staple of Kashmiri cuisine, a meat curry with a blend of spices), 'Aab Gosht' (a lamb dish cooked in milk), 'Rista' (meatballs in a fiery red gravy), and 'Gushtaba' (a dish of minced meatballs in white yogurt gravy). The meal concludes with a rice course, followed by a dessert of 'Phirni' (a rice pudding).

Cultural Significance

In Kashmiri culture, the Wazwan is not merely a meal, but a ceremony. The importance of the Wazwan in Kashmiri culture can be gauged from the fact that it is served at important occasions and celebrations, such as weddings and family gatherings. The preparation and serving of Wazwan is a community activity, with the entire family or community participating in the process.

See Also

• Kashmiri cuisine
• Culture of Kashmir
• Mughal Empire