Wazwan

wazwan

Completewazwanon one platter (ortraem). This is usually presented to the would-be in-laws before/on the day of the marriage.
Region or state	Kashmir
Media: wazwan

Wazwan(Kashmiri pronunciation:[waːzɨwaːn]) is a multi-course meal inKashmiri cuisine,originating fromKashmir.

Almost all the dishes are meat-based using lamb, chicken or mutton with few vegetarian dishes. It is popular throughout the largerKashmirregion. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions.

History

Wazapreparingrista

In the Kashmiri language,wazmeans 'cook' or 'cooking' andwanmeans 'shop'. The ultimate formal banquet in Kashmir is the royalwazwan.Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called awouste waze.Guests are seated in groups of four and share the meal out of a large copper plate called thetraem.A ritual washing of hands in a portable basin called theTash-t-naer,which is taken around by attendants. Then thetraemarrives, heaped with rice, quartered by twoseekh kababsand contains four pieces ofmethi maaz,(mutton intestines flavored with a spice mixture containing driedfenugreek(methi) leaves), twotabakh maaz(twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), onesafed kokur(chicken with white sauce), onezafran kokur(chicken with saffron sauce), and the first few courses.Yogurtandchutneyare served separately in small earthen pots. Up to about 20 items are served thereafter bywaza(the junior cook). Seven dishes are a must for these occasions —tabakh maaz,rista(meatballs in a red, paprika-saffron-fennel spice gravy colored withdyer's alkanet),rogan josh,daniwal korma(lamb roasted with yoghurt, spices and onion puree, topped withcorianderleaves),aab gosh(lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk),marchhwangan korma(chicken legs/thighs cooked in a spicy browned-onion sauce) andgushtaba(meatballs cooked in a spicy yoghurt gravy).The main course usually ends withgushtaba.Thegushtabais 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(meatballsin 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)
• 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 aspaliki riste)
• 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 chetinormooli akhrot chutney(radish and walnutchutney)
• Phirni(a milk pudding thickened with semolina or ground rice, flavored with cardamom and optionally saffron, set in individual bowls with slivered nuts andsilver leaf)

• Wazwan varieties
• 
  Tabak maaz
• 
  Rista
• 
  Kabab
• 
  Daeni phoul
• 
  Gushtaba
• 
  Preparation of wazwan

See also

• Kanger
• Kashmiri cuisine
• Kashmiri literature
• Kashmiriyat
• List of chicken dishes
• List of lamb dishes
• Noon Chai

References

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