Kashmiri Wazwan is a cultural cuisine made up of over a dozen palatable dishes. Served in intricately carved platters called taramis, each course of the meal is full of flavour and tradition
Wazwan is cooked in special nickel-plated copper vessels over simmering fires of wood, preferably from old fruit trees. Between fifteen and thirty preparations of meat are cooked overnight under the supervision of vaste waza (master chef).
Wazwan is not a simple meal. It’s a ceremony. Guests are seated in a group of 4 on a dastarkhwan or sheet, usually white in color and share the meal in a Traem. It begins with washing of hands in a basin called the Tasht-è-naer or Tash Naer, which are taken around by attendants- either the waza or the close relatives join him in serving.
When the lid of trammi is removed, there is an aroma of different dishes that makes your stomach churn. A big paper tissue covers the entire ingredients of traem/trammi before you could finally catch glimpse of mouth watering wazwan.
Seekh kabab’s . Trammi is quartered by 2 long Seekh Kababs. They are cut in halves when served. Seekh Kababs are minced meat roasted on skewers over hot coal. Someone preferably eldest in tarami divides kabab equally among four.
Tabak- maaz : Tabakh Maaz is a glossy meat made of lamb ribs that are cooked twice and then simmered in yogurt with spices till tender. It’s then fried thoroughly and served in dry form.
Waze kokur or waza chicken: Two halves or two whole chicken are cooked and garnished with chopped coriander and melon seeds.
Rista: Rista is a red colored Kashmiri Kofta or meatballs in red gravy. Four ristas are served to each Trammi .
Daniwal Korma . The word ‘dhaniwal’ refers to coriander in the local Kashmiri language. Dhaniwal Korma is mutton korma cooked in a lot of coriander or dhaniya and yogurt based gravy .
Ghustaba: Gushtaba is a dish of minced velvety textured mutton balls cooked in curd and spices. It is similar to Rista, but cooked in aromatic yogurt based gravy (Yakhni) and larger in size. Traditionally, gushtaba is made with minced mutton and the lamb fat together. The mutton is hand-pounded, using a wooden hammer on a stone or wooden block.
Roganjosh or Red lamb: Rogan, means “oil or fat” and Josh means “intense heat”. Thus, Rogan Josh means made in oil at intense heat. This is a meat dish in which tender lamb is cooked with kashmiri spices.
Ruwangan Chhaman or Tomato paneer or Waza chamman: Paneer(Cheese) is called Chhaman in Kashmiri. Paneer is simmered in tomato sauce, flavoured with spices and fennel seeds (cheese with Tomato gravy). Each tarami has one piece served by waza which is then equally distributed.
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