FuzzyBot: Importing a new version from external source

2025-06-12T05:06:02Z

Importing a new version from external source

New page

==History==
[[Image:Rista prep.jpg|thumb|{{Transliteration|ks|Waza}} preparing {{Transliteration|ks|rista}}]]
In the Kashmiri language, {{Transliteration|ks|waz}} means 'cook' or 'cooking' and {{Transliteration|ks|wan}} means 'shop'. The ultimate formal banquet in Kashmir is the royal {{Transliteration|ks|wazwan}}. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a {{Transliteration|ks|wouste waze}}. Guests are seated in groups of four and share the meal out of a large copper plate called the {{Transliteration|ks|traem}}. A ritual washing of hands in a portable basin called the {{Transliteration|ks|Tash-t-naer}}, which is taken around by attendants. Then the {{Transliteration|ks|traem}} arrives, heaped with rice, quartered by two [[seekh kabab]]s and contains four pieces of {{Transliteration|ks|methi maaz}}, (mutton intestines flavored with a spice mixture containing dried [[fenugreek]] (methi) leaves), two {{Transliteration|ks|tabakh maaz}} (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one {{Transliteration|ks|safed kokur}} (chicken with white sauce), one {{Transliteration|ks|zafran kokur}} (chicken with saffron sauce), and the first few courses. [[Yogurt]] and [[chutney]] are served separately in small earthen pots. Up to about 20 items are served thereafter by {{Transliteration|ks|waza}} (the junior cook). Seven dishes are a must for these occasions — {{Transliteration|ks|tabakh maaz}}, {{Transliteration|ks|rista}} (meatballs in a red, paprika-saffron-fennel spice gravy colored with [[Alkanna tinctoria|dyer's alkanet]]), [[rogan josh]], {{Transliteration|ks|daniwal korma}} (lamb roasted with yoghurt, spices and onion puree, topped with [[cilantro|coriander]] leaves), {{Transliteration|ks|aab gosh}} (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), {{Transliteration|ks|marchhwangan korma}} (chicken legs/thighs cooked in a spicy browned-onion sauce) and {{Transliteration|ks|gushtaba}} (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with {{Transliteration|ks|gushtaba}}. The {{Transliteration|ks|gushtaba}} is 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.

Translations:Wazwan/4/en - Revision history

FuzzyBot: Importing a new version from external source