Wazwan: Difference between revisions

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{{Short description|Meal in Kashmiri cuisine}}

{{Infobox food

| main_ingredient = [[Lamb and mutton|Mutton]]}}

'''{{Transliteration|ks|Wazwan}}''' ({{IPA|ks|ʋaːzɨʋaːn}}) is a multi-course meal in [[Kashmiri cuisine]], originating from [[Kashmir]]. It is a unique component of Kashmiri culture.

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

all dishes are prepared according to halal standards. For vegetarians, there are distinctive delicacies such as Dum Alve, Nadur (lotus stem), Haakh (collard greens), Kashmiri vegetarian pulao is a flavorful dish prepared with aromatic Kashmiri spices, vegetables, and a mix of dried fruits, creating a rich and delightful culinary experience.

==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.

* '''[[Maithi maaz|Methi Maaz]]''' (Tripe cooked with spices)

* '''[[Rista|Riste]]''' ([[meatball]]s in a fiery red gravy)

* '''[[Muji chetin]]''' (radish and walnut chutney)

<gallery mode="packed" caption="Wazwan varieties">

File:TabakMaaz wazwan.jpg |Tabak maaz

</gallery>

==See also==

{{portal|Food}}

{{div col end}}

[[Category:Kashmiri cuisine]]

[[Category:Lamb dishes]]