Wazwan

{{Short description|Meal in Kashmiri cuisine}} {{Infobox food | name = Wazwan | image = File:Wazwan trami full.jpg | image_size = 317px | caption = Complete {{Transliteration|ks|wazwan}} on one platter (or {{Transliteration|ks|trạ̄m}}). This is usually presented to the would-be in-laws before/on the day of the marriage. | region = Kashmir Valley | place_of_origin = Kashmir | served = Hot | main_ingredient = Mutton}}

'''{{Transliteration|ks|Wazwan}}''' ({{IPA|ks|ʋaːzɨʋaːn}}) is a multi-course meal in Kashmiri cuisine, originating from Kashmir.

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.<ref>{{cite web|url=https://www.connectkashmir.com/kashmiri-wazwan.aspx|archive-url=https://archive.today/20141226103334/https://www.connectkashmir.com/kashmiri-wazwan.aspx|url-status=dead|archive-date=December 26, 2014|title=Wazwan Information}}</ref> 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 often included - a flavorful dish prepared with aromatic Kashmiri spices, vegetables, and a mix of dried fruits, creating a rich and delightful culinary experience.

==History== 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 kababs 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 dyer's alkanet), rogan josh, {{Transliteration|ks|daniwal korma}} (lamb roasted with yoghurt, spices and onion puree, topped with 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).<ref name=TheManorDelhi>{{cite web |title=Wazwan Menu |url=http://www.themanordelhi.com/wazwan-menu.html |publisher=The Manor Delhi |access-date=20 October 2016 |archive-date=30 December 2017 |archive-url=https://web.archive.org/web/20171230172028/http://www.themanordelhi.com/wazwan-menu.html |url-status=dead }}</ref><ref name=TheHindu>{{cite web |title=Wonders of the Wazwan |url=http://www.thehindu.com/features/metroplus/wonders-of-the-wazwan/article3304066.ece |work=The Hindu|access-date=20 October 2016 |date=11 April 2012}}</ref> The main course usually ends with {{Transliteration|ks|gushtaba}}.<ref name=DeccanChronicle>{{cite web |last1=Gupta |first1=Namita |title=Wazwan from the valley |url=https://www.deccanchronicle.com/lifestyle/food-and-recipes/020616/wazwan-from-the-valley.html |publisher=Deccan Chronicle |access-date=20 October 2016 |date=2 June 2016}}</ref> 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.{{Cn|date=January 2025}}

==List of main dishes==

* '''Methi Maaz''' (Tripe cooked with spices) * '''Riste''' (meatballs in a fiery red gravy)<ref name=TheManorDelhi/><ref name=TheHindu/><ref name=DeccanChronicle/> * '''Waze kokur''' (two halves or two full chicken cooked whole) * '''Dani Phol''' (mutton dish, drum stick) * '''Rogan josh''' (tender lamb cooked with Kashmiri spices)<ref name=TheManorDelhi/><ref name=DeccanChronicle/> * '''Tabak maaz''' (ribs of lamb simmered in yogurt till tender, then fried)<ref name=TheHindu/> * '''Daniwal korme''' (a mutton curry with coriander) * '''Waze palak, Waze Hak & Waze Header''' (green spinach, collards and mushrooms cooked by a Waze) * '''Aab gosh''' (lamb cooked in sweet milk curry)<ref name=TheHindu/> * '''Marcxewagan korme''' (an extremely spicy lamb dish) * '''Kabab''' (minced meat roasted on skewers over hot coals)<ref name=DeccanChronicle/> * '''Goshtaab''' (a velvety textured meatball in white yogurt gravy; the gravy is called yekin or doud ras)<ref name=TheManorDelhi/><ref name=TheHindu/><ref name=DeccanChronicle/> * '''Yakhin''' (curd gravy, typically prepared with Goshtab although it is also part of other dishes)<ref name=TheManorDelhi/> * '''Ruwangan chaman''' (paneer pieces fried and then cooked with tomato gravy) * '''Dum aelve''' (potatoes cooked in yogurt gravy; it is rare) * '''Gande tsitin''' (Onion Chutney) (chopped onions mixed with chilies, salt, yogurt and spices) * '''Muji chetin''' (radish and walnut chutney)<ref name=TheManorDelhi/>

==See also== {{portal|Food}} {{div col|colwidth=30em}} * Kanger * Kashmiri cuisine * Kashmiri literature * Kashmiriyat * List of chicken dishes * List of lamb dishes * Noon Chai {{div col end}}

==References== http://kashmironline.net/category/food/wazwan/ <references/>

Category:Kashmiri cuisine Category:Lamb and mutton dishes Category:Culture of Kashmir