Wazwan
Wazwan is a multi-course meal in Kashmiri Muslim cuisine , the preparation of which is considered an art form. Almost all Wazwan dishes use meat (mainly lamb or chicken). Its distribution extends throughout the entire Kashmir area, and it is also served in a few larger Indian hotels and restaurants. Internationally, Wazwan is mainly offered at Kashmiri cultural festivals and meetings.
history
The highest formal banquet in Kashmir is the “royal” wazwan. Of the 36 courses, between 15 and 30 consist of meat dishes that are prepared overnight.
The guests are placed in groups of four and share the food from a large metal bowl, called a traem . For the Muslims of Kashmir, the meal begins with the invocation of Allah and the ritual washing of hands in a basin called tash-t-naer , which is carried around by servants. Then the serving plates ( traem ), on which rice is piled, are brought in, framed by two shish kebab skewers . In addition to the first courses, it also includes: four pieces: methi korma (chicken or mutton, seasoned with a seasoning mixture of dried fenugreek , methi ), two tabakh maaz (ribs of lamb cooked twice, first braised with milk and ground spices and then in butter browned), one serving of safed kokur (chicken in white sauce), one serving of zafran kokur (chicken in saffron sauce ). Yoghurt and chutney are served separately in small earthen bowls.
The remaining up to twenty courses are then served by the person who cooked the meat ( waza ). Seven of the dishes are a must on such occasions: tabakh maaz, rista (meatballs in a paprika-saffron-fennel sauce that has been colored red with make-up root ), rogan josh , danwial korma (roasted lamb with yogurt, spices and onion puree , garnished with coriander leaves ), aab gosh (pieces of lamb cooked with a spice mixture based on fennel, cardamom and partially condensed milk), marchhwangan korma (cooked chicken thighs in a spicy sauce made from roasted onions) and gushtaba (meatballs cooked in a spicy yogurt sauce). The meal ends with the serving of the gushtaba . The maximum number of courses served has reached 40 today.
List of main dishes
- Maithi maaz
- Rista (meatballs in a fiery red sauce)
- Lahabi Kabab or Moachi Kabab (pounded mutton kebab skewers cooked in yogurt)
- Waza Kokur (two chickens (halves) cooked whole)
- Daeni Phoul (mutton dish)
- Doudha Ras (mutton cooked in a sweet milk sauce)
- Rogan Josh (tender lamb cooked with cashmere spices)
- Tobacco Maaz (lamb ribs, cooked in yoghurt and then fried)
- Daniwal Korma (a curry with mutton and lots of coriander)
- Waza Palak (green spinach cooked with mutton balls, called Paliki Riste )
- Aab Gosh (lamb cooked in a milky curry sauce)
- Marchwangan Korma (a very spicy lamb dish)
- Kabab (shredded meat roasted on skewers over a coal fire)
- Gushtaba (meatballs in white yogurt sauce)
- Yakh'n (lightly spiced curry based on yogurt)
- Ruwangan Chhaman (pieces of cheese with tomato sauce)
- Dum Aelva (potatoes cooked in yogurt sauce)
- Muji Chetintin (spicy radish and walnut chutney )
- Phirni (a pudding thickened with semolina or rice flour, which is seasoned with cardamom and / or saffron and is served in separate bowls or cups, decorated with pinched nuts and silver leaf )
Individual evidence
- ↑ Wazwan. In: www.koausa.org. Archived from the original on September 22, 2007 ; accessed on December 26, 2014 (English, information on the Wazwan).
- ↑ Kashmiri Cuisine. In: The Mumbai Pages. September 9, 1999, accessed December 26, 2014 (English, history).
- ↑ Bindiya: Wazwan - The Heart And Soul Of Kashmiri Cuisine. In: inlovewithfood.blogspot.com. September 22, 2007, accessed December 26, 2014 (English, list of courts).