History
Wazwan's origins can be traced back to the 14th century, when Mughal monarch Timur invaded Kashmir. Timur's troops brought with them their own chefs, who introduced the province to new cooking techniques and cuisines. These influences merged with traditional Kashmiri cuisine to become Wazwan. Originally, wazwan was only offered at royal banquets and other important events. However, it has grown more available to the broader public in recent years. Wazwan restaurants may now be found throughout Kashmir, and the cuisine is popular at weddings and other special occasions.Characteristics of Wazwan
Wazwan feasts are normally 36 courses long, however the precise number varies depending on the occasion. The foods are presented in a certain order, beginning with appetisers and soups, then moving on to main courses and side dishes, and finally desserts. Wazwan foods are recognized for their distinct fragrances and rich flavours. Many of the foods are simmered in big earthen pots overnight to allow the flavours to fully emerge. Wazwan chefs also employ a wide range of spices and herbs to produce their distinct flavour profiles.Popular Wazwan dishes
- Rogan Josh : It is a lamb meal that is cooked in a yoghourt-based stew with spices including turmeric, cardamom, and cloves.
- Goshtaba: Meatballs cooked in a yoghurt gravy with ground lamb, spices, and onions.
- Rista: Ground lamb meatballs with spices and rice flour cooked in a tomato-based sauce.
- Yakhni: A spiced and herb-flavoured lamb broth.
- Tabak Maaz: Marinated lamb ribs that are fried till crispy.
- Kabuli Pulao: Lamb, almonds, and spices cooked in rice.
