Wazwan is a multi-course feast in Kashmiri food, more often than not served in a Trammi or traem. For the most part served amid weddings, the plain name is sufficient to bring smell of the place where you grew up when you are outside the valley. Simply say "Wazwan" in any Kashmiri home and there is certainly not a solitary individual who might not state "Aab ounthe mei, bathe taraem wathiha" (You influenced my mouth to water wish somebody could send me a Taraem).
1.Wazwan is cooked in extraordinary nickel-plated copper vessels over stewing flames of wood, ideally from old organic product trees.
In the vicinity of fifteen and thirty arrangements of meat are cooked medium-term under the supervision of vaste waza (ace gourmet specialist).
The red shading in kashmiri food is normally gotten from either the Kashmiri chillies or cockscomb blossom called mawal. Kashmiri Cuisine utilize bunches of dry organic product .
It is in truth the accessibility of Waza that decides the marriage plan for Kashmir.
Wazwan is certainly not a basic feast. It's a service. Visitors are situated in a gathering of 4 on a dastarkhwan or sheet, typically white in shading and offer the supper in a Traem.
It starts with washing of hands in a bowl called the Tasht-è-naer or Tash Naer, which are taken around by specialists either the waza or the nearby relatives go along with him in serving.
Individuals wash turns in a plan called as "TASH NAER "
Tash is a copper vessel loaded with water and naer, in which visitors wash their hands.
In the event that you happen to eat the wazwan with fork and blade, individuals will think there is something genuinely amiss with your hands. In this way, DON'T ever utilize fork and cut or else you will be snidely called an angrez and individuals will think you are flaunting. Eating with hand resembles sone pe suhaga. 😛
Anyway, as this tash-t-nari is taken away, a ceremonious passage by orderlies is made bearing Tramis/Traem.
Trammi or traem is a huge and perfectly engraved copper platter. Trammi is secured with sarposh (looked for of cover, that keeps nourishment warm).
At the point when the top of trammi is evacuated, there is a smell of various dishes that influences your stomach to stir. A major paper tissue covers the whole elements of traem/trammi before you could at long last catch look at mouth watering wazwan.
A typical trami looks like this
And consists of a heap of rice and the first few courses which include:-
A) Seekh kabab's . Trammi is quartered by 2 long Seekh Kababs. They are cut in equal parts when served. Seekh Kababs are minced meat simmered on sticks over hot coal. Somebody ideally oldest in tarami separates kabab similarly among four.
B) Tabak-maaz : Tabakh Maaz is a shiny meat made of sheep ribs that are cooked twice and afterward stewed in yogurt with flavors till delicate. It's at that point fricasseed altogether and served in dry frame.
See my article about Tabakh Maaz on steemit Tabakh Maaz
C) Daeni Phoul : It is a substantial sheep piece.
D) Waze kokur or waza chicken: Two parts or two entire chicken are cooked and decorated with cleaved coriander and melon seeds.
E) Kashmiri Methi: Underneath every one of these dishes, lies Methi. It is a kind of stew generally made with sheep stomach and enhanced with methi or fenugreek clears out. Try not to be an infant. It's great. There are 4 little divisions of methi .
What follows then are a number of dishes that are served by wazas.
A) Rista: Rista is a red shaded Kashmiri Kofta or meatballs in red sauce. Four ristas are served to each Trammi .
B) Roganjosh or Red sheep: Rogan, signifies "oil or fat" and Josh signifies "exceptional warmth". Accordingly, Rogan Josh implies made in oil at exceptional warmth. This is a meat dish in which delicate sheep is cooked with kashmiri flavors. There are no tomatoes added to this customary dish; not to upgrade shading. The shading originates from mawal or cockscomb.
C) Daniwal Korma The word 'dhaniwal' alludes to coriander in the nearby Kashmiri dialect. Dhaniwal Korma is lamb korma cooked in a ton of coriander or dhaniya and yogurt based sauce .
D) Marchhwangan korma or Mirchi ka korma: Marchwangan implies red nippy in kashmiri. This dish as hot as it sounds. Lamb korma is cooked with blazing hot Kashmiri chillies and flavors.
E) Lahabi Kabab or Moachi Kabab: Lahabi kabab is a precious stone formed kabab which is straightened and beat meat cooked with flavors, yogurt and coriander.
F) Aab Gosh : Aab gosht is sheep ribs cooked in a drain based sauce and enhanced with green cardamoms and saffron. This is a gentle dish with delicate and delicious meat cooked in drain with no hot flavors.
G) Palak Rista or Waza Palak– This is basically palak dish. Once in a while served alone; every so often blended with little jumped lamb rista balls.
H) Ruwangan Chhaman or Tomato paneer or Waza chamman: Paneer(Cheese) is called Chhaman in Kashmiri. Paneer is stewed in tomato sauce, seasoned with flavors and fennel seeds (cheddar with Tomato sauce). Each tarami has one piece served by waza which is then similarly disseminated.
I) Dodhè Ras or Doodh Ras: Dodh implies drain . Dodhè Ras is meat cooked in a sweet drain sauce. Each tarami is served a major single bit of Dodhè Ras maaz(meat).
J) Yakh'n or Yakhni: Yakhni is a prominent mouth watering Kashmir dish. It is a yogurt based curry and is either made with sheep or lotus stems. It is set up in curd alongside flavors and does not have turmeric or red bean stew powder. Narrows leaves, cloves, cardamoms and fennel seeds loan essential flavors to this curry. The distinction amongst yakhni and Aab gosht is that Aab Gosht is made with drain rather than yogurt.
K) Ghustaba: It is the completing dish served in Wazwan. Before serving gushtaba, visitors more often than not want to have crisp rice so they can savor it with extravagant sauce without blending with kinds of different dishes. Gushtaba is a dish of minced smooth finished lamb balls cooked in curd and flavors. It is like Rista, however cooked in fragrant yogurt based sauce (Yakhni) and bigger in measure. Generally, gushtaba is made with minced sheep and the sheep fat together. The sheep is hand-beat, utilizing a wooden sledge on a stone or wooden square.