Traditional Kashmiri chefs, known as wazas, prepare Wazwan, a traditional multi-course feast, in Srinagar, Kashmir. Wazwan is an integral part of Kashmiri cuisine and culture, celebrated for its rich flavours, elaborate preparation, and centuries-old culinary traditions. Predominantly meat-based, the feast consists of several dishes, mainly prepared using lamb and chicken. The preparation of Wazwan is a labour-intensive process that requires exceptional skill, patience, and expertise. Under the supervision of a master chef, known as the vaste waza, a team of wazas prepares the dishes using traditional cooking techniques passed down through generations. Fresh meat is carefully cleaned, cut, and hand-pounded with wooden mallets on stone surfaces to achieve the fine texture required for delicacies such as Rista and Gushtaba. The meat is blended with aromatic spices, shaped into balls, and slowly cooked in flavourful gravies. Other dishes are prepared in large copper cooking vessels called degs, traditionally placed over wood-fired hearths, where the food is simmered for hours to develop its distinctive taste and aroma. Traditionally served at weddings, family gatherings, and special occasions, Wazwan features signature dishes such as Seekh Kababs, Tabak Maaz, Rista, Rogan Josh, Daniwal Korma, Aab Gosht, Marchwangan Korma, and Gushtaba. Guests typically sit in groups of four and share the feast from a large copper platter known as a traem. More than just a meal, Wazwan represents Kashmiri hospitality, cultural identity, and culinary artistry. Its popularity has also spread beyond Kashmir, with the traditional feast showcased at international food festivals and cultural events.
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