Cuisine of Kashmir

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Utensils

Regional cuisines

North India Punjabi – Mughlai – Rajasthani – Kashmiri – Pahadi - Bhojpuri – Benarasi – Bihari

South India Kerala – Tamil – Andhra – Karnataka - Konkani - Mangalorean

East India Bengali – Oriya

North-East India Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani – Parsi

Other Overseas – Historical – Jain (Satvika) – Anglo-Indian – Sindhi - Chettinad – Fast food

Ingredients and types of food

Main dishes – Sweets and desserts – Drinks – Snacks – Spices – Condiments

See also:

Indian chefs Cookbook: Cuisine of India

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The Cuisine of Kashmir as we know it today has evolved over hundreds of years. The first major influence on the cuisine is the food of the Kashmiri Pandits. The cuisine was then influenced by the culture of people who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures.

Contents 1 Kashmiri Pandit Cuisine 2 Wazwan 3 See also 4 References

[edit] Kashmiri Pandit Cuisine

The food usually uses a lot of yoghurt and turmeric. The cuisine traditionally does not use onion and garlic. Some of the typical foods include:

- Chamani Qaliya - Veth Chaman - Dama Oluv - Nadeir Yakhean - Hak (with Nadeir/Vangan) - Nadier Palak - Choek Vangan - Muji Chetein - Razmah Goagji -Razmah dal aanchar

[edit] Wazwan

The traditional Wazwan is considered the height of Kashmiri cuisine. Probably no other cuisine in the world has so many courses except for the Chappan Bhog (56 courses). The meal is treated with great respect and the preparation is considered an art. Considerable time and effort are invested into the preparation of the banquet. The traditional number of courses for the Wazwan is thirty-six, though there can be less. The preparation is considered an art and is traditionally done by a Vasta Waza, or head chef, with the assistance of a court of Wazas, or chefs. The Wazwan is most often prepared for a big event, especially marriages. There is some concern about Wazwans because much of the food has to be thrown out. But being such an important part of Kashmiri culture, the Wazwan is likely to remain popular for many years to come.

Guests are grouped into fours for the serving of the Wazwan. The meal begins with a ritual washing of hands as a jug and basin called the Tash-t-Nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of methi korma, two tabak maaz, sides of barbecued ribs, one safed murg, one zafrani murg, along with other foods. Certain dishes that are considered a requirement for Wazwa include:

• Kashmiri Chicken
• Methi
• Rista
• Rogan Josh
• Dhani Phul
• Aloo bukhaar
• Gaad kufta
• Tabak Maaz
• Daniwal Korma
• Aab Gosht
• Martswangan Korma
• Shami Kabab
• Kabaab
• Gushtaba
• Yakhni

Follow the link for pictures.(Tariq sofi) http://www.koausa.org/Cookbook/wazwan.html

The meal ends with the Gushtaba. Every Kashmiri wishes to organize the royal Wazwan once in his life time for his near and dear ones.

[edit] See also

• List of topics on the land and the people of “Jammu and Kashmir”

[edit] References

• Kashmiri and other Indian recipes
• Wazwaan feast with photographs
• Kashmiri Recipes

• Chor Bizzare. Wazwan. Retrieved on December 16, 2007, 2005.
• Kashmiri Cuisine. Kashmiri Cuisine- food and recipes:Mumbai/Bombay pages. Retrieved on December 16, 2007, 2005.