The Wazwaan is an elaborate and sumptuous ritual; a feast served to an honoured guest. It begins with a big plate called Trami laid out for four people. Hands are washed in a basin called Tash-Nari.
The tramis arrive (picture 1), heaped with rice, four helpings of methi maaz, four seekh kebabs (picture 2), one tabakh maaz (picture 3), one zafrani murg, and one daani phol.
Next comes Rista (pounded meat balls - picture 4), then Rogan Josh (the original Waza's recipe which no one can make - picture 5), Palak-Rista (picture 6) Ruwangan-Chhaman (cottage cheese with tomato - picture 7), Aab Gosh (meat in a thick milk gravy - picture 8), Marchawangan Korma (meat in red hot chilli gravy - picture 9), and finally Goshtaba with Yakhni (picture 10).
The meal is served with yoghurt, different types of chutneys, and fragrant Kashmiri Pulao. Firini is the dessert, and may be followed by Kahwa. Finally the Wazwan is over, a meal fit for a king, and a never-to-be-forgotten experience of royal Kashmiri hospitality.
I must stress that these dishes are prepared by special chefs called Wazas, who carefully guard their secret recipes and pass them on from generation to generation, i.e., a normal Kashmiri cannot make Wazwan dishes, or at least not like a Waza can.
All pictures from a cookbook called "Wazwaan: Traditional Kashmiri Cuisine."
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