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Summary:

The article details the Wazwan, a traditional multi-course mutton feast that is central to Kashmiri culture and hospitality. It describes its Persian origins, the role of the “wazas” (master chefs), the elaborate preparation process involving specific ingredients like lamb, traditional cooking methods using copper utensils and firewood, and unique serving rituals emphasizing cleanliness and communal dining. The Wazwan is much more than a meal; it’s an important expression of Kashmiri identity and hospitality served during weddings, festivals and other grand celebrations.

News Article:

Kashmiri Wazwan: A Feast Steeped in Tradition and Hospitality

Srinagar, November 2, 2025 – Amidst the vibrant cultural landscape of Kashmir, the Wazwan stands as a powerful symbol of hospitality, culinary artistry, and the region’s deep connection to Central Asia. This multi-course mutton feast, traditionally prepared for weddings, festivals, and other significant occasions, offers a glimpse into the heart of Kashmiri identity.

The term “Wazwan” originates from Persian, combining “waza” (cook) and “wan” (shop/place). Master chefs, known as wazas, inherit their skills through generations, holding a revered position in Kashmiri society.

Preparation for the Wazwan is an elaborate, often overnight, undertaking. Under the supervision of the head waza, a team of cooks collaborates to create a diverse range of dishes, often numbering over 36, depending on the occasion and the host’s resources.

Lamb takes center stage, with signature dishes including Rista (soft meatballs in red gravy), Roganjosh (spiced lamb curry), Gushtaba (minced mutton balls in yogurt sauce), and Tabakh Maaz (fried lamb ribs). The use of large copper utensils (deeg) cooked over firewood provides the dishes with a distinct flavour. The meat is tenderized through an overnight pounding on flat stones.

Guests are seated in groups of four around large copper plates called tramis, where they are served fragrant rice topped with an array of the Wazwan’s unique delicacies. A portable basin called tash naer is provided for guests to wash their hands both before and after the meal, a ritual emphasizing cleanliness and respect.

The Wazwan is more than just a meal; it’s a celebration of Kashmiri culture, hospitality, and a gesture of warmth offered to guests.

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