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Wazwaan - Special Kashmir Cuisine PDF Print E-mail

Wazwan is a multi-course meal in Kashmiri cuisine, usually served in a Trammi or traem, the preparation of which is considered an art and a point of pride in Kashmiri culture and identity. Almost all the dishes are meat-based using lamb or chicken. It is popular throughout Kashmir, besides, Wazwan is also served internationally at Kashmiri food festivals and reunions

1. Wazwan is cooked in special nickel-plated copper vessels over simmering fires of wood, preferably from old fruit trees.

2. Between fifteen and thirty preparations of meat are cooked overnight under the supervision of vaste waza (master chef).

3. The red colour in kashmiri cuisine is usually derived from either the Kashmiri chillies or cockscomb flower called mawal. Kashmiri Cuisine use lots of dry fruit .

4. It is in fact the availability of Waza that determines the marriage schedule in Kashmir.

5. Wazwan is not a simple meal. It’s a ceremony. Guests are seated in a group of 4 on a dastarkhwan or sheet, usually white in color and share the meal in a Traem.


6. It begins with washing of hands in a basin called the Tasht-è-naer or Tash Naer, which are taken around by attendants- either the waza or the close relatives join him in serving.

7. Tash is a copper vessel filled with water and naer, in which guests wash their hands.

8. In case you happen to eat the wazwan with fork and knife, people will think there is something seriously wrong with your hands. So, DON’T ever use fork and knife or else you will be sarcastically called an angrez and people will think you are showing off. Eating with hand is like sone pe suhaga. ??

9. Anyway, as this tash-t-nari is taken away, a ceremonious entry by attendants is made bearing Tramis/Traem.

10. Trammi or traem is a large and beautifully engraved copper platter. Trammi is covered with sarposh (sought of lid, that keeps food warm).

 
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