The Wazas and Wazwan - By Chef Toton Adhikary

 In the intricate tapestry of Indian culinary traditions, the kaleidoscope of marriage feasts across various states and regions unveils a diverse array of gastronomic delights. As a chef, my discerning palate has consistently been captivated by the enchanting allure of Kashmiri Wazwan – an opulent feast steeped in history, tradition, and unparalleled flavors.

The genesis of Kashmiri Wazwan traces back to the year 1398 when the Mongolian Sultan Taimur Lung brought with him skilled culinary artisans known as WAZE. These adept cooks seamlessly amalgamated Farsi and Afghani techniques, birthing a culinary legacy that would become synonymous with grand celebrations, particularly weddings. The heart of this culinary masterpiece lies in the meticulous application of the ZYUN technique, utilizing wood fire to impart a distinctive aroma and flavor to each dish.

An indispensable element in Kashmiri Wazwan is the use of PRAN, locally referred to as Kashmiri shallots. These shallots possess a subtle amalgamation of flavors, reminiscent of garlic, contributing to the rich tapestry of the cuisine. The traditional method of grinding, employing NYAMI and TOSOT - a mortar and pestle duo - adds an authentic touch to the preparation process.

Among the plethora of gastronomic wonders, a standout is the walnut and garlic chutney named DOON Chutney, an exquisite blend of flavors that pairs exceptionally well with cucumber. Noteworthy is the sparing use of tomatoes, reserved primarily for the delectable Tomato Paneer dish.

The crown jewel of Kashmiri Wazwan, "SALAM E WAZWAN," is none other than the renowned Rogan Josh. A testament to the culinary prowess of Kashmiri kitchens, the authentic preparation of Rogan Josh elevates the experience beyond the realms of commercial establishments.

Key dishes that demand attention within the rich tapestry of Kashmiri Wazwan include Mith Mash, Dyan, Coriander Korma, Methi Korma, Gurda Mushroom, Kashmiri Abgoosht, Labi Kebab, Rista, Gushtaba, Doon Chutney, Tabak Maaz, Kashmiri Pulao, Dhania Gushtaba, Wazwa Chicken, Dirn, Meethi Maaz, Haak, Seekh Kebab, Tomato Paneer, Dahi Mushroom, Palak Rista, Kashmiri Dum Aloo, Aloo Bukhara Gosh, And The Soul-warming Suji Ka Halwa.

While this list provides a glimpse into the culinary opulence of Kashmiri Wazwan, it is by no means exhaustive. These dishes collectively form a symphony of flavors, a gastronomic celebration that transcends mere sustenance, making Kashmiri weddings a feast for the senses.