Kashmiri Wedding Food Preparation | WAZWAN | Rogan Josh | Kabab | Goshtaba

#wazwan (Kashmiri pronunciation: (waːzɨwaːn) is a multi-course meal in #kashmiricuisine . In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'. The ultimate formal banquet in Kashmir is the royal wazwan. about thirty six dishes are prepared with meat, cooked overnight under the supervision of a master chef called a wouste waze.
the platter (traem) arrives, with rice, garnished by two seekh #kababs and contains four pieces of #methimaaz, (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two #tabakhmaaz (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one safed kokur (chicken with white sauce), one zafra kokur (chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. Up to about 20 items are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, #rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet), #roganjosh , #daniwalkorma (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), #aabgosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), #marchhwangankorma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with #gushtaba. The gushtaba is a large meatball which signals the end of the main course. After that, desserts are served. In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold.
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