Wazwan is a multi-course meal in Kashmiri cuisine, usually served in a Trami or traem.Trammi or traem is a large and beautifully engraved copper platter.Wazwan, the Kashmiri cuisine, is a unique and inseparable component of Kashmiri culture having thirty-six unique dishes, is so vital to the Kashmiri festivities that even dates are changed and postponed according to the availability of the special cook called Waza. Wazwan is considered an extremely generous gesture of hospitality.ust say the word “Wazwan” in any Kashmiri home and there is not a single person who would not say “Aab ounthe mei, bathe traem wathiha” (You made my mouth water wish someone could send me a Traem).

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 vasta waza (master chef).

3.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 colour and share the meal in a Traem(copper plate)

4.It begins with washing of hands in a basin called the Tash Naer, which are taken around by attendants- either the associate of waza or the close relatives join him in serving.Tash is a copper vessel filled with water and naer, in which guests wash their hands.

Point to Note: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(foreigner) and people will think you are showing off. Eating with hand is like “cherry on top”. 

5.Anyway, as this tash-t-nari is taken away, Trammi or traem is served to guests .Trammi is covered with sarposh (sought of lid, that keeps food warm).

Disclaimer:The following images maybe disturbing to some viewers. Viewer discretion is advised.

6.When the lid of trami is removed, there is an aroma of different dishes that makes your stomach churn. A big paper tissue covers the entire ingredients of traem/trami before you could finally catch glimpse of mouth watering wazwan.It consists of a heap of rice and the first few courses which includes  Seekh kabab,Tabak- maaz, Daeni Phoul (large mutton piecei )Waze kokur or waza chicken,Kashmiri Methi

A) Seekh kabab. Trammi is quartered by 2 long Seekh Kababs. They are cut in halves when served. Seekh Kababs are minced meat roasted on skewers over hot coal. Someone preferably eldest in tarami divides kabab equally among four.

B) Tabak- maaz: Tabak maaz is a popular product of wazwan made of lamb ribs that are cooked twice and then simmered in yogurt with spices till tender. It’s then fried thoroughly and served in dry form

C) Daeni Phoul: It is a large mutton piece.

D)Waze kokur or waza chicken: Two halves or two whole chicken are cooked  and garnished with chopped coriander and melon seeds.

E) Kashmiri Methi:Underneath all these dishes,lies Methi.It is a sort of stew usually made with lamb stomach and flavored with methi or fenugreek leaves. It’s really good. There are 4 small divisions of methi.

7.What follows then are a number of dishes that are served by wazas (Chefs).

A) Rista:Rista is a saffron flavoured Kashmiri dish of mutton meatballs in a red gravy.Rista is another Kashmiri dish that is a must in a Wazwaan.Four ristas are served to each Trami .Gravy are served on request(“Wasta Rass katri” which means please serve some gravy too)

B) Roganjosh  or Red lamb:Rogan Josh is a very important part of the Kashmiri Wazwan. Rogan means “red” and Josh means “Hot or Passion”.Rogan Josh is cooked in Kashmiri red chillies to get that fiery Red color gravy. The authentic Rogan Josh is easy to make and does not include tomatoes, onions, ream or garam masala. The rich bright red color comes from the liberal use of dried Kashmiri red chillies.

C.Daniwal Korma:The word ‘dhaniwal’ refers to coriander in the local Kashmiri language. Dhaniwal Korma is mutton korma cooked in a lot of coriander or dhaniya and yogurt based gravy.

D) Marchhwangan korma or Mirchi ka korma: Marchwangan means red chilly in kashmiri.This dish as spicy as it sounds.Mutton korma is cooked with fiery hot Kashmiri chillies and spices.

E) Lahabi Kabab or Moachi Kabab: Lahabi kabab is a diamond shaped kabab which is flattened and pounded meat cooked with spices, yogurt and coriander.

F) Aab Gosht: Aab gosht is sheep ribs cooked in a milk based gravy and flavoured with green cardamoms and saffron.This is a mild dish with tender and juicy meat cooked in milk without any hot spices.

G) Palak Rista or Waza Palak:This is simply palak dish. Sometimes served alone; occasionally mixed with small pounced mutton rista balls.

H)Tomato paneer or Waza chamman: Paneer(Cheese) is called Chhaman in Kashmiri. Paneer is simmered in tomato sauce, flavoured with spices and fennel seeds (cheese with Tomato gravy). Each tarami has one piece served by waza which is then equally distributed in four.

I) Yakh’n or Yakhni: Yakhni is a popular mouth watering Kashmir dish. It is a yogurt based curry and is either made with lamb or lotus stems. It is prepared in curd along with spices and does not have turmeric or red chilli powder. Bay leaves, cloves, cardamoms and fennel seeds lend primary flavours to this curry. The difference between yakhni and Aab gosht is that Aab Gosht is made with milk instead of yogurt.

J)Ghustaba:It is the finishing dish served in Wazwan. Before serving gushtaba,guests usually prefer to have fresh rice so that they can relish it with sumptuous gravy without mixing with flavours of other dishes. Gushtaba is a dish of minced velvety textured mutton balls cooked in curd and spices. It is similar to Rista, but cooked in aromatic yogurt based gravy (Yakhni) and larger in size. Traditionally, gushtaba is made with minced mutton and the lamb fat together. The mutton is hand-pounded, using a wooden hammer on a stone or wooden block.

In addition to above there are other dishes as well:

Haak:Letuce is popularly known as Haak in Kashmiri. It is the most popular vegetarian dish. Haak leaves are green in colour and look a lot like spinach,but they are not spinach.It is cooked in mustard oil and kashmiri chillies. There are varieties of it.Monjji Haak and wastè Haak. Hakh is usually served on Mehndi Raat in weddings.

KASHMIRI PULAO:Kashmiri pulao is a very popular rice dish prepared with dry fruits and nuts. Kashmiri pulao, unlike normal pulao recipes is not spicy. Kashmiri Pulao is  mildly sweet royal pulao flavoured with saffron and aromatic spices.

The various chutneys in Wazwan are:

A) Doon Chetin or Walnut chutney  or akhroot Ki chutney:Doon is walnut in kashmiri . This chutney is made with walnuts, yogurt and chillies. Walnuts are found in abundance in Kashmir and no home kitchen is found without them.

B) Gande chetin or Onion chutney: It is made with sliced onions which are soaked in vinegar and flavoured with dried mint leaves and red chilli powder. This chutney is very spicy.

C) Mesheid Al Chutney Or pumpkin chutney: Dodh Al is made with very simple ingredients such as Pumpkin, dates, cardamoms, dry nuts and dash of honey. This chutney brings a slight sweetness to the table of spicy food.

Wazwan ends with firni: Firni or Phirni is cool creamy delicious dessert made of sooji and milk, garnished with dry fruits

Wazwan is like an art. Wazwan has become a yardstick for measuring one’s ability to cook. Any dish that turns out to be tasty is often compared to wazwan.If you haven’t had wazwan, “I SUGGEST YOU TO GO FOR IT”