The pride of Kashmiri cuisine is Wazwan - the fantastic 36- course wedding banquet, now also served on special occasions. A true gastronomic journey of epical proportion it showcases the finesse of saffaron, cinnamon, cloves, cardamom. Kashmiri chilli, curds etal woven into rista (meatballs), seekh kababs, tabak maz (fired rib cuts), rogan josh (mutton curry with generous helpings of red kashmiri chillies), chaman (fresh cottage cheese) and dam allu (potato). Rice and bread (sheermaal and baquerkhani, tsochvoru, tsot, kulcha) and bakery items play an important role in everyday meals as do mutton and fish, Spinach and lotus root. The delectably flavoured Khawa (green tea) is drink through the day.
Guests are grouped into fours for the serving of the wazwan. The meal begins with invoking the name of Allah and the washing of hands as a jug and basin called the tash-t-nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, one safed kokur, one zafrani kokur, along with other dishes, and Yoghurt (garnished with Kashmiri saffron), salads, kashmiri pickles and dips. Certain dishes that are considered a requirement for
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