Kashmiri Food
The history of rich Kashmiri cuisine can be traced back to the
fifteenth century migration of cooks from Samarkand to the valley of
Kashmir. The descendants of these cooks, the Wazas, are the master chefs of
Kashmir. Therefore, a 36-course wedding banquet is called Wazawan in
Kashmir. The cuisines of Kashmir are made rich and delicious with the flavor
of the spices such as cinnamon, cardamom, cloves, saffron, etc.
Wazwan
is the ultimate formal banquet in Kashmir is the royal
Wazwan. Of its thirty-six courses, between fifteen and thirty can be
preparations of meat, cooked overnight by the master chef, Vasta Waza, and
his retinue of wazas. Guests are seated in groups of four and share the meal
out of a large metal plate called the trami.
Roghan Josh
is the juiciest curried mutton, cooked in Yoghurt with
a careful blend of exotic spices and added ingredients.
Yaknee
is also quite similar to Roghan Josh. It owes its rich red
color to the generous use of Kashmiri chillies.
Gushtaba
are pounded and spiced meat balls cooked in a yoghurt
sauce. The meat is usually mutton or goat. Rista are rice balls and very
similar to Gushtaba but with less meat and less spice in the sauce.
Dam-Aaloo
Dam-Aaloo
and chaman are the commonly served vegetarian dishes - to serve more than
this would indicate an unseemly tendency on the part of the host to
economize.
Marchwangan Korma
is a hot mutton curry, usually served with rice
and Nan Methi Kurma is vegetables with chopped intestines.
Korma Sag
is made from the popular Dal Lake vegetable known as Lak
- it's a bit like giant Spinach.
Kashmiri Nan
is the usual flat Indian bread but with sultanas and
nuts baked into it. Sweets do not play an important role in Kashmiri
cuisine. Instead Kahva or green tea is used to wash down a meal. The
Kashmiris also make a good blend of Camomile and Cardamom tea, which is very
good for settling stomach-upsets.
