Wednesday, June 18, 2008

Kasmiri Cuisine

The history of modern Kashmiri cuisine can be traced back to the 15th century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir.

The ultimate formal meal in Kashmir is the royal Wazwan. If is made up of 36 courses, out of which about 15-30 can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his attendant wazas. Guests are seated in groups of 4 and share the meal out of a large metal plate called the trami.

The meal begins with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. Then the tramis arrive, heaped with rice, quartered by 4 seekh kababs and contains 4 pieces of methi korma, 1 tabak maaz, 1 safed murg, 1 zafrani murg, and the first few courses. Curd and chutney are served separately in small earthen pots. As each trami is completed, it is removed, and a new one brought in, until the dinner has run its full course. 7 dishes are a must for these occassions -- Rista, Rogan Josh, Tabak Maaz, Daniwal Korma, Aab Gosht, Marchwangan Korma and Gushtaba. The meal ends with the Gushtaba.

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