 The land of Kashmir has long been revered for its beauty. But, for me as a foodie I derive intrigue when the talk of Wazas or generations of Kashmiri cooks that cook up the royal Wazwan feasts springs up. These cooks are known to stir up close to 30-40 dishes for a single feast sometimes even working overnight with recipes that are a closely guarded secret. So, when Jyran - Tandoor Dining & Lounge at Sofitel, Mumbai decided to hold a Daawat-e-Kashmir festival showcasing glimpses of the elaborate Wazwan, I made a beeline to sample fares of this gastronomic style.
Meat is an integral part of the Kashmiri cuisine and therefore this gastronomy has an extensive repertoire of non-vegetarian preparations. Chicken and mutton are the favored meats for the traditional Wazwan meal. However, there are select vegetarian preparations that served up as well like the famous Dum Aloo, Rajma Masala and Nadru or lotus stem preparations. The entire menu for the festival was curated by renowned chef Mujeebur Rehman and here is a look at my gluttony at Daawat-e-Kashmir festival.
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 Nadru ki Tikki Winters always draw my thoughts to the snow-capped region of Kashmir. I have always been in awe of this picturesque place and intrigued by its delicious cuisine that complements its cold climate and beautiful produce. The gastronomy is rich in use of mutton and poultry meats with a lot of attention to usage of spice providing natives the much needed heat from food.
Also, the Wazwan or the traditional, elaborate meal spread entailing 36-courses is the highlight of this cuisine and any epicure’s delight. The Wazas or chefs who prepare the Wazwan have recipes handed down through generations and retain their clan’s secret recipes even today to create an enormous and enchanting food spread. |
Author- Regional Indian Food & Travel enthusiast Archives
December 2017
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