User:MikeyToda/sandbox/Jammu and Kashmir

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Jammu and Kashmiri cuisine as we know it today has evolved over hundreds of years. The first major influence on the cuisine is the food of the Kashmiri Hindus. The cuisine was then influenced by the culture of people who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures.

Kashmiri Hindu Cuisine

The food usually uses a lot of yoghurt and turmeric. The cuisine traditionally does not use onion and garlic. Some of the typical foods include:

• Chamani Qaliya
• Veth Chaman
• Dama Oluv
• Nadeir Yakhean
• Hak (with Nadeir/Vangan)
• Nadier Palak
• Choek Vangan
• Muji Chetein
• Razmah Goagji
• Razmah dal aanchar

Wazwan

Main article: Wazwan

A complete Wazwan

A Wazwan is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, fish, but never Beef). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with a ritual washing of hands, as a jug and basin called the tash-t-nari is passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kabab, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, along with other dishes. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. That has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season from May-October.

See also

• Jammu and Kashmir
• Sundh

References

• Kashmiri Cuisine by ChandraMukhi Ganju
• Kashmiri and other Indian recipes
• Wazwaan feast with photographs
• Kashmiri Recipes

Category:Kashmir Category:Desi cuisine Category:Indian cuisine Category:Culture of Jammu and Kashmir