All Kashmiri wazwan | kashmiri famous dishes |wazwan all dishes
- 6 years ago
Wazwan is a multi-course meal in Kashmiri cuisine, usually served in a Trammi or traem. Mostly served during weddings, the very name is enough to bring aroma of your home town when you are outside the valley. Just say the word “Wazwan” in any Kashmiri home and there is not a single person who would not say “Aab ounthe mei, bathe taraem wathiha” (You made my mouth water wish someone could send me a Taraem).
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Seekh kabab’s . Trammi is quartered by 2 long Seekh Kababs. They are cut in halves when served. Seekh Kababs are minced meat roasted on skewers over hot coal. Someone preferably eldest in tarami divides kabab equally among four.
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Tabak- maaz : Tabakh Maaz is a glossy meat made of lamb ribs that are cooked twice and then simmered in yogurt with spices till tender. It’s then fried thoroughly and served in dry form.
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Waze kokur or waza chicken: Two halves or two whole chicken are cooked and garnished with chopped coriander and melon seeds.
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Kashmiri Methi : Underneath all these dishes, lies Methi. It is a sort of stew usually made with lamb stomach and flavored with methi or fenugreek leaves. Don’t be a baby. It’s really good. There are 4 small divisions of methi .
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Rista: Rista is a red colored Kashmiri Kofta or meatballs in red gravy. Four ristas are served to each Trammi .
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Roganjosh or Red lamb: Rogan, means “oil or fat” and Josh means “intense heat”. Thus, Rogan Josh means made in oil at intense heat. This is a meat dish in which tender lamb is cooked with kashmiri spices. There are no tomatoes added to this traditional dish; not even to enhance color. The colour comes from mawal or cockscomb.
Daniwal Korma . The word ‘dhaniwal’ refers to coriander in the local Kashmiri language. Dhaniwal Korma is mutton korma cooked in a lot of coriander or dhaniya and yogurt based gravy ..
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Marchhwangan korma or Mirchi ka korma: Marchwangan means red chilly in kashmiri. This dish as spicy as it sounds. Mutton korma is cooked with fiery hot Kashmiri chillies and spices.
Lahabi Kabab or Moachi Kabab: Lahabi kabab is a diamond shaped kabab which is flattened and pounded meat cooked with spices, yogurt and coriander.
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Aab Gosh : Aab gosht is sheep ribs cooked in a milk based gravy and flavoured with green cardamoms and saffron. This is a mild dish with tender and juicy meat cooked in milk without any hot spices.
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Ruwangan Chhaman or Tomato paneer or Waza chamman: Paneer(Cheese) is called Chhaman in Kashmiri. Paneer is simmered in tomato sauce, flavoured with spices and fennel seeds (cheese with Tomato gravy). Each tarami has one piece served by waza which is then equally distributed..
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Yakh’n or Yakhni: Yakhni is a popular mouth watering Kashmir dish. It is a yogurt based curry and is either made with lamb or lotus stems. It is prepared in curd along with spices and does not have turmeric or red chilli powder. Bay leaves, cloves, cardamoms and fennel seeds lend primary flavours to this curry. The difference be
.
Seekh kabab’s . Trammi is quartered by 2 long Seekh Kababs. They are cut in halves when served. Seekh Kababs are minced meat roasted on skewers over hot coal. Someone preferably eldest in tarami divides kabab equally among four.
.
Tabak- maaz : Tabakh Maaz is a glossy meat made of lamb ribs that are cooked twice and then simmered in yogurt with spices till tender. It’s then fried thoroughly and served in dry form.
.
Waze kokur or waza chicken: Two halves or two whole chicken are cooked and garnished with chopped coriander and melon seeds.
.
Kashmiri Methi : Underneath all these dishes, lies Methi. It is a sort of stew usually made with lamb stomach and flavored with methi or fenugreek leaves. Don’t be a baby. It’s really good. There are 4 small divisions of methi .
.
Rista: Rista is a red colored Kashmiri Kofta or meatballs in red gravy. Four ristas are served to each Trammi .
.
Roganjosh or Red lamb: Rogan, means “oil or fat” and Josh means “intense heat”. Thus, Rogan Josh means made in oil at intense heat. This is a meat dish in which tender lamb is cooked with kashmiri spices. There are no tomatoes added to this traditional dish; not even to enhance color. The colour comes from mawal or cockscomb.
Daniwal Korma . The word ‘dhaniwal’ refers to coriander in the local Kashmiri language. Dhaniwal Korma is mutton korma cooked in a lot of coriander or dhaniya and yogurt based gravy ..
.
Marchhwangan korma or Mirchi ka korma: Marchwangan means red chilly in kashmiri. This dish as spicy as it sounds. Mutton korma is cooked with fiery hot Kashmiri chillies and spices.
Lahabi Kabab or Moachi Kabab: Lahabi kabab is a diamond shaped kabab which is flattened and pounded meat cooked with spices, yogurt and coriander.
.
Aab Gosh : Aab gosht is sheep ribs cooked in a milk based gravy and flavoured with green cardamoms and saffron. This is a mild dish with tender and juicy meat cooked in milk without any hot spices.
.
Ruwangan Chhaman or Tomato paneer or Waza chamman: Paneer(Cheese) is called Chhaman in Kashmiri. Paneer is simmered in tomato sauce, flavoured with spices and fennel seeds (cheese with Tomato gravy). Each tarami has one piece served by waza which is then equally distributed..
.
Yakh’n or Yakhni: Yakhni is a popular mouth watering Kashmir dish. It is a yogurt based curry and is either made with lamb or lotus stems. It is prepared in curd along with spices and does not have turmeric or red chilli powder. Bay leaves, cloves, cardamoms and fennel seeds lend primary flavours to this curry. The difference be