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Wazwan
Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri Muslim culture and identity. Almost all the dishes are meat-based using lamb or chicken. It is popular throughout Kashmir, besides being served in India at major hotels and restaurants. Wazwan is also served internationally at Kashmiri food festivals and reunions.
==History==
In the Kashmiri language, ''waz'' linked to cooking (Sanskrit for cooking VyaJjana) and ''wan'' (Vania Sanskrit for business) means 'shop'. 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 under the supervision of a master chef called a ''vaste waze''. Guests are seated in groups of four and share the meal out of a large copper platter called the ''traem''. For Kashmiri Muslims, the meal begins with invoking the name of Allah, for Kashmiri Brahmins the name of Lord Rudra and a ritual washing of hands in a basin called the ''Tash-t-naer'', which is taken around by attendants. Then the traem arrive, heaped with rice, quartered by two seekh kababs and contains four pieces of methi korma (chicken or mutton flavored with a spice mixture containing dried fenugreek (methi) leaves), two ''tabak maaz'' (twice-cooked lamb ribs, initially braised with ground spices and milk, then browned in butter), one ''safed kokur'' (chicken with white sauce), one ''zafran kokur'' (chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. All the items ranging to about 20 items, are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, ''rista'' (meatballs in a red, paprika-saffron-fennel spice gravy colored with alkanna tinctoria), rogan josh, ''daniwal korma'' (lamb roasted with yoghurt, spices and onion puree, topped with cilantro leaves), ''aab gosh'' (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), ''marchhwangan korma'' (chicken legs/thighs cooked in a spicy browned-onion sauce) and ''gushtaba'' (meatballs cooked in a spicy yoghurt gravy). The meal ends with the gushtaba. Nowadays the number of dishes has reached 40.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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