Wazwan is a traditional 18-course meal prepared in Kashmir which signifies the richness and amazing flavours in the cuisine. A Wazwan feast is prepared for Kashmiri weddings and special occasions. The culinary legend of Bengaluru Suresh Hinduja sir found 'Waza' Bashir Ahmed from a Hole in the wall restaurant in Srinagar, the story of how they both travelled there, hopping and changing buses is inspiring. The restaurant which Bashir Sahab catered mainly to the locals and not the tourists. Waza Bashir and Suresh Hinduja sir have hosted many Kashmiri food festivals together across India, and the fame of bringing Kashmiri cuisine to all of India lies with them.
Wazwan is rich in flavours, aromas and what all the pallet requires and longs for. Hot Naan, Rishta, Gushtaba, Tabak Maas, Rogan Josh, Choke Vangun, Guchi Pulav and what not. Suresh sir gave this Gyan about Tsot Naan, where the atta is fermented naturally and it's thick and soft, smeared with butter this is yummy.
Kashmir and Kahwah is the best love story. When we start the Wazwan, the traditional Kahwa is made to a cooler and served in alcoholic and non-alcoholic versions, where I chose the latter. The alcoholic one had a slight touch of vodka.
How often can find the best Sheekh Kebabs, perfect minced meat spiced with Kashmiri Lal tika and subtle with Desi Ghee, made a burst on the tastebuds. Nadru kebabs are unique in their way, with the major ingredient being Lotus Stem. Yes, you read it right, lotus Stem in a kebab.
Tabak Maas is a fantastic preparation of Mutton ribs and rich ghee which is Flavorful and succulent. Then came the star of the evening, "Ghostaba" where the meat is pounded by hand for more than half-hour and made into a meatball. Since Kashmiri cuisine is generous in using Ghee and Yoghurt usage, Rishta is the dish where the curd is the key. Rishta has to be pounded again with a wooden hammer, and the preparation is again laborious with yoghurt giving it a significant sourness. The Choke Vangun is a Vegetarian version of it is what I felt. These can be paired with Tsot Nans which is perfectly subtle on the pallet
Rogan Josh and Dum Aloo are on a Flavorful note and interesting long-grain pulav twitched my Pallet, known as Guchi Pulav, made with black morsel mushroom shows how awesome the Cuisine is. Kashmiri Rajma paves the way to show that Vegetarians can also indulge in the beautiful delicacies.
Desserts stole my heart!! Fancy an apple Phirni garnished with pure Kashmiri saffron, this was very interesting. Moonlight walnut fudge!! Yes, this had a walnut cake, on top of it was Kahwa flavoured ice cream and a dry apple. This was a fantastic end to the Wazwan.
Wazwan is rich in flavours, aromas and what all the pallet requires and longs for. Hot Naan, Rishta, Gushtaba, Tabak Maas, Rogan Josh, Choke Vangun, Guchi Pulav and what not. Suresh sir gave this Gyan about Tsot Naan, where the atta is fermented naturally and it's thick and soft, smeared with butter this is yummy.
Kashmir and Kahwah is the best love story. When we start the Wazwan, the traditional Kahwa is made to a cooler and served in alcoholic and non-alcoholic versions, where I chose the latter. The alcoholic one had a slight touch of vodka.
How often can find the best Sheekh Kebabs, perfect minced meat spiced with Kashmiri Lal tika and subtle with Desi Ghee, made a burst on the tastebuds. Nadru kebabs are unique in their way, with the major ingredient being Lotus Stem. Yes, you read it right, lotus Stem in a kebab.
Tabak Maas is a fantastic preparation of Mutton ribs and rich ghee which is Flavorful and succulent. Then came the star of the evening, "Ghostaba" where the meat is pounded by hand for more than half-hour and made into a meatball. Since Kashmiri cuisine is generous in using Ghee and Yoghurt usage, Rishta is the dish where the curd is the key. Rishta has to be pounded again with a wooden hammer, and the preparation is again laborious with yoghurt giving it a significant sourness. The Choke Vangun is a Vegetarian version of it is what I felt. These can be paired with Tsot Nans which is perfectly subtle on the pallet
Rogan Josh and Dum Aloo are on a Flavorful note and interesting long-grain pulav twitched my Pallet, known as Guchi Pulav, made with black morsel mushroom shows how awesome the Cuisine is. Kashmiri Rajma paves the way to show that Vegetarians can also indulge in the beautiful delicacies.
Desserts stole my heart!! Fancy an apple Phirni garnished with pure Kashmiri saffron, this was very interesting. Moonlight walnut fudge!! Yes, this had a walnut cake, on top of it was Kahwa flavoured ice cream and a dry apple. This was a fantastic end to the Wazwan.
