A memorable occasion in Kashmir is incomplete without the traditional multi-course meal known as Wazwan

In the northern part of India lies the fascinating province of Kashmir, which is commonly recognized as an utopia on earth. The place has its proportion of language, attire, lifestyle and mouth-watering cuisine. Out of many platters and meals, the most splendid meal from Kashmir is a traditional multi-course meal known as the Wazwan. If there’s an extraordinary celebration in any household, the Wazwan meal is a must.

The Wazwan is cooked by a rare cook who is called as the Waza and meal comprises 36 dishes. Point to be noted that Kashmiri cuisine revolves around non-vegetarian foods. Hence, vegetarian foods are scarce. Moving on to the system of eating, individuals in Kashmir do not use a knife and fork. Rather, they prefer to use their bare hands for eating.

The Wazwan is served in an enormous circular dish known as a Traem. The Traem is mostly set on a white sheet and is shared by four people since eating together from the same plate is recognized as a symbol of love.

Going forward, we would love to write about all the 36 dishes but for now, allow us to introduce you to a few vegetarian dishes from the Wazwan meal.

Waza Palak: Palak or spinach is widely used in Kashmir, and the Waza Palak is a simple dish from the Wazwan meal. The palak is cooked until it is soft, along with special Kashmiri spices.

Haak: Haak means lettuce in Kashmir, and the haak dish is a popular one in the valley. The haak dish is cooked in mustard oil along with Kashmiri chillies. There are some other varieties of the haak dish known as monji haak and waste haak.

Ruangan Chaman: In Kashmir, paneer (cottage cheese) is called as chaman. The chaman or cubes of paneer is tossed into a thick gravy made of tomatoes and milk. To increase the flavour of the dish, other spices such as fennel seeds and ginger powder is added.

Modur Pulao: In other parts of India, pulao is usually cooked in a spicy and salty manner. In Kashmir, the modur pulao carries a sweet taste. The pulao is cooked with an overabundance of saffron, cinnamon, milk and ghee. Once cooked, it is garnished with several dry fruits such as raisins, walnuts, cashews and almonds to cite a few.