Wazwan is the famous sit-down Kashmiri meal, comprising a range of dishes.
The word 'Wazwan' is derived from two words, 'Waj/Wazei', which means a cook and 'Waan', which means a shop.
It is said that the idea of a meaty feast came to India in 14th century with Timur.
Many migrated from Simarkand to Kashmir during this time, including cooks, giving birth to Wazwan.
Many migrated from Simarkand to Kashmir during this time, including cooks, giving birth to Wazwan.
The chefs or cooks at Wazwan ar eheld in very high esteem in Kashmir and the preparation for the feast begins as early as three in the morning.
And these cooks converse in their own secret codes, a language that is hard to decipher even for the locals!
Wazwan requires tremendous coordination and harmony between chefs and these codes help, but it may also be a cultural legacy being passed on. These words and terminologies are passed on from veteran chefs to junior chefs, and so on.
The head cook is called 'Koulur' in this secret language, rice becomes 'raang', kebabs are 'ashgund', gravy is 'mooa'th', tabak maaz is 'taieye', and rista is 'chuwei' among others.