Kashmiri Wazwan – Renaissance Hotel

Wazwan is a Kashmiri multicourse meal and its prep is an art and a pride among the Kashmiris. Cooked overnight under a masterchef known as the Vaste Waze, most of the items are typically made with lamb and chicken with a few veg dishes thrown in…. a Phenomenal World Experience

If you thought Rogan Josh, yakhni pullao or zafrani pullao was the start all and end of of Kashmiri cuisine then you have to definitely visit the wazwan that’s been curated by none other than by Suresh Hinduja who brought in Chef Bashir Ahmad all the way from Srinagar for that blissful experience.

With almost 13 – 14 dishes and totally more than 20 dishes overall, it was the case of bursting at the seams at the end.

What we Wolfed at the Wazwan?

The Kahwa Cooler with vodka was quite mellow and refreshing. There was a non alcoholic version as well.

The mutton seekh was bursting with flavor and melt in the mouth. One of my favourite items for sure. I am guilty of hogging this with no remorse

The tabakmass was beautifully done fall of the bone twice cooked mutton ribs with just enough seasoning for the meat to shine through. Exquisite. One more dish that I couldn’t stop myself eating more than I could chew 😁

Goshtaba – Velvety textured meatball made with hand pounded mutton in a yoghut gravy, The meatball is almost impossible to get it right here and was brought in from Kashmir. Sour, tangy and almost a silky taste on the tongue. The original and its copy is leagues apart.

Take a look at the efforts involved in pounding the meat by hand.. Its never minced in a grinder as hand pounding allows the removal of gristle.  Fat immersed in hot water is also added for binding the ball together with a little salt added for taste.  Take a look

Riste – Mutton balls in a rich tomato gravy. Lovely flavors

Rogan Josh – There was both the chicken and the mutton. Here too the difference between the original and the namesake mutations that’s a standard part of most buffet whether its a corporate party or marriage is light years apart.

Choke Wangun – Stuffed aubergines. Nicely cooked and spiced with minimal spices and tangy flavors. A delight for most vegetarians

Tsot Naan or Girda – This is a Kashmiri flatbread that is mandatory on the table of a Kashmiri familyThe naan was naturally fermented over4 days like a sourdough without any extra yeast additions. . It was fluffy, buttery and really good to soak up all the gravies.

A brilliant end with a phirni which is one of the must items in a wazwan. I would have liked it a little cold though and the Moonlight Walnut Fudge which was way too big for me to finish alone so chose to share with the others in the group and of course the kashmiri kahwa.

Try the wazwan to know about the flavors of Kashmiri cuisine. Enjoy the glimpses

Chef Bashir Ahmed talks about the dishes in the video

 

For more of my wazwan experiences click here