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<\/p>\n
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\u00a0Suresh Hinduja<\/a>\u00a0who brought in Chef Bashir Ahmad all the way from Srinagar for that blissful experience.<\/p>\n With almost 13 – 14 dishes and totally more than 20 dishes overall, it was the case of bursting at the seams at the end.<\/p>\n The Kahwa Cooler<\/strong> with vodka was quite mellow and refreshing. There was a non alcoholic version as well.<\/p>\n The mutton seekh<\/strong> 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<\/p>\n The tabakmass<\/strong> 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 😁<\/span><\/span><\/p>\n Goshtaba<\/strong> – 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.<\/p>\n 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.\u00a0 Fat immersed in hot water is also added for binding the ball together with a little salt added for taste.\u00a0 Take a look<\/p>\nWhat we Wolfed at the Wazwan?<\/h2>\n