Wazwan, Kashmiri cuisine,

 Wazwan, the Kashmiri cuisine, is a unique component of Kashmiri culture. Comprising of seven to thirty-six dishes of mutton, chicken, fruits and vegetables, it is served to invited persons (guests) on special occasions. Besides being micro- and macro-nutrient rich (especially in proteins), it is also rich in calories.

The origin of Kashmiri cuisine dates back to the 15th century invasion of India by the Emperor Timur, who brought skilled persons of various professions including cooks from Samarkand to 1 Kashmir. These skilled cooks called 'Wazas' in Kashmiri cook mutton in various forms and have classified them according to the shape the mutton is given. The mutton for different dishes are taken from different parts of sheep, goat, etc. Depending upon the nature of the occasion and financial strength of host, seven to thirty dishes prepared from mutton, chicken, cheese, vegetables and fruits are serve. These dishes are prepared in copper utensils named in Kashmiri 'Degs' or 'Degchas' depending on size of pot. These pots containing the uncooked preparation are put on logs of burning wood for cooking. These are served in large copper plates called 'Tramies' with rice. Four persons take food in each Tramie. The dishes are served in a particular sequence

Wazwan besides being cherished by all is rich in many microand macro-nutrients, especially proteins and calories. However, because of later, it not feasible for patients with conditions like chronic liver disease, chronic kidney disease, obesity and diabetes mellitus

Methods 

This study was conducted during autumn season when most of marriages in Kashmir take place and Wazwan dishes are prepared in great quantities. One such event was chosen randomly after taking consent from the host and the Vasta Waza (head chef). The waza was asked to keep a record of every ingredient used and the number of servings prepared. 

Meethi: Made up of intestine, omentum of sheep. 

Chicken: Whole 1-2 chicken depending upon the nature of occasion and financial strength of the host.

 Kabab: Two to four kababs, 20 - 30 cms long are placed on the plate. These kababs are made up of fleshy meat which is minced on stony surfaces with a tukni (a wooden instrument).

Eggs are added along with various spices while mincing. Then the finely minced meat is wrapped around iron rod for cooking. 

Tabakmaaz: Made up of ribcage of sheep, cooked in ghee and served as dry pieces.

 Dani: A single piece of meat on a cortical bone.

 Rista:4 pieces of minced meat of spherical shape. 

Roganjosh:4 pieces of meat. 

Tamatar Paneer: Large pieces of cheeze, fried then cooked in spicy tomato gravy. 

Aabgosh:1 piece of sacral area of vertebral column prepared in milk. 

Marchawangan korma: Pieces of meat prepared in chilly soup. 

Goshtaba: 500 - 750 gms mutton ball made of feshy meat which is minced on stony surfaces with a tukni(a wooden instrument), prepared in spheres then cooked in curd.