SrinagarGood evening.
The Wazwan — Kashmir's royal feast
Wazwan Way · The Royal Feast

The Wazwan.

Thirty-six courses, one copper trami — the feast Kashmir is named for.

Begin the feast
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Waza is here.

A concierge that has eaten everywhere and slept nowhere — ask it anything about Kashmir.

Street Food

Tosha

Tosha is a renowned culinary offering from Kashmir. Made with traditional spices and cooking methods, this veg item delivers the deep flavor profile typical of Luxury Dining cuisine. Perfectly seasoned with spices such as fennel, ginger, and saffron, it represents the rich culinary heritage of the valley.

VegMildINR 300-6005 / 5 popularity❀ Traditional Home-style Recipe

Waza AI Culinary Authority Scores

Authenticity4.4/5
Tourist Friendliness5/5
Luxury & Comfort4/5
Tosha
History

Tosha in Kashmiri tradition

The history of Tosha stretches back generations, drawing deep influences from local traditions and Central Asian culinary pathways. Historically prepared by master chefs (Wazas) or passed down through domestic households, it has become a true staple of Kashmiri dining. It symbolizes hospitality and celebration, gracing tables during weddings, festivals, and family gatherings.

Tourist Tip

When ordering Tosha, pair it with warm steamed rice or traditional local bread like Lavas. Ask your hosts about the specific spices used to enhance the flavor.

Where To Try It

Restaurants serving Tosha

The Recipe

How to make Tosha(Tosha)

Small cylinders of soft flour-and-khoya dough fried gently in ghee, then rolled in warm sugar syrup until they wear a fine sweet glaze. Tosha is a festival sweet — modest to look at, rich to eat.

Prep 25 minCook 30 minServes 6ModerateShared (variants noted)
Ingredients
  • ·150 g plain flour (maida)
  • ·100 g khoya (mawa), crumbled, or full-cream milk powder
  • ·2 tbsp ghee, for the dough, plus more for frying
  • ·1/4 tsp baking soda
  • ·4-5 tbsp milk, to bind
  • ·200 g sugar
  • ·120 ml water
  • ·4 green cardamoms, seeds ground
  • ·Slivered pistachios or almonds, to finish

Waza Tips

  • Fry at a lazy sizzle; tosha should colour in minutes, not seconds.
  • Glaze in batches and keep the syrup just warm — cold syrup crystallises coarse and snowy.
Method
  1. 1

    Rub the 2 tbsp ghee into the flour, then work in the khoya and baking soda until the mixture looks like damp crumbs.

  2. 2

    Add milk a spoon at a time and gather a soft, smooth dough; rest it 15 minutes under a cloth.

  3. 3

    Shape the dough into small cylinders or ovals about the size of a thumb, with no surface cracks.

  4. 4

    Heat ghee over low-medium heat and fry the pieces slowly, turning, until they are an even deep gold, 8-10 minutes per batch.

  5. 5

    Boil the sugar and water with the cardamom to a sticky one-string syrup.

  6. 6

    Roll the warm fried pieces in the syrup off the heat until glazed all over, then lift them onto a plate before they clump.

  7. 7

    Scatter with slivered nuts and let the glaze set before serving.

Common Mistakes
  • ×Kneading the dough hard, which makes the crumb tight and bready.
  • ×Soaking instead of glazing — tosha is not meant to be syrup-logged.
At Home

Full-cream milk powder moistened with a little cream substitutes for khoya where it is unavailable.

Serving

Serve at room temperature with kahwa or noon chai.