The History
of Wazwan
A royal feast that traces its origins back to the 14th century, blending Central Asian, Persian, and indigenous Kashmiri culinary traditions.
Timur's Influence
The origins of Wazwan are often traced back to the late 14th century when the Mongol ruler Timur invaded India. It is believed that he brought skilled cooks, woodcarvers, and weavers from Samarkand to the Kashmir Valley.
These master chefs, known as Wazas, passed down their recipes and techniques through generations, giving birth to what we now know as the royal Wazwan.
The Traami Tradition
Wazwan is traditionally served in a large, elaborately engraved copper platter called a Traami. Groups of four gather around a single Traami, symbolizing unity, brotherhood, and communal harmony.
Before the feast begins, the ritual of Tash-t-Naari is performed, where guests wash their hands using a portable copper basin and jug brought around by attendees.
The 36-Course Symphony
A traditional royal Wazwan comprises 36 courses, out of which between 15 to 30 can be meat-based. The dishes are served in a specific sequence, beginning with dry items like Seekh Kabab and Tabak Maaz, and culminating with the rich, yogurt-based Gushtaba, which marks the end of the meal.
