The wazwan is a multi-course meal in the Kashmiri Muslim tradition and is treated with great respect by the Kashmiri people. Its preparation, by trained ‘Wazzas” is considered an art! Itis served at all the major occasions, particularly the famous and extravagant Kashmiri wedding where it can be prepared for up to two thousand people who eat in two separate sittings, male then female.

The meal begins with groups of four gathered around a huge plate of rice which has been cleaned and washed by the women of the house; the ritual washing of the hands in the decorated basin carried by an attendant; and  finally invoking the name of Allah.

The Wazwan itself, is, quite simply, a vegetarians nightmare, with nearly every dish in every course being a different incarnation and preparation of cooked mutton interspersed with a chicken dish, a palak (spinach) dish and a tomato and cheese curry. Some dishes are detailed below Kebaba long, slim mutton kebabs Ghustaba – the meat from sheep balls which has been pummelled and reshaped into a large grey ball served with yahkni (rich curd sauce) and tastes surprisingly delicious. Rista – small brown mutton balls, pummelled and cooked with spice served in a red gravy Tabak Maaz – mutton ribs fried in oil Rhogan Josh – tender pieces of meat cooked in a spicy curry Apple Curry. Another famous dish of Kashmir is the Tsoonth (Apple) Curry. Only available during apple season in Kashmiri (late autumn), the soft juicy apple pieces sit in a mild red curry, sweet and savoury and so very tasty.