Wazwan Wazwan, a multi-course meal in the Kashmiri Muslim tradition, is treated with gr eat respect.

Its preparation is considered an art. Almost all the dishes are mea t-based (lamb, chicken, fish).Beef is generally not prepared in the Srinagar reg ion, but is popular among the other districts. It is considered a sacrilege to s erve any dishes based around pulses or lentils during this feast. The traditiona l number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assis tance of a court of wazas, or chefs. Wazwan is regarded by the Kashmiri Muslims as a core element of their culture an d identity. Guests are grouped into fours for the serving of the wazwan. The mea l begins with a ritual washing of hands, as a jug and basin called the tash-t-na ri are passed among the guests. A large serving dish piled high with heaps of ri ce, decorated and quartered by four seekh kabab, four pieces of meth maaz, two t abak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, alon g with other dishes. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepare d in marriages and other special functions. The culinary art is learnt through h eredity and is rarely passed to outside blood relations. That has made certain w aza/cook families very prominent. The wazas remain in great demand during the ma rriage season (May - October). Bearing in mind that the Wazwan consists of meat, mostly all lamb dishes, as lamb is considered the occasional delicacy, some of the essential Wazwan dishes include but are not limited to: Rogan Josh (lamb cooked in spicy red gravy) Yakhni (lamb, usually shanks cooked in curd based gravy) Rista (Pounded lamb meatballs in spicy red gravy) Tabakh Maaz (Fried Rack of Lamb also known as Qabargah. Hindu and Muslim differ ences make way for specific names for food authentic to the prevalent religion i n the area.) Kaanti (lamb pieces in red hot gravy, usually eaten as a snack and not part of the main course) Syoon Olav (Meat with Potatoes cooked in spicy gravy) Syoon Pulaav (Meat Pulao) Modur Pulaav (Sweet Pulao, usually as a dessert) Lyodur Tschaman (Cottage Cheese cooked in creamy turmeric based gravy) Dum Oluv (Whole Potatoes cooked in spicy red gravy) Muj Gaad (Fish with Radish) Nadir-Waangan (lotus stems with Brinjal) Nadir-Haaq/Gogji/Monji (lotus stems coo