Kashmir Valley Spice Blend

Kashmiri cuisine is rich and distinctive. A Wazwan is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based. The traditional number of courses for the wazwan is 36. The preparation is traditionally done by a vasta waza, or head chef. Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. A large serving dish piled high with heaps of rice, seekh kabab, meth maaz, tabak maaz, barbecued ribs, safed kokur, zafrani kokur (Kong Kokur in Kashmiri), and a mutton dish consisting of a piece known as Danni phol, sprinkled over with some coriander and Musk Melon seeds, other dishes like Risteh, roganjosh, aab gosht, runwangan tchaman, marchwangan kormeh, aloo bukhara gosht, Daniwal kormeh, wazz palak, hindi roganjosh, sindhi roganjosh, matxh, botehcxear maaz(apricot mutton curry) Gushtaab/Gushtaba make up the wazwan.