Best kashmiri Wazwan Dishes

Best kashmiri Wazwan Dishes:Wazwan, the Kashmiri cuisine, holds a special place in Kashmiri culture, and it’s an essential part of their culinary heritage. This extravagant feast comprises a range of dishes, typically consisting of seven to thirty-six delicacies, featuring mutton or beef, chicken, and an array of fruits and vegetables. Some of the quintessential meat-based dishes found in the elaborate spread of Wazwan include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and goshtaba.

kashmiri Wazwan Dishes List



Kabab, a traditional favorite, is believed to have been inspired by the medieval soldiers who used to grill meat on their swords over open fires. Traditionally, lamb is used for making kababs, but regional variations may include beef and buffalo meat. To prepare kababs, fleshy meat is minced along with eggs and a blend of spices, then skillfully wrapped around an iron rod, usually around 20-30 cm in length, for cooking. These delectable creations are typically charbroiled, lending them a smoky flavor and a distinct brown appearance.

Tabak Maaz:

Tabak Maaz:

Tabak maaz, another beloved dish, is prepared from the rib portion of sheep meat. The lamb or mutton ribs are cut into small pieces and moderately steam-cooked before being seasoned with salt and turmeric. After removing the rib bones, only the meat chunks remain, which are shallow-fried in desi ghee over low heat for an extended period. The result is crispy and flavorful tabak maaz.

Aab Gosh:

Aab Gosh:

Aab gosh, a mild and delicate dish, is made from the sacral area of the vertebral column of lamb or mutton, cooked in milk. The meat is initially boiled in water with salt, ginger, garlic paste, and aniseed powder. Subsequently, milk is brought to a boil with spices like green cardamom, onions, pepper, and ghee, and the boiled meat is added. The dish is stirred until it reaches the desired consistency, creating a soothing blend of flavors.

Rogan Josh:

Rogan Josh:

Rogan josh, a vibrant red lamb or mutton dish, is characterized by its bold and rich flavors. The name “rogan josh” is derived from “rogan,” which means “oil or fat,” and “josh,” signifying “intense heat.” The fiery red hue of rogan josh is attributed to the use of Kashmiri red chillies, which add a mild spiciness. However, the brilliant red color is primarily achieved through the use of an extract from dried cockscomb flowers, locally known as “mawual.” The tender lamb or mutton is marinated and then cooked with a mixture of spices and oil until it achieves a delightful brown color.


Rista, a delightful meat product, is created from meat emulsion with added fat, salt, cumin, and cardamom seeds. The meat emulsion is prepared using mutton or beef, minced and combined with fat while adding spices, salt, and a bit of chilled water. The mixture is then pressed by hand and rolled into compact balls. These meatballs are cooked in a rich gravy to create rista, which differs in flavor from other dishes due to variations in the composition of the gravy.



Nate-yakhni is a dish featuring meat chunks, precooked in boiling water for 20 minutes before being separated from the broth. Yakhni is prepared by vigorously homogenizing curd over high heat. While boiling, a blend of salt, spices, condiments, ghee, and meat broth are incorporated into the curd, creating the perfect consistency of yakhni. In the case of nate, the precooked meat chunks are added to the yakhni and boiled further to achieve the delightful nate-yakhni.

Goshtaba: The Grand Finale of Wazawan


Goshtaba, a cherished meat product of Wazwan, is created from a meat emulsion with added fat, salt, cumin, and cardamom seeds, all cooked in curd. Like rista, goshtaba is crafted from minced meat emulsion but has a different flavor profile due to variations in the accompanying gravy. The meatballs are prepared by pounding hot boned mutton with spices and fat, then shaped into compact balls. These meatballs are cooked in a delectable yakhni gravy made from curd, water, spices, and condiments.

Wazwan is an indispensable part of Kashmiri culinary heritage, celebrating the art of slow cooking and an array of complex flavors. These dishes, which have been perfected over the centuries, have captured the hearts.

kashmiri wazwan masala list pic

kashmiri wazwan masala list

Kashmiri Wazwan Plate.

Kashmiri Wazwan plate

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