KASHMIRI-WAZWAN:-An appreciation as a connoisseur of good food.

KASHMIRI-WAZWAAN

An appreciation as a connoisseur of good food

1. Connoisseur:-

a person who knows a lot about and enjoys one of the arts, or food, drink, etc. and can judge quality and skill in that subject.

2. An appreciation as a connoisseur of good food

Food well-balanced diet provides all of the energy you need to keep active throughout the day and nutrients you need for growth and repair, helping you to stay strong and healthy and help to prevent diet-related illness.

3. Signature cuisine

A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes.

In a weaker sense, a signature dish may become associated with an individual restaurant, particularly if the chef who created it is no longer with the establishment. It can also be used to refer to a culinary region, in which case its meaning may be the equivalent of "national dish". In many cases, restaurants will base their menu development on tastes and styles which are unique to the restaurant's geographical location. Local produce, restaurant décor, and even the type of building you choose can all contribute to a larger yield by taking on local sensibilities. Emphasizing (an establishment's) connection to its location provides great marketing possibilities.

At its weakest, the term can simply mean "chef's specials" which are in no way unique or even particularly unusual.

A recipe that distinguishes a particular chef or restaurant is called a trademark dish.

OR

What was  Signature Cuisines ?

In a perfect world, it would be distinct and allow a knowledgeable foodie to identify the chef from a blind taste. It can be compared to an artist discovering their own style or an author discovering their own voice in terms of cuisine.

A signature dish is a dish that distinguishes a certain chef or eatery. In a perfect world, it would be distinct and allow a knowledgeable foodie to identify the chef from a blind taste. It can be compared to an artist discovering their own style or an author discovering their own voice in terms of cuisine. In reality, a chef may claim more than one signature dish, or their signature dish may change over time.

A signature dish may become connected with a specific restaurant in a less positive way, especially if the chef who made it no longer works there. It can also be used to describe a certain culinary region, in which case the term might be translated as "national dish."

 

4. Famous cuisine of the state;

Kashmir is heaven, not only in terms of landscapes but for foodies too. Everyone should not only visit Kashmir but also try Kashmir Food once in their lifetime. Kashmir cuisine is varied and flavorsome. Not only will you find the influence of Mughals and Arabs in the dishes but many of the dishes have a signature of Kashmiri pundits on them. If you are a meat lover, you have more advantage than vegetarians because Kashmiris know 30 different ways to make mutton. Though this does not mean Kashmir food has nothing to offer to vegetarians. When you go through the list, you will find yourself drooling over your screen.

 

1. Rogan Josh

Rogan Josh has to be the first mention in Kashmir food. The delicious signature dish has put Kashmir on the food map. Rogan Josh is an aromatic lamb curry made with the fusion of various spices, yogurt, and browned onions. A healthy low-fat dish, it is best savored with rice or naan bread. If you are non-vegetarian, you won’t be able to stop yourself at one serving of one of the best Kashmiri dishes.

2. Modur Pulao

Modur Pulao is not the regular Pulao dish that your mother gives you in the tiffin. It is prepared in the goodness of milk, saffron, ghee, and cinnamon. That’s not it! The rice is then garnished with a whole lot of dry fruits like almonds, cashews, and raisins. You will even taste a hint of sweetness because of sugar that goes into it. The saffron is the prime ingredient as it is grown in Kashmir itself. The bright golden imparted by saffron to rice is so visually tempting. For the rice lovers this Kashmiri food is one of the must-try Kashmiri dishes. Hands down, this dish is also the most popular traditional food of Jammu and Kashmir.

3. Dum Olav

No, that thing you ordered in the restaurant last time was not Dum Aloo. If you want to savor the real authentic Kashmiri cuisine, you should take a trip and have Dum Aloo Kashmir food style. The baby potatoes are cooked in yogurt, ginger paste, fennel, and hot spices. Just the aroma of this simple dish is appetizing. Have it with roti or naan bread.

4. Yakhni Lamb Curry

A lot of Kashmir food is yogurt based, and Yakhni Lamb Curry is no exception. It is a popular name in Kashmir food and culture. The lamb is cooked in a special gravy constituting yogurt, mawal flowers, onion paste, and dry mint leaves. The aroma of black and green cardamoms along with fennel will make you hungry in an instant. Have this authentic Kashmir delicacy with rice.

5. Goshtaba

Kashmiris, even Kashmiri pundits, love meat. So, you will find a lot of nonvegetarian dishes in Kashmir food culture. Goshtaba is a traditional delicacy originated as the dish for kings and has a royal taste. Therefore, it is made on royal occasions in the Kashmir household. It is basically minced mutton balls cooked prepared in a yogurt gravy and goodness of various spices. Its tantalizing flavors will definitely make you crave more than one serving.

 

6. Kahva

When is Kashmir, it is customary to have Kahva tea. It is a popular thing in Jammu Kashmir culture food. Kahva is a herbal green tea brewed with saffron spices, almonds, and walnut. Whenever there is a feast or festival, Kahva is served. You will find 20 different variations of Kahvah since it is made in every household. Some people also prefer to put milk in it. In some villages and areas, it is also called Maugal Chai. It is the traditional food of Jammu and Kashmir.

 

7. Shab Deg

Shab Deg is a forgotten Kashmiri delicacy that triggers nostalgia with the mention of its name alone. Any Kashmiris reading this will understand. Shab Deg is a meat delicacy cooked overnight with patience and richness of ingredients. Shab means night and Deg is a large cooking vessel. A rooster is cooked with turnips and spices overnight to bring out the right flavors in the dish and the vessel is sealed with dough. It is a special dish made for large families or when you are having people over.

 

8. Aab Gosh

Another savory treat for mutton lovers, Aab Gosh is one of the most popular dishes in Kashmir food and culture. The mutton is cooked in milk and spices and the resultant is flavorful, succulent meat that tears right from the bone. Once you have tasted this, you will forget all other mutton dishes. It is relished with well-cooked saffron rice. This dish is made during special occasions like festivals and get-togethers.

 

9. Lyader Tschaman

If you think Kashmir food culture does not have enough vegetarian dishes, then you are wrong. Lyader Tschaman is a Kashmiri cottage cheese cooked in rich creamy gravy. The cottage cheese in Kashmir is yellow in color and so is the gravy. You will find this dish in almost every household. A traditional delicacy even non-vegetarians won’t be able to stop themselves from relishing. Undoubtedly, it is the most sought-after vegetarian Kashmiri food.

 

10. Kashmiri Muji Gaad

Kashmiri Gaad Recipe is served on special occasions and festivals in the month of December in Kashmir. The dish is made up of fish prepared generally with radish or nadur. It is a mixture of vegetarian and non-vegetarian items that gives it a unique taste while hot spices and herbs add to the flavour. Serve the dish after one hour of its preparation so that it settles well. Enjoy the Muji Gaad Fish Radish Recipe with rice and Haakh.

 

11. Kashmiri Baingan

Kashmiri dahi baingan is one of the tasty and unique lip smacking dish made in spices which you simply can’t resist. The eggplant is diced and cooked in a yoghurt gravy which make you want more of the dish. It is a perfect Kashmir food fusion served as a side dish. This vegetarian dish which can be cooked in several ways is equally loved by the people of Kashmir.

 

12. Kashmiri Rajma

You can enjoy Kashmiri Rajma with Tawa Paratha, Whole Wheat Lachha Paratha or steamed rice which is a perfect fit for lunch or dinner meal. It is a very popular dish in North India, full of flavour and chillies. You can even have it as a healthy breakfast by preparing a red kidney bean salad. Don’t miss out the authentic taste of this dish as it is one of the most popular Kashmiri veg dishes.

13. Nadir Monji

Nadir Monji is a flavorsome Kashmir Food that is perfect for all those who love fried and spicy dishes. Made from Lotus stem, Nadir Monji is one of the favorite snacks of all the locals in Kashmir. To prepare this dish, Lotus stem is covered with a paste of gram flour and spices and then deep-fried. Served with mint dip, Nadir Monji will surely kill your hunger pangs while you are exploring the Dal Lake. This dish can be easily available at Dal Lake.

5.Create a collage using beautiful colour pictures

 

6.Support the collage with a document of research on the  cuisine (Making and serving)

 

Kashmiri  Wazwaan- Its Making and serving

Wazwan (Kashmiri pronunciation: [waːzɨwaːn]) is a multi-course meal in Kashmiri cuisine, originating from Kashmir.

Almost all the dishes are meat-based using lamb or chicken with few vegetarian dishes. It is popular throughout the larger Kashmir region. Moreover, Wazwan is also served internationally at Kashmiri food festivals and reunions.

In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'. The ultimate formal banquet in Kashmir is the royal wazwan. Of its thirty-six courses, between fifteen and thirty can be preparations of meat, cooked overnight under the supervision of a master chef called a wouste waze. Guests are seated in groups of four and share the meal out of a large copper plate called the traem. A ritual washing of hands in a portable basin called the Tash-t-naer, which is taken around by attendants. Then the traem arrives, heaped with rice, quartered by two seekh kababs and contains four pieces of methi maaz, (mutton intestines flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabakh maaz (twice-cooked lamb ribs, initially braised with ground spices, then browned in ghee), one safed kokur (chicken with white sauce), one zafran kokur (chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. Up to about 20 items are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer's alkanet), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy). The main course usually ends with gushtaba. The gushtaba is a large meatball which signals the end of the main course. After that, desserts are served. In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold.

 

7.Conclude you’re right up with your perception about the cuisine (advantages and disadvantages)

 

As we know that majority of dishes of wazwan are made of meat.

Meat is a good source of protein, vitamins and minerals in your diet. However, if you currently eat more than 90g (cooked weight) of red or processed meat a day, the Department of Health advises that you cut down to 70g.

Some meats are high in saturated fat, which can raise blood cholesterol levels if you eat too much of it. Making healthier choices can help you eat meat as part of a balanced diet.

If you eat a lot of red or processed meat, it's recommended that you cut down as there is likely to be a link between red and processed meat and many harmful diseases.

A healthy balanced diet can include protein from meat, as well as from fish and eggs or non-animal sources such as beans and pulses. Meats such as chicken,  lamb and beef are all rich in protein.

Red meat provides us with iron, zinc and B vitamins. Meat is one of the main sources of vitamin B12 in the diet.