The eerie silence of a quiet September morning was broken. Waza the time-honored
Kashmiri cooks had arrived. It was my cousins marriage. Maaenz raat- the day when all the preparations for impending three days of gastronimical feast is set up. Amazed on seeing the man management of the group the head Waza (Vouste) without ever laying any orders got things started with supinate ease. Wood was re-cut as the first thing, logs were too large as he started taking stock of the things around. Wazwaan is cooked in traditional spices and the waza's are very particular to have them right. Else they can get really fussy over it. It is said in folklores of every Kashmiri household that "waaerr zaliin" is the toughest part. Not for its combustibility but for the preparation. Once the process starts it's a cakewalk from then on for both: the hosts and the waza's.
Meanwhile, the soon to be gluttony arrived. In hooves the sheep were one after the other bought down. Later large chunks of mutton were shifted to the waza's waerr where with utmost precision the pieces were relaid. You could say that even with clog eyes the waza would know where to hit his sharp ground butchers knife on the mutton dollops. It was a sight to behold. Lunch on a maennz raat is served with what is called as "Chervann Batte", remarkably tasty and fresh. Chervann Batte is a mixture of leftover kidneys and liver with some fresh vegetables like Spinach cooked deliciously over red spices. Chervann Batte is loved by all and is a personal look forward regale for me on weddings.
By afternoon the waza's were well on their way. An experienced household member is attached to the waza's. He acts as a mediator between waza's and the host (read Yaezz mann). It is he who decides when the lunch or dinner is to be served with the waza taken into confidence. And of course in addition to jollifying on the Wazwaan every now and then. "Talsa ath Rogan josh'as hav te nonne keoth chus." "Tabak Maaz chu venni thoda turunn", are very frequent lines used.
Evening was hot footing with the waza's pouncing on the mutton with their wooden wedges producing a thumping voice of musical ballad. Round mutton balls mixed with enormous creamy fat were laid all over. The would be: Rista's and Goshtabas. Though there is no count of the dishes that can be served in a wazwaan but usually Seven traditional dishes are a must. Rogan josh is tender lamb cooked over thin red gravy with butter oozing. Tabak Maaz is Lamb ribs fried and served as an appetizer. Daniwal Korma consists of thick rich mutton gravy cooked with fresh coriander while as Rista and Goshtaba are small and large round mutton balls. Goshtaba is simmered over yoghurt.
Kashmiri cooks had arrived. It was my cousins marriage. Maaenz raat- the day when all the preparations for impending three days of gastronimical feast is set up. Amazed on seeing the man management of the group the head Waza (Vouste) without ever laying any orders got things started with supinate ease. Wood was re-cut as the first thing, logs were too large as he started taking stock of the things around. Wazwaan is cooked in traditional spices and the waza's are very particular to have them right. Else they can get really fussy over it. It is said in folklores of every Kashmiri household that "waaerr zaliin" is the toughest part. Not for its combustibility but for the preparation. Once the process starts it's a cakewalk from then on for both: the hosts and the waza's.
Meanwhile, the soon to be gluttony arrived. In hooves the sheep were one after the other bought down. Later large chunks of mutton were shifted to the waza's waerr where with utmost precision the pieces were relaid. You could say that even with clog eyes the waza would know where to hit his sharp ground butchers knife on the mutton dollops. It was a sight to behold. Lunch on a maennz raat is served with what is called as "Chervann Batte", remarkably tasty and fresh. Chervann Batte is a mixture of leftover kidneys and liver with some fresh vegetables like Spinach cooked deliciously over red spices. Chervann Batte is loved by all and is a personal look forward regale for me on weddings.
By afternoon the waza's were well on their way. An experienced household member is attached to the waza's. He acts as a mediator between waza's and the host (read Yaezz mann). It is he who decides when the lunch or dinner is to be served with the waza taken into confidence. And of course in addition to jollifying on the Wazwaan every now and then. "Talsa ath Rogan josh'as hav te nonne keoth chus." "Tabak Maaz chu venni thoda turunn", are very frequent lines used.
Evening was hot footing with the waza's pouncing on the mutton with their wooden wedges producing a thumping voice of musical ballad. Round mutton balls mixed with enormous creamy fat were laid all over. The would be: Rista's and Goshtabas. Though there is no count of the dishes that can be served in a wazwaan but usually Seven traditional dishes are a must. Rogan josh is tender lamb cooked over thin red gravy with butter oozing. Tabak Maaz is Lamb ribs fried and served as an appetizer. Daniwal Korma consists of thick rich mutton gravy cooked with fresh coriander while as Rista and Goshtaba are small and large round mutton balls. Goshtaba is simmered over yoghurt.
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