Baapar.com Introduces Online Kashmiri Wazwan on Its Website

Baramulla, India, January 25, 2016 (Newswire.com) - ​Baapar.com has introduced selling of Kashmiri Wazwan products online. The products include Wazwan Goshtaba, Rista, Tabakh Maaz, Rogan Josh, Seekh Kabab. Soon more products will be available.

The products have been reasonably priced and are expected to be delivered within 24 hours within the Kashmir Valley and 5-7 days outside valley. The products are free from preservatives and packed using USFDA approved technology.

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 vaste waze. Guests are seated in groups of four and share the meal out of a large copper platter called the traem. For Kashmiri Muslims, the meal begins with invoking the name of Allah, for Kashmiri Brahmins the name of Lord Rudra and a ritual washing of hands in a basin called the Tash-t-naer, which is taken around by attendants. Then the traem arrive, heaped with rice, quartered by two seekh kababs and contains four pieces of methi korma (chicken or mutton flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabak maaz (twice-cooked lamb ribs, initially braised with ground spices and milk, then browned in butter), 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. All the items ranging 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 alkanna tinctoria), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with cilantro 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 meal ends with the gushtaba. Nowadays the number of dishes has reached 40.