TRADITIONAL KASHMIRI CUISINE WAZWAN, Khan Mohammed Sharief , HARDCOVER, 2007

When Timur invaded India in the 15th century, he unknowingly introduced to the country a cuisine that is perhaps unrivalled in the world – wazwaan. The elaborate preparation and ceremonial presentation of lavish meals, often comprising 36 courses, makes wazwaan a sumptuous and royal repast. Seven dishes typically form an indispensible part of the feast – tabakh maaz, rista, rogan josh, dhaniwal korma, aab gosh, marchwagan korma and ghustaba. Firin and kahwah (green tea) round off a never-to-be-forgotten culinary experience. For the first time ever, the exotic treasury of secret recipes from the renowned family of Waza – the master chefs of Kashmir – are made avaiable to all those who love the cuisine of the beautiful valley.