Delhiites savour Kashmiri lamb delicacies - Gustaba

       New Delhi: For the thousands of people visiting the Jammu and Kashmir pavilion these days at the ongoing 26th India International Trade Fair (IITF) here, Kashmiri delicacies is a major draw. From mouth watering kebabs to white meat, known as 'Gustaba' or, lamb delicacies cooked in exotic spices, several varieties of non-vegetarian and vegetarian dishes have been spread out for the visitors at the Fair. The stall is serving the best of the traditional Kashmiri cuisine. Apart from the meat delicacies, the visitors are also relishing sipping the very famous "Kahwa" or, fragrant Kashmiri tea. "It is the first time I am tasting Kashmiri food. It is very delicious but it is some different from our culture... Its delicious and I wish to eat more of Kashmiri food," said, Ali, an Iranian tourist who wishes to visit the state. A full course of Kashmiri cuisine is known as "Wazwan" and consists of 36 types of food, of which 15 to 30 are non- vegetarian. The 'Waza' or, chef, is the master of culinary arts, and the 'wan' means the shop with its full array of meats and delicacies. Kashmiri cuisine as we know it today has evolved over hundreds of years. The history of modern Kashmiri cuisine can be traced back to the 15th century invasion of India by Timur, and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir. The first major influence on the cuisine is the food of the Kashmiri Pandits. The cuisine was, then influenced by the culture of peoples who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures. Kashmiri Pandit cuisine usually uses a lot of yoghurt and turmeric. The cuisine traditionally does not use onion and garlic.

       The traditional Wazwan is considered the height of Kashmiri cuisine. Probably, no other cuisine in the world has so many courses except for the Chappan Bhog (56 courses). The meal is treated with great respect and the preparation is considered an art. Considerable time and effort are invested into the preparation of the banquet. The traditional number of courses for the Wazwan is thirty-six, though there can be less. The preparation is considered an art and is traditionally done by a Vasta Waza, or head chef, with the assistance of a court of Wazas, or chefs. The Wazwan is most often prepared for a big event, especially marriages. "We have got a very good response in Delhi. We have been coming here for long time representing JKTDC (Jammu and Kashmir Tourism Development Corporation). This year also we have got a tremendous response," said, G.M.Gazi, a manager with the Jammu and Kashmir tourism Development Corporation. Every year, Jammu and Kashmir sets up the J & K pavilion to attract more number of tourists to the picturesque State. The fair organised by the Indian Trade Promotion Organisation provides a platform for trade promotion, helps interaction between close to 7,500 national and international buyers. Nearly 34 countries are participating in the India International Trade Fair, showcasing achievements over a broad canvas.
- Nov 21, 2006