Wazwaan: Traditional Kashmiri Cuisine Hardcover – 1 January 2019

Its a great cookbook on Kashmiri cuisine... very precise and articulate recipes. I have tried couple of recipes from the book following the instructions to a T... and was able to reproduce dish that looked identical to the picture and tasted (to my mind) great and authentic.ps. for typical ingredients like mawal (cockscomb) powder that gives deep red color and some body to red gravies... it can be procured from online stores like kashmirbox

Amazing book...u will end up trying every recipe of it

Although Kashmiri cuisine is predominantly non-vegetarian there are many fab treats for vegetarians too. Nadir Yakkhn (lotus stems cooked in a yogurt gravy) is one of them.Pounded mutton balls stewed in a rich gravy with precooked spinach. is time consuming and complex in preparation, but wonderful in texture and taste. This is one of the Kashmiri signature dishes listed along with Rogan Josh, Ghushtaba and many others.Pic 3:Nadir Gadh ( fish fillets cooked with lotus stems). Among all three recipes I've tested from the book, this one was the best. How good was it ? i simply emptied the entire tray by myself! Unbelievably delicious!I felt the recipes are a bit elaborate. The dishes are quite time consuming in preparation, although incredibly delicious. The approach to the cooking and serving of wazwaan hits high standards, and can be compared with sumptuous food rituals. I only wish the book would have included more dessert recipes (it has only 2), such as famous Kashmiri kulcha.Join @bakenboil on Insta for more cookbook reviews.

loved it

The book serves as a good introduction to wazwaan, but the bare basics are covered. I was expecting recipes for shufta and choaq charwan, but both are missing. Evidently a more exhaustive compendium is needed.

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