Master of Kashmiri cuisine, Khan Mohammed Sharief Waza belongs to the Waza family, who introduced wazwaan to Kashmir. Always interested in his family tradition, he joined his father, the legendary Abdul Ahad Waza, at a very young age. He says, ‘My father used to say that wazwaan is a feast for kings. All I know about the intricacies of the art of wazwaan, I learnt from him.’ Khan Mohammed Sharief Waza and his brothers, Shafi and Rafiq, have popularised wazwaan in India and abroad. Wherever there is a Kashmiri food festival anywhere, the catering is invariably done by their Delhi-based company, Ahad Sons. The brothers’ passionate devotion to the cause of promoting wazwaan far and near has resulted in their carving a prominent niche for gourmet Kashmiri food. Rocky Mohan is a food connoisseur who prides himself on the revival of the heritage of indian cuisine. His knowledge stems from a combination of factors; his parental roots in rawalpindi and amritsar, where it is a tradition for men to cook, and the years he spent in lucknow, where he learnt the art of fine cuisine. His bachelor days in London helped him to put recipes into practice when he yearned for home food and had to cook his own meals. He now enjoys cooking for his guests and family despite his hectic business schedules.
