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Wazwaan Traditional Kashmiri Cuisine

Sharief Waza, Waza Shafi and Rocky Mohan

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Description

When Timur invaded India in the fifteenth 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 indispensable part of t...he 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 available to all those who love the cuisine of the beautiful valley.

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Authors

  • 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.

  • 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.

  • 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. Rocky Mohan is the author of several best-selling cookbooks including, wazwaan: traditional kashmiri cuisine, rice & spice & rocky’s table. he is also the founder of delhi gourmet club, a facebook group which currently has over 6500 members.

ISBN
9788194110934
Binding
Hardback
Page Extent
96
Weight (kg)
1.1
Height (in)
9.25
Width (in)
6.85
Subject
Food & Drinks
Published Date
08/01/19
Publisher
Roli Books

Authors

  • 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.

  • 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.

  • 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. Rocky Mohan is the author of several best-selling cookbooks including, wazwaan: traditional kashmiri cuisine, rice & spice & rocky’s table. he is also the founder of delhi gourmet club, a facebook group which currently has over 6500 members.

ISBN
9788194110934
Binding
Hardback
Page Extent
96
Weight (kg)
1.1
Height (in)
9.25
Width (in)
6.85
Subject
Food & Drinks
Published Date
08/01/19
Publisher
Roli Books
SKU: 9788194110934 Categories: ,

Authors

  • 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.

  • 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.

  • 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. Rocky Mohan is the author of several best-selling cookbooks including, wazwaan: traditional kashmiri cuisine, rice & spice & rocky’s table. he is also the founder of delhi gourmet club, a facebook group which currently has over 6500 members.

ISBN
9788194110934
Binding
Hardback
Page Extent
96
Weight (kg)
1.1
Height (in)
9.25
Width (in)
6.85
Subject
Food & Drinks
Published Date
08/01/19
Publisher
Roli Books

Authors

  • 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.

  • 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.

  • 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. Rocky Mohan is the author of several best-selling cookbooks including, wazwaan: traditional kashmiri cuisine, rice & spice & rocky’s table. he is also the founder of delhi gourmet club, a facebook group which currently has over 6500 members.

ISBN
9788194110934
Binding
Hardback
Page Extent
96
Weight (kg)
1.1
Height (in)
9.25
Width (in)
6.85
Subject
Food & Drinks
Published Date
08/01/19
Publisher
Roli Books