11 Essential Kashmiri Wazwan Dishes You Need to Know

Kashmir's Wazwan is more than a meal — it's a ritual of hospitality and craft. This multi-course feast comes from the valley's centuries-old culinary traditions and is usually prepared by specialist chefs known as wazas. The Wazwan centers on meat, careful spice balances, and slow techniques passed down in families. For home cooks outside the valley, the dishes can feel exotic, but many are adaptable with sensible substitutions and common grocery finds. Here you'll meet eleven essential Wazwan dishes, each with a quick overview, why it matters in Kashmiri life, a short ingredient list, and two or three simple steps to make a version at home. I’ll also note where to source tricky items in North America and suggest practical substitutes when needed. Think of this as a friendly kitchen guide from a neighbor who loves both dadi's lessons and clear directions. Try one dish first. Taste the spices. Share with friends. Wazwan rewards patience and good company, and knowing the stories behind these plates adds a bit of warmth to each bite.

1. Rogan Josh — The Crown Jewel

Rogan Josh is often the first dish people think of when they hear "Kashmir." It’s a rich lamb curry with a deep red color, aromatic spices, and a silky gravy that clings to tender meat. The recipe calls for lamb pieces, whole spices like cardamom and cloves, Kashmiri red chili for color and mild heat, yogurt to enrich, and clarified butter or ghee for flavor. In Kashmir, rogan josh carries Mughal and Central Asian echoes; it’s both a winter comfort and a celebratory plate. To make a simple version at home, brown lamb cubes in oil, add ground spices and Kashmiri chili, then stir in whisked yogurt and gently simmer until meat is tender. Finish with a little ghee for shine. If Kashmiri red chili is hard to find, use mild paprika blended with a pinch of cayenne for color and balanced heat. Vegetarian option: roasted mushrooms or jackfruit simmered in the same spice base recreate a similar savory character.