11 Essential Kashmiri Wazwan Dishes You Need to Know

2. Gushtaba — The King of Wazwan

Gushtaba is a ceremonial dish reserved for weddings and grand feasts, often served near the end of a Wazwan. The central idea is a finely pounded mutton paste formed into smooth, soft meatballs that float in a rich yogurt sauce. Preparing gushtaba is labor-intensive and traditionally done by wazas who pound meat by hand until it reaches a paste-like texture. For a home-friendly approach, use very finely minced lamb or mutton and pulse it in a food processor with a little crushed ice to build paste-like body. Shape into smooth balls, poach gently in a seasoned yogurt broth, then finish with light spices like cardamom and dried fenugreek. Serve as a celebratory main or as a finale to a multi-course spread. If you need a vegetarian substitute, shape seasoned paneer or mashed chickpea balls and simmer them in a mildly spiced yogurt broth for a similar comforting finish.