Shangraff Presents

The Wazwan Masterclass

A Royal Ceremony of Taste

The History

To Understand Kashmir,
One Must Understand the Wazwan

This is not merely a meal; it is a ceremony of pride, dating back to the 15th century when the great King Zain-ul-Abidin opened the valley's doors to craftsmen and cooks from Samarkand and Persia. The word itself is a marriage of two Persian terms: Waza — the master chef — and Wan — the shop or display.

In this masterclass, our in-house chef guides you through the architecture of this 36-course royal feast. You will learn why we use Mawal (dried Cockscomb flower) instead of food coloring to achieve the fiery red of our gravies, and why Pran (wild local shallot) is preferred over common onions for its unique, pungent sweetness.

Monj Haak

Knol Khol & Collard Greens

Whole leaves of collard greens and Knol Khol cooked in mustard oil with mild spices to preserve their emerald green colour.

Cultural Significance

The culinary heartbeat of the valley. The Kashmiri idiom for "food" is Haakh-Batta — Greens and Rice. It represents the agrarian soul of Kashmir; while the Wazwan is famous for meat, no Kashmiri meal is complete without this soul-warming comfort, often considered the "king of vegetables" in local households.

Dum Oluv

Kashmiri Dum Aloo

Baby potatoes, fried to golden perfection, then slow-cooked (Dum) in a vibrant red gravy of yogurt, fennel, and dry ginger.

Cultural Significance

A testament to the Kashmiri Pandit influence. Unlike tomato-based versions found elsewhere in India, the authentic Dum Oluv relies on yogurt and patience. Originating in the 18th century, it is associated with festive occasions and weddings — the elevation of a humble root vegetable into a royal delicacy.

Nadhru Palak

Lotus Stem with Spinach

Crunchy slices of Lotus Stem harvested from the Dal Lake, cooked with soft, earthy spinach.

Cultural Significance

The Nadhru is the "Jewel of the Dal." Legend says Sultan Zain-ul-Abidin, captivated by the lotus flower during a Shikara ride, introduced it to Kashmir's lakes. Cooking it with spinach represents the marriage of lake and land — a texture contrast deeply loved by locals.

Rajma Gogji

Kidney Beans with Turnip

Small, sweet, red kidney beans of the Jammu & Kashmir hills, slow-cooked with tender turnips.

Cultural Significance

The Kashmiri version is distinct for its use of the sweet local turnip, which thickens the gravy without onions or tomatoes. A Sunday staple in Kashmiri homes — the "comfort food" that brings families together after a long week.

Rogan Josh

The Red Passion

Tender lamb slow-cooked in a gravy made fiery red not by chilies, but by Mawal (dried Cockscomb flower) and Kashmiri red chili extract.

Cultural Significance

Introduced by the Mughals, the name comes from the Persian Rogan (Clarified Butter) and Josh (Heat/Passion). One of the "Seven Permanent Dishes" of the Wazwan — the masterclass focuses on the art of Bhunao, the technique of frying spices to release aromatics perfected by the Wazas of the royal courts.

Tabak Maaz

The Fried Ribs

Ribs of lamb first simmered in saffron milk and spices until tender, then flash-fried in ghee to create a crisp, golden outer layer encasing soft meat.

Cultural Significance

This dish showcases the Central Asian influence on Kashmiri cuisine, serving as the "appetizer" or dry course of the Wazwan ceremony. The technique of cooking meat in milk (aab) before frying is unique to this region — designed to preserve moisture during the harsh mountain winters.

Yakhni

The Yogurt Feast

Mutton cooked in a delicate, aromatic yogurt-based gravy flavored with dried mint and fennel seeds — with absolutely no turmeric or red chilies.

Cultural Significance

Introduced during the reign of Emperor Akbar, Yakhni represents the sophistication of the Kashmiri palate — valuing fragrance over heat. Heavily influenced by Persian yogurt-based stews, it is considered a "cleanser" for the palate amidst the spicy red gravies of the Wazwan.

Goshtaba

The Dish of Kings

Velvety, sponge-like meatballs cooked in a rich, white yogurt gravy. The meat is pounded — never ground — with walnut-wood mallets on a stone slab to achieve its unique texture.

Cultural Significance

The "Full Stop" of the Wazwan — traditionally the final savory dish of the 36-course feast, signifying the end of the meal. The creamy texture and pounded meat are considered the ultimate luxury for the guest, requiring no effort to chew. A dish of the highest honour.

Reserve Your Seat

Book the Masterclass

An intimate, hands-on experience with our in-house chef. All ingredients, recipes, and a take-home guide are included.

Vegetarian Masterclass

₹2,500 per person

4 iconic Kashmiri vegetarian dishes

Guided by our in-house chef

All ingredients included

Take-home recipe guide

Book via Call

The Wazwan Masterclass

To Understand Kashmir,
One Must Understand the Wazwan

The Garden of Kashmir

Monj Haak

Dum Oluv

Nadhru Palak

Rajma Gogji

The Royal Feast

Rogan Josh

Tabak Maaz

Yakhni

Goshtaba

Book the Masterclass

The Wazwan Masterclass

To Understand Kashmir,One Must Understand the Wazwan

The Garden of Kashmir

Monj Haak

Dum Oluv

Nadhru Palak

Rajma Gogji

The Royal Feast

Rogan Josh

Tabak Maaz

Yakhni

Goshtaba

Book the Masterclass

To Understand Kashmir,
One Must Understand the Wazwan