ahh yeah food. What could be a better topic? Only 'lots of food', i guess. Before i go ahead and mention anything, i would like to clarify something for those that might be a little rusty on their geography.
South Asian food is not just Indo-Pak or Bengladeshi food (in short Desi). It also includes top-of-the-line, state-of-the-art, best-of-class, best-in-breed Kashmiri cuisine, and no, it tastes nothing like desi food, somewhat persian-o-arab yes, but definitely not desi. Whereas the marchewangan-korme, meeth and the rogan-josh would surely titillate your palette, the kabab, riste and degi-kokur are there to fill you up. While you would drool over the tabak-maaz and the aabe-gosh, the yakhen and the haakh are there to pep it up. Then there is the omnipresent batte and the logical period goshtaabe. With everything so calculated, kashmiri cuisine is grammatically, scientifically and mathematically sound and perfect - and yea did i mention how great it tastes? Our cuisine is very elaborate, with everything logically placed and each spice and condiment added with perfection. Add to it the Kashmiri hospitality and you are in a food heaven. I have often asked elders about the origin of Wazwan and all seem to point vaguely towards Persian and Mughal history. With abundant use of saffron and yoghurt, Persian seems logical. Marinated, grilled and not 'spicy hot' would make it somewhat Arab. Well, this reminds me of Newton, only that it being the Wazwan i would be more interested in eating the apple than thinking why it fell down.
The only thing that has turned me off always about the wazwan is the extravagance and the amount of food being wasted. It is a pity, rather a shame. But wazwan is one of the few things from our heritage that still exists and fortunately i dont see it dying off so soon, at least not before the kashmiri language itself - so eat up guys. wosta yath trawakh na demni racha ti...
South Asian food is not just Indo-Pak or Bengladeshi food (in short Desi). It also includes top-of-the-line, state-of-the-art, best-of-class, best-in-breed Kashmiri cuisine, and no, it tastes nothing like desi food, somewhat persian-o-arab yes, but definitely not desi. Whereas the marchewangan-korme, meeth and the rogan-josh would surely titillate your palette, the kabab, riste and degi-kokur are there to fill you up. While you would drool over the tabak-maaz and the aabe-gosh, the yakhen and the haakh are there to pep it up. Then there is the omnipresent batte and the logical period goshtaabe. With everything so calculated, kashmiri cuisine is grammatically, scientifically and mathematically sound and perfect - and yea did i mention how great it tastes? Our cuisine is very elaborate, with everything logically placed and each spice and condiment added with perfection. Add to it the Kashmiri hospitality and you are in a food heaven. I have often asked elders about the origin of Wazwan and all seem to point vaguely towards Persian and Mughal history. With abundant use of saffron and yoghurt, Persian seems logical. Marinated, grilled and not 'spicy hot' would make it somewhat Arab. Well, this reminds me of Newton, only that it being the Wazwan i would be more interested in eating the apple than thinking why it fell down.
The only thing that has turned me off always about the wazwan is the extravagance and the amount of food being wasted. It is a pity, rather a shame. But wazwan is one of the few things from our heritage that still exists and fortunately i dont see it dying off so soon, at least not before the kashmiri language itself - so eat up guys. wosta yath trawakh na demni racha ti...
No comments:
Post a Comment