Sonth and Saunf: Why Winter Wazwan Feels Warm, Not Hot
Quick Answer: Sonth is dried ginger. Saunf is fennel. Together they give winter wazwan its chest-warming heat — not the...
Wazaroo Team
Kashmiri Mehmaan Nawazi for a Delhi Host
Quick Answer: Mehmaan nawazi is Kashmiri hospitality: the guest is fed before the host sits, the Traem is shared, and no...
Wazaroo Team
Mustard Oil in Wazwan: The Smell You Notice First
Quick Answer: Mustard oil is the first smell of a wazwan kitchen. Wazas heat it in a deg until the sharpness blooms, the...
Wazaroo Team
The Vaste Waza: Who Directs a Kashmiri Feast
Quick Answer: The vaste waza is the head of a hereditary wazwan brigade. He assigns degs, times the wood fire, and decid...
Wazaroo Team
Why Wazwan Meat Is Pounded, Not Minced
Quick Answer: Wazwan meatballs are pounded on stone with wooden mallets, not put through a mincer. Pounding emulsifies m...
Wazaroo Team
What Is a Deg? Copper Pots in Kashmiri Wazwan
Quick Answer: A deg is a wide, hand-hammered copper pot, often nickel-lined, that a waza uses to cook wazwan over wood f...
Wazaroo Team