1.Wazawan & Kashmiri Food: So leaving the idea of veg-Wazwan aside just thought of doing a very short thread on Kashmiri food in the medieval period. Probably the most detailed version of food prevalent during 15th century Kashmir is recorded in Tuḥfatūl Aḥbāb. sizzling tabak mazz, image courtesy Mukhtar Ahmed
2. Writing in the 17th century, the author Mulla Muhammad Ali Kashmiri speaks about kabab, pulao, zard pulao, tursh pulao, yakhni etc. He also writes about dal (lentils) & rice being cooked together. We also get an account of 'professional cooks' being employed on weddings.
3. The author also write about shorba (meat soup) being distributed amongst guest after a feast, as were sweets. Confectioners who were known as Qanadi (from qand=sweet) would prepare sweet mostly based on honey. Sweets and candies like shireeni, halwa etc was widely eaten.
4. The next reference is from Mughal emperor Jahangir who in Tuzuk is dismissive about Kashmiri food writing "The chief food of the people of Kashmir is rice, but it is inferior. They boil it fresh & allow it to get cold & then eat it. It is not the custom to put salt into rice.
5. They boil vegetables…throw in a little salt….(and some) put a little walnut oil in vegetables. They also use cow-oil (roghan). It is not custom to eat bread (nan)". The present wazawan owes a big debt to Mughals, and numerous traders: Persians, Armenians, Georgians etc.

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