A WINTER MEAL WITH THE WAZA

Kashmiri chef Tariq Ahmed, a Waza, brought his best game at a Kashmiri food festival. He breaks down the spirit of Wazwan rooted in togetherness, celebration, and the use of fresh and local ingredients.

- PRIYAMVADA RANA

WITH the winter chill settling in, it's natural for the body to crave delicacies that keep one warm, provide comfort and are nosh up. A winter meal at The Leela Palace New Delhi's ongoing 'Kashmiri Food Festival', which we experienced is one we highly recommend.

The meal started before a Kashmiri tablescape - a massive thali where quintessential Wazwan dishes like Nadru Churma, Mutton Tabakh Maaz, Mutton Badami Qurma, Kashmiri Waza Saag, and kebabs took centre stage. It evoked a typical Wazwan served at weddings and ceremonial occasions in Kashmir, and is much loved for its community-eating experience where locals dressed in tilla embroidered pherans, and kurta-pyjama, sit in groups on woollen carpets to eat from a single plate. A Samovar - an intricately carved copper kettle to pour Kahwa - adorned the table with tiny copper cups. Beside it, fresh spices from the Valley, from the crisp marooned dried red chillies, and big cloves, and star anise to the fragrant bay leaves and cinnamon ensured we were in for authentic flavours.