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Wazwan is the traditional popular Kashmiri cuisine which is not only unique in its taste but also is an inseparable part of Kashmiri culture. It is an authentic Kashmiri cuisine that composes of thirty-six dishes of chicken, fruits and vegetables and mutton or beef. Wazwan includes many important ethnic meat products like Tabak maaz, Aab gosh, Yakhni, Rista, Kabab and the list is never-ending. Not only some dishes but all the dishes of Kashmiri Wazwan are popular because of their aromatic flavor, texture and mouth-watering taste. However, many people are not aware of the history of ethnic meat products as it is not carefully documented. Due to the rapid growth of industrialization and urbanization, the demand for ethnic meat products is growing and with that, there is immense potential to introduce these products at the national level and promote their export. This article is to explain the characteristics, processing and fundamental problems for the growth of some traditional meat products of Kashmiri Wazwan and know the mystery behind their fascinating history.

Spices in Authentic Kashmiri cuisine hold a significant amount of value in the making of Kashmiri cuisine. The spices they add are so rich in taste that the food serves all tongues and makes the dishes stand out unique.There are a lot of spices added like Kashmiri chilli powder that is traditionally used in Kashmir valley, shahi jeera (Black cumin, Himali jeera, Kashmiri jeera) and other spices. Kashmiri cuisine is famous all around the world for aromatic spices, color and great taste.

The first name that strikes when we talk about the famous spices in Kashmir valley and the most talked about is Saffron (Kesar). There are only few places where Saffron grows and Kashmir has the privilege of being one of those places. The quality of Saffron in Kashmir is best and it alone carries a distinguishing feature of long stigmas with thick heads that makes it unique and "World's best Saffron". The harvest requires a large amount of manpower and is generally regarded as a labor-intensive endeavour. The harvest period of Saffron is from late October to late November. Saffron is also called 'Lachha' or 'Shahi Zafran'. It is one of the most expensive spices and one of the oldest herbs that are added to the Wazwan that is a multi-course meal and comprises of thirty-six dishes where the orange stigmas of the saffron is used as a flavoring and colouring agent in few dishes that requires spice. It has a crimson shade and is not only added in the dishes but beverages as well.

Kashmir is not only known for breathtaking locations but also a range of delicious and delectable delicacies. When India was invaded by Emperor Timur he brought along with him skilled people for different professions and along with them he brought the skilled cooks from Samarkand. The ingredients used in those dishes are yogurt, turmeric and their most famous spice saffron. These spices are mild in taste and rich in flavor. The authentic Kashmiri cuisine i.e. Wazwan is a multi-course meal that includes thirty-six dishes and those dishes are served by the culinary style of Afghanistan, Central Asia and Persia. Among these thirty-six dishes the last dish to be served is Gushtaba before the dessert.