WAZWAAN IN WALIMA LUNCH

WALIMA  is what we used to call a WATHAL in kashmiri. It is almost equivalent to the post marriage Reception function in the rest of the country . The other functions of the marriage held prior to WALIMA or WATHAL over here are the MEHNDIRAAT, MASNANDNISHINI followed by BARAAT . NIKKAH is held before these functions.

As per Al Hadith :-

“ Marriage is heavenly consent to become lawfully one , every adoration is for “ALLAH “ who is unparallel and unmatched . Nikkah is my Sunnah , who so ever denies it , goes away from me”


The core eating style and the dishes have remained unchanged in Kashmir . Now the Shamiyaanas are made from exequisite CREWAL EMBROIDERIED CLOTH with carpets spread for sitting of guests .Some families are also serving Buffets but they are being rolled back in view of Various constraints in serving WAZWAAN . There are a few marriage halls as well but Most of the Walima Functions are held in open grounds or big rooms .

The guests take their food sitting comfortably. Young boys join as workers for serving to guests. It is a Full day affair .ladies are served separately . The Bride and the bridegroom sit separately with ladies and gent invitees. Guests are made to Wash Hands while they sit . For this purpose Tinned copper containers with lids are used to carry water . The waste is also collected in Tinned copper pots . This hand washing set is Called TASHNAAR. It is followed by serving of food in large sized deep copper plates covered by a lid known locally as TRAAM . Each TRAAM is shared by Four guests. Guests can ask for separate plates as well for eating .Vegetarian food is also available on demand . The mouth watering dishes like the chicken , Kabab, TabakMaaz, Rogan Josh , Yakhani , March wangan Korma, Ristaa , Mushroom , Cheese prepared with Tomatoes and some other vegetables are always there to relish. GUSHTAABA is served last of all. Gushtaaba is meat balls prepared in curd . Traditional kashmiri cooking with all these dishes is Called WAZWAAN . This is rich in flavour and aroma as special spices and condiments are used in its preparation. Cooks with fresh white apparel Keep coming and filling your plates or TRAAMEE.The function is a display of lavish Kashmiri hospitality . Curd is something which every kashmiri must have often and every time . Curd is served in this function also . Biryaani is also served in small containers . Now an arrangement has also been made to carry surplus dishes in polythene bags or food packs to avoid wastage . But still the wastage is unavoidable when dishes are lavishly served . Once the eating is over , a collective thanks giving to God is done through what is known as Recitation of HAMD An Arabic word “ HAMMUD “ in kashmiri . One can not get up before this concluding Thanks giving . A  wonderful practice...

I end up with two lines from a long poem KASHMIR written by Ali Sardar Jafri :-

IKHLAASO MOHHABAT KI WOH GOONDHI HUI MITTI ,
AKHLAAKO MURRAWAT KE WOH DHAALE HUVE INSAAN .
SHAYIR KO YAKEEN HAI KI NIKHAR AAYEGAA EK DIN ,
WOH HUSN JO IFLAAS KI CHHAADER ME HAI PINHA .

( Ali Sardar Jafri )


A land endowed with lovely and affectionate people ,
Human beings with rich culture and hospitality .
The poet is sure that this shall surface up one day for all to see
The beauty that lies covered under a veil of poverty.
(Autar Mota  )

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