The history of modern Kashmiri cuisine can be traced back to the fifteenth century invasion of India by Timur and the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir. The descendants of these cooks, the Wazas, are the master chefs of Kashmir.
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There are two styles for serving Wazwan (Kashmiri Muslim & Kashmiri Pandit),
The meal begins with a ritual washing of hands in a basin called the Tash-t-nari, which is taken around by attendants. Guests are seated in groups of four to share the meal out of a large brass alloy plate called the Trami (Kashmiri Muslim style), where as in Kashmiri Pandit style, guests are seated in a row, white buffet cloth is layed down and dishes are served in individual plates (thall).
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Waza's Kitchen
While the use of spices is traced to the pre-Aryan era, the absence of onion and garlic in preparation of the delicious curries in Kashmir dates to the Vedic period. Known for its flavors and hot spicy taste, Kashmiri cuisine is quite tempting.
Spices used in Kashmiri dishes give special taste and aroma to the food. There are varieties of Kashmiri dishes made with the same spices like red chilies, aniseed, asafetida, ginger powder, cumin seed, curd or yogurt. White rice is the staple food which balances hot spicy Kashmiri dishes.