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Kashmir’s 600-year-old Wazwan wedding feast adapts to modern life

Dishes are served on a trami, a traditional copper platter, during a Kashmiri Wazwan wedding feast in Srinagar, Indian-administered Kashmir. [Sharafat Ali/Reuters]

A Kashmiri waza, or traditional chef, serves dishes from a Wazwan wedding feast in Srinagar. [Sharafat Ali/Reuters]

Classic Wazwan dishes include rista (meatballs in red gravy), gushtaba (yoghurt-based meat dish), rogan josh, tabak maaz (fried ribs) and kabab. [Sharafat Ali/Reuters]

Kashmiri wazas, or traditional chefs, pound meat with wooden mallets on stone slabs to prepare gushtaba and rista for a traditional Wazwan wedding feast. [Sharafat Ali/Reuters]

A Kashmiri waza, or chef, prepares Wazwan dishes in degchis, traditional heavy-bottomed copper cooking pots, over a wood fire during a wedding. [Sharafat Ali/Reuters]

Meat is still pounded by hand and slow-cooked over wood fires, giving Wazwan its distinct texture and smoky flavour.

Rogan josh, a slow-cooked lamb curry and signature dish of the traditional Kashmiri Wazwan feast, simmers in a degchi, a traditional heavy-bottomed cooking pot, over a wood fire during wedding preparations. [Sharafat Ali/Reuters]

Degchis - traditional heavy-bottomed copper cooking pots - hold multiple dishes from the multicourse Kashmiri Wazwan wedding feast in Srinagar. [Sharafat Ali/Reuters]

Kashmiri bride Jennifa Sufi poses in traditional bridal attire and jewellery at her wedding in Srinagar, Indian-administered Kashmir. [Sharafat Ali/Reuters]

Rista, a traditional Kashmiri Wazwan meatball dish, is prepared over a wood fire, with meat pounded by hand and slow-cooked to give the feast its distinct texture and smoky flavour. [Sharafat Ali/Reuters]

A Kashmiri waza, or traditional chef, serves gushtaba - the final dish of a Wazwan feast, signalling the end of the meal - to guests at a wedding. [Sharafat Ali/Reuters]

Workers unload supplies from a van outside a restaurant serving Wazwan in Srinagar, Indian-administered Kashmir. In recent years, some younger chefs have moved from wedding catering into restaurant work, adapting Wazwan to modern dining while preserving its centuries-old culinary legacy. [Sharafat Ali/Reuters]