Culture of Kashmir
The culture of Kashmir is a diverse blend and highly influenced by northern South Asian, Persian as well as Central Asian culture. Along with its scenic beauty, Kashmir is famous for its cultural heritage; it amalgamates Muslim, Hindu, Sikh and Buddhist philosophies and has involved composite culture based on the values of humanism and tolerance which is collectively known as Kashmiriyat.[1] Jammu, Kashmir and Ladakh each have their own distinct culture.
One of the most important parts of the cultural identity of the Kashmiri people is the Kashmiri (Koshur) language. This language is spoken only in the Valley of Kashmir by the Kashmiri Hindus and Kashmiri Muslims. Besides language, Wazwan and culture has been greatly influenced by Central Asian and Persian culture. Kashmiri is an Indo-Aryan (Dardic subgroup) language close to Central Asian Avestan-Persian. Cultural music and dance like Wanvun, Roaff, carpet/shawl weaving |Kaleenbafi and Koshur Sufianaforms a very important part of Kashmiri identity. Kashmir has witnessed many spiritual gurus who migrated from their land to Kashmir. Kashmir has also even witnessed the birth of some of the great poets and sufis of all time like Lal Daed, Sheikh-ul-Alam, Habba Khatoon and many more; and is regarded as Peer Vaer (a place or land of spiritual gurus). It is important to note that Kashmiri culture is predominantly followed only in the Kashmir valley and Doda of the Chenab region. Jammu and Ladakh have their own distinct cultures that are very different from that of Kashmir.
The Dumhal is a famous dance in the Kashmir valley, performed by men of the Wattal region. The women perform the Roaff, another traditional folk dance. Kashmir has been noted for its fine arts for centuries, including poetry and handicrafts. Shikaras, traditional small wooden boats, and houseboats are a common feature in various lakes and rivers across the Valley. Kashmiri culture is defined in terms of religious values, Kashmiri language, literature, cuisine and traditional values of mutual respect. The overwhelming majority of Kashmiris are Muslims and Islamic identity plays a very important role in the daily lives of people. Kashmiris across the religious divide have for centuries shared cordial and friendly ties. Kashmiri poets and writers like Mehjoor, Abdul Ahad Azad, etc. enriched the literature with their poetry. Kashmiri cuisine holds a unique place among different world cuisines. Salted tea or Noon Chai also called Sheer Chai is the traditional drink and is cooked in a Samavar, a Kashmiri tea-pot. Kashmir has been noted for its fine arts for centuries, including poetry and handicrafts. Shikaras, traditional small wooden boats, and houseboats are a common feature in various lakes and rivers across the Valley. Kehwa, traditional green tea with spices like cardamom, Saffron and almond, is served on special occasions and festivals. Kashmiri weddings are regarded incomplete without the Kashmiri traditional food known as Wazwan, which is typically spicy food cooked by the traditional cooks (Waz). Wazwan is a multi-course meal in which almost all the dishes are meat-based.
Contents
- 3 Wazwan
- 5 Kahwahold kashmiri photos
Other foodsThe Kashmir Valley is noted for its bakery tradition. On the [Dal Lake] in Kashmir or in downtown Srinagar, bakery shops are elaborately laid out. Bakers sell various kinds of breads with a golden brown crusts topped with sesame and poppy seeds. tsot and tsochvor are small round breads topped with poppy and sesame seeds, which are crisp and flaky, sheermal, baqerkhayn (puff pastry), lavas (unleavened bread) and kulcha are also popular. Girdas and lavas are served with butter.Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.[6] It is typically consumed hot during breakfast.Wazwan
A Wazwan is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, beef, but never fish). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with a ritual washing of hands, as a jug and basin called the tasht naèr (tasht-e-naari in urdu/persian) is passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by two seekh kabab, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, and a mutton dish consisting of a piece known as Danni phol, sprinkled over with some coriander and Musk Melon seeds,followed by other dishes like Risteh, roganjosh, aab gosht, runwangan tchaman, marchwangan kormeh, aloo bukhara gosht, wazz palak, hindi roganjosh and last but not the least Gushtaab/Gushtaba including others. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. That has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season from May–October.
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