Kashmir: People busy cooking Wazwan – a Kashmiri cuisine that consists of thirty-six courses in Kashmir valley. The cuisine comprises of Maithi maaz, Rista (meatballs), Lahabi Kabab or Moachi Kabab (flattened mutton kababs cooked in yogurt), Waza Kokur (two halves or two full chicken cooked whole), Daeni Phoul ( a mutton dish), Doudha Ras (mutton cooked in sweet milk gravy), Rogan Josh (tender lamb cooked with Kashmiri spices),Tabak Maaz (ribs of lamb simmered in yogurt), Daniwal Korma (a mutton curry with coriander), Waza Palak (green spinach cooked with small pounced mutton balls known as Paliki Riste), Aab Gosh (lamb cooked in milk curry), Marchwangan Korma (an extremely spicy lamb preparation), Kabab, Gushtaba (meatballs in white yogurt gravy), Yakh’n (delicately spiced yogurt curry), Ruwangan Chhaman (cheese squares with Tomato gravy), Dum Aelva (potatoes cooked in yogurt gravy), Muji Chetintin (a radish and walnut chutney), Phirni (a milk pudding thickened with semolina or ground rice). (Photo: IANS)