Kashmir’s Grand Wazwan Feast: A UNESCO Treasure in the Making?

Imagine sitting around a giant copper plate, surrounded by friends and family, as steaming, spice-laden dishes fill the air with their irresistible aroma. This isn’t just a meal—it’s Wazwan, the legendary feast of Kashmir. And now, this age-old tradition is vying for global recognition as a UNESCO Intangible Cultural Heritage.

What Makes Wazwan So Special?

Wazwan isn’t your everyday feast. It’s a grand celebration of flavors, history, and Kashmiri hospitality. The name itself comes from the Kashmiri words waz (cook) and wan (shop), meaning “the chef’s banquet.” Served at weddings and festivals, it’s a lavish spread featuring anywhere from 7 to 36 courses, with succulent lamb dishes stealing the show. From the rich, spicy rogan josh to the crispy tabak maaz (fried ribs) and the creamy gushtaba (yogurt-infused meatballs)—each dish is an explosion of taste.

Traditionally, guests sit in groups of four around a large copper plate called a traem, sharing the food by hand—a custom that fosters community and connection. Wazwan is prepared by expert chefs known as wazas, who spend hours slow-cooking meats in giant copper pots, infusing them with saffron, Kashmiri chilies, and a blend of age-old spices. It’s a time-honored craft, passed down through generations.

A Feast with a Rich History

Wazwan’s story goes back centuries, tracing its roots to the 14th and 15th centuries when influences from Persia, Central Asia, and the Mughal Empire shaped Kashmiri cuisine. It is believed that skilled chefs from Samarkand (modern-day Uzbekistan) arrived in Kashmir during the reign of Timur in 1398, bringing with them techniques that blended with local traditions. Over time, Wazwan became not just a meal but a cultural identity, deeply embedded in Kashmiri Muslim traditions.

Even the Mughal emperors, mesmerized by Kashmir’s beauty, were known to have indulged in early versions of Wazwan. The result? A feast like no other, where every bite tells a story of heritage, resilience, and the art of slow cooking.

The UNESCO Dream: Is Wazwan Ready for the Global Stage?

As of March 2025, Wazwan hasn’t officially made it onto UNESCO’s Intangible Cultural Heritage list—but it’s getting closer. Advocates in Jammu and Kashmir have been pushing for its inclusion, highlighting its intricate preparation, communal dining, and deep cultural roots. The movement gained traction in 2024, as Kashmir witnessed a tourism boom, with over 2 million visitors eager to taste authentic Wazwan at historic spots like Wazpora in Srinagar.

If successful, Wazwan will join India’s other UNESCO-recognized traditions like yoga and the Kumbh Mela, cementing its place as a global culinary treasure. The process is long—UNESCO evaluations take years—but the excitement around Wazwan’s candidacy is growing, with international food festivals showcasing its legacy.

Why Wazwan Deserves the Honor

Beyond its mouthwatering appeal, Wazwan is a symbol of Kashmiri culture and craftsmanship. The skills required to prepare it are disappearing, as modern lifestyles shift younger generations away from traditional trades. UNESCO recognition could not only preserve this culinary art but also put Kashmiri cuisine on the global map, inspiring Wazwan pop-ups in cities like Paris, New York, and London.

So, the next time you find yourself in Kashmir, don’t just admire the stunning Dal Lake—seek out a traem of Wazwan. You won’t just be tasting history; you might be experiencing the world’s next UNESCO culinary treasure. And did you know? A single Wazwan plate can weigh up to 13 pounds—so come hungry and bring your stretchy pants!