Kashmiri Wazwan Masala
The Quirky Foodster Team
Ingredients
- Distinguished from other regional garam masalas by the prominent inclusion of fennel seed and dried ginger powder (saunth), alongside the standard warming spices
- A rich blend building on Kashmiri garam masala, typically including fennel, dried ginger, and notably featuring Kashmiri chile for both color and moderate heat, without onion or garlic in some traditional Kashmiri Pandit formulations
Method
- Toast whole spices, cool, grind.
Origin: Kashmir, associated specifically with the elaborate multi-course wazwan feast tradition.
Use: Central to the elaborate, multi-dish wazwan feast, particularly meat-heavy preparations like rogan josh and gushtaba.
Classic Dishes: Wazwan feast dishes broadly, including rogan josh and gushtaba (a Kashmiri meatball dish).
Storage: Keeps 2-3 months sealed and dark.
Variations: Reflects the specific spicing philosophy of Kashmiri Pandit cuisine (which traditionally avoids onion and garlic) as distinct from Kashmiri Muslim cooking, which does use them — a genuinely significant culinary-cultural distinction.
Substitutions: Base garam masala plus a spoonful of ground fennel seed and dried ginger. Kashmiri garam masala as a close substitute.
- Distinguished from other regional garam masalas by the prominent inclusion of fennel seed and dried ginger powder (saunth), alongside the standard warming spices
- A rich blend building on Kashmiri garam masala, typically including fennel, dried ginger, and notably featuring Kashmiri chile for both color and moderate heat, without onion or garlic in some traditional Kashmiri Pandit formulations
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