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The Kashmir Mughlai-delicacies in weddings is not anything new that it’d typically warrant any reappraisal. However, through the years, it has got so convoluted that higher than cuisine, it appears to be a considerable curse to wait for a marriage, not to mention arranging and dealing with one. Weddings might be organized in heaven, but they may be honestly messed up in Kashmir. The element of display-off has added new dimensions to our banquet, and one wonders whether we are economically devastated due to the many-year-old warfares? The typical seven-route meal—rista, Rogan josh, paneer, palak, ab gosht, korma, and goshtabah (this doesn’t include the dishes positioned over a mattress of rice)—has now been changed with the aid of a multi-cuisine extravaganza, making any occasion a sheer waste of resources. The rich may want to manage to pay for such extravagance easily. Still, it turns into a back-breaking pastime for the negative as they need to place all their meager sources together and, very frequently, go into debt for web hosting a wedding.Cuisine, or Curse? 2

One could often pay attention to towns and villages blaming the metropolis for inventing many rituals and customs—shehrikev hurarev bidder. But, my enjoyment in South Kashmir tells me that Srinagar is a long way higher than the town in keeping restraint on the waste that goes unabated there. Although I have managed many weddings there, by no means earlier than did I see human beings indulging in mindless spending on Kazan, making the whole event not most effective bulky in handling but also arranging. Whether it is misshapen (engagement) or Chandra (wedding), the seven-path meal has become a component of the beyond there. The Mughlai dishes put over a mattress of rice within the serving plate (trauma) have passed through an intensive trade inside the closing three decades. While in Srinagar, seekh kebabs, fried rib pieces (Tanakh maaz), one piece of the shank (Danni people); one or shami kebabs, one full hen cut in two or four portions over a mattress of rice is the regular serving, in South Kashmir, four seekh kebabs, four fried rib portions, 4 pieces of the shank, shami kebabs, complete chickens (one in red chili and some other prepared in yogurt), lesbi kebabs (minced mutton kebabs), a yogurt-based mutton piece, and a slice of cheese cooked in tomato sauce over a bed of rice have grown to be habitual. The ‘whilst ingesting dishes served one after the other can also vary, relying on the potential of the host. Serving veg at weddings has become taboo in South Kashmir, while in Srinagar, cheese in tomato sauce and mushrooms have an everlasting function.

Who taught South Kashmir that a plate should be so covered with mutton dishes? They can’t blame the town for such extravagance because the city keeps its age-old way of life. Ideally, human beings comply with the “takeaway” system, carrying nearly all mutton dishes within the polythene baggage provided together with water bottles, coke, and hand-wash substances—Srinagar hadn’t learned this trick until currently. The next invites—known as phrasal and sat-rate (7th day) in common parlance—are also excluded from what we do in Srinagar. Serving dry fruit and juices is not unusual in both; however, with tea, the South is going out of the way in serving not best a massive pastry piece but additionally a field containing at least three bakery items—kanddi kulcha being obligatory. The fine art of the service is that the entirety that is served on these events is carried domestically by the guests, being helped via the loved ones and friends of the host. While Sringarites decide upon saffron keyway, the South stays glued to warm milk in a samovar.

One can also sense that extravagance at weddings is a part of our lifestyle, and consequently, there has been no want to talk approximately it. But, the truth of the matter is that we have elevated the number of dishes at a time whilst every person bitch about deteriorating economic conditions, particularly because the Nineteen Nineties and the out of doors global is looking at our plight as moot spectators. On the one hand, we rue about having misplaced the whole lot to the struggle and, on the other hand, we do not pull away from spending lavishly at the weddings, each in terms of gold embellishes and wazwan. It is peculiar that any such waste of assets is neither happening inside the China Valinor than Jammu Muslims. Who could agree with us that we aren’t prosperous and suffering due to the battle? There is no denying that the prevailing warfare has made many of us richer, and lots of a rich have ended up paupers. However, we have no motive to waste our resources and make the arena snigger at us!

In this regard, the role of the preachers who declare to be the saviors of this hapless kingdom and who waste lots of power in shouting from pulpits approximately how Islam and Muslims are in chance on the fingers of non-Muslims is extremely pathetic. We, the humans of Kashmir, are doing everything that goes towards the very spirit of Islam that teaches us to be and careful in our spending. Nobody has barred us from ingesting extravagance; however, in any form is disliked–wakuloo washroom wall tusrifoo… (7:31). We are neither conscientious human beings nor our political and non secular leaders raising awareness of this waste as they participate in such activities without any objections. In the prevailing scenario, such behavior is deplorable. The ongoing struggle has devastated many households, leaving many women hapless and hopeless. The money that we spend at the ‘curse’ called wazwan may be better utilized to assist them, particularly families that have lost their most effective breadwinners because of the chaos and confusion that we find within the streets of Kashmir. This madness should quit if we survived! Let’s make marriages simpler and low-cost and our cuisine confined to what we can easily eat!

Shayla M. Berg

Cuisine, or Curse? 3I’ve always loved food and I’ve always loved sharing my love of food with the world. This love led me to become a professional foodie, opening my very own restaurant called The Great American Cafe and writing a blog called Foodieso.com, where I’ve been able to share my recipes, ideas and thoughts about food.