Kashmiri wazas set deadlines for wedding meals citing lack of sleep, long working hours

A Waza, a traditional Kashmiri master chef, adds powdered cockscomb flower to dishes during the preparation of Wazwan, Kashmir's traditional multi-course wedding banquet, in Srinagar. File | Photo Credit: Imran Nissar Weddings in Kashmir will face a rare challenge after wazas (chefs) have decided to set deadlines for dinner and lunch “to push for discipline in marriage functions”.In frames | Feast of feastsWazas are chefs who have mastered the art of cooking delicacies for wazwan — an array of special dishes. They are in high demand during the wedding season.The Kashmiri Waza Association on Wednesday (November 11, 2026) cited a lack of sleep and inhuman working conditions as the primary reasons for setting these deadlines. “We face a lot of hardships due to delays in dinner, especially during baraat [groom] functions, which often start as late as 12 a.m. or 1 a.m. After serving food, wazas get very little sleep. Hosts often provide us with inhuman settings and bedding to sleep. Late-night dinners are taxing for the community,” said Ghulam Nabi Waza, who heads the association.News In Frames: Velvety crimson is Kashmir’s treasurePreparations under way: Bashir Ahmad, a farmer, arranges freshly harvested cockscomb flowers inside his house in Srinagar for drying.Pretty blossoms: Farmers harvest cockscomb flowers on the outskirts of Srinagar.A blooming affair: A butterfly feeds on nectar from a cockscomb flower.Nature’s pigment: Cockscomb flowers are harvested at full bloom for their red pigmentSlick cut: Flowers being harvested for their petals. Once dehydrated, the red blooms are stored and later ground into a powder or used to extract the natural colouring for Kashmiri dishesBed of petals: The dried petals are used in traditional cuisineFloral stock: Workers sift through the petals to get them ready for the marketIntense colour: Sun-drying cockscomb flowers helps preserve their natural pigment.Finishing touch: A farmer shows the dry petals, which become a prized ingredient for rich gravies and sumptuous dishes.Before the feast: A chef presses the essence of powdered cockscomb flower into a dish for wazwan, Kashmir’s traditional multi-course banquet.Colouring tradition: Powdered mawalis ready to offer a rich colour to traditional cuisineVibrant hues: Awaza, a traditional Kashmiri master chef, adds the essence of mawalto a dish during the preparation of wazwan. The flower lends its distinctive crimson hue to dishes such as rogan josh and rista1/3As militancy waned in Kashmir, late-night marriage functions became more common, especially in urban areas. The chefs also objected to prolonged lunches and dinners, deciding to serve lunch only before 3 p.m. and dinner up to 10 p.m.Mr. Waza highlighted the cumbersome preparations required for wedding dishes and the prolonged working hours as key factors behind the decision. “Wazas start work early in the morning to cook dishes. Wazwan needs time as it is slow-cooked for hours over firewood. After the dishes are prepared, the waiting hours for guests become excruciating if the event stretches late into the night. Both the quality of the food and the overall arrangements suffer,” Mr. Waza said.He called upon locals to abide by the new schedule. “It will end unnecessary delays, which also cause inconvenience to guests and cooks alike. I appeal to hosts to ensure that guests — especially for baraat functions — arrive on time and that events conclude within a fixed schedule,” said Mr. Waza.Kashmiri weddings feature elaborate meat dishes ranging from 10 to over 20 items. At most weddings in the region, guests are served food on a trami — a large copper plate that can feed up to four people. Traditionally, food at Kashmiri weddings is served all at once, only after guests gather inside shamiyanas and take their seats on the floor. Published - November 11, 2026 10:10 pm IST