Name: 克什米爾廚師如何烹製 25 道菜的 Wazwan 婚禮晚宴 | Big Batches | Insider Food (How Kashmiri Chefs Cook A 25-Course Wazwan Wedding Dinner | Big Batches | Insider Food)
Uploaded: 2025-05-23T07:04:52.000Z
Duration: 8 min 47 s

These chefs are preparing a traditional Kashmiri feast known as a thwazwan for 700 wedding guests in Srinagar, Kashmir.

在克什米爾的斯利那加，這些廚師正在為 700 名婚禮賓客準備克什米爾的傳統宴席，這種宴席被稱為 thwazwan。

The 25-course meal takes two days to prepare and uses 125 pots to cook 1,000 kilograms of meat.

這道 25 道菜的大餐需要兩天時間準備，用 125 個鍋烹飪 1000 公斤肉。

That's Muhammad Sharif Khan, the head chef, known as the vusta thwazwan.

這是廚師長穆罕默德-謝里夫-汗（Muhammad Sharif Khan），人稱 vusta thwazwan。

I've been working here for at least 35 years.

I've been doing this with my father since I was a child.

We visited Srinagar to see how a thwazwan is made in such big batches.

我們參觀了斯利那加，看看如何大批量生產 Thwazwan。

The first day begins with chopping fresh vegetables, unwrapping spices, peeling chilies, and cleaning all of the pots known as dags.

第一天的工作從切碎新鮮蔬菜、拆開香料包裝、剝辣椒皮和清洗所有被稱為 "dags "的鍋開始。

Outside, truckloads of wood are unloaded to fuel the hundreds of pots.

外面，一車車木材被卸下，為數百個鍋提供燃料。

我們使用核桃木、蘋果木和納什帕蒂木。

We also use bhagat wood, which is used to cut down trees.

我們還使用 Bhagat 木，這種木材用於砍伐樹木。

Once the pots are set, it's time to start preparing the meat.

鍋準備好後，就可以開始準備肉了。

Among the 25 courses the kitchen prepares, the mutton dishes, goshtaba, tabakmaz, and rista are some of the most important.

在廚房準備的 25 道菜中，羊肉菜餚、goshtaba、tabakmaz 和 rista 是最重要的幾道菜。

To make these dishes, fresh cuts of mutton are trimmed and divided into separate parts.

製作這些菜餚時，要將新鮮的羊肉切成小塊並分割成不同的部分。

The boneless pieces are then pounded flat with these wooden hammers, known as goshbares.

然後，去骨的肉塊會被這種被稱為 "goshbares "的木錘捶扁。

At the end of the day, the team will prepare 700 kilograms of mutton.

一天結束時，團隊將準備 700 公斤羊肉。

The last dish to be served at the wazwan is goshtaba.

瓦茲萬的最後一道菜是 "戈什塔巴"。

To make it, Waza cook the mutton meatballs in a curd gravy known as yakni.

製作時，瓦扎會將羊肉丸放在一種叫做 "雅克尼 "的凝乳肉汁中煮熟。

They pour the curd into a pot with a bit of water and let it boil before adding fennel, cardamom, clove, ginger paste, garlic paste, and mint powder.

他們將凝乳倒入鍋中，加一點水，煮沸後再加入茴香、豆蔻、丁香、姜醬、蒜泥和薄荷粉。

After an hour of cooking, the meatballs, mutton stock, desi ghee, and fried shallot paste are added into the gravy.

烹煮一小時後，在肉汁中加入肉丸、羊肉湯、酥油和炸香蔥醬。

Because it's a curd-based gravy, it needs to be constantly stirred so it doesn't burn or curdle.

因為這是一種凝乳肉汁，所以需要不斷攪拌，以免燒焦或凝結。

The goshtaba takes about three hours to cook and is finished with a topping of more curd.

戈什塔巴大約需要三個小時才能煮熟，最後還要淋上更多的凝乳。

Rista is also made with meatballs, but instead of curd, it's cooked in a water-based gravy and seasoned with local chilies and spices.

里斯塔（Rista）也是用肉丸製作的，但不是凝乳，而是用水煮的肉汁，並用當地辣椒和香料調味。

Waza cooks the mutton meatballs and cooks the meatballs in a bit of water and oil before seasoning them with Kashmiri chili water, turmeric, cardamom, clove, saffron, and Kashmiri coxcomb flour for color.

瓦紮在烹製羊肉丸時，先用少許水和油將肉丸煮熟，然後用克什米爾辣椒水、薑黃、小豆蔻、丁香、藏紅花和克什米爾牛筋粉調味，以增加顏色。

After this, garlic, fried onion paste, and lamb stock are added into the pot.

之後，在鍋中加入大蒜、炸洋蔥醬和羊肉湯。

Similar to goshtaba, rista takes about three hours to cook.

與戈什塔巴（goshtaba）類似，里斯塔也需要大約三小時的烹飪時間。

Another popular dish is tabakmaz, a twice-cooked mutton rib dish.

另一道受歡迎的菜餚是塔巴克馬茲（tabakmaz），這是一道烹製兩次的羊肋骨菜餚。

First, the ribs are boiled in water and seasoned with turmeric.

首先，將排骨放入水中煮沸，然後用薑黃調味。

Once boiled, they're seasoned with cloves, cinnamon, cumin, cardamom, fennel, dried ginger, and desi ghee.

煮熟後，用丁香、肉桂、小茴香、豆蔻、茴香、乾薑和酥油調味。

Once the ribs are cooked, they're taken out, chopped into smaller pieces, and then braised in ghee to give them a brown and crispy crust.

排骨煮熟後取出，切成小塊，然後在酥油中燉煮，使其表皮焦黃酥脆。

When all of the food is ready, guests are seated in groups of four and wash their hands in a basin called a tashtenari.

當所有食物都準備好後，客人們四人一組入座，並在一個名為 "tashtenari "的盆子裡洗手。

The meal is always served on large copper plates known as taramis.

飯菜總是盛在被稱為塔拉米斯（taramis）的大銅盤上。

Every tarami is loaded with rice and carefully topped with mounds of meat in a specific order.

每一份塔拉米都裝滿了米飯，並按照特定的順序小心翼翼地將肉堆放在上面。

Over the weekend, the wasban is served four times.

While this might seem like a lot of food, none of it goes to waste.

雖然這些食物看起來很多，但都不會浪費。

Instead, guests are expected to save some and take it home.

相反，客人們會留一些帶回家。

The wedding also doesn't have assigned seating.

It's believed that the Mongol ruler Timur brought chefs and recipes from Samarkand, Uzbekistan, to Kashmir in the 14th century.

據說，14 世紀蒙古統治者帖木兒將烏茲別克斯坦撒馬爾罕的廚師和食譜帶到了克什米爾。

Once in Kashmir, the recipe began to evolve and incorporate local ingredients that would form the modern vazvan.

到了克什米爾後，配方開始演變，並融入了當地的配料，形成了現代的 vazvan。

The final dish served at each vazvan is goshtaba.

每個瓦茲萬的最後一道菜是戈什塔巴（goshtaba）。

It's totally different from other dishes like that.

它與其他類似的菜餚完全不同。

It has a totally different taste for that matter.