Mubashir Alam Wani
Srinagar, Jul 27 : Lateef Ahmad Baba, a prominent Kashmiri Waza (Chef), has not only mastered the art of Wazwan but has also taken it to international heights.
With a career that spans decades, Baba has become a symbol of Kashmiri hospitality and culture, enchanting food enthusiasts across the globe with his rich, traditional Wazwan dishes.
Baba while speaking to the news agency said that he was born and raised in Srinagar, and that he was introduced to the intricate and labor-intensive cuisine of Wazwan at an early age.
“Wazwan, a multi-course meal, is central to Kashmiri culture, often served during weddings and significant events. Each dish in Wazwan requires meticulous preparation and a deep understanding of flavors and spices,” he said.
Baba said that he is among the fourth generation from his family who is into this profession and that it was his elder brother, who advised him to take up this profession.
“We have a range of clients, and to meet the demands my brother advised me to join him and at a very early young stage of life, I started learning the Wazwan art,” he said.
Baba, however says that in the ‘Wazwan book’ there are only seven dishes and that the extra additions of dishes is fading the delicacy of original Wazwan.
He said his passion for cooking and dedication to preserving this culinary heritage set him on a path that would eventually make him a global ambassador of Kashmiri cuisine.
Baba, after exhibiting his cooking skills, soon caught the eye of food connoisseurs, and he was invited to showcase his expertise beyond the borders and oceans.
He said that one of his most notable international experiences was in Saudi Arabia and in Pakistan where he introduced the traditional Wazwan to a new audience, adding that he has served the Wazwan dishes to the cricket legends like Imran Khan and the West Indies team, who highlighted his versatility and the universal appeal of Kashmiri Wazwan.
“Serving these sports icons was an honour to me. I still remember when cricket greats like Imran Khan, Javid Maindad, V. Richards and other players from West Indies tasted Wazwan,” he said.
Baba said that he ensured that each dish was a testament to the rich culinary traditions of Kashmir and the response he received was overwhelmingly positive.
“Many of the cricketers expressed their admiration for the food and the culture we presented,” he added.
Baba says among his dishes, Rogan Josh, a fragrant lamb dish cooked in a blend of yogurt, garlic, and various spices, and Yakhni, a delicate yogurt-based mutton curry, Meethi are just a few examples of his masterpieces he creates.
“Each dish is a labor of love, reflecting the centuries-old traditions of Kashmiri cooking,” says Baba—
