Essence of Kashmiri Wazwan: Gustaba and Kebab

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Today I’m sharing a recipe that is deeply rooted in the culinary traditions of the Kashmir Valley. It has been an essential part of the Wazwan feast for generations, and without it, the banquet feels incomplete. This dish marks the final course of Wazwan and is regarded as the true signature of the Wazas. The dish is Gustaba—a delicate meatball preparation cooked in curd and seasoned with select spices.

To prepare Gustaba, fresh meat is minced on a stone slab until it reaches a smooth, paste-like consistency. A bit of fat is added during this process, as it helps bind the meat and gives the dish its characteristic softness. If the meat is cold, achieving the right texture becomes difficult, so fresh meat works best. The spices—cardamom, fennel seeds, cumin, and ginger—are added in measured amounts, each contributing uniquely to the flavour. Salt is mixed directly into the meat to soften it, while the gravy itself remains unsalted.

Once the meat mixture is ready, it is shaped into round balls and gently simmered in whisked yoghurt. As they cook, the Gustaba meatballs soften and increase in size due to the added fat. This dish stands apart in the Wazwan platter for its creamy white colour, unlike the other richly coloured preparations.

Another important element of Wazwan is the Kebab. This dish is prepared differently, using finely cut meat instead of a smooth paste. The meat is chopped on a wooden board into tiny pieces that can hold together when shaped. Spices such as cumin seeds, red chilli powder, brown cardamom, coriander, and salt are added for flavour. Eggs play a crucial role in binding the mixture, making it possible to mould the meat into long, cylindrical forms wrapped around metal rods.
The kebabs are roasted over fire instead of being cooked in gravy. Once done, they are slid off the rods and served hot.

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