The wazwan, Kashmir's gastronomic gift to the world, is all set to take a turn for the healthier. The Jammu and Kashmir state government has issued an advisory cautioning wazas (chefs) against using artificial colouring agents, and has asked them to get registered. The move, it is believed, will help sensitise the wazas about the hazardous effects of artificial dyes.
Weddings in Kashmir are ostentatious, multi-course meat-based affairs. The wazwan is served to hundreds of guests who sit on the floor to relish the meal. The cuisine ranges from seven to 25 mutton dishes, with firni as dessert.
"Household heads are advised that during the celebration parties and functions (like marriages, birthdays, anniversaries, etc.) they should monitor and oversee that cooks do not use any artificial colourants in the preparations.
Consumers are advised to encourage the use of safe and natural colour extracts, like cockscomb and sundried red chilies, both at home and during functions," said Dr Abdul Kabir Dar, commissioner, Food Safety, Jammu and Kashmir.
Dar asked the wazas to register themselves with the state food safety authority, so they too can be sensitised about the hazardous effects of the synthetic dyes. "All the traditional wazwan vendors/cooks are advised to declare their locations of premises and get registered with the state food safety authority," he said.
The Commissionerate of Food Safety has also decided to organise a workshop with all wazas to sensitize them about the dos and don'ts of making wazwan a healthy gourmet meal.
"We are starting from scratch. Whatever is the issue of public importance, we are taking cognisance of that. Wazwan and wazas are an inseparable part of our culture. We are receiving a lot of complaints that they are mixing artificial dyes which are not allowed beyond permissible limit," said Dar.
