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jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya


Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

Wazwan

The Wazwan

People enjoying food at Waxwan


The wazwan is Kashmir's most formal meal. It is a ritual, a ceremony, an integral part of the culture of Kashmir. Any discussion on this Cuisine remains incomplete without a reference to Wazwan. Lots of planning and hours of labor contribute to the cooking and dishing out of a Wazwan.

Wazwan comprises of a large number of courses. Traditionally, it is supposed to have thirty six courses of which fifteen to thirty dishes are varieties of meat (lamb, chicken, fish, and beef) but it is not obligatory. In fact presently the number is not strictly adhered to though ideally it should have as many courses.

Guests are grouped into fours for the serving of the wazwan. First a jug and basin called as Tash-t-Nari is passed around, and the guest wash their hands from warm water.After this food comes in covered metal plate (called Trami – This is large enough to seat four people around them) is kept in center. The trami has huge mound of rice on the top of which some dried preparations like – seekh kebab, roasted chicken, tabak maaz etc are placed,The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips.

Once the dry course is over the next course begin to arrive.It consists of rista, Roganjosh, Palak Korma, Ruangan tsaman or goshtaba.

Other delicious offerings include Kashmiri Chicken, Dhani Phul, Aloo Bukhar, Gaad Kufta, Daniwal Korma, Aab Gosht, Safed kokur or zafraan kokur,Meth maaze,Ristae,Dhani phul,Aloo bukhaar, Gaade kufta,Tabak maaz,Daniwal korma, Aab gosht, Marcha-wangan korma ,Doodu phul. Pilaf, Methi Korma, a wide array of Kebabs, Safed Murg, Zafrani Murg,

Special Kashmiri tea Kahwah has a unique flavor. It is a vital part of the Wazwan. Sweet dish Phirni is served as a desert. At the end of this exotic meal, Gushtaba is served. The best is probably stored for the last. It is a very special dish that is served piping hot and most importantly it is against custom to refuse this dish.

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