Now, if you’re already cosying up to the idea of a warm wazwan, then the ongoing traditional ... asafoetida and dry spices. We also use Kashmiri pearl garlic and local shallots called praan ...

The art of Wazwan is passed down like a family heirloom. Chef Ahmed too learnt the basics from his father, brothers, and uncles — from the mincing of the meat, and the alchemy of spices to ...