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This is an archive article published on October 9, 2005

Night of the Wanwun Revellers

THE air echoes with the incantation of frogs as dusk gently cloaks the orchards. The hanging apples seem to grow heavy in its shadow. Sudden...

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THE air echoes with the incantation of frogs as dusk gently cloaks the orchards. The hanging apples seem to grow heavy in its shadow. Suddenly, the chorus of a wedding song grows loud in the courtyard as an immaculately turbaned bridegroom departs with his baraat from Budhan, a remote village hidden in the mountains of north Kashmir and encircled by three army camps.

It is 7 pm. By the time Basharat Rasool Bhat, the 28-year-old groom, returns with his bride Aqeela Akhtar from Sopore, 20 km away, it will be pitch dark. But for once, there is little fear of a gun battle or the rigmarole of security checks looming on anyone’s consciousness. Kashmir is slowly changing and the return of wedding parties to their traditional evening schedule is a big sign of this.

After 16 years of rushed marriages conducted in broad daylight—because darkness always meant fear—the groom’s journey to his bride’s house now takes place late in the evening, even deep in rural Kashmir.

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September witnessed a record number of marriages, especially as the month of fasting begins in early October, breaking the traditional wedding season.

But while fear may have evaporated with the recent calm, its shadows still linger. So Ghulam Rasool Bhat, the groom’s father, made it a point to inform the three army camps situated in the nearby villages of Patoosa, Trugpora and Watergam, in writing. An application was also despatched to the neighbouring police station at Dangiwacha.

Costume Ball

There’s a Veer-Zaara in most trousseaus

THIS marriage season, the bridal wardrobe in Kashmir has an addition. Along with the traditional deep red salwar kameez and the recently-adopted lehenga choli, brides are opting for the extravagant ensemble that Preity Zinta wore in Veer-Zaara, Yash Chopra’s 2004 Indo-Pak love story.
‘‘This outfit is in great demand,’’ says Imtiaz Rashid Chesti, who runs a fashion institute in Srinagar and calls the trend cinemode wear.
The Kashmiri trousseau or vardan now has little ethnic identity of its own. ‘‘Generally, Kashmiri brides follow national trends. The only remaining ethnic elements are the pheran (loose cloak) with tila work on it and the sozni shawls,’’ says Chesti.
Over the last few years, the lehenga has replaced the bright red salwar kameez. ‘‘Net lehengas with satin crepe lining have replaced organza and tissue,’’ says Andleeb, a wedding couture designer who also runs a boutique on the Bund, the boulevard along the Jhelum. Shararas, lachas and lehengas teamed with shorter tops are also in demand.
Prices start at Rs 3,000. ‘‘It then depends on the type and density of the embroidery,’’ says Andleeb. She says the most popular types of embroidery are sozni, dabka, kutki, gotapati, kundan and resham (with sitara and sequin work).
An average of 20 to 30 outfits in desheen, crepe, satin and cotton are bought for the bride. The number can go up to 50 or 60.
Majid Jahangir

 
We have never seen so many marriages in September
Ghulam Rasool, wazwan chef

Bhat says this has become necessary after last July, when the army killed three teenagers from a marriage party in Bangargund, a village not far from Budhan. They had ventured out of the wedding tent at midnight for a smoke and walked into an ambush.

Budhan is nestled amidst thick pine forests. But it has no hangover from Bangargund. ‘‘We know about the incident. But we have informed the army officers. We hope nothing will happen,’’ says Master Ghulam Hassan, a teacher, his face betraying little apprehension of any imminent trouble. ‘‘Generally, the army doesn’t harass baraatis now.’’

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The raucous wedding has upturned the normally sleepy village. In the chinar and walnut tree-canopied space between some 30 households, children run wild, playing hide-and-seek and bursting crackers.

The party started yesterday. As evening approaches, after a hectic day of preparations, the night of the henna or mehndi raat has already begun. In a large canvas tent, women sing and dance to the rub-a-dub of tumbakhnaries (drum-like musical instruments). This night is not for sleep.

 
For the first time in 16 years there is room for celebration, and for crackers

Kashmiri folk singers, who were on the verge of extinction during the turmoil, have also returned. Famous folk artistes like Gulzar Ganai, Fayaz Sheikh and Manzoor Sheikh, who charge anywhere between Rs 15,000 and Rs 25,000, haven’t had a single free night during this jam-packed wedding month.

As the night deepens, a copper bowl with wet henna is taken around. And as the women sitting in clusters sing wanwun, or folk songs praising the groom, a green paste of henna is carefully painted on excited, outstretched palms. The only male present is the groom, who traditionally initiates the ritual when an elderly woman of the family dabs it on the little finger of his left hand. The pitch of the songs rises, as if trying to take the celebration to its climax.

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Subsequently, relatives and friends weave their way through the crowd to reach the groom and wrap crisp currency notes around his henna-dyed finger. This is for good luck.

When the shy groom makes a small gaffe, a wave of feminine laughter sweeps the tent. Then the female relatives scan the crowd for friends of the groom, their eyes searching for bachelors. As soon as they find one they surround him, pull him next to the groom and dip his little finger in mehndi. This tradition, Kashmiri grandmothers believe, is a good omen—a ritual that expedites marriage.

When the muezzin calls for prayers at the break of dawn, the women in this tent of celebration thin out but the singing continues. The morning begins with steaming kehva served in copper samovars along with crisp kulchas.

It is however, just the beginning of a hectic day of feasting and wazwan.

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Once the late lunch is served, four around each rice-filled copper plate, it is time for the groom and his entourage to head out on their journey. The bride’s house is dressed with almost as much care as the bride, and both await the groom’s arrival.

The din reaches a crescendo as groups of women, standing clasped shoulder-to-shoulder, follow the departing groom singing wanwun, or Kashmiri wedding songs.

At Budhan, a procession of around 20 vehicles makes its way through a narrow winding road across thick pine hills and rolling orchards, through drowsy hamlets shadowed by flaming chinars, thick hanging walnuts and dense elms, their gossamer branches projecting ghost-like onto the road. It is autumn in Kashmir and the shrill noise of hedgeflies rings throughout.

Scenes like these were ubiquitous across the Valley in September. ‘‘There are 50 groups of wazas (cooks) in the Rafiabad belt (a tehsil of about 50 villages, including Budhan, in a corner of Baramulla) and all were busy through the month,’’ says Habibullah, the head chef of the group at Ghulam Rasool Bhat’s house. His cooks are seated in a row, singing folk songs as they grind the mutton for Ristas and Gushtaba (balls of minced mutton)—a famous Kashmiri delicacy cooked in saffron-flavoured gravy and yoghurt.

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Seventy-five kilometres from Budhan, Srinagar’s more than 500 families of wazas, too, have no time for anything but cooking wazwan and shuttling from one marriage to another. ‘‘This month has been quite hectic. I have hardly found a day to rest,’’ says Ghulam Hassan Khan, a famous chef of Kawdara, Srinagar.

The wedding season has brought life and light to the streets that were once deserted at night. Now, roads across the Valley are witness to a criss-cross of wedding parties: A blinking caravan of 15 to 20 vehicles carrying the groom, the bride and their guests. The party goes on late into the night, a nostalgic throwback to the years before the turmoil began.

Even in the far-flung, foothill hamlet of Budhan, for the first time in 16 years, there is room for celebration and even for bursting of crackers.

And for once the security forces do not mind, although it will take time and an enduring paradigm shift before Bungargund and other incidents fade from memory.

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When Basharat, the groom, returns to Budhan at around 10 pm, the villagers come out to greet him. His arrival is announced by the honking of his caravan from miles away. Today, the late night ramble of vehicles on its winding roads does not scare Budhan. And as 25-year-old Aqeela Akhtar takes her first steps into a brick house that will be her new home, there is a rapturous choir of love songs.

As the night deepens and silence descends across Budhan, Basharat’s house, with its blinking fairy lights, stands out in the corner of the village.

Counting Sheep
Vegetarians are still a rare breed at the traditional wazwan.

DOCTORS advise against its excessive consumption. The government considers it a burden. But love it or hate it, the wazwan is here to stay.
The royal Kashmiri feast, known the world over, is an inseparable part of every Kashmiri wedding. Rich or poor, orthodox or liberal, city dwellers or rural folk, the wazwan is a must.
The traditional feast comprised seven delicacies—Tabakh Maaz, Rista, Rogan Josh, Aab Gosh, Korma (Dhaniwal or Marchiwagan), Kabab and Ghustaba, all of which are mutton preparations. Almost every year, however, there are innovations to the traditional recipes.
‘‘The wazwan originally came to Kashmir from Central Asia, but we added a lot of variety,’’ says Mohammad Sharief Waza, a renowned chef, who traces his origins to Samarkand. ‘‘It is now recognised by Kebab, Rista and Gushtaba, which are local novelties.’’
The cooking process is cumbersome—beginning on the morning of the day before the wedding and ending at midnight—but the chefs avoid modern cooking appliances and use the traditional wour (firewood).
Wazas, as the chefs are locally called, have been toying with ideas to make the cuisine more sumptuous. Chicken, cheese and vegetable varieties now go into the trami, a large plate that accommodates four guests at a time.
Ahad Sons Foods, a concern of Kashmir’s master chefs, are behind a number of these new varieties. They are nicknamed Shaitaan (devil) wazas for their extravagant innovations. ‘‘My grandfather had mastered the art and he got this name for his mastery,’’ says Sharief, a member of the company, adding that they also get orders online. Apricots, mushrooms, almonds, raisins and potatoes have also made it to the wazwan menu.
‘‘Badam Korma, Kishmish Korma, Aloo Bukhar Korma, Lahbi Kebab and Machi Kebab are some of the new items incorporated in the list,’’ says Sharief. ‘‘These dishes break the monotony of a largely mutton-based cuisine,’’ says Ghulam Rasool, a chef from Wazapora in the old city. More than a dozen varieties of chutneys serve the same purpose.
Thousands of people across the Valley are directly associated with the business of wazwan and are in great demand between April to October. Wazapora has earned a name because of its chefs.
The demand for wazas was unprecedented during September this year. ‘‘We have never seen so many marriages in September before,’’ says Rasool. ‘‘Rich Kashmiris use upto 15 quintals of meat in a wedding. Under societal pressure, the poor follow suit and use three to four quintals,’’ says Shaheer Hussain, a groom from Hazratbal, ‘‘but a lot of it is wasted.’’
Wazwan is one of the reasons Kashmir’s per capita meat consumption is very high. According to official figures, the Valley consumes 30 lakh sheep and goats annually. In Srinagar alone, about 7,000 sheep are slaughtered daily. The demand, of course, rises dramatically during the wedding season.
Muzaffar Raina

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