The prerequisite of wazwan is that freshly slaughtered meat is used and should be only of lamb. The first thing that waza do is to sort out the meat according to the dishes that are to be prepared like rib cage is used to make tabakh maaz, the bone less meat is sorted out to make kebab, rista and gushtaba. Similarly for every dish waza sorts the meat of a particular part of lamb and other wazas start mincing meat. The entire wazwan is cooked on the fire wood called Wir in Kashmiri and no gas stoves are used. Many dishes are spicy but the spices are not directly added to dishes to retain the fineness of the food. Watching every aspect of preparation of wazwan is a pleasure.
