Are you are wazwan buff? Have you ever wondered where the perfect red colour comes from in each dish. No it’s not the artificial food colour available in the market. Kashmiri wazad, the chefs who make wazwan always believed in the natural . They use power of a plant called the Cockscomb.
The Cockscomb flower, often referred to as rattan jyot or Mawal, is a stunning crimson and resembles the head of a rooster. why the name? The plant is an ornamental that creates a stunning look in your landscape. This stunning flower has been used as a traditional ingredient and has the power to make your food appear as delicious. In Kashmiri cuisine, the RoganJosh, the characteristic dish of Wazwan, is coloured a deep red. This unusual spice, whether whole or powdered, is simple to apply and gives any delicacy a spicy flavour. It is cooked in hot water before being added to the meal as the very last ingredient.