Kashmir not only is known for its scenic beauty, but also for its cultural richness and cuisine. The Kashmiri cuisine usually known as Wazwan is a craftsmanship of Kashmiri Pandits and Muslims holds an important place in the world. Wazwan is a multi-course meal in Kashmiri cuisine that is being one of the unavoidable components of a Kashmiri wedding and is very popular because of the appealing flavor, texture, and palatability characteristics. Wazwan is a very elaborate preparation of seven (07) to thirty-six (36) dishes that are mainly made up of mutton, chicken, fruits and vegetables and has merged items from many cultures like India, Arabic, Persian, Turkish, etc, from time to time. The preparation and presentation of Wazwan is considered as an art, and the practicing possessor of this art is known as “waza” (chef) and does not follow any fixed Standard operating procedure (SOP) nor is it done in an organized quality regulated sector. Wazwan is based on the gregarious use of Kashmiri red chili powder, turmeric and saunf. The recipes extract their wondrous aroma from green and black cardamom, cinnamon and clove and Kashmiri zeera or shah zeera straight from the Valley that lends these dishes a divine Roganjosh, Nate-yakhni, Rista and Goshtaba. Though, traditional knowledge of these cultural meat products is not carefully documented, on the other hand demand for these tradition meat products is ever-growing because of speedy urbanization and industrialization. Thus, researchers need to focus on their popularity and considerable efforts must be made to meet such increasing necessities as there is a vast potential to introduce them at the national level and encourage their export.