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The traditional Wazwan is considered the height of Kashmiri cuisine. Probably no other cuisine in the world has so many courses. The meal is treated with great respect and the preparation is considered an art. Considerable time and effort are invested into the preparation of the banquet. The traditional number of courses for the Wazwan is thirty-six, though there can be less. The preparation is considered an art and is traditionally done by a Vasta Waza, or head chef, with the assistance of a court of Wazas, or chefs. The Wazwan is most often prepared for a big event, espically marriages. There is some concern about Wazwans because much of the food has to be thrown out. But being such an important part of kashmiri culture, the Wazwan is likely to remain popular for many years to come.
Guests are grouped into fours for the serving of the Wazwan. The meal begins with a ritual washing of hands as a jug and basin called the Tash-t-Nari are passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by four seekh kababs, four pieces of methi korma, two tabak maaz, sides of barbecued ribs, one safed murg, one zafrani murg, along with other foods. Certain dishes that are considered a requirement for Wazwa include:
          Rista
          Rogan Josh
          Tabak Maaz
          Daniwal Korma
          Aab Gosht
          Martswangan Korma
          Shaame Kebaab
          Kabaab
          Gushtaba
The meal ends with the Gushtaba. Every Kashmiri wishes to organize the royal Wazwan once in his life time for his near and dear ones.

Reference: http://en.wikipedia.org/wiki/Cuisine_of_Kashmir