Srinagar, November 11: Traditional Kashmiri chefs, known as Wazas, have decided not to serve Wazwan at weddings and other functions after 10 pm, citing prolonged working hours, delayed arrival of grooms and inadequate facilities for rest.
The decision was taken unanimously at a conference organised by the Kashmir Waza Association at a marriage hall in Srinagar’s Rajouri Kadal area. It has received support from sections of social media users, who have welcomed the move as an attempt to address a growing practice of late-night wedding schedules.
The decision has also brought into focus the working conditions of those employed at marriage functions and the responsibility of families and organisers to ensure that events run on time.
Speaking to Kashmir Convener, Kashmir Waza Association president Ghulam Nabi Waza said the community had endured difficult working conditions for years, with chefs expected to spend long hours preparing food and then wait for wedding ceremonies to conclude before serving it.
“It takes several hours to prepare the dishes, and usually we work late into the night. Then we are expected to start serving lunch from around 1 pm till 6 pm, which is followed by dinner, which starts well into the night,” he said.
He said the situation was particularly difficult at the bride’s residence, where Wazas often have to wait for the groom and his entourage to arrive.
“There have been incidents where the maulvi left without solemnising the nikah because the groom did not turn up till 1 am. We are also humans. So we now set the 10 pm deadline,” Waza said.
He appealed to families to reconsider late arrivals and recognise the right of workers engaged in Wazwan preparation and service to reasonable working hours.
“There are so many people attached with the Wazwan, and they too have the right to dignified working hours,” he added.
At the conference, several Wazas also raised concerns over the lack of suitable arrangements for rest at wedding venues. One of the chefs said workers often had to continue their duties without adequate facilities despite spending long hours preparing and serving food.
“We work long hours and need some time to rest before we prepare ourselves for the next day’s gruelling routine. The hosts should take care of that aspect,” he said.
Wazwan is an integral part of Kashmir’s culinary and cultural identity, particularly at weddings, where the elaborate multi-course feast is regarded as an expression of hospitality. Its preparation involves specialised chefs and assistants working for several hours under the supervision of a master chef, known as the Vasta Waza.
Traditionally served in a large copper platter called a trami, the feast includes dishes such as Rista, Gushtaba, Rogan Josh and Tabak Maaz. Preparing and serving it requires considerable coordination and labour.
However, the demanding nature of wedding assignments has raised concerns about the future of the profession. A Reuters report published in September 2026 examined how long working hours associated with wedding cooking were discouraging younger members of some Waza families from continuing the tradition.
The report cited a 74-year-old Srinagar chef, Ghulam Nabi Baba, who had spent nearly six decades preparing Wazwan. His son had opted for restaurant work instead of wedding assignments, which he considered too demanding.
The concerns extend beyond master chefs. Assistants, waiters, helpers, drivers, photographers and decorators are also affected when wedding schedules are delayed, often remaining at venues for hours beyond their expected working time.
The Wazas’ decision has prompted calls for greater punctuality at weddings, with social media users arguing that families and guests should respect announced schedules. Its implementation, however, will depend on cooperation from hosts and guests, including timely arrival of baraats and adherence to the timings fixed for ceremonies and meals.
The 10 pm deadline has therefore opened a wider conversation about wedding practices and the working conditions of those who make the celebrations possible. For a community that takes pride in its tradition of hospitality, the demand also raises the question of extending that consideration to the people behind the feast.
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