Mushtaq Ahmed Khan, famously known as Shaitaan Waza, commenced his postgraduate studies in business administration at a renowned institution in Delhi. Hailing from Fateh Kadal area of Srinagar in Kashmir, little did he know that this academic pursuit would intricately weave his destiny with the flavorful richness of his family’s culinary heritage.
Waza’s, skilled chefs, carry on their cooking traditions from one generation to another within their families.” Mushtaq Shaitaan has been immersed in the ary of preparing wazwan for as long as he can remember. As an adolescent, he embraced the culinary techniques passed down to him by his father, a familial legacy he couldn’t escape.
Hailing from a renowned cooking family, they are affectionately known as the Shaitaan Waz’e. Our ancestors, referred to as ” Shaitaan Waza,” prepared 53 tantalizing meat dishes, leading others to playfully suggest that the culinary genius behind these creations must have devilish talents. This name has stuck around ever since. Infusing an aura of notoriety into their exceptional culinary expertise.
In Kashmir, we have this saying “Wazwan gov waze sund waan,” which is like comparing our food tradition to how a shopkeeper sets up their shop with lots of different things, so is our Wazwan. “Wazwan, which started in Persia with lots of different dishes (53 to be exact), has made its way to Kashmir. But in kashmir, we mainly cook seven special varieties of Wazwan dishes, said Mushtaq Shaitaan Waza.
Returning to Kashmir in 1993, Mushtaq faced the challenging task of securing suitable employment after completing his education. “During a three-month period, I dedicated my efforts to auditing my father’s accounts. Faced with the inability to secure suitable employment, I made the strategic decision to assume responsibility for our family business. Recognizing its profitability and potential to generate employment for many individuals”, he said.
“Initially, my father disapproved of my decision to pursue my own path rather than joining the family business, emphasizing the importance of my education. This difference in opinion led to a six-year period of minimal communication between me and my father. However, upon witnessing the success and growth I achieved in steering the family business to new heights, he gained a deeper understanding of my capabilities, said Mushtaq Shaitaan.”
Adding, “I expanded our services beyond traditional culinary work, I introduced a transformation to my business by venturing into catering. Collaborating with Bollywood, I pioneered events, catering, and wedding planning, revolutionizing the traditional approach. I introduced my own buffet, crockery, tent, and other essential elements redefining standards in this field. During the off-season, our team consists of 20 to 25 individuals working daily, However, during the wazwan season, this number significantly increases from 60 to 100, encompassing a broad spectrum of functions.”
From the initiation to the conclusion, Mushtaq Shaitaan reflects on how his father’s teachings became the cornerstone, supported by the dedication of his labours, have been instrumental providing the finishing touch to my learning journey.
“I have introduced Wazwan to diverse global settings, including the Arab region, London, and America. With extensive experience in catering, I collaborated on significant Bollywood projects, and provided catering services for Deepika Padukone, Ranbir Kapoor, Kareena Kapoor, Abhishek Bachchan and director Anurag Kashyap, who likes Wazwan the most. Notably, during the filming of Bajrangi Bhaijaan in Kashmir, I also provided my catering services for Salman Khan, Kabir Khan, and other South Indian film productions, all of whom expressed a strong preference for our Wazwan cuisine, leading to consistent demand for our services. Engaging in both catering and line production. Our services extend to prestigious events held in four-star and five-star hotels, along with notable partnership with JK Tourism. Furthermore, our endeavours have featured in National Geographic India.
I am guiding my son, telling him to follow in my footsteps and engage in the family business, just a I have been doing. Our family business is ongoing, characterized by its perpetual nature, and demands a continuous commitment. Whenever my son has free time, he willingly helps me out a lot, taking care of various tasks when our workload is high. He has also learned about half of the work, showing dedication and progress in his understanding of our business operations.
“Mushtaq Shaitaan Waza, expressed with intense emotions that Individuals in Kashmir are discontinuing their occupation due to a sense of dissatisfaction, while outsiders are stepping in to perform similar tasks. Valuing both respect and financial stability is crucial in life, recognizing that the significance of work transcends its perceived magnitude. Irrespective of external commendations, personal pride in one’s work remains paramount. Only a handful truly know my real name, emphasizing his pride in being recognised as Shaitaan Waza.”
Writer is intern with Rising Kashmir
