HEALTH OVER HUES: Wazwan’s true colour lies in taste, not chemicals
Srinagar, Oct 1: As the apples get packed into boxes, and paddy is bundled up into ricks, Kashmir’s wedding season starts to peak.
The wedding celebrations are considered “damp” without the popular Wazwan feast.
Over the recent years, the Wazwan has been “coloured up” to add to its visual appeal.
However, this year, the health authorities have come out with a loud and clear warning – say no to artificial colours in your feasts and keep it as safe as sumptuous.
The Food Safety Wing of the Drug and Food Control Organisation (DFCO) recently released lab analyses of many food items that have raised red flags about the use of synthetic dyes in prepared foods.
These include many Wazwan items like kebabs.
The samples picked from the market, like biryani and chicken tikka, were also found to be laced with colour.
These food items were found to have Carmoisine, Tartrazine, and Sunset Yellow, known hazardous chemicals that render these dishes unsafe for consumption.
These additives are being widely used to enhance the visual appeal of meats and gravies.
These pose serious health risks, including hyperactivity in children, allergic reactions, digestive issues, and long-term concerns like organ damage, cancers, and birth defects.
In Kashmir, the wedding season reaches a crescendo post-harvest season, especially in rural areas. According to estimates, thousands of ceremonies are planned over September, October, and November.
The Food Safety Officers in Kashmir have been voicing their concerns about colours in Wazwan and many popular snacks.
An official said there must be a zero-tolerance policy toward artificial colours in meat.
“We can’t compromise on food safety, especially during wedding season when large gatherings mean greater risks,” said a senior DFCO officer on condition of anonymity.
He said there needs to be greater public awareness about the ill effects of these dyes and that it was the responsibility of the hosts to insist on artificial colour-free preparations.
“Wazwan is a symbol of our culture. We must preserve its authenticity without the hazards,” the official said.
He said the hosts should communicate to the Waza (traditional master chefs) that colour-free Wazwan would be appreciated and expected.
Many Wazas are adapting and are on course correction.
“I have myself prepared for weddings where the hosts have boastfully presented a “colour-free” feast. Natural colours like saffron, cockscomb, and red-dried capsicums are used to achieve vibrant hues. Many of our clients are increasingly asking for organic and dye-free options,” said Abdul Rashid, a popular Waza from downtown Srinagar. “In earlier times, artificial dye was never used. And we must keep Wazwan like it used to be.”
The DFCO recently issued a public notice explicitly prohibiting synthetic food colours, with violators facing fines up to Rs 3 lakh and imprisonment under the Food Safety Laws.
