As autumn arrives in Kashmir, traditional chefs prepare the multi-course Wazwan for weddings. Ghulam Nabi Baba, a Wazwan chef, has nearly sixty years of experience cooking. The number of dishes served at weddings reflects a family's wealth, with an average of 200 kilograms of mutton being used. While the culinary tradition continues, younger generations are opting for restaurant work instead of wedding catering.