The royal dish of Kashmiri Wazwan, Gushtaba dates back to 14th-century Persian invaders. The meat must be pounded for 2 hours with a walnut wood mallet. The yogurt gravy uses special Himalayan herbs called 'mawal'. Served as the final dish in Wazwan feasts to signify hospitality. A single feast requires 30kg of mutton for authentic Gushtaba.