Hyatt Centric Ballygunge Kolkata presents ‘YAYAvar Journeys to the Valleys’, a three-day Wazwan fest curated by the wazwan specialist from Kashmir, chef Rayees Khan. From November 14 to 16, guests can experience the iconic multi-course feast known for its slow-cooked gravies, layered flavours, and the signature warmth of valley-style hospitality — all brought to life through an immersive dining celebration.

t2 spoke to Chef Rayees Khan to get a feel of what to expect at this feast:

What inspired you to bring the Wazwan experience to Calcutta?

Wazwan carries a deep sense of tradition and emotion. I wanted Calcutta to experience its craftsmanship and warmth firsthand, and YAYAvar provides the perfect platform for that. My inspiration came from a desire to share that deep-rooted heritage beyond the valleys.

How do you balance authenticity with modern expectations?

Authenticity is the soul of Wazwan but understanding today’s diners is equally important. I preserve the core techniques with slow cooking, hand-ground spices and traditional cuts of meat but balance the richness to suit modern palates. The flavours remain true, yet the presentation and portioning are reimagined to create comfort without compromise. This thoughtful balance mirrors the approach of YAYAvar, where age-old culinary traditions are presented with modern finesse, in perfect harmony with Hyatt Centric’s contemporary yet locally grounded ethos.

Which dish best represents the essence of the Wazwan best?

Rista is the heart of the Wazwan, a dish that embodies patience, precision, and purity. Its vivid red colour comes not from chili but from the cockscomb flower (mawal) and degi mirch, creating both beauty and balance. Rista represents the very philosophy of Wazwan cuisine that is soulful, measured and deeply evocative.

How did you approach the vegetarian Wazwan?

Creating a vegetarian Wazwan was both a challenge and a joy. I approached it with the same principles as the traditional feast, layering depth of flavour and respecting ingredients. We replaced meat with local produce like haak saag, lotus stem and paneer, pairing them with authentic gravies such as yakhni. The idea was to showcase that vegetarian fare too can carry the richness and nuance of the cuisine, which resonates with Hyatt Centric Ballygunge’s inclusive and exploratory approach to Indian dining, where every guest can find something meaningful on the menu.

What’s the one word that captures this cuisine?

Grace. Because every element of food from the valleys — from marination to presentation — reflects care and composure. It’s food that’s never hurried, never loud, but deeply expressive in its simplicity. It teaches us that true richness lies in patience and purity of flavour.

How do you ensure the sensory details — aroma, warmth, and presentation — translate into an authentic experience?

Every detail matters, from the kahwa that welcomes guests to the trami (traditional serving vessel) that carries the meal. The slow-cooked gravies release layers of aroma that are unmistakably Wazwan. Even the communal serving style is intentional, it mirrors how we eat at home, with warmth, abundance, and togetherness. It’s not just about the food; it’s about recreating the spirit of hospitality native to the area. YAYAvar provides the perfect canvas for this, blending authenticity, atmosphere, and artistry to transport diners straight to a mehmaan khana.