The culinary landscape of Kashmir reflects religious influences, with variations in spice usage based on the cook’s faith. Kashmiri Brahmans, for instance, abstain from onion and garlic, favoring fennel seeds and asafoetida to flavour their meat dishes. Conversely, the Muslim version incorporates generous amount of garlic, onion and the dried flower of the cockscomb plant (maval), indigenous to Kashmir. The vivid red hue derived from this flower is believed by some historians to be the origin of the dish’s name.

Marchawangan Korma holds a prestigious position as one of the seven permanent dishes in the elaborate 36-course Wazwan, a ceremonial Kashmiri feast. This culinary extravaganza includes culinary gems like Rista, Tabak Maaz, Daniwal Korma, Aab Ghost, Rogan Josh and Gushtaba. The Wazwan tradition, introduced to Kashmir in the 14^th century during the reign of the Tughlaq dynasty, traces its roots to the migration of skilled artists and cooks from Samarkand. Legend has it that the descendants of these culinary artisans became the revered Wazas or master chefs of Kashmir, passing down their culinary expertise through generations.