Must-have courses on your wedding day
Course through your wedding ceremonies with an assortment of delicacies concocted especially for the big day
As Indian weddings have evolved with time so has the cuisine. Chefs Lakhani and Dhopatkar share, “Any new beginning, especially something as ceremonial as weddings, begins with a sweet. With changing times, the traditional mithais have undergone a transformation leading to the creation of artisanal mithais.”
There are plenty of customs that involve food, as Agrawal throws light on some of them, “The bride throws kheelat her vidai; chane ki dal and gudare served to the horse at the ghudchadhi; milk, sarson ka teland black til are used in the traditional games that are played after the wedding; haldi, milk and honey are seen at the haldi and the sajan kot, wherein the girl’s family serves food to the boy’s family.”
Chef Chopra adds, “When the bride enters her in-laws’ house for the first time, paan leaves, beetle nuts, rice and kumkum are used in the ceremony. In some instances, mustard oil is poured on the door posts before she enters the house.”
Shilpa Rohera and Sonika Advani, directors at Shilpa & Sonika—Events and Wedding Planning, suggest treating your guests to an all-round experience. This requires syncing the menu to the celebration—specific to that community—décor and theme.
Darshan Shroff, Founder, Momente Wedding Planners, advises: “Food served at pre-wedding ceremonies should always be light and non-messy because guests prefer to keep their hands clean. Post-wedding dining should comprise a sit-down meal as the celebrations might be tiring for many guests.”
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