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When singer Akriti Kakar tied the knot.

Listening to Akriti Kakar talk about her significant other feels like they’ve been together forever.

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Kalki through the looking-glass

As we entered Amy Billimoria’s House of Design in Juhu, Mumbai, we knew we were not in Kansas anymore. The store exudes a happy feeling. From the décor of the store to the clothes housed within it, we could tell that this was going to be a departure from a traditional bridal makeover.

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Sonam and Paras Modi share their marriage mantra…

We met at a common friend’s wedding in Lonavla, after which we started meeting almost twice a week with friends. We got along like a house on fire; it felt so comfortable talking to each other, it was like we were long lost friends. The initial courtship felt more like a game of hide and seek. We didn’t want to tell people yet as we were still getting to know each other.

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22 Mar

Exotic wedding cuisines are here to stay!

Whether Mexican or Lebanese, as the Indian palate takes the experimental route, exotic cuisines are making their way into the wedding buffet. Chefs tell us why they titillate our Indian spice-loving taste buds

SPAIN: Tapas-patatas bravas

“The revolutionaries of bite-sized cuisine—tapas, are bar snacks, which are perfect for Indian weddings where guests enjoy their drinks and don’t want to break conversations while eating. The portions are small, served hot and make for great snacks. Examples include patatas bravas, ham coca, garlic prawns, etc,” says Chef Himanshu Taneja.

JW MARRIOTT MUMBAI JUHU

LEBANON: Hummus and falafel

“The new-age health-conscious Indian is gravitating towards protein-rich Lebanese cuisine hence, hummus, falafel and pita are gaining popularity. Most of the dishes from this cuisine are mildly spiced with garlic, lemon, tahini and involve the addition of bread—something Indians are extensively used to,” says Chef Karan Talwar.

KITCHEN CRAFT CATERING CO.

MEXICO: Enchiladas and Nachos

“Mexican dishes are popular because of the use of chillies and cheese. The usage of different kinds of cornbread to make dishes like burritos and tacos are quite similar to the various kinds of naans and parathas, ” says Chef Amlan Chakravarty.

GETTY IMAGES

MYANMAR: Khaw Suey

Chef Sandeep Panwar says, “With ingredients like coconut, this dish is close to Indian food, so there’s a sense of familiarity and some uniqueness to it. Additions like lemon leaf, ginger, mint and lemongrass are trademarks of Southeast Asian cuisine while stir fry and slow-cooked dishes (curries) add to the excitement.”

THE METROPOLITAN HOTEL AND SPA, NEW DELHI

SOUTH KOREA: Korean BBQ

“Indians relate to Korean flavours due to exposure to other Asian cuisines. Since other cuisines like Thai, Japanese, Chinese, etc have been around, Korean food brings a sense of novelty. The sauces, fresh, crunchy sprouts, vegetables and hot chillies make for perfect spicy and sour combinations in barbeque food,” says Chef Rahul Dhavale.

THE WESTIN MUMBAI GARDEN CITY

Lead Photo: Pexels.com

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