About Me
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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About Me
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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About Me
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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4 Mar

A modern twist to wedding menu favourites

Renowned chefs reinvent the wedding menu by showing traditional favourites in new styles and infused with flavour

Indian weddings are incomplete without copious amounts of food. That said, bite-sized appetisers, live dessert and nitrogen ice cream counters as well as salad bars are a thing of the past. Modern weddings are seeking something unique, different and flavourful. Hosts want to surprise their guests with previously unheard of, yet beautifully presented food that complements the occasion and the theme! To cater to this demand, chefs are experimenting with the traditional wedding menu and serving up delightful culinary surprises.

 

Silken Tofu Kofta

A standard fixture on wedding menus across the country, malai kofta is loved by one and all. Its popularity and appeal motivated Chef Manish Mehrotra to add his spin to the now-classic flavours. “Silken tofu kofta with wok-tossed quinoa pulao and five spice squash curry is a versatile dish that can be adapted to suit all taste buds. Inspiration for the ingredients (tofu and five spices) comes from Southeast Asian cuisine, but the heart of the dish is an Indian classic—malai kofta,” says Chef Mehrotra.

Spread the quinoa in the centre of the plate, pour the squash gravy around the quinoa and place the tofu kofta on top of the quinoa with potato bagel and serve hot! An absolutely divine combination to elevate your dining experience!

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26 Feb

Decadent wedding cake trends

No longer restricted to ceremonial photos at weddings, cakes have evolved into centrepieces that draw everyone’s attention. With simpler cakes making their way out, we identify what’s trending in wedding cakes this season

GLAMOROUS CAKES

This season, go for gold! “Elegant, glistening gold cakes are popular. Real gold leaves and edible paints are being applied as decorative elements. The warm and glamorous tone of gold makes a strong statement at weddings,” says Chef Vijayant Rawat. With weddings becoming quirkier, wedding cakes are following suit too. “Be it the bold black metallic cake (with black and golden colours) or the red rose cake, couples want their wedding cake to claim a big sliver of the spotlight,” add Nikhil Chhokra and Harshad Khurana, founders of a cake delivery portal.

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19 Feb

Are brunch weddings the next big thing?

Looking for that little extra something to infuse fun into your pre-wedding celebrations? Experts wax eloquence on how to throw a memorable event that spells personal touch

A few years ago, when Mukta Kapoor, Director of Yuna Weddings, suggested a brunch soirée for one of her client’s pre-wedding events, it was met with disbelief. “They thought I had misunderstood the concept of Indian weddings,” recalls Kapoor. An hour of convincing and a few lookbooks later, the planning had begun. “The idea seemed chic yet extremely colourful with a hint of the grand Indian wedding, and of course it was, cost-effective.” Many couples feel that hosting an intimate get-together like a brunch or a casual garden party is a good idea, especially for pre-wedding events since ceremonies like mehendi, sangeet or a bachelorette are meant to be fun and intimate as compared to a wedding reception.

 

Let’s get brunch-ed

A seasoned wedding blogger, Kapoor has since planned for some of the most lavish weddings including that of UK-based industrialist Pramod Agarwal’s daughter in Puglia (Italy) last year, and says the trend is slowly evolving from traditional and grand to creatively lavish, with brunches being one of the popular concepts. Echoing this point of view, Shruti Ravindran Founder, Vida Weddings adds, “Couples and their families, today, are constantly looking for ways that complement an Indian wedding while being personal in nature; concepts that are built in and around who they are, and what they want people to know them as. And this is where a brunch gives them (and us) a wide canvas to play around with.”

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12 Feb

The science of gastronomy

As the gourmet industry is pushing boundaries to create experiences that aim to please more than your palate, we explore how molecular gastronomy—a visually delightful technique—is changing the way we look at ingredients and presentation

Maybe you’ve been oblivious to the fact that the nitrogen ice cream stations set up at elite weddings, which you’ve been raving about are actually an outcome of molecular gastronomy! Nitrogen, once associated with balloons, is now being used to churn ice cream. That’s the magic.

 

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