Wedding planner Khushi Singh plans her big day
Find out what went into the planning of Khushi Singh, Vice President, Percept Weddings, and her beau Samir Chaudhary's grand wedding in Goa
It all started where most love stories do—in college. For him, it was love at first sight, though for me, it was gradual. We have been together for nine years and have had our share of ups and downs and also trudged through a long distance phase, twice. He proposed when I was studying in Milan when he came to visit me. It was one of the best holidays we’ve ever had. Towards the end of it, he revealed that he wanted to spend the rest of his life with me and I felt the same.
I was playing the dual role of a wedding planner and a bride-in-the-making. My efficient team from Percept Weddings and my friend Aditya Motwane of Motwane Entertainment & Weddings assisted me throughout the wedding. Taking advantage of the location, the festivities started with the mehendi, a beach cricket match and a sit-down dinner—all held on the same day. The mehendi and welcome lunch had a bohemian-gypsy vibe, a vibrant outdoorsy feel with activities and a dance floor inspired by a European music festival. The sangeet evening was regal, while the haldi was accompanied by a poolside brunch. This was followed by the wedding and reception which were held at the Grand Hyatt Goa. The highlight of the wedding was the mandap, while the elegant reception was in keeping with the colour theme—green and white.
I wore Sabyasachi for the mehendi and reception and Mohini Chabria for the sangeet. For the wedding lehenga, I wanted a personal touch and designed it myself. For the reception, I sported a stunning diamond and emerald set. His outfits, on the other hand, were designed by Troy Costa and Avinash Punjabi. The photography was by Dream Diaries and The Orange Booth and videography by Percept Pictures and Dream Diaries.
The scrumptious fare
We spent months perfecting the menu. The mehendi and welcome lunch featured a spread of street foods comprising Indian, Lebanese, Turkish, Mexican, American, Italian and Asian cuisines. The sangeet was a mix of Indian and Asian influences. The poolside brunch was a lavish spread of ‘hangover foods’—American sliders, crab stations, Japanese sushi rolls and finger foods. The wedding took place over high tea as guests savoured both, north and south Indian cuisines. The reception dinner served up European cuisine, along with Goan and other coastal delicacies.
Photos: Dream Diaries and The Orange Booth