Like a “Gem” in a “Gin” that springs out sparkling, the Indian wedding truly celebrates out culture and showcases it with a perfect conjunction of both, splendour and grandeur.

To lend “a touch of class” and sophistication at capturing the collective imagination, the “Food Pundits” have spanned through every Indian shore to cater to just anyone keen on grabbing a slice of the Pie.

In order to make flawless, everything that the day demands, the Passion for Food in all its diversity has been magnificently crafted, to cater to and team up with cultures that choose to differ in food, drink and dining etiquette. Indian culture has been shaped by its long history, its unique geography, it’s own diverse demography. In addition comes in religious practices mingled with the absorption of neighbouring customs, traditions and ideas, all of which have merged to create an endless variety of food passions.

Such multi-culturalism has played prominence at wedding rituals and hence in India we have the Hindu, the Christian, the Jain, the Muslim, the Sikh, the Jewish and the Parsi weddings, each with a signature of its own, in it’s fun, festivities and food. With such seemingly endless variety, we can propose to mention the Menus of the Kashmiri, the Rajasthani, the Gujarati, the Punjabi, the Bengali, the Maharashtrian, the Muslim and the Christian wedding.

The Kashmiris are known for their hospitality and warmth, which can undoubtedly be felt in the rich and spicy food offered to their wedding guests. The delicious Kashmiri wedding menu is invariably lip-smacking. When the bridegroom’s side of the family comes to the bride’s place, the “Wazwan” food is served which consists of an array of thirty to thirty-five dishes.

The Kashmiri wedding menus include four to five differing types of chutneys, together with four to five chicken and mutton dishes. A special dish named “Mudjan” (sweet pulav) is served. “Kehwa”, an herbal tea brewed in copper pots, is served with “Shirmal”, a special type of Kashmiri Roti (hand bread). Besides mutton and chicken, fish is a constant on the menu. Some pure vegetarian service includes dum-aloo (roasted potatoes in curd based gravy) and chaman (cottage cheese in a thick sauce).

With food being such an important aspect of an Indian wedding, it undoubtedly becomes a matter of one’s dignity to serve a large variety of cuisine that would satisfy the palate of every guest. The Rajasthani wedding has a history of colour and vibrancy which is reflected in its rituals and customs. After the marriage ceremony the guests are invited to the wedding party, and the Rajasthani wedding menu with its variation and diversity is set up on a long dinner table for the dinner party.

Rajasthani generosity is felt in its rich and spicy food. The recipes of the Rajasthani food are said to have been handed down for generations, thereby turning them into more delicious flavours with every passing on.

Their menu boast of a tempting variety of more vegetarian than non-vegetarian dishes, predominantly cooked in pure ghee, thereby leaving the aroma and taste of the different dishes lingering on one’s palate long after having left the dining area. Dry fruits, yoghurt and spices are generously included in Rajasthani food. The wedding cooks prepare the food with a minimal amount of water and substitute with more of milk and butter milk. Some famous Rajasthani wedding menus include Mehwa Kachori, Dil Jani, Malpaus, Ghevar, Mishri Mawa, Sohan Halwa.

Gujarati dishes have made their mark with an almost international repute, thereby making Gujarati cuisine popular the entire world over. The Gujarati wedding menus are all this and more. Gujaratis themselves indulge in a wide variety of food and are known to be one of the best vegetarian cooks who create delicacies that are simply irresistible and mouth-watering.

On wedding occasions the Gujaratis use the simplest of ingredients and transform them into the finest delicacies. With a majority of Gujaratis being vegetarians, the Gujarati cuisine is in many ways unique from other culinary traditions of India. Gujarati food has its own unique taste and is very easy to cook. Gujarat is known as “the land of milk and butter,” and hence, butter, yoghurt and buttermilk are an integral part of most Gujarati dishes. At a Gujarati wedding, a “Thali,” literally meaning a huge assortment of meal, is served on a silver platter. A whole gamut of fresh vegetables cooked in aromatic spices, a variety of crisp fried snacks and an array of delectable confections, all form the menu.

The main dish of Gujarati cuisine is the Khichdi, a simple lentil and rice mixture eaten with Kadhi, a savory curry made of yoghurt using bay leaves, ginger, chilies and finely chopped vegetable as garnishing, onions and pickles. In addition amongst others, Achari Paneer, Alu Kachori, Dalcha, Doodh Pak, Gujarati Green Beans, Tuvar Dal, Khaman Dhokla, Khandvi, Makai Ka Dhokla, Methi Kadhi, Papaya Chutney, Patra Bhajia, Sprouted Mung are just a few to name.

At a Punjabi wedding the most important aspect is to serve a large variety of cuisine that will find favour with every individual’s taste and preference. The Punjabi wedding menus, with their variation and diversity are served on a long dinner table set up for the occasion. The Punjabis, known for their lavishness, their hospitality, and their warmth, dine in opulent surroundings under a canopy of marigolds and jasmines designed for that perfect marriage meal. To wine and dine in style is a part of their package.  

There are few specialties on the Punjabi wedding menus which make Punjabi food one of the best all the world over. With the Bollywood inspired dances and Heena paintings adorning the hands of the pretty girls, the food with its delicious and rich cuisine makes the day, even more special. In Punjabi food, coriander, cinnamon, cardamom, cumin, cloves, red chili powder, black pepper, turmeric and mustard are lavishly used. Appetisers are served in the form of Paneer Pakora, Aloo Ki Tikki, Chicken Tikka, Fish Amritsari, Fish Tikka, Tandoori Shrimp, Tangri Kebab, Lamb Boti Bhuna. The main course comprises of the famous Tandoori Chicken, Butter Chicken, Chicken Tikka Masala, Lamb Roganghosh, Tandoori Mahi Mahi, Sarson-ki-saag, Palak Paneer, Malai Kofta, Baingan Bharta and Lentils, to name just a few. These are accompanied by Garden Fresh Salads, Raitas, Pickles, Papads. A basket of assorted Indian bread like Naan, Paratha, Kulchas, Bhaturas and Puris, are also served. A rice dish of Mattar Pilaf, is a must. Desserts in the form of Gulab Jamun, Gajar Halwa, Rice Kheer and Kulfi are also served.

The Bengalis still go with the tradition of serving food on a banana leaf and water in a Khuri (terracotta tumbler). The service of food is very often carried out by the younger members of the bridal couple’s families. The use of various spices and flavoured seeds give the food a very tangy flavour. The wedding menu generally consists of Naan, Dal Makhni, Vegetable Jalfreizi, Fish Paturi, Crab Curry, Fish Kalia, Begun Pora, Chicken Curry, Misti Dol, Malpua, Papaya Chutney, Tomato Chutney, Papadams and Pilaf.  Rasgoolas, Gulab Jamuns, Kala Jamuns are some of the desserts. The meal closes with a variety of Pans.

The typical Maharashtrian wedding menu comprises of a thali with two varieties of dry vegetables, together with gravy accompanied with an array of chutneys, pickles, salt, lemon slice, koshimbeer. These are spiced up with papad, pakodas, tomato saar, mattha, masale bhaat and cleaned off with a crisp jelebi or shrikhand. The traditional method of dining was to sit down at a Maharashtrian pangat, one which you can rarely observe today.

The Muslim wedding known as “Nikaah” in Urdu is celebrated with much pomp and grandeur. The cuisine originates from the kitchens of the ancient Indian aristocracy and the dishes are very rich in texture and flavour due to the liberal use of dry fruit, butter and other highly aromatic assortments of ingredients. The meal generally initiates with a platter of assorted Chicken, Lamb and Beef Kebabs followed by Haleem, and dishes comprising of Murg Musallam, Chicken Korma, Mutton Bhoona Ghosh, Balti Chicken, Bhindi Masala, Palak Paneer, Dum Aloo accompanied by various forms of salads and an assortment of Indian bread like Naan, Kulcha, Roti, Paratha, Rumali Roti. This is followed by either a Biryani or a Mutton Raan with flavoured Rice. The dessert mainly comprises of a Falooda Kulfi or a Firni.       

The Christian wedding is a grand affair where the newly weds enter the venue and are welcomed with a shower of confetti. They then cut the cake and a Toastmaster proposes a toast in honour of the couple. Generally there is a live band and the guests are treated to tunes which set their feet dancing to Fox Trots, Waltzes, Rhumbas, Salsas, Cha-Cha-Chas, Jives and Hip- Hops. The service of alcoholic beverages is almost a ritual. Hors d’oeuvres are served in the form of Hawaiian toast, chicken nuggets, kebabs, rissoles, croquettes and vole au vents, to name a few. The main course mainly comprises of Stuffed Pork Suckling, Sorpotel, Chicken Xacutti, Pork Vindalo, Prawn Balchao, Cafreal, Roast Lamb, Prawns and Okra Curry, and a Wedding Pilaf. This is accompanied by a Salad Bar serving assorted Salads like Chicken Salad, Waldorf Salad, Bacon and Macaroni, Ceasars Salad, Hawaiian Salad, Garden Salad and a lot more. The desserts cover the favourite Bebiciana, Dodol, Fruit Salad and Ice Cream.

To capture the culinary hallmark of wedding fantasies, Indian experts continue to cater to every food facet and endeavor to make the Royal meal dawn a new “avatar” with yet, that distinct delectable taste and that never-changing succulent aroma, so that the Indian guest who went to the Buffet for the fourth time, could have the last laugh when his wife objected, saying that, each time he told the host that the new helping was for his wife.

So, “Kudos!!!” to yet another one of our regular exciting features.
 
Be it a Charmer, a Sensation, a Magic or an Infatuation, I couldn’t but better frankly describe an Indian Bridal Cuisine as…“Love at first bite”.