All The Traditional Wedding Feasts From Around The Country

Weddings are filled with traditions and rituals and in a country as diverse as India, there are bound to be unique ones associated with nuptials from different regions. One way this manifests is through food, more specifically wedding feasts.

From a simplistic spread like the Goan catholic Bhikrea Jevonn or a lavish lip-smacking spread like the Parsi Lagan ne Bhonu, wedding feasts across cultures can reflect the region’s unique cultural customs and traditions beautifully (and deliciously!).

History of Wedding Feasts

The association of weddings and food dates as long as the first century AD. There have been ancient texts like the Bible mention examples of wedding feasts and their emergence in Medieval Europe. In India, however, offering food to people attending weddings was basically seen as a gesture of goodwill and hospitality, which then later on developed into wedding feasts and cuisine when culture and rituals gained prominence.

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“Weddings and feasts have been deeply intertwined across cultures for centuries, symbolizing abundance, joy, and community,” says culinary historian, Rocky Mohan. From sumptuous banquets to intimate meals, the wedding feast has always united people, fostered bonds and marked the beginning of a shared journey of joy and celebration.”

Most Unique Wedding Feasts Across India

Kashmiri Wazwan

The word Wazwan derives its origin from the word Waza which in the Persian language is known as a cook, the food prepared by the Wazas or the cooks thus came to be known as Wazwan. The number of dishes in the Wazwan is usually 36 in number with several dishes under each course of the meal. The wedding feast is usually prepared by implementing a slow cooking technique which is also known as Dum Pukht, and copper vessels are used for their preparation and it is usually served on a large plate known as a Trami. Although one can find elements of Persian cuisine in the Kashmiri Wazwan and the Kashmiri Pandit cuisine, there are still many subtle differences between the two.

“Food served at Indian weddings over the years has undergone evolution but the Kashmiri Wazwan, the Pandit and the Ladakhi cuisine has largely remained untouched,” says Chef Nalini Sadhu, founder of Matamaal restaurant. “When the Wazas came to India due to the Persian invasion they started creating the same Persian delicacies, while adapting to the local environment, using local ingredients like lotus stem (nadru), dried vegetables, and regional spices to prepare the most lip-smacking preparations of the Wazwan. While preparing a Wazwan, dishes that need a high flame go on one end, while those that require slow simmering are placed on the other. Throughout the process, the wazas move the pots around to ensure each dish cooks perfectly, without burning or overcooking. The meticulous method of managing fire and flavours is what makes Kashmiri cuisine distinctive and clearly highlights the commonalities between Kashmiri Pandit cuisine and the Persian Wazwan.”

Lagan Nu Bhonu (Parsi wedding feast)

Lagan Nu Bhonu literally means ‘feast of the wedding’.  The Parsis came to India during the eighth century BC and settled in India. The Bhonu or the wedding feast basically begins with a pickle which is also known as the lagan nu acchaar made primarily out of carrot and raisins and then proceeds towards fritters and snacks. Although the Parsi wedding feast contains dishes basically made of meat and eggs, there are ample options for vegetarians to choose from. Apart from the evident presence of meat and eggs, you can also witness the generous use of dry fruits and nuts for the preparation of gravies and masalas in the dishes prepared for the Bhonu which is a result of their Iranian roots.

“Yes the Parsi Bhonu is inspired by Gujarat, but not entirely Gujarat," says Chef Anahita Dhondy, author of the book, The Parsi Kitchen.“The Parsis landed in Gujarat, so they have some influence from Gujarat, but they've also travelled all over Maharashtra, and Goa, so the influence is there in many different ways you can also see the influence of British Cuisine because the Parsis worked very closely with them. A Parsi wedding feast will inevitably have egg dishes because it is auspicious and fish because it represents fertility. There is also the use of sugar in quite a few Parsi dishes prepared which clearly indicates the Gujarati influence. The Parsi Bhonu is usually accompanied by a strawberry or raspberry soda or a ginger soda on the side. The highlight of the wedding however is the Lagan nu custard which clearly highlights the British influence, this dessert can be defined as the love child of a caramel custard and a creme brulee”.

Ghar Bhorche

The Konkani wedding feast or the Ghar Bhorche is the first wedding meal that the bride and the groom share after their wedding is solemnized. Just like South Indian and Parsi feasts, the wedding feast of the Konkani community is served on a Banana leaf. The leaf is basically left empty on its left side and is usually accompanied by a buttermilk or a Kokum Kadi. The Konkani wedding feast and the Konkani cuisine draw a lot of influence from the Maharashtrian cuisine but there are minute differences in the style of serving and the elements that subtly bring out the differences.

“The Konkan region starts basically from Alibaug and extends up to Goa, it has some similarities with Maharashtrian wedding feasts but in Konkan wedding dishes and menus we can see the generous use of coconut and Schewzan pepper, says Chef Anish Deshmukh.” As Konkan basically belongs to the coast, there is a lot of fish used in the dishes served during a wedding feast, whereas in Maharashtrian weddings specifically in the regions of Kolhapur, we can see meaty dishes primarily mutton.”

Bou Bhat (Bengali wedding feast)

The Bengali Bou Bhat or the post-wedding feast is the first meal that the newlyweds, mainly the bride and the groom have after their wedding is solemnized. It vaguely resembles the pehli rasoi ceremony, the first meal cooked by the bride after her wedding that happens in North India. The only difference is that in a pehli rasoi the bride usually makes a sweet preparation, but in the Bengali Bou Bhat it is a full-course meal. Unlike the Kashmiri Wazwan or the Parsi Lagan ne Bhonu, the Bengali Bou Bhat is more simply prepared for the newlyweds of which some dishes like a fish preparation and a rice preparation are obligatory. As Bengal shares its borders with Odisha and Bihar one can also witness certain elements of Odia and Bihari wedding feasts in traditional Bengali wedding menus.

“Bou Bhat happens a day after the bride arrives at her marital home. Bou means wife and bhat is a meal, so Bou bhat translates into a meal prepared by the bride. For a Bou bhat function to commence, the bride's touch to the dish and the utensils are obligatory, says, Chef Ananya Banerjee. "When the bride serves food, the groom makes a promise that he will take care of the bride and that he will provide the bride with food and clothing for the rest of his life. Though it is not a very lavish feast, it includes elements that will surely appeal to all foodies like a Luchi (a traditional Bengali wheat bread), a rice preparation, some vegetable preparation, a fish preparation and a Bengali sweet meat. Yes, dishes of Bengali wedding feast menus have a lot of similarities with Odia and Bihari wedding menus, because of the geographical influence, if you are travelling from Odisha to Bengal you can see the influence in the form of mustard pastes and the use of panch phoron (the five spice mixture) in certain dishes, but in Odia and Bihari wedding dishes, the gravies or not are as smooth and refined as they are in Bengali food”.

Virundhu Sapadu ( Tamil wedding feast)

The Tamil wedding feast or the Virundhu Sapudu is a haven for vegetarians. Virundhu refers to a banquet and sappadu is a meal, so Virundhu Sapudu can be defined as a wedding meal. Like the Bhikrea Jevonn, the Virundhu Sapudu is also served on a Banana leaf. It is usually accompanied by rasam, which is a tangy preparation that enhances digestion prepared out of tomatoes and tamarind. There is usually a snack or a fritter like a vada which indicates the Telugu influence on Tamil food and a vegetable preparation with lots of coconut vaguely resemblingAvialwhich highlights the Malayali influence. Before the feast begins the leaf is sprinkled with water and cleaned by the diner himself, which serves as an indication to start eating.

“The pouring of kolumbus, poriyals, pachadis, Adais, vadais,rasam, parrottas, kurma, and payasam makes the Virundhu Sappudu no less than a feast fit for royalties. I remember I drove 300 km once to have one such feast in Namakkal near Salem," recalls Chef Amanna Raju, Executive Chef at Novotel Hyderabad Airport. A Telugu wedding feast is in principle similar to all the other South Indian banana leaf Sapadu, yet when you go granular, the aspect in which the food is served is on the spicier side. The galaxy of gunpowder or podis and numerous pickles and pachadis (chutneys) are a differentiating factor. A distinct factor also includes Killi or simply stated, sweet paan at the end of the meal at a Telugu wedding”.

Bhikrea Jevonn (Goan Catholic wedding feast)

Goan cuisine is basically influenced by Portuguese cuisine, one can clearly see certain distinctive elements of Portuguese cooking in the dishes prepared at a Goan catholic wedding. However because Goan cuisine has also evolved over the years, one can also see a hint of Indian elements like the style of serving, the ingredients used and certain traditions that are followed during the Bhikrea Jevonn, the Goan Catholic wedding feast.

“The Bhikrea Jevonn in the Catholic community was basically dishes prepared for the departed souls of the family, to seek their blessings before a wedding, " says Chef Avinash Martins. “Certain dishes or elements prepared at a Goan wedding clearly indicate the Portuguese influence like a pork preparation, a beef dish, a prawn curry, along with a pumpkin dish preferably a yellow pumpkin, red rice, lastly with a traditional Goan dessert. There are no fancy starters or accompaniments served along with the Jevonn except the Fenni, which is a classical Goan alcoholic drink. The food was generally served on Patravodi or leaf plates, which indicates the influence of Indian influence and traditionally is served on floors made with cow dung or the Ajalejos, the Indo-Portuguese style, the preparation of the Jevonn usually begins early in the morning and while the preparation is ongoing, people make sure to sing traditional Goan songs so that the taste comes out well”.