Here are a few wedding feasts across cultures that reflect the region’s unique cultural customs and traditions beautifully (and deliciously!)
The Theenmura includes a multi-course lavish preparation that has several courses with meat and pickle preparations.
Telugu Banthi Bhojanam consists vegetarian dishes and the major ingredients in most of the dishes are red chillies and millets.
The Virundhu Sappadu is also served on a Banana leaf. It is usually accompanied by rasam, a vada along with rice and vegetable.
The Bengali Bou Bhat or the post-wedding feast is the first meal for the newlyweds. It is a full-course meal consisting of fish, rice and meat preparations with local ingredients.
The Konkani wedding feast or the Ghar Bhorche is the first wedding meal that the bride and the groom share after their wedding. The dishes usually contain a lot of coconut and Sichuan pepper and are served with a Kokum kadi.
Lagan Nu Bhonu literally means ‘feast of the wedding’. It begins with a pickle known as the lagan nu aachar and then proceeds towards the major dishes, it is accompanied by a raspberry soda and ends with the lagan nu custard.
The word Wazwan derives its origin from the word Waza which in the Persian language is known as a cook. The dishes in a Wazwan are 36 in number with several dishes and it is prepared using a slow cooking technique which is also known as Dum Pukht in copper vessels and served on a Trami.