Indian weddings are best known for their grandeur, traditions, grace, and colorful celebration. To put it simply, Indian weddings are enchanting. These are not one day celebrations as many Western weddings tend to be. Instead, they are multi-day celebrations circling around sacred rituals. We were able to participate in the second day of the festivities at Sohan and Aeshna’s Indianapolis Museum of Art wedding earlier this summer by catering a beautiful Indian meal.
The celebration began with the baraat, also known as the groom’s procession. Sohan was accompanied by friends and family in a festive procession to the ceremony area. Tradition dictates that the groom arrive on horseback while his friends and family follow singing and dancing around him. The baraat is met by the bride’s family at the entrance of the wedding venue. It’s a symbol of the bride’s family welcoming the groom into their family and vice versa.
Under a beautifully decorated mandap, a canopied alter where the ceremony is performed, the couple and their parents participated in the ceremony service. Throughout the ceremony special prayers were recited, a sacred fire was lit, and special steps, of the Seven Sacred Steps,were taken. Like many other ceremonies throughout the world, the bride was given away by her parents to her groom, there were vows, and a final kiss.
Following their garden ceremony, Sohan and Aeshna’s guests enjoyed cocktail hour while they took formal portraits throughout the garden. Several passed hors d’oeuvres were served, including Indian staples such as samosa and paneer.
Shrimp cocktail shooter, kahn’s signature cocktail sauce
Cucumber cup, roasted garlic blue cheese mousse, cherry tomato
Red curry cashew chicken salad, crispy lotus flower cup, cilantro
Vegetarian samosa with mint chutney
Moroccan chicken satay, ginger mango chutney
Paneer kabob with chutney
Sohan and Aeshna’s reception in Randolph H. Deer Special Events Pavilion Pavilion took on a more familiar approach, however their timeline was still unique. Beginning with the introduction of the bride and groom along with their families, followed by the cutting of their cake, guests were able to enjoy the first course before any welcome or speeches were made. While their timeline is not what we were used to, it was a wonderful opportunity to challenge ourselves.
7:25pm Introduction of the bride, groom and their families
7:30pm Cake cutting
7:40pm First course served
8:00pm Welcome speech by Father of the Bride
8:10pm Speeches by friends and family
8:30pm Father-daughter and mother-son dances
8:35pm Thank-you from the bride and groom
8:40pm Second course served
9:15pm Third course served
Mixed greens with asian pear, Crispy lotus root, red radishes, pickled carrots and yuzo cilantro dressing
Malai chicken tikka – chicken with ginger, garlic, green chilies, spices and cream sauce
Shahi paneer – paneer with dry fruits, yogurt, saffron, spices and cream
vegetable pulao –aromatic basmati rice with mixed vegetables and whole spices
Aloo gobi – potatoes, cauliflower and spices
Bukhra baingan – eggplant curry
Served at the table with naan bread
Dal maknhi – whole black lentils with kidney beans, butter and cream
Raita- yogurt, cucumber and mint
Chocolate cake with Nutella cream and hazelnut buttercream filling, Vanilla icing on all
Gulab jamun – soft, melt-in-your-mouth fried dumplings in rose syrup
The party went till about 1:00am. Guests danced all night following dinner with many happy faces of celebration throughout the room. We wish Aeshna and Sohan a lifetime of happiness!