from BAATI to BRUSCHETTA

Once defined by its traditional thalis and extravagant vegetarian banquets, the Marwari wedding feast is undergoing a subtle but exciting evolution.

- Text * Gita Hari

From kulfi samosas and paneer dori kebabs to gulab jamun fondue, dhokla tacos, motichoor cheesecake shots, and more, Marwari wedding feasts are witnessing a palpable transformation that rekindles the gastronomic curiosity of discerning guests.

Marwari weddings showcase an impressive legacy of vivid rituals, jubilation, enthusiasm, and ebullience, displaying grandeur and lavishness like no other. Amidst all the recalibrations of this cultural jamboree, the prominence of food and beverage as a defining factor in the wedding experience is both significant and striking. A meticulous, personalised indulgence marked by a harmonious blend of luxury and sustainability is now tangible.

Old-school vs new-age

Most modern Marwaris, and not necessarily the youngsters alone, have begun accepting and adapting to sustainable practices such as replacing single-use plastic bottles with water dispensers and glasses, using eco-friendly leaf cups and plates, and opting for glass or porcelain dessert containers.

Awareness of different cuisines has also grown as the community becomes more progressive and experimental. According to Chef Harsh Shodhan of The Gourmet Kitchen & Studio, “Primarily being a vegetarian community, the focus still remains on vegetarian food, but they have now started incorporating regional Indian cuisines, as well as interesting international options like Peruvian and Japanese — all, of course, vegetarian. They now also appreciate authentic flavours and have adapted to them.”

Just as the Mehfil has embraced new-age elements like bachelor and cocktail parties set to popular Hindi film music alongside the traditional