Evolution of Food in Weddings

Evolution of Food in Weddings

Being social animals by nature, we always feel the desire for increased social connections as we evolved. Since the beginning of time, food has played a significant role in human life. All that was familiar then was simply the use and control of flame to cook a simple meal. It was believed that one’s ability to eat more was a strong indicator of wealth in large gatherings, especially weddings. Those who were wealthier ate better. The most advanced commercial ovens with temperature sensors and heat control settings weren’t known back then. The Food Affairs traces out a history of wedding meals and how they have changed over time due to societal and environmental forces.

Self cooking by family members or halwai’s —rather than professional caterers would typically provide the food for weddings three decades ago. Most of the time, the kind of food served depended more on the region and time of year, so it was less about what foods were traditional and more about what was available.

Gradually, this tradition faded, and the idea of hiring a skilled cook emerged. Three courses for a wedding meal were introduced, including appetizers, main course, and dessert. The food created for weddings in India, from the north to the south, would be a feast in flavour and aroma, with ingredients like yogurt, turmeric, and saffron, along with copious amounts of ghee and liberal use of spices. In the north, such as Kashmir, the main dish would often consist of roti, dum aloo sabzi, dal, and sevaiyaan. Jaipur would come next with its specialties of dal baati, bhakri, and churma, and the south would celebrate rice in all of its forms before concluding with the dessert known as paisum. A special meal made with chicken, lamb, fish, or mutton would be served to non-vegetarians in every region.

A savory menu is no longer enough in the present-day scenario. Food curation for weddings has grown into being the most prevalent and fascinating culinary trend to make a style statement. As starters, a mix of sweet, sour, tangy, soft, and crunchy foods are paired with a range of exotic and traditional drinks like fruit punch, mocktails, shakes, and soups. The conventional main course spread has now been supplanted with various ethnic cuisines from all around the world, including South Indian, Punjabi, Rajasthani, Italian, Mexican, Lebanese and Chinese dishes at live stations! Food prepared in front of you to absolute perfection has an unparallel, fresh flavour. Not skipping the ‘mithe meh kya hai’ section! You can find anything you want, from fresh fruit creams, falooda, pastries, ice creams, puddings, or cotton candy.

Recent years have seen a rise in the use of food design menus as experience themes, with different cultural exchanges to create a surreal and unforgettable experience. With their limitless variety and inexorable taste variations, weddings have also seen an increase in the amount of wastage. Rather than viewing this as a hindrance, the issue has been positively embraced as an idea for designing food for weddings with the environmental concern of zero wastage.

In India, weddings are an extravagant occasion. On one end, where the pandemic has reduced the crowds and made weddings more intimate, food spread and its presentation styles continue to be the most significant attribute.

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