1. Fish chops –  One of the basic finger foods an appetizers, fish chops are a delight for everyone, young and old. It is basically a pastry casing of potato that is stuffed with a spicy filling. It goes best with “kashundi” or mustard sauce with a platter of finely sliced lemons and onions.

2. Doi maach –  It is impossible to overlook this pillar of Bengali cuisine while attending a Bengali wedding. Bengalis are a community that are known for their love for fish and are prepared in various style and flavors. However, there is one household name and dish that might crop up in wedding photography is a doi maach. This traditional Bengali dish is a favorite and found in almost all Bengali wedding food menu and also during festivals and other celebrations. It is prepared in a gravy made with yoghurt and is known to be easy on the stomach.

3. Chicken chaap – Not the one to be missed, this chicken dish is a must try while attending a Bengali wedding. It is made with an amazing combination of a juicy chicken that is prepared in rich gravy of yoghurt. Chicken chaap with biryani is the ultimate combo which is bound to leave you with a flavor that you will long to taste again and again.

4. Begun bhaja –  Another popular appetizer is the delicious begun bahaja that is an important part of a Bengali wedding food menu. It is served with puris or luchis made with all purpose flour. The aubergine or brinjal fritters are often fried after being coated in a delicate wash of spices and gramflour batter until they are crunchy and crisp.

Other important dishes that are worth mentioning are dhokar dalna, fish paturi, fish pulao and of course the unforgettable chingri malai curry or prawn malai curry. The state of West Bengal has its own unique culture a*96nd traditional richness that is present eve3.rywhere in the state. One needs to experience in an in-depth manner and what can be more exciting and welcoming than a Bengali wedding and of course the accompanying Bengali wedding food menu.

It is basically vegetarian especially if the families of the couple are Brahmins. Else, sometimes there is non-vegetarian dishes present especially where there is strong Konkani influence present. The following are five basic dishes that are ever present in a wedding menu of the Maharashtrians

1. Kokum Sharbat – This summer drink from the state of Maharshtra is not very well known in other parts of India. It is an important part of a Maharashtrian wedding food menu and is often served as a welcome drink. It is mainly grown in the western coastal side of India especially in Malvan.

2. Bharli Vaangi – It is an authentic Maharashtrian dish and refers to the stuffed brinjal or aubergine in spicy gravy. This is a quintessential dish that is present in all the weddings as well as various functions. It is known to be packed with flavor due to a variety of spices present in the preparation and can be eaten either with rice or roti.

3. Puran Poli –  Another one of the important items in a Maharshtrian wedding food menu is a puran poli which is a roti or parantha stuffed with a sweet filling of mashed chickpeas, jiggery and various spices. It is particularly famous in Maharashtra and is also made and served during festivals.

4. Masala Bhaath – This rice preparation is nothing but vegetable pulao but the spices used in it are authentic and flavorful. It is basically served as the main course in many Maharashtrian weddings and festivals. It is known to have a delectable texture along with a spicy flavor which is why it is such a popular dish.

5. Batata Vadas –  Batata literally means potato in Marathi. A batata vada is basically a ball of mashed potatoes that is coated with a thick layer of batter made with chickpea flour. It can either be served with the main course or as an appetizer and best served with green chutney.

A Maharashtrian wedding food menu is best enjoyed in “pangats” which simply means parallel rows. After the guests have been seated comes the “chowrangs” which are short tables decorated with flowers and rangolis. Then comes a thali and several bowls for each of the condiments to be served upon. It is truly unique experience that needs to be experienced at least once.

1. Undhiyo – This one is a very famous dish that is well known all over India. It is often prepared with vegetables unripe bananas, potatoes and green green beans any other seasonal winter vegetables. It is known to be a dry dish and make it one of the most sought after dishes in winter. The best accompaniment for this dish is a fried puri.

2. Dhokla – One of the healthiest starters in a Gujarati wedding food menu is the soft and juicy dhokl. It is neither fried nor even frilled but steamed and is served best with grated coconut sprinkled on top and a coriander and garlic chutney. Gujrati wedding photography is incomplete without people posing with a plate of steamed khaman dhokla. The batter for the dish is fermented overnight which is made from chickpea flour and rice and is known to be a favorite among young and old alike. It is very light as well as filling for the stomach and is at the same time relishable.

3. Lilva or green Peas Kachori – The name rings a bell and when it does is enough to make the mouth of any Gujarati water. Thus, the lilva or the green peas kachori is an indispensable part of the wedding food menu of the Gujaratis. The snack or starter resembles a dumpling and is stuffed with a filling of crushed and richly spiced green peas. It is often serve with chutney that is made with aamchoor and spices

4. Paatra –  It is a snack or a dish that is delicious to eat and much on. Paatra which means leaves is sweet, salty and a spicy preparation that is made by stuffing the colocasia leaves also known as arbi. The stuffing is made from a batter made from chickpea flour. It can be served in a variety of ways such as steamed, shallow friend and deep fried.

Apart from these other important dishes that constitute a Gujarati wedding food menu are sev tameta, rasawala aloo, bharela bhindi or stuffed okra et. al. A Gujarati wedding is a haven for vegetarian food lovers with each dish having its own character and taste.