The Covid effect: India sees highest cancellation of wedding receptions
Around 23% couples going ahead only with the ceremonies but no large gatherings.
By ET Bureau | Updated:
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Smaller groups of guests and venues have replaced week-long celebrations.
NEW DELHI: India is witnessing the highest cancellation of wedding receptions compared to other countries, with 23% couples going ahead only with the ceremonies but no large gatherings, global wedding planning and technology company The Knot Worldwide said in a new report, Global Covid-19 Weddings.
The report said three-fourths of respondents in India said they would go ahead with the wedding ceremonies on dates planned before Covid-19 and not wait for a big fat Indian wedding celebration. Most couples said they would reduce the size of their guest lists and hire fewer vendors to ensure that Covid-19 norms are followed.
Adding some more numbers, it said 23% couples are not going ahead with a wedding reception while 48% are planning one but with health and safety measures. The report said a vast majority of to-be-weds (80%) said they would encourage social distancing, and invite only immediate family and close friends.
Guest requirements would include Covid-19 tests and temperature checks, and respondents said guests would be provided with hand sanitisers and face masks, while photographers and makeup artists would be required to wear masks or PPE kits. Smaller groups of guests and venues have replaced week-long celebrations, the report said.
“Live streaming, and socially distant gatherings of friends and family or mini-ceremonies with only immediate family are some of the measures that are being adopted,” said Ankur Sarawagi, India country head of The Knot Worldwide. The report said it is based on data among 9,767 couples who originally had weddings planned between October 2020 and February 2021, and spanned global data including from the US, Canada, UK, France, India and Mexico.
Serve The Best Meal At Your Luxe Destination Wedding
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If there's one thing that leaves a lasting impression on the minds of weddings guests, it's the food served. However, not everybody gets it right. Delhi-based chef and Indus Culinary director Marut Sikka says usually that's the case at destination weddings. So, if you're set to tie the knot at a luxury destination, Sikka lists out some pointers for the menu:
If there's one thing that leaves a lasting impression on the minds of weddings guests, it's the food served. However, not everybody gets it right. Delhi-based chef and Indus Culinary director Marut S..
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One of the first thing Sikka cautions is to avoid glassware at beach weddings as people tend to drop them or accidentally fall, thereby making the beach dangerous for guests to walk on. "I would suggest using disposable wares and cutlery like bamboo, degradable paper and some plastics." Going by the chill vibe of the beach, Sikka suggests serving cold foods and street food from across the world like pizzas, frittata, burgers, hotdogs, kebabs and chaat, rather than a formal sit-down dinner.
One of the first thing Sikka cautions is to avoid glassware at beach weddings as people tend to drop them or accidentally fall, thereby making the beach dangerous for guests to walk on. "I would sugg..
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The open space gives you a chance to keep things interactive — think open-air counters like barbeques, tandoors, grills and stir fries. "I would make everything off the fi re and on to the plate. Everything should lend to drama and an interactive feel," says Sikka. A formal, sitdown meal with beautiful table settings would be ideal here.
The open space gives you a chance to keep things interactive — think open-air counters like barbeques, tandoors, grills and stir fries. "I would make everything off the fi re and on to the plate. Eve..
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If it's a day cruise, Sikka suggests going qualitative over quantitative as space is a constraint. "It's important to have a variety of food inserted in time slots, if you can't lay it out in one spread," he says.
If it's a day cruise, Sikka suggests going qualitative over quantitative as space is a constraint. "It's important to have a variety of food inserted in time slots, if you can't lay it out in one spr..
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In foreign or exotic locations, attention should be given to local ingredients. "I would suggest planning a menu that is structured around local produce as much as you can." he says.
In foreign or exotic locations, attention should be given to local ingredients. "I would suggest planning a menu that is structured around local produce as much as you can." he says.
Considering the environment there is very sensitive, Sikka recommends simple, clean food that doesn't create a mess. "Opt for a sit-down dinner which creates minimal fuss and mess. Pastas, fondue and Japanese food would lend very well. If you want a buffet, the food can't be very oily and you can't have live counters as the smoke may damage the delicate interiors."
Considering the environment there is very sensitive, Sikka recommends simple, clean food that doesn't create a mess. "Opt for a sit-down dinner which creates minimal fuss and mess. Pastas, fondue and..