In a survey, the majority of people said they will either host a small, intimate ceremony or postpone it till things normalise.
When the lockdown was announced, a lot of people believed virtual weddings (where the functions - sangeet, mehendi and even the puja - are performed at home and the pundit and guests participate via video conferencing) would become the norm, given social distancing guidelines and pandemic fears.
But, as the country moves towards easing of wedding regulations, are virtual weddings still a popular option for couples?
A recent Jeevansathi survey found that 89 per cent of Indians don’t want to stream their wedding virtually. Instead, the majority of Indians would prefer to host a small, intimate wedding with limited guests or postpone it until the pandemic recedes.
Rohan Mathur, Business Head at Jeevansathi.com, said, “Virtual weddings are still a distant reality for Indian weddings. Even prospects who are meeting virtually via video calls to decide their life partner prefer an in-person meeting before taking the final decision.”
Goodbye big, fat wedding Even the way weddings are organised, post the unlocking, have undergone a shift with couples prioritising safety and sanitization over long guests lists, lavish food spreads, extravagant decorations, or wardrobes. 52 per cent of respondents rated proper sanitisation as a priority, followed by attendance of loved ones (18 per cent) and memorable photographs (11 per cent).
While both genders prioritized safety concerns, the survey found that women (71 per cent) were more serious about safety protocols when compared to men (51 per cent). When it came to guests, 44 per cent admitted they would avoid weddings if the couple was not someone very close.
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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..