The Big fat Indian Wedding

CEBU, Philippines – This is the second of a two parts on the Indian wedding of Ramesh and Dimple at the Shangri-La’s Mactan Island Resort & Spa. It took four days to complete and this was a simplified version of the Pre-wedding and Wedding Ceremony because there were about 40 different rituals according to Indian tradition and it took a week to complete.

It was my first time at an Indian wedding, a celebration known for its grandeur and fun atmosphere. Day 3 was the “fun” portion and it was a themed dinner at the Cowries’ Cove. Guests were required to wear a hat or headgear and I found out that dancing is indeed the centrepiece of Indian culture. All types of alcohol beverages were served, followed by a Youngsters’ Party (at the Mactan Ballroom) from 12 midnight to 6:30 a.m.!

The usual cultural and religious dietary restrictions were applied during the dinner for 350 people: no beef or pork. Lamb, chicken, fish and shellfishes were served. Markers show the location of vegetarian and non-vegetarian dishes and desserts (eggs or eggless).

There were nine food stations: Pass-around (2), Salad Buffet (4), Soup (2), BBQ station (5), Risotto station (1), Shawarma (2), Hot Buffet (9), Indian Buffet (9) and Dessert (8) or 42 dishes in all. The Grilled Rock Lobster was as tasty as the previous day, the Prawn Vindaloo and Goan Fish Curry were delicious. What surprised me, though, was the truly wonderful taste of the Stuffed Green Peppers.

Day 4 was the Traditional Indian Wedding rites, which began with prayers, followed by lunch at the Mactan Ballroom. The Hathialo was held at the golf helipad and the wedding ceremony was performed at the Ocean Pavilion and Garden. The Wedding Reception, with 450 guests, was held at the Marquee followed by after-dinner party.

Strictly vegetarian dishes and non-alcohol beverages were served at the reception dinner that night. There were nine food stations: Pass-around cold (4), Soup (2), Salad Buffet (3), Mezze Station (8), Mashed Potato Bar (2), International Station (4), Asian Station (11), Indian Station (9) and the Dessert Station (10), 53 dishes total. But at midnight the day was over and the bar was opened.

My interest was focused on the Indian dishes that were served. The “Dahi Vada” and the Vegetable “Biryani” (stir-fried rice) were very tasty, the “Malai Kofta” (veggie balls) better, but what I liked best was Mock Chicken with Black Pepper.

Shangri-La’s Mactan kitchen was reinforced by two Indian chefs from Manila and another chef flew in from Thailand to prepare all the sumptuous dishes.

The Indian wedding of Ramesh and Dimple is about two families brought together socially and your favorite food writer was an attendee unknown to the bride and groom. I feel like a journalist embedded by wedding planner Stanz Catalan to document the occasion. I look forward to the day, excuse me, when celebrity performers like Jennifer Lopez are flown in for a big fat Indian wedding in Cebu.