An unreliable socio-political history of wedding reception food in Madras
filed under
joke falls,
ramblings
Somewhere in the mid-1990s, brides, grooms, their families, wedding planners, caterers, philosophers and sundry wedding attendees, buoyed by liberalisation-privatisation-globalisation, exposed to alien cultures and rituals, realised that since the wedding reception -- yes, that very reception that looks like a school annual day prize-giving ceremony, with the groom in a suit that will cease to fit him in two months, and the bride in an ultra-bling ghaghra-choli that she will be embarrassed to wear in any other environment -- was not a religious ceremony anyway, it was alright to serve food that wasn't, um, auspicious and upholding traditional Indian values.
So, out went the avials and the morekozhambus, and in came the soups, chats, cheese dosas and syrup-y gulab jamuns. The sit-down leaf-served meal made way for the posh buffet served from behind canopied counters. Why the canopy in indoor venues, you ask? Aesthetics, my friend -- a wedding must either be pleasing to the eye or overwhelming to the senses. A canopy can do either, depending on the mental state of the attendee. The servers, originally in crisp off-white veshtis (they used to be white when they were first worn) changed to random black-and-white plain or checked shirt-trouser-and-aprons and wore tall chef hats. Yes, chef hats. Aesthetics, again.
The banana leaf disappeared, and was replaced by mega-sized melmac or plastic plates that were large enough to hold one chapati or two puris or both, with an overpowering-masala gravy concealing microscopic paneer particles, one bowl of instant-diabetes-inducing sweet rasamalai, one collapsed dosa with accompanying sambar bowl and two chutneys, ladlefuls of "variety rice", pulao, bisi bele bath and curd rice, chips, a pappadum, and a minuscule quantity of red pickle.
Vegetable and fruit carving became the latest rage amongst the mamis as miscellaneous barn animals, cartoon characters, gods and goddesses were all sculpted out of carrots, watermelons, pumpkins and pineapples and placed on a central table in the middle of the hall with spurious sliced vegetables - god knows when they were sliced - posing as salads.
But this model had its disadvantages. Firstly, as the number of guests increased, the cleanliness of recycled plates became questionable. Many guests took to rubbing their plates dry with the provided tissue. Secondly, while the youth with their limitless energy went back for refills and repeated helpings, the middle-aged and the geriatric often under-ate. Thirdly, many guests left the hall without eating -- a serpentine queue (Serpent is too tame a word. Some of the queues are positively anacondaic, threatening to eat up the wedded couple by the time the photographer allows it to slither along) to wish the couple was bad enough, another one for the buffet was too much to handle and guests preferred rushing to the nearest Saravana Bhavan for some tame plate meals.
Then, at a wedding, a few years ago, I noticed a new trend. I trekked up to the dining hall to find, curiously, a sit-down meal. My inner mama was highly pleased and I rubbed my hands in glee, waiting for some hot kozhambu. First, they placed a paper cup next to the leaf and poured some thick red liquid in it -- no payasam, friends, instead we got tomato soup! Soon, a guy followed with two little bowls in his hand -- one had bread crumbs, and the other, I kid you not, corn mixture! To my horror, a rubbery rumali roti was tossed on to my leaf next. This was accompanied by a lot of gravy with four suspended grains of channa. I ate this gingerly, hoping we would be back to regular programming in the next round.
Then came some sticky ajinomoto-overloaded hakka noodles and tomato ketchup (which didn't taste much different from the soup, mind you). I witnessed the cosmic sight of two hundred Tamilian brahmins eating hot noodles off a banana leaf with their fingers. The culinary world-tour didn't end there. Immediately after the noodles came some cheesy baked vegetable, and I swear I tasted some aamchur masala in it. A friend sitting next to me actually ate the au gratin with mango pickle.
Then, we were served sambar rice with chips and curd rice. I breathed calmly for a couple of minutes, before the waiter shocked me again with the dessert menu -- again, on the leaf, to be eaten with bare hands -- of chocolate mousse cake and mango souffle!
That night, I didn't sleep. I really hoped this concept dinner, whatever that concept was, was an aberration. A one-off. A product of an overactive imagination of an under-utilised mind. But I was proved wrong.
In the three years since that meal, I have consumed off the hallowed banana leaf, naans and kulchas with side dishes as outlandish as malai kofta, manchurian, penne arabbiata (the flavour was more Ambattur than Arabia), and localised versions of kachoris, malpuas, vegetable momos, pav bhaji, cutlets, dhoklas, french fries, and even a bar of chocolate.
This encapsulates the spirit of 21st century India -- an India that's global yet local, an India that borrows but makes it's own, an India that's as outward-looking as inward-looking, a democratic masala of a nation that is, in every way, a true original. (Or so I console myself.)
***
This piece should appear sometime now in an in-house publication of some sort. If you are in that house, you can read it again. If you aren't, you can come back here to read it.
So, out went the avials and the morekozhambus, and in came the soups, chats, cheese dosas and syrup-y gulab jamuns. The sit-down leaf-served meal made way for the posh buffet served from behind canopied counters. Why the canopy in indoor venues, you ask? Aesthetics, my friend -- a wedding must either be pleasing to the eye or overwhelming to the senses. A canopy can do either, depending on the mental state of the attendee. The servers, originally in crisp off-white veshtis (they used to be white when they were first worn) changed to random black-and-white plain or checked shirt-trouser-and-aprons and wore tall chef hats. Yes, chef hats. Aesthetics, again.
The banana leaf disappeared, and was replaced by mega-sized melmac or plastic plates that were large enough to hold one chapati or two puris or both, with an overpowering-masala gravy concealing microscopic paneer particles, one bowl of instant-diabetes-inducing sweet rasamalai, one collapsed dosa with accompanying sambar bowl and two chutneys, ladlefuls of "variety rice", pulao, bisi bele bath and curd rice, chips, a pappadum, and a minuscule quantity of red pickle.
Vegetable and fruit carving became the latest rage amongst the mamis as miscellaneous barn animals, cartoon characters, gods and goddesses were all sculpted out of carrots, watermelons, pumpkins and pineapples and placed on a central table in the middle of the hall with spurious sliced vegetables - god knows when they were sliced - posing as salads.
But this model had its disadvantages. Firstly, as the number of guests increased, the cleanliness of recycled plates became questionable. Many guests took to rubbing their plates dry with the provided tissue. Secondly, while the youth with their limitless energy went back for refills and repeated helpings, the middle-aged and the geriatric often under-ate. Thirdly, many guests left the hall without eating -- a serpentine queue (Serpent is too tame a word. Some of the queues are positively anacondaic, threatening to eat up the wedded couple by the time the photographer allows it to slither along) to wish the couple was bad enough, another one for the buffet was too much to handle and guests preferred rushing to the nearest Saravana Bhavan for some tame plate meals.
Then, at a wedding, a few years ago, I noticed a new trend. I trekked up to the dining hall to find, curiously, a sit-down meal. My inner mama was highly pleased and I rubbed my hands in glee, waiting for some hot kozhambu. First, they placed a paper cup next to the leaf and poured some thick red liquid in it -- no payasam, friends, instead we got tomato soup! Soon, a guy followed with two little bowls in his hand -- one had bread crumbs, and the other, I kid you not, corn mixture! To my horror, a rubbery rumali roti was tossed on to my leaf next. This was accompanied by a lot of gravy with four suspended grains of channa. I ate this gingerly, hoping we would be back to regular programming in the next round.
Then came some sticky ajinomoto-overloaded hakka noodles and tomato ketchup (which didn't taste much different from the soup, mind you). I witnessed the cosmic sight of two hundred Tamilian brahmins eating hot noodles off a banana leaf with their fingers. The culinary world-tour didn't end there. Immediately after the noodles came some cheesy baked vegetable, and I swear I tasted some aamchur masala in it. A friend sitting next to me actually ate the au gratin with mango pickle.
Then, we were served sambar rice with chips and curd rice. I breathed calmly for a couple of minutes, before the waiter shocked me again with the dessert menu -- again, on the leaf, to be eaten with bare hands -- of chocolate mousse cake and mango souffle!
That night, I didn't sleep. I really hoped this concept dinner, whatever that concept was, was an aberration. A one-off. A product of an overactive imagination of an under-utilised mind. But I was proved wrong.
In the three years since that meal, I have consumed off the hallowed banana leaf, naans and kulchas with side dishes as outlandish as malai kofta, manchurian, penne arabbiata (the flavour was more Ambattur than Arabia), and localised versions of kachoris, malpuas, vegetable momos, pav bhaji, cutlets, dhoklas, french fries, and even a bar of chocolate.
This encapsulates the spirit of 21st century India -- an India that's global yet local, an India that borrows but makes it's own, an India that's as outward-looking as inward-looking, a democratic masala of a nation that is, in every way, a true original. (Or so I console myself.)
***
This piece should appear sometime now in an in-house publication of some sort. If you are in that house, you can read it again. If you aren't, you can come back here to read it.
