My gown was a Vera Wang replica. My designer, Kenji from The Silhouette Atelier made a detachable one-shoulder strap with huge flowers so that i can have 2 different looks for the ceremony (day) and dinner reception.
As we wanted to create a relaxed, casual vibe with lots of mingling, we served an International Buffet - some drool worthy delights included roast chicken duck with orange and sesame seeds, caprese salad with grilled eggplant, fresh oysters, tandoori chicken, pilaf rice, potato gratin, braised lamb with chickpeas and okra, steak, slipper lobsters ... and the mushroom soup was a big hit.
As I have a sweet tooth, deciding on a dessert buffet *yeay* was a no brainer. But, I had a big problem deciding on what to desserts to have. Some of my favorite desserts included - profiteroles with chocolate mousse, chocolate royaltine and pineapple coconut tarts.
We wanted to do away with some of the traditions like cake cutting and instead gave all our guests a slice of homemade fruit cake made by my aunt with love - nicely wrapped and packaged in a little golden box.
During dinner, our siblings gave toasts, we had energetic bhangra performances (complete with stunts) and sultry salsa nicely put together by friends of the hubz. Bhangra was injected into our wedding reception to honor the hubz punjabi roots.
Before we danced the night away, the hubz and I changed to indian-inspired outfits. He wore a sherwani and I wore a yellow, slightly below the knee dress with gorgeous embellishments at the back.
We gave our thank you speech which was prepared just a couple of hours earlier and danced like 7th graders for our first dance - I am still secretly hoping people forget these things.