Everyday I leave Maharani, a bit more excited, a little more inspired, and one more must have for my future daughter's Indian wedding! Today's Taiwanese/Indian fusion wedding has the most gorgeous, asian fusion, wedding cake. It's got a modern, ethnic twist, and I love that it has layers of cupcakes built in. And, I am sure that you will agree that the rhinestone cake topper done in sanskrit-y lettering, really adds that *Maharani* touch!
From the bride :
The inspiration for our wedding came from the idea that we wanted to have a good blend of traditional and modern elements. The setting was the Hilton in Pearl River, NY which is a quaint town along the Hudson River. Even though we got married in the spring, we both love fall colors and wanted to incorporate them into the wedding color palette. The red and cream colors were great choices for an Indian wedding, but orange really stood out and made it special. Supriya's wedding saris were red and cream/maroon which went along with the traditional aspect, but her reception lengha was rust colored, which added a unique color. Our decorator, Elegant Affairs, helped us incorporate these great colors into beautiful roses, orchids and lilies and designed a copper colored mandap that was dazzling and created a warm effect in the ballroom. The wedding ceremony and reception were a combination of both traditional and modern. We are both from families with typically conservative backgrounds with long-seated traditions and practices. Certain things we wanted to keep traditional, such as the ceremony and poojas, but we really took it upon ourselves to add a fresh feel to the Sangeet and wedding receptions. The printed materials such as the dinner/dessert menus, escort cards, table numbers, drink menus, and cake topper came from a design we personally made and incorporated throughout the wedding. We used wall lighting, clean lines, and atypical shapes to design a ballroom that was unmistakeably Indian, but also unmistakeably modern. We used vendors who understood this concept. Our photographer, Tina Shah Doshi, was well versed in Indian weddings but was herself young and stylistically edgy. Our DJ, DJ Sharad, was similarly familiar with Bollywood music but also hip hop and international music. The food for our lunch reception was very traditional Telugu cuisine catered by Meena's Kitchen, and our dinner reception was catered by Moghul Caterers. Both were clearly Indian-based but took liberties in the presentation and preparation, winning over even the pickiest of palates. Another highlight was our customized dessert display by Surbhi Sahni from Devi Restaurant. Her exquisite desserts combined classic Indian tastes with Western style presentation, and was a definite crowd pleaser. Our wedding planner, Shetal Vyas from No. 29 Events, understood our vision and was heavily involved in helping us make it happen. When the wedding weekend finally arrived, we couldn't have been happier. We couldn't imagine a more personal wedding than the one we had. Even with a large and diverse guest list, the various personal touches appealed to the traditional and modern sensibilities of the crowd, and ultimately contributed to a wildly successful wedding.