Every Indian wedding is a celebration of traditions, and nowhere is this more evident than in the wedding feast. While many are familiar with grand North Indian buffets or intricate Bengali seafood spreads, there are lesser-known wedding spreads that hold deep cultural significance. These traditional feasts, often passed down through generations, are a celebration of heritage, community and togetherness. 

This wedding season, team Slurrp spoke to the best wedding planners in India to dive deeper into the hype around couples opting for a spread that speaks for their cultural roots. Read on to learn more about the regional wedding meals that can be the highlight of your once-in-a-lifetime event.

Regional Wedding Menus With Home-Style Meals

“Couples today are shifting towards wedding menus that honour their cultural roots. Many are embracing slow-cooked, home-style meals, prepared not by large commercial caterers but by traditional cooks who have perfected these recipes over decades. There’s also a growing trend of blending two distinct culinary traditions in interfaith weddings, allowing guests to experience a mix of flavours from both families. This revival of regional wedding feasts is about storytelling through the food palette and creating an experience that guests will remember long after the celebrations end,” notes Anjali Tolani, Vice President of Weddings at Tamarind.

Elai Sapad From Southern India

Elaborating on the regional menus, Anjali Tolani says, “One such exquisite wedding meal is Elai Sapad, a cherished South Indian tradition where food is served on banana leaves. Rooted in Tamil Nadu and Kerala but also found in Karnataka and Andhra Pradesh, this feast follows the Aru Suvai concept, ensuring a perfect balance of six tastes, namely, sweet, salty, sour, pungent, bitter and astringent. Unlike plated service or buffets, Elai Sapad is served communally, where guests sit together and enjoy a thoughtfully curated meal that includes steaming rice, an array of vegetables, slow-cooked meat dishes, crisp dosais, payasam, flavourful curries and more. The banana leaf itself enhances the flavours, making the experience even more authentic. Some weddings have even introduced live counters where traditional cooks prepare dishes fresh on-site to retain the authenticity of the meal.”

Wazwan Meal From Kashmir

“In Kashmir, wedding celebrations are incomplete without the elaborate Wazwan meal—a grand display of hospitality and a symbol of community,” says Nirav Thaleshwar, founder of Allegiant Events. 

“The abundance of rich, meat-based dishes signifies prosperity and celebration, showcasing the host’s ability to provide for their guests generously during such a momentous occasion. Each course is meticulously prepared by skilled chefs known as Wazas. With very few vegetarian options, nearly every dish in a Wazwan is made with lamb, beef, or mutton, adhering strictly to halal regulations. Considered the pinnacle of ceremonial banquets in Kashmir, a Wazwan consists of up to 36 dishes, with 15 to 30 being meat preparations, slow-cooked overnight under the watchful eye of a Wouste Waze, the master chef,” he further explains. 

“The meal is traditionally served on a traem, a large copper plate shared among four guests, following a customary hand-washing ritual using a Tash-t-naer, a portable basin carried by attendants. The traem arrives beautifully arranged—quartered by two Seekh kebabs, loaded with rice, and featuring specialities like Methi Maaz (spiced mutton intestines), Tabakh Maaz (twice-cooked lamb ribs), Zafran Kokur (saffron chicken), Safed Kokur (white sauce chicken), and other delicacies. Yoghurt and chutney are served in small earthen pots, followed by up to 20 additional dishes, each meticulously served by the Waza (junior cook),” Nirav Thaleshwar paints a picture of an authentic Kashmiri wedding menu.

Traditional Rajasthani Wedding Menu

Rajasthani weddings are renowned for their lavish feasts, where traditional flavours and royal hospitality come together to create an unforgettable dining experience. According to Sparsh Jalan, CEO of Kaushal Caterers, the essence of Rajasthani cuisine lies in its rich, authentic flavours and time-honoured recipes.

“Dal Baati Churma is a quintessential dish featuring soft baatis soaked in ghee, paired with flavorful dal and sweet churma. Gatte Ki Sabzi showcases gram flour dumplings in a spicy, curd-based curry, while Ker Sangri, a wild berry and dried bean delicacy, highlights the region’s unique ingredients. As for rice lovers, Shahi Gulkand Pulao offers a fragrant, sweet twist, while Panchmel Dal brings together a comforting mix of five lentils. Our version of Veg. Jaipuri features a medley of vegetables in a fiery curry, capturing the bold flavours of Rajasthan. It goes without saying that no wedding feast is complete without Churma Ladoo, a sweet finale made with ghee and sugar,” he adds.