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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
08/12/2025
In Delhi, weddings do not allow for a gradual transition into a celebration; instead, they thrust attendees headlong into a veritable kaleidoscope of colour, sound, & food. The appetisers alone can easily constitute an entire celebration unto themselves.
The various "Chaat" counters are an entire galaxy unto themselves. It is this unique combination of distinctive regional Northern Indian food styles, melded with local Delhi influences, that defines the food offerings at Delhi weddings, creating a feast that is etched in the memories of all involved (with the possible exception of the couple) long after the Pheras are complete.
At large wedding celebrations in Delhi, guests typically arrive before any dancing begins, so the food that comes is prepared first. Tandoor is a traditional clay oven baked bread that produces the tantalising aroma of spiced food. The first item usually comes off, it is skewers of paneer, soya chaap and/or chicken tikka and are presented as if the evening would be incomplete without them. Additionally, there are multiple marinade selections offered when cooking with a tandoor, as most regions have a marinade specific to their area. For instance, Amritsar’s fish will have Amritsari masala for the marinade, Kashmiri chicken will have Kashmiri mirch rubs, and Delhi has its own famous Malai marinades. The regional differences in tandoor-cooked food mean that the overall spread looks like it represents something from each region, while the undertones of bold, spiced and comforting food remain distinctly Delhi-style.
In addition to tandoor-cooked food, Delhi has a variety of starters available that it will never compromise on. Items such as crispy aloo chaat rolls, dahi ke kebab (a creamy yoghurt-based kebab), Mathura-style aloo tikki (a potato pattie) croquettes and Lucknow-style galouti kebabs (minced lamb patties) can be found at every wedding celebration in Delhi. Each starter has its unique personality—some are messy and indulgent; they are the type of food you can eat with both hands while you talk to your cousins or when your outfit needs adjusting.
Popular regional snacks include tiny Rajasthani-style kachoris filled with masala, mini Delhi-style chole samosas, or shredded Amritsari kulchas can be prepared in cocktail-sized portions. A large number of Delhi weddings have flourished by taking a traditional regional item and modifying it to suit the needs of the event. Delhi's reputation as an epicentre of culinary excellence has helped build an image of a fun place to enjoy food with friends and family.
The success of a Delhi wedding can be gauged by the quality of its chaat counter, where a large crowd gathers before the counter, with some jostling for space to sample the snacks being prepared, and the chaatwala exuding a certain flair and expertise. The faster they serve up these delicious treats, the more they know they have done their job effectively.
The most noteworthy item on the chaat counter is the golgappa, which in Delhi is larger than those served in Mumbai and has a thinner shell than the Banarasi golgappa. The filling has the perfect fusion of spice and tanginess. Many weddings offer several variations of golgappas that highlight the different regional styles throughout northern India.
Papdi chaat is a cultural phenomenon that embodies Delhi's artistry in preparation and has many regional variations that highlight the diversity and creativity seen across the nation. The hallmark of proper Delhi papdi chaat is the crispy, flaky texture, cold yoghurt, the various tangy and spicy chutneys, and the telltale aromas of the masalas sprinkled on top, which are discernible from several tables away. This dish also allows for various great-tasting regional constructs, such as the Mathura Peda Chaat or Benarasi Tamatar Chaat, to be made, giving people a greater opportunity to pick their favourites.
Live Tawa Chaat stations at wedding receptions are very popular in Delhi. At these stations, the preparation of aloo tikki, Matar Chaat, and Kanpur-style Ghugni occurs at an amazing rate, using a chaotic and tumultuous process, but when the final output from this station is presented to the guests at the wedding, it results in an incredible creation that can only be described as edible theatre. The Tawa Chaat stations, while very loud and somewhat chaotic, represent the true essence of what people expect to experience when attending a wedding in Delhi; that is, a unique and dramatic experience.
