Local food can do wonders to our imaginations and lead to a path of new discoveries. With special, distinct and unconventional assortments of local street delicacies at weddings in different parts of the country can be one such. Samir Tiwari, Co-founder, Mony’s Kitchen, paints a picture with thoughts of nukkad food as an enticing affair atweddings across the country.
Hi Folks! Trust you enjoyed reading my article in the December 2019 edition – ‘Digitally Hitched!’ that spoke about the digitization of weddings in
our country and around the globe? I believe, reading it may have invoked some understanding of the most recent wedding trends for you. While I was traveling to my native back in Odisha and to Mony’s in Chhattisgarh during the winter vacations — there’s something phenomenal that struck my mind that inspired me to write about
this aspiration that has industrialized very strongly in my brain. It’s about how can streetfood, or Nukkad food as we commonly use in our lingo, can create
a new impact on the eating trends in weddings across the country and abroad. This thought initiated from our regular practice of going out for food hunting in
the streets of small towns and landing up at some unexplored nukkad shops which were doing a commendable job at innovating breakfast habits, snacking
and other forms of food alchemy
It’s about how can street food, or Nukkad food as we commonly use in our lingo, can create a new impact on the eating trends in weddings
across the country and abroad. REPLACING THE CONVENTIONAL APPROACH Even before I take you through the voyage of my aspirational
thoughts about t r a n s f o r m i n g eating at weddings, let me help you revisit your regular experiences of eating at weddings and other such gatherings.
In North India, and specifically speaking about Delhi-NCR, and upward, there is no caterer who can do away with the creamy Dal Makhni, the spicy Kadhai
Paneer, Butter Chicken, hot Gulab Jamuns, crisp Laccha Parathas and Butter Nans! I am sure that’s mouthwatering for any North Indian and that’s
precisely what we expect to eat when we go out for wedding or engagement parties. Similarly, all the other regions— be it southern, western or eastern
parts—would have pre-decided menu that caterers would follow relentlessly through the years, and the guests’ minds and appetite are trained to expect a set
pattern of dishes when they go out to eat at such functions. This is where my idea creates a disruption in the eating trends at weddings and completely
replacing it with Nukkad food from all possible corners of our diverse country. I know it sounds revolutionary, but imagine that you walk into a wedding
party and instead of the norm, you get to see nicely decorated stalls of nukkad food from different states and towns! Poha and Jalebi from Indore,
Set Dosas and Mutton Biryani from Hyderabad, Galouti, Tunday and Kakori Kebabs from Lucknow, Kulcha and Chole from Amritsar, Ghee Roast Dosa
from Bengaluru, Kathi Chicken Rolls and Macher Jhol & Rice from Kolkata, Vada Pav and Mumbai Sandwich from Mumbai, Litti Chokha from Patna,
Dal Baati and Churma from Udaipur,
The concept behind such innovation is not only to have your clients and guests enjoy the nukkad food from different regions, but also to
create inter-cultural learnings about how diverse our country is in the way we look at party food.excitement around dining at weddings
and other such gatherings. The concept behind such innovation is not only to have your clients and guests enjoy the
Iddiyappan from Kochi, Pakhala Bhata from Bhubaneshwar, Poori Aloo from Agra, Thepla and Achaar from Gujarat, Masor Tenga from Assam and the list
goes on! I am sure this list must be giving you travel goals, but what I wanted to arrive at is as caterers and event organizers,we have already done a good
deal in inculcating what I have written above,and we still have a long way to go in taking our clients through a food journey they have never been through.
I know there will be a good deal of critic involved when it comes to completely transforming the way people from different regions look at wedding
parties, but it will most certainly open an avenue for experimentation and
I know it sounds revolutionary, but imagine that you walk into a wedding party and instead of the norm, you get to see nicely
decorated stalls of Nukkad food from different states and towns
nukkad food from different regions, but also to create inter-cultural learnings about how diverse our country is in the way we look at party food. And besides
that, the story behind the origin of a dish or a cuisine is way more delicious than the dish itself! The advantage of such cultural exchange would also leverage
the hyper-local achievers to display their skills on a much larger platform and each time we step into a party, we would expect to see something exciting
and unalike. With that note I would love to congratulate caterers in our community who are already inculcating such diverse entertainment for their guests.
And for the ones who are planning to initiate such experimentation, I would encourage the thought behind it and would look forward to learn from each
one of you and take the ‘Nukkad Spice’ to the next level.
February 2020 / FAIC News 39