Cocktail hour had endless hors d’oeuvres, carving stations, gourmet Indian appetizers, and even a caviar station. We asked the chef to use his creativity and it was wonderful how open the team was to incorporating personalized items for us. We had chickpea fritters, black lentil salad, mini lamb chops, small pasta plates, and more. After cocktail hour, we walked up to the ballroom and the décor blew our minds! Each table had high flower arrangements, low light candles, and linens that created a romantic atmosphere. Floor-to-ceiling windows showcased the gorgeous backdrop of the city. The lavender color scheme matched my bridesmaid dresses for a dramatic yet not-too-frilly feel. It was a modern wonderland!
For dinner, we began with a fall garden salad, followed by a choice of pan-roasted chicken, pasta primavera, or surf and turf where each guest could request an extra lobster tail if they so desired. There was a plethora of lobster tails! The band kept us dancing all night with a buoyant energy. We’d taken lessons from a dance instructor and after training for months, we enjoyed his company so much, we invited him to be one of our guests. At the end of the night the band transitioned to traditional Indian music and I changed into a sari. Dancers came and performed traditional dances from Kerala, the province where Abe’s family is from. Additionally, we had a priest and my uncle do a blessing over the bread. It was an awesome display of multiple cultures coming together.
