Notes from the kitchen
Occasional notes on how Telugu wedding food and planning actually work – written from the Wembley kitchen between events, for families who like to know how the day is really made.
The auspicious time is fixed months before the venue is. How one minute on the lagna patrika decides when the kitchen fires, when the tiffin counters open, and what we ask a venue before anyone signs.
Read the noteSealed handis opened in waves, sweets made two days early, laddus rolled the morning of – the logistics ballet behind a pelli bhojanam, from two days out to the last paan.
Read the noteMore notes between seasons – wedding weekends come first, always. Ask us anything sooner on WhatsApp.
Put it into practice
Send the muhurtham date, the occasion and a rough guest count – Lakshmi or Ravi replies within one working day, in English or Telugu.
