Category Archives: Special Occasion


Paya is a traditional food from the Indian Subcontinent.
Paya is a soup made with Lamb or Mutton trotters.  Paya means leg in Hindi.
It is also served at various festivals and gatherings, or made for special guests.  Paya 
is served for breakfast or brunch and is served with bread or Naan.  












  • 5          lbs Paya
  • 10        cloves
  • 1          tsp black pepper
  • 1          cinnamon stick
  • 6          cardamom
  • 1          tsp cumin
  • 2          lbs sliced onions
  • 1.5       lbs tomatoes
  • 1          tbsp chopped garlic
  • 1          tbsp chopped ginger
  • 2          jalepino chopped
  • 1          tsp chilli powder
  • 2          tbsp dhana jeera
  • 1/2       tsp haldi
  • 1          can tomato puree(6 oz)
  • 2          tsp salt

For decoration

  •             juice of lemon/lime
  • 1/4       cup chopped cilantro
  • 1          tsp garam masala


  1. Rinse paya in cold water and put it in a large saucepan with 4 cups of water.  When it starts to boil, remove it from the heat, drain it and rinse the paya.  Return it in the saucepan.
  2. Add the rest of the ingredients, add 5 lt of water and bring it to boil, lower the temperature to med, and cook it for an hour, to till everything starts to fall apart.
  3. Add lemon juice, 
  4. Sprinkle it with cilantro and garam masala before serving.

Serve it with french bread/naan.

You can slow cook the paya in a preheated 350 degree  the oven for 2 hrs.


Bring the paya to a boil. drain, and rinse it.  Add the rest of the ingredients and pressure cook for 40 minutes


Paya Ingredients

Stollen(Jamie Oliver)

This rich German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.


  • 1.5           oz candied peel
  • 2               oz glace cherries
  • 1               orange
  • 4               oz raisins, sultanas and currants
  • 1               oz dried cranberries
  • 2               tbsp brandy or rum
  • 3-4           cardamom pods
  • 1               tsp dried active yeast*
  • 1               oz sugar
  •  1/4          cup whole milk, plus a little extra
  • 10             oz all purpose flour, plus extra for dusting
  • 1/2           tsp mixed spice
  •  2              oz unsalted butter(at room temperature)
  • 1               medium egg
  • 1               tsp vanilla extract
  • 1               oz almomds
  • 8               oz marzipan
  •                  olive oil, or vegetable oil for greasing
  •                  icing sugar, for dusting


  1. Finely chop the candied peel, and quarter the glace cherries.  Finely grate the orange zest.
  2. Place all the diced fruit into a bowl with the orange zest.  Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit.  Mix well, then set aside for 1 to 2 hours to allow it to plump up.
  3. Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar(roughly 1/4 tsp)
  4. Spoon the yeast into a bowl of a free standing mixer, then add sugar.
  5. In a pan, heat the milk until just warm, add to the yeast and whisk to combine.  Set aside for 5 – 10 minutes, until the yeast has formed a thick foamy crust on the milk.
  6. Add the flour, spices and 1/2 tsp of sea salt.  Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
  7. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour.  Line a baking sheet with baking paper and set aside.
  8. Roughly chop the almonds and pistachio.
  9. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts.  Mix again.
  10. Turn the dough out onto a lightly floured surface and knead lightly for 1 minute.  Shape the dough into an oval shape, about A4 size.
  11. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough , and place in the middle of the oval.
  12. Brush one long edge with milk and fold it over, completely encasing the marzipan, and press the edge together to seal.
  13. Carefully lift the dough onto a baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until doubled in size.
  14. Preheat oven to 350 degrees/gas mark 4.
  15. Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
  16. Leave to cool on a wire rack before dredging with icing sugar.

*Not to be confused with fast action dried yeast, which comes in a tub.  Unlike fast-action, it needs to be activated with warm liquid and sugar before adding to the mixture.

Fund Raising Dinner

On April 30th, there was a fund raising Dinner for the homeless in the Comox Valley that I had gone to, to help.  A lot of volunteers were involved in the event. there.  On Friday we did a lot of preparation and on Saturday we cooked.  While the kitchen team finished the dishes, other volunteers were setting up the dining and reception rooms.

The function started at 6pm.  Carrot Barfi was served to welcome the guests.  Drinks and Samosas were served in the reception area.

At 7 pm the dinning room doors opened and the guests were seated.  Ganthia, samosa chips and far far with the chutney were placed on the table.

The soup was served first. The rest of the courses were served family style at the tables.

After dinner there were speeches and entertainment including belly dancing and bhangra.

Night of Wonders


The face

Room Setting

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Samosa, Meat and Vegetables

  • A samosa is a stuffed, deep fried snack that is very popular in the Indian Subcontinent.
  • It generally consists of a fried triangular, pastry shell with a savoury filling, which may include spiced
  • potatoes, onions, peas, coriander, and lentils, or ground lamb, beef or chicken.






Carrot Burfi

Carrot Burfi is a classic Indian dessert made with carrots, butter and milk.   Carrot Burfi is perfect for all occasions.

Carrot Burfi






Samosa Chips

  • Samosa chip is the end bit that is left after you have shaped the samosa pastry.
  • This is deep fried, sprinked with salt, red chilli and citric acid.
  • it is a good tea time snack, or served with drinks.  It tastes good served with Tamarind,
  • or coconut chutney.

Samosa Chips








Coconut Chutney:

  • Is made with coconut, cilantro and hot green chillies and served with
  • savoury snacks and appitizers

Coconut chutney






Far Far

Far Far is an Indian snack food made with potato starch and tinted sago.  They may also contain tapioca and wheat flour.  Far Far puffs up instantly when deep fried and either eaten as a snack or served like papadum to accompany a meal.  They come with a variety of colours and shapes such as stars, hollow tubes, and flat squares.

Far Far











Tikha ganthia is a crunchy and spicy deep fried strands made from gram flour dough.









Halibut and Prawn Coconut Soup

Halibut and Prawn soup is made in a lighly spiced coconut milk.

Fish and Halibut Soup with coconut Sauce





Naan Bread

Naan bread is a sweet bread made with either yoghurt or coconut milk, cardamon and fennel seeds.

Naan Bread









Aloo Chaat

Chaat is a term describing savoury snacks, typically served at road side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh.  Aloo chaat is crispy fried puri, boiled potatoes and chickpeas, yoghurt,

Tamarind chutney, Mint chutney and sev.

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Spinach. Cauliflower, Peas and Sweet Potato Curry

Mildly spiced vegetables.






Mombasa Chicken

Mombasa Chicken is chicken cooked in yoghurt, coconut, almonds and spices.

Mombasa Chicken









Sweet Mango Chutney

Mango Chutney is a sweet chutney served with spicy Entrees.

Mango Chutney







Kuchumber is a good side dish that goes well with almost any Indian dish.  Kuchumber is a salad made with Onion, Tomatoes, cucumber, hot green chillies tossed with indian spices and herbs.








Sambaro prepared with cabbage, carrots, hot green chillies and raw mango.  It is an accompaniment to a lot of dishes.  It can be as mild as you want or as hot as you want.






Mango Ice cream

Turkish Delight

These are handmade squares infused with natural flavours of lemon, rose, orange and mint then dusted lightly with confectioners sugar.

Turkish Delight

Christmas 2015

Christmas in Vancouver is always at my house.  We get together around 2.00 pm, start with the appetizers, dinner around 5.00 pm and then we sit around and play games, socialize and enjoy ourselves.

I started making the cookies and bread a few days before.


  • Stuffed Aloo Tikki,
  • Meat Samosa,
  • Chicken Pies,
  • Spinach Dip and crackers,
  • Dried cherries, Pecan and Rosemary Brie en Croute

appitizer 2015

Spinach dip


  • Turkey,
  • Bread Stuffing
  • Roasted Root Vegetables
  • Yams
  • Roast Potatoes
  • Green Beans
  • Peas
  • Corn
  • Gravy


  • Chocolate Oblivion Cake
  • Stollen
  • Marzipan Kringle
  • Fruit cake
  • Chocolate Hazelnut Biscotti
  • Kifli
  • Pistachio Shortbread
  • Mince Pies
  • Truffles
  • Fruit Platter

Dessert Christmas 2015Christmas tray

Fresh Fruit Platter
Fresh Fruit Platter

Riaz’s engagement

We had our son’s engagement party.  On Saturday we had their friends over and served finger foods. We had lots of appetizers, barbecue , and salads.

The next Day Sunday, I had the family over and we served barbecue for appetizer and made Chicken Biriyani for the entree.


  • Cheese Ball and Crackers
  • Veggie Platter
  • Chat


  • BBQ:-
  • Chicken Tikka
  • Barbecued Ribs
  • Sheesh Kebab
  • Muskaki
  • Mango Salad
  • Quineo  Salad
  • Mango Mousse
  • Chocolate Mousse
  • White Chocolate, Mascarpone, Walnut Squares
  • Fresh Fruit Platers
 Cheese Ball and Cracker                                                                  Veggie Platter                      

Cheese BallsVegie Platter

Dahi Puri






                                       Chicken Tikka, Ribs and Muskaki
Sheesh Kebab Chicken Tikka, Ribs & Muskaki


 Mango Salad                                                                       Quineo Salad

Mango Salad Quineo Salad 

Meat Biriyani

Meat Biriyani










mango Mousse                                                                                               Walnut Squares with White Chocolate Mascarpone Walnut Squares

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Chocolate Mousse

Mascarpone, white Chocolate Walnut squares Churma na Ladoo and topra Pak


Fruit Platter

Omar and Sabrina’s Wedding


Badam Pak

Hapsi Halwa
Double Decker Barfi
Topra Pak
Kajoo Barfi
Coconut Barfi
On Wednesday the 20 we had a family dinner and Mehindi night. A lady had come to apply Mehindi, there was music and everybody was enjoying themselves.

On Wednesday the 20 we had a family dinner and Mehindi night. A lady had come to apply Mehindi, there was music and everybody was enjoying themselves.

For dinner we had

  • Mithais
  • Lapsi.
  • Samosa
  • Lamb biriyani

On Thursday we had the Mandavo.

The food was catered by Asian Village

Vegetable PakoraFish PakoraSaladNaanAloo GobiButter ChickenTurka DaalRiceGulab JamunMithai

Friday was a free day. Everybody did their own thing. Some people helped pack the ladoos and some helped in the evening to set up. Most of us hit the Mall!


The wedding was at 12.00 follow by lunch in the Jamatkhana Social Hall.






There was Sherbat and Mango Sherbat

Caesar salad andGreek saladTzatzikiHummousSpanakopitaChicken SouvlakiRice, potatoes and pita bread


Mithai Tower

Baklava and Cake





Reception was in the evening at Double Tree, Hilton

All the traditional Wedding Ceremonies were done in the evening followed by dinner

Wedding Cake






Salads and AppetizerCaesar saladArugula and Spinach SaladVegetable SamosaChicken SatayMains

Lemon & Garlic Roast Chicken with pan JusAlberta Beef Tenderloin Medallions with green peppercorn saucePotato & Cheddar cheese Perogies with Caramelized Onions and Sour CreamAccompaniments

Roast PotatoesVegetariano Fried riceSeasonal VegetablesBuffet Dessert Bar

Wedding CakeFresh Fruit PlatterBaked cheese cake SquaresAssorted squaresCoffee and TeaOn each place setting there was ladoo and ganthia cones.

Party favour was a chocolate.


  • There was a farewell lunch at the bride’s house and they served:-
  • Lapsi
  • Vegetable and chicken Samosa
  • Curried corn
  • Chicken Biriyani
  • Mithai
  • Fruit cake
  • Mango ice cream
  • Fresh fruit

Wedding Ceremonies

Many Ismailis whose origin is from South Asia perform these traditional ceremonies. These ceremonies welcome the bride to her new family. Traditionally these are performed at the entrance of the brides’s new home signifying the threshold the couple will cross to start their lives together.  Mehindi Mehndi (Henna): An art/practice of painting elaborate designs/patterns using a paste made from ground leaves of the mehndi tree, which is then combined with tea water and clove oil. During the celebration of the wedding mehndi ceremony a professional henna applicator is called to the bride’s house to apply mehndi onto the hands and legs of the bride. The first application of henna is put onto the palms of the bride, and then onto her arms and legs. The evening is filled with laughter, dance, music in which all family members and friends participate and henna artists are also available throughout the eve to put mehndi for guests attending the event. The celebration of the wedding mehndi ceremony is believed to be an auspicious occasion for the bride and groom as it symbolizes happiness, prosperity, love and strength in marriage. The mehndi continues to remain on the hands and legs of the bride all night to ensure it comes out darker for her wedding day. As legend has it that the “darker the mehndi the deeper the love”. Khalil's Wedding



The word Gari means a vessel in Gujarati, and thus, this ceremony centres around a vessel, decorated with beads and symbols.  The bride/groom’s sibling must go to JamatKhana to collect holy water in a Gari.  The Gari is then coverd with a coconut, which will eventually be crushed under the groom’s car when he takes the bride from her house.

Once the Gari is collected they are not allowed to talk until the Gari is handed over to the mother, in order to maintain the purity of the water.  When the siblings arrive home with the Gari, they are welcomed by the mother, who ponka them for handing over the gari and they will receive a small gift in return.



Four men, preferably the bride/groom’s uncles (mother’s brothers) bring pineapplies or sugarcane to the bride’s house and place them in the four corners of the room. This is meant as a symbol of protection from evil entering the home.
The Pithi: A paste made out of chickpea flour, turmeric, sandalwood powder, herbs, aromatic oils, rose water and other ingredients. The pithi ceremony is a joyful, playful and fun occasion in which family members and friends bless the couple with well wishes by rubbing the pithi paste onto the bride and groom’s arms, neck, face, hands and legs. The paste is believed to be an excellent cleanser for providing skin glow, soft skin and shine. They may also perform the ponkwa ceremony. Puro: In the puro ceremony, the groom’s family brings gifts for the bride to welcome her to the family. The trousseau trays are carried by the groom’s sisters and female cousins. They are greeted by the bride’s mother and her family and each girl carrying a tray is “ponked” by the bride’s mother as she enters the hall. The girls then receive a gift in exchange for the tray. Traditionally this is cash or a gold or silver coin, but modern ceremonies offer the girls small gifts such as earrings or pendants    Nikkah: The nikkah is a religious marriage ceremony with the bride and groom in accordance with the Islamic custom.  In traditional and historical Nikkah ceremonies the bride and the groom actually sit in separate spaces.
More modern ceremonies have the bride and groom sit next to each other as the “mukhi-saheb” (similar to a priest/member of clergy), reads the marriage contract. The Nikkah is recited in Arabic by a member of the community, or a family member or friend. However, the marriage contract contains similar clauses as the traditional and historical ceremonies.

Chandlo A yellow mark (chandlo) is placed on the couple’s forehead to initiate them into matrimony under a sign of good fortune. The couple is then showered with rice and/or rose petals, which symbolizes prosperity and love. Ponkhawa  wpid-Photo-20141104010903.jpg The groom’s mother wraps a betal nut in a corner of her baandhni (shawl) and makes seven circles around the couple. This ritual summons the spirit of goodness to protect the couple from misfortune and to preserve the bonds of amity between them. This is repeated four times, each time the betal nut is discarded in a different direction: North, East, South, West. This signifies warding off of bad luck and dispersing of evil spirits to the four corners of the earth. Dukhna By placing her knuckles on either side of the couples foreheads, the groom’s mother symbolically removes all of their sufferring and worldly misfortune (dukh). Then, by cracking her knuckles on her forehead, she symbolically breaks all evil forcces. The groom’s mother purifies the couple with water that is contained in a “gaadhi”(vessel). The water is poured from the “gadhi” onto the feet of the newlyweds to signify their state of blessedness. Sapatia


Two sets of clay plates “Saapatia” are placed in front of the bride and the groom, each containing Moong (bounty of nature), Silver, (material wealth), Sugar(sweetness and hormony), and Turmeric(good health). The couple must break the “saapatia” by stepping on them in order to release the gifts they contain. Traditionally, the first to break the “sapatia” is believed to rule the household. Baandhni


The groom’s mother wraps a protective shawl or “baandhni” over the couple and leads them symbolically to the family home where they formally cross the threshold into their new life. Khobo: The groom’s father presents a “khobo”(tray full of silver coins) to the bride as a symbolic offering of the groom’s family wealth. The bride cups her hand and takess as many coins as she can. In doing so, she is showered with the family’s blessings and wealth. Chero: A younger member of the bride’s family will try to detain the groom’s departurre by holding on to the grooms tie or sleeve while a younger member of the groom’s family will do the same by holding on to the bride’s sari border(chero). They will demand a ransom before the bride and groom can take their respective place in the family

Khalil’s Wedding

The wedding took place from October 8 – 12.
We had a family dinner on Wednesday and had a couple of ceremonies on that day.
Mehindi Party was one of them.
The younger members of the family filled the Gari.

The guests were served Sherbat and appitizers.

Ambli Chutney Ambli Chutney Pakora, Dokari Batata WadaMango Sherbat Mango Sherbat


Pasta Salad Pasta SaladSpinach salad Spinach salad

Nan Khatia
Cream Caramel
The Pithi was done after Dinner.  
The Pithi:
A paste made out of chickpea flour, turmeric, sandalwood powder, herbs, aromatic oils, rose water and other ingredients. The pithi ceremony is a joyful, playful and fun occasion in which family members and friends bless the couple with well wishes by rubbing the pithi paste onto the bride and groom’s arms, neck, face, hands and legs. The paste is believed to be an excellent cleanser for providing skin glow, soft skin and shine. They may also perform the ponkwa ceremony.

Thursday the Mandavo was at in Riverside Hall.

It started with the Puro ceremony and then we had the pankhaw ceremony where the groom’s family give the bride her gift. Meanwhile the appitizers were served.


Shish Kebab

Butter Chicken

Lamb Palak
There was entertainment, music and dancing. We all enjoyed ourselves.
Saturday was the wedding at Lions gate Jamat Khana.
Nikkah ceremony took place and then the exchange of rings. We had a mixed culture here. In the Greek culture the groom sends the ring to the bride’s family for their approval of the ring and vice versa.
In the French culture they offer French Almond candies, almonds for their bitterness and candy for its sweetness, representing life’s bitterness and sweetness.
Lunch was served:-

  Spinach, Potato and Paneer Roll

Hariyali. Chicken

Goat Curry
Shahi Kebab in Cream Sauce












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Reunion in Houston


We had a reunion in Houston from October 3rd to October 8. We were 5 couples and all the guys have been friends from elementary school. Over the years we have met them all individually, but this was the 1st time in 45 years we all met together. We all came from different directions, one came from England, one came from Kenya, one from Toronto, we came from Vancouver and one lives in Houston. We all flew in at different times in the day and then had dinner together which was prepared by our Host.

  • Chicken Curry and Rice
  • Masoor Biriyani
  • Fresh fruit

We all set around and talked till quite late.

For the next 4 days we all went around to different places in a a 10 – sitter van.


Saturday morning, after breakfast our first stop was at a Mexican Market. They had all kinds of fresh fruit, vegetables, Mexican candies, spices, arts and crafts. Some of us had fresh coconut water for a drink. The store vendor then peeled the coconut, sliced it, sprinkled it with salt and red chillies and we ate that.

Sliced Fresh Coconut

Sliced Coconut

Gauva PastryGauve Pastry

Our next stop was at the Mexican Bakery, they had all kinds of bread, pastries, and cookies. We bought Gauva Pastries to take home and have it with coffee.
We drove through downtown and visited some points of interests. We had a late lunch at a Mexican Resturant.EL TIEMPO CANTINA 1308Nachos and SalsaMeat and Chicken Fajitas

Meat and Chicken Fajitas
Later in the afternoon we went for Coffee at All Bengal Sweets and Coffee House. This was a neat little coffee shop. They had all kinds of different coffees. Coffee was served in a stainless glass and a vadki (stainless steel bowl). You are suppose to pour some coffee into the bowl and then pour it back into the glass. You do this a few times to cool the coffee.
After coffee, the ladies went shopping for Indian clothes and men went for a drink. That night everybody was too full to eat, so we had our Gauva Pastry, tea or Coffee and sat around talking till early morning.

Sunday was Idd ah Adha. Namaz was at 10.00am. Some of our friends went for Namaz. After Namaz they were served Sheer Khurma* in Jamat Khana. They brought some home for us to have. We had that for Breakfast and left for Galveston.

Sheer Khurma

Sheer Khurma

Galveston is a coastal city located on Galveston Island and Pelican Island in the U.S. state of Texas.We stopped for lunch at a small famous Fish and Chips place. This was right across the beach, so we had a beautiful view of the water. We had fried Fish, Shrimps, Oysters and lobster balls. The food was delicious.After Lunch we had a walk on the beach and drove around town. We returned to Houston in the late evening and went to Aga’s for our Idd Dinner.

Galvaster Fish Fry –BENNO’S



Fried Oysters









Aga’s is a famous Pakistani Resturant in Houston. Since it was idd a lot of people had come out for dinner in large groups. The food was delicious. We had the BBQ. We also had their Daal and Bhindi Masala.

Drinking Falooda
We had a quick breakfast at Panera and then left to go to San Antonio. We got into San Antonia in the early afternoon visited the Alamo (The Alamo Mission in San Antonio, commonly known simply “The Alamo”, was originally known as the Mission San Antonio de Valero. It is a former Roman Catholic mission and fortress compound and the site of the Battle of the Alamo in 1836. It is now a museum in the Alamo Plaza District of downtown San Antonio, Texas, USA. Built by the Spanish Franciscan priest, Antonio de Olivares, and Payaya Indians, it forms the genesis of the present city of San Antonio, Texas, along with the Presidio San Antonio de Bexar and the Acequia Madre de Valero.)and then watched the Movie Alamo, after the movie we went on a River Boat. They have some nice restaurants and hotels on the river, some of the hotels were New hotels. People we sitting on the patios enjoying a meal, drink or coffee. Later we had dinner at the Country Line BBQ. This was a Taxes style BBQ. We had Beef Ribs and Salads. We went around town and returned home quite Late. At home we had Tea and Tres Leche (three milk) cake.
Beef BBQ
Potato Salad









We got up late and left the house late. We went to the Premium outlets and spent a few hours shopping. We had an early dinner at MAHARAJA BHOG. This is a vegetarian Thali place. That is all they serve. You go and sit down, they will serve you water and Lassi. A woman came around with copper jug and a basin to was your hands and the waiters and waitresses served the food. It was all you can eat.



  • Kachumber
  • Chutneys
  • Monthal
  • Fried undavo
  • Dokari
  • Dahi Wada
  • Mango Shirkhand
  • Patli Daal (watery Daal)
  • Turka Daal
  • Kadhi
  • Cabbage Carrots and peas curry
  • Bhindi curry
  • Potato Curry
  • Kidney Beanscurry

Nadeen’s Wedding

Nadeen’s wedding took place in London on the 21st September 2013. The family started coming in from the 14th. We did a lot of preparing from then on.
Sunday September 15th we had a lunch shower for the bride at a pub in Tedley, England.

The food was delicious. I had lamb steak with mashed potatoes.
They also served Sunday roast with Yorkshire pudding. For dessert we had
Eton mess and Summer Pudding. In the evening we all set around and made the party  Favours.  The Party favours consisted of almond covered candies.



On Wednesday the Marquee was put up and we had a dinner for the groom’s family, who had come from Ireland.
For dinner we had:- 

  •  Shrimp Cocktail 
  • Beef Bourgania with mashed potatoes 
  • Eton mess      

Shrimp Cocktail                                              20130930-123240.jpg


  • Thursday for the Mandavo we had 
  • Dokari 
  • Bhel Puri 
  • Samosa  
  • Carrot Halwa
  • Vagarala Chana 
  • Lamb Biriyani 
  • Apple and Plum Crumble with whipping cream 
  • Baklava 

Dokari 1


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Friday for dinner we had:- 

  • Salad
  • Chicken Curry and Rice 
  • and the left over Biriyani from Thursday. 

These are the handkerchiefs the bride gave to her parents on e wedding day.

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Saturday the wedding was at Trunkwell Mansion House and the ceremony started at 1.30 pm. This was followed by Cocktails, Champagne and Sherbet in the Garden.

The original Trunkwell House dates back to 1190 but was pulled down and rebuilt in 1878. The house is evident in the early records of Beech Hill. In 1881 the Census revealed that Trunkwell was a small village in itself. Even today it stands in 34 acres of beautiful Berkshire countryside.

Trunkwell was also well known in the area for breeding race horses. The most famous horse to come from the Trunkwell stables was the winner of The Oaks in the 1880’s.

In 1937 the Udall family bought Trunkwell House and its beautiful grounds. During the Second World War the house was opened up to evacuees to provide shelter and safety. The house was a family home until the son of the owner converted the house into a hotel.


 For Cocktails we had:-

  •  Chicken and vegetable samosa 
  • Paneer tikka 
  • Chilli Paneer 
  • Alo Tikki 
  • Roast Beef in Yorkshire 
  • Salmon pate on a pancake

This was followed by a wedding Breakfast in the marquee. Breakfast was a three course meal served.

  •  Goat Cheese and Tomato Tart
  • with Fresh Thyme set on a Herbed
    Salad with Grain Mustard dressing
  • Chicken with Honey Lemon and
  • Rosemary and Sea Salt
    Roasted New Potatoes, 
  • Snow peas
    And Lemon Butter Sauce
  •                          Or
  • Roasted, aged, prime Beef Fillet 
  • Dauphinoise Potatoes, 
  • Honey Roast Baby Carrots
    And a Light peppercorn Jus
  •                           Or
  • Wild Mushroom Risotto with
    Asparagus and Rocket Salad 
  • Finished with Parmesan
    Cream and Chives
  • Dessert
  • Vanilla and white chocolate
    Box with Raspberry and
    Shortcake Centre
  • Coffee and Tea

There was dancing after dinner.

The cake was made by my sister, the Bride’s mother. It was a 3 tier cake, the bottom was fruit cake,
The middle was vanilla sponge cake and the top was a lemon drizzle cake.
The flowers (roses) were made with Sugar paste .

Cake flowers

Around 10.30 we had a midnight snack which consisted of:-

  •  Lamb on the spit
  • Salads
  • Rolls
  • Sweet meats
  • Wedding cake

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On Sunday we had a lunch for the family and served 


  • Salmon 
  • Chicken Tikka 
  • Left over roast lamb from the wedding 
  • Fruit Crumble 
  • Cheese and Crakers