Category Archives: Special Occasion

Salgirah Khushialy Celebration(2020)

Birthdays are a time to express affection and thanks to those we love.

Today we express our love and gratitude to the Imam on his 84th birthday.  We would have started with a devotional program, flag raising ceremony and a breakfast in Jamat Khana, but due to covid we can not get together.

The breakfast would be paratha and sambar, raita, some kind of a square/cake and chai.

In the evening we would have Thal sufro and Gatpat and then have cake and sorbet and entertainment, dandiya ras.  This year we are celebrating virtually from

our living room.  There is all kinds of entertainment and program on the Ismaili T.V.  I am sure the immediate family will share a meal together.  We would have 

shared a meal in Jamat Khana yesterday evening with live entertainment, mehindi(henna) dandia and ras.

Back in the days when the jamat was small, cake and Khadho(Saffron Milk) was served after khana.  Now we serve Sherbat and cake. 

Khadho is a hot drink, popular in India and Pakistan, it is usually flavoured with  cardamon, nutmeg and saffron, making it very aromatic and flavourful.  It is sprinkled with almonds and pistachio..  It is a celebration drink.  It is served at parties, engagements, weddings, Birthdays and announcing the birth of a child.  It is a very delicious drink but at the same time it is also rich both in texture and also in calories.  It is not something you drink everyday.

Sherbat is a Milk shake(cold drink) flavoured with rose essence, Takmaria(basil seeds) and almonds and pistachios.  It is a celebratory drink and is served at wedding and parties, Eid and Khushiyali.

Since we are celebrating Salgirah Khusiyali on the 13December 2020, and are celebrating virtually, I made a Pistachio Cannoli Cake, Khadho and Sherbat for my family.













Serves 6


  • 1           lt Homo milk
  • 1           can evaporated milk
  • 1/2        can evaporated milk or (sugar to taste)
  • 1/4        tsp freshly crushed Cardamon seeds
  • 1/4        tsp freshly grated nutmeg
  • 20         strands of saffron
  • 1           oz each sliced almonds and pistachio


  1. In a coffee grinder, or a mortar and pestle, crush cardamom seeds, nutmeg and saffron into a powder.
  2. In a medium saucepan, over medium high heat bring the milk to a boil, stirring constantly so that the milk does not burn.
  3. As soon as the milk reaches a boil, reduce the heat to low, add evaporated milk, condensed milk and the spices and cook over low heat for 5 min. stirring continuously.
  4. Pour it into cups, sprinkle with almonds and pistachio and serve.


Pistachio Cannoli Cake


salgirah Mubarak









The flavour of this cake is inspired by Sicilian-style cannoli, which is stuffed with chopped chocolate  and candied orange zest.


  • 5              oz unsalted butter
  • 1 1/2        cups unbleached all purpose flour
  • 1/2           cup plus 3 tbsp unsalted pistachios(3.5 oz)
  • 1 1/2        tsp baking powder
  • 1/4           tsp baking soda
  • 1/4           tsp orange-flavoured water(optional)
  • 2              large eggs plus 2 large egg yolk, room temperature
  • 1              cup sour cream


  • 2 3/4        cups ricotta(about 1 1/2 lbs)
  • 3/4           cup whipping cream 
  • 1/4           tsp salt
  • 1              tsp vanilla extract
  • 1/4           tsp ground cinnamon
  • 3/4           cup icing sugar
  • 4 oz         semisweet chocolate coarsely chopped
  • 2 1/2        oz melted chocolate
  • 4              oz candid orange peel, cut into a 1/4 inch dice


  1. Preheat oven to 350 Degree.
  2. Butter 2 – 8” round cake pans, bottom and sides.
  3. Line them with parchment paper.
  4. In a food processor finely grind pistachios.  Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
  5. Beat butter and sugar on medium-high speed until light and fluffy, about 2 mins.
  6. Add orange-flower water, beat to combine.
  7. Beat in eggs and egg yolks, one at a time, throughly combining after each addition and scraping down bowl as needed.
  8. Add pistachio mixture in 3 batches, alternating with sour cream and beginning and ending with pistachios mixture.
  9. Divid batter evenly between cake pans’ smooth tops with an offset spatula.
  10. Bake, rotating pans once, until tops spring back when lightly touched, 30 – 35 mins.
  11. Transfer pans to a wire rack; let cool 10 mins. Turn cakes out onto a rack; remove parchment paper and let cool 1 hour.  wrap in plastic and refrigerate at least 1 hr or overnight.


  1. Meanwhile, combine ricotta and cream in a bowl of food processor;  process until smooth.
  2. Add salt, vanilla, cinnamon, and confectioner’s sugar; process to combine.
  3. Transfer mixture to a bowling stir in chopped chocolate and orange peel.
  4. Refrigerate in an airtight container at least 1 hour and up to 2 days.


  1. Cut each cake horizontally into 2 layers.  Stack on a cardboard cake round or a plate;.
  2. Brush edges with melted chocolate, then pat some of the reserved pistachios onto chocolate.
  3. Separate, then refrigerate in a single layer until set, 10 minutes.
  4. Place 1 cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top.
  5. Repeat with remaining filling and cakes, finishing with a cake layer, bottom side up.
  6. Refrigerate at least 1 hour or overnight.
  7. Sprinkle with confectioners’ sugar and remaining reserved pistachios.


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.

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 2015
Christmas tray

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
  • Badam Pak 1
  • Pera
  • Double Decker Barfi
  • Topra Pak
  • Uradia
  • Kajoo Barfi
  • Coconut Barf
  • 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 CakeReception

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

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


Gauve Pastry

Gauva 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