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Gliterrati and mouth-watering cuisine at Shaad Ali's wedding

January 31, 2006 20:40 IST

From celebrities to mouth-watering Awadhi cuisine, director Shaad Ali's wedding had it all. The man who helmed hits like Saathiya and Bunty Aur Babli was betrothed to Shamzeen at a memorable evening in Lucknow, on January 28.

Other than Pakistan High Commissioner Aziz Ahmad Khan, who had arrived with his wife two days earlier to participate in pre-wedding rituals, the wedding was attended by Vivek Oberoi, Saif Ali Khan, Abhishek Bachchan with mother Jaya and Tata Sons bigwig JJ Irani. UP Governor T V Rajeshwar, Chief Minister Mulayam Singh Yadav, Samadwadi Party leader Amar Singh and Sahara India chief Subrata Roy also joined the celebrations.

Among the invitees, Ajay Devgan and Rani Mukerji could not attend. The impressive gathering also missed Rekha, the Umrao Jaan of Shaad's father Muzaffar Ali's classic creation. 

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Shaad's blue-blood lineage
from the erstwhile princely state of Kotwara attracted many from the royal families of Awadh. His mother Subhashni Ali -- a well-known women's activist, trade union leader and former MP of the Communist Party Marxist -- made it a point to receive all guests along with her freedom-fighter mother, Captain Lakshmi Sehgal, a one-time associate of Netaji Subhash Chandra Bose.

Shamzeen's maternal uncle Wajahat Habibullah, India's first Right to Information Commissioner, who also hails from Lucknow, played host, together with his octogenarian mother Begum Hamida Habibullah, a former Congress minister.

Fashion designer and Muzaffar Ali's present wife Meera Ali not only designed costumes for the bridal couple, but also planned a giant-size umbrella-shaped ornate ivory shamiana with golden hand-painted motifs. Rizwan Ahmad, a well-known chef for authentic Awadhi cuisine, was especially hired to provide special flavour to a lavish spread that included recipes from the kitchen of Lucknow's famous Nawab Wajid Ali Shah.

The vast range of kebabs alone included Galawati, Pasanda, Kakori and Boti. Among the other dishes were Lagan Raan, Machli Mussallam and Murg Korma. The variety of breads included the rare Sheermal, Bakar-khani and Afghani roti.

Sharat Pradhan
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