🌹In the 1950s and 1960s, people would go to set a date for the wedding, and yellow powder would be thrown over all the guests. People would proudly announce it.
The date-setting had its reasons. Some would set it for two weeks, others for one. During this time, purchases were made, and wedding outfits were prepared. Wearing yellow clothes, people would go to the market for shopping, and shopkeepers would understand that they were busy with wedding preparations. Prices would be significantly increased for them.
The groom’s wedding outfit typically consisted of a double-horse Boski shirt and white shalwar. A decorated Khussa or chappal with genuine leather soles would be purchased. A headpiece (Sehra) was tied on the turban or cap.
The purpose of lowering the Sehra strings was to protect the groom from the evil eye, so that no one would look directly at his face. For the bride, a red Chanel shirt and red satin shalwar were made.
A red embroidered dupatta would also be purchased. Alternatively, artisans from the Moti Bazaar would create beautiful designs and floral patterns on it, and red shoes embellished with zari (gold thread) and tilla (gold/silver wire) would be bought. Additionally, all the relatives and siblings would also buy new clothes. A tailor would work in the house for a week, sewing outfits.
🌹There were no tent services or wedding halls. A charpai (traditional bed) and bedding would be brought from every house in the village for the guests. Wedding cards were not printed; the barber acted as the messenger.
He would go to all the relatives with a packet of sugar or sweets and inform them of the dates for the Maayan (pre-wedding ceremony) and the wedding day. Friends would be given ‘friendship bhaji’ at their homes, which contained sweets or pattasas (sugar candies). This was also a part of Hindu culture.
Before the wedding, Maayan and Bandha (pre-wedding ceremonies) would take place. The entire community was invited, and there were no wedding halls. All arrangements were made by the barber and the village community. Large cauldrons (deg) were cooked at home. The landlords would cut down a tree from their land, such as a Phulai or Kikar, two months in advance, and chop it into firewood for cooking.
Prominent landlords, who had a large community, would slaughter a bull they had reared. The food was eaten while sitting on the floor, with one or two pieces of meat and a couple of potatoes served in a single bowl. If anyone wanted more curry, a member of the community would roam around with a bucket and a ladle, adding more curry and a potato.
If there were a lot of guests, three or four groups would be formed. The closest and most prestigious people would be served first, the second group would include other common villagers, the third would include the poor, and the fourth would be for latecomers. A specific announcement would be made asking if anyone had not eaten. The food was served for three consecutive days.
