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Aiburobhaat
The Aiburobhaat custom is a fun and cherished tradition that is held the day before a Bengali wedding. It is especially popular in the Ghoti or East Bengal communities. In Bengali, ‘Aiburo’ means bachelor, and ‘Bhat’ means rice. There isn’t a tradition of a Bachelor or Bachelorette, but Aiburobhaat is the closest the bride and groom come to that. Often celebrating separately in their homes, the bride and groom dress up for a lavish feast made specially for them. It’s a simple tradition, but it marks the last meal of the couple as an unmarried person and the start of all the grand wedding celebrations to come. Since this feast is thrown in honour of the bride and groom, it includes their favourite traditional Bengali dishes. The mother normally cooks this meal, although some couples also choose caterers or go to a restaurant. The menu for the 'Aiburobhat' ceremony often features the best of Bengali cuisines, including fried appetisers, curries, and lots of sweets. Thankfully, the bride and groom are not expected to eat it all by themselves. Their friends and families join in making a relaxing evening amidst all the stress of the wedding. From aromatic rice dishes like pulao and biryani to flavorful curries and vegetables — the feast has it all. It starts with Sada Bhaat (plain rice) with ghee or Basanti Pulao served with Paanch Rokom Bhaja (fried vegetables) and Mochar Ghonto and Alu Posto vegetable dishes. Other must-have dishes include 'shukto,' a savoury vegetable stew, and 'cholar dal,' a sweet and savoury lentil dish. The Aiburobhaat has a balance of non-vegetarian and vegetarian dishes. Fish curries such as Bhetki Paturi or Kolkata Fish Fry, Katla Macher Asto Muro, and Katla Kaliya are particularly beloved. Crowd pleasers like Chingrir Malai Curry and Shorshe Ilish are served with the customary chutney and papad. While the Bengalis do love their fish, they also adore mutton and chicken dishes such as Kancha Lonka Mutton and Jompesh Murgi. Be it the humble potato, or the versatile eggplant, there is much diversity in Bengali vegetarian dishes as well. Appetizers like Paneer Pakora (fried cottage cheese), Dhokar Dalna (lentil cakes), and Jhuri Aloo Bhaja (fried potatoes) are a must.Vegetable dishes like Panchmishali Torkari, Badhakopi’r Ghonto, and Potoler dolma are popular choices for mains. What connects all these dishes is their fresh produce, unique use of spice, and depth of flavour. The feast must end with a mouthwatering display of sweets. Traditional Bengali desserts include sandesh, rosogolla, pantua, and mishti doi. Chomchom, darbesh, and malpoa are other classic sweets that will definitely be on the menu. Sweets such as narkol-naru, til-naru, moa and payesh are also specially made for the Aiburobhaat. With so much to eat, it can be hard to know where to begin. Staying true to tradition, the Aiburobhaat is a thali-style dinner served in traditional kansha platters and bowls, where the dishes are arranged anti-clockwise in order of eating.
Cultural Significance
The Aiburobhat ceremony is rooted in Bengali tradition and culture. It is a homely affair that gives the bride and groom a moment of peace before the Bengali wedding. They can spend with their family and friends with good food and be surrounded by love before they start this new journey. The custom also marks the person's transition from singlehood to married life.
It is especially meaningful for the bride because it is, in a way, one of her last meals in her family home, and she will be moving to a new home after the wedding.
It also reflects the time-honoured tradition of hospitality in Bengali culture. By inviting the bride and groom’s loved ones over, the families get to serve their guests and show their appreciation for them as well.
Fashioning Tradition
For the Aiburobhat ceremony in Bengali weddings, the bride typically wears a traditional saree. She can wear a heavy Banarasi saree with its beautiful zari work for an opulent look. Or since this is an intimate ceremony, a more understated saree would also work. West Bengal has many heritage weaves such as Tant Sarees, Dhakai Jamdani sarees, Tussar Silk Sarees, and Murshidabad Silk Sarees.
Tant Sarees are lightweight, cotton or silk sarees, perfect for the hot Bengal weather. They are traditionally woven with motifs of paisleys and flowers and a thick border. For the bride, red, pink, and blue sarees with gold embroidery are the popular choice.
Tussar silk sarees are beautifully textured weaves that can be made into Jamdanis or Balachuris. They often come in solid colours with a golden sheen and traditional motifs on the pallu. Murshidabad silk sarees are bright sarees made with fine silk thread, featuring traditional block printing patterns and 'batik' designs.
For the groom, one of the most common choices is the classic dhoti-kurta ensemble. He can also wear his kurta over churidar pants or pajamas. For a more elevated look, he can layer the kurta with a Nehru Jacket or Bundi.
Jewellery & Accessories
The bride’s jewellery tends to be elegant and understated for the Aiburobhat. A popular choice is to wear a simple gold necklace with delicate designs and minimal embellishments. This can be paired with gold earrings such as jhumkas or chaandbalis. For a fusion of the two, she can wear the classic Bengali Kaan Balas. Circle or leaf-shaped gold statement studs, Kaan Pashas, are also perfect for this ceremony.
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