Dress: Jasmines, Durban
Veil: LaPrincipessa, Durban
Shoes: Ted Baker, London
Earrings: Lovisa, London
MUA: Jenna from Make up by Face Factory
Hair: Fatima from Curl Me Crazy
Bridal henna: Pooja from Henna by Pooja
Rings: Platinum & Diamond from Browns Jewellers, Durban
Durban Jewish Club, North Beach
I followed a simple routine: minimised my carb intake, exercised twice a week at my local London gym, used a night and day serum (from the Nip&Fab range) with a good sunblock (from the Vichy range), sugared my face, arms and legs and had a full body spa aromatherapy massage 2 days before wedding festivities to destress.
As I live in London I initially contacted all service providers via WhatsApp, email and FaceTime and travelled to SA for 2 weeks in June to meet and select items for the wedding.
Decor was handled by Jitesh from SpotOn. My brief to him were soft pinks, ivory, gold and pops of teal. We decided to incorporate the pops of teal in the napkins, baby pink tablecloths with gold leaf underplates and tons of flowers from Kogies florist on the tables, aisle and stage to make my fairytale wedding magical. The venue was fully draped with a massive gold chandelier, white orchids and colour washed in shades of baby pink and blue.
The Groom also lives in London so attained a fully tailored evening suit from Charles Tyrwhitt, the flagship store on Jermyn Street. The suit was black with a subtle purple running through, a black bow tie, white winged shirt, black and silver cuff links and black button clips. The Groom paired his suit with a black Oxford shoe from Barker, London.
For the Nikkah ceremony, the Groom opted for a traditional kurta and Islamic hat.
Shezaad Ally Photogrpahy captured all our priceless moments. He followed the Groom and I through our dressing and throughout the wedding. His style is documentative but during bridal preparation and the post wedding shoot, the Groom and I were given direction on stance and poses.
The Videographer, Ismail, was a close family friend.
I did not have a planner, as surprising as that is given I live in London. But technology allowed me to keep in constant contact with my suppliers and my family helped with odd bits as well, including visiting suppliers when personal contact was required.
Catering was done by Yaseen Manjra. We had juice served at the entrance and snacks such as chevda and sweetmeats on tables. Starters were Malayasian creamy chicken & corn soup with cue rolls and Burfi soji with almonds. Mains were Lamb Biryani, butter chicken served with a bread basket and roti. Desserts were Gatti mini cup ice creams, tea and coffee and an array of mini desserts such as cupcakes, creme brûlée, chocolate mousse etc.
Our 4 tier wedding cake was made by the talented Sasha from Sugar Coated Cakes. We opted for a vanilla and chocolate marbled cake with a pecan nut chocolate mousse filling all covered in ivory fondant and pops of baby pink sugar flowers and gold decorations. The cake was positioned on a chandelier stand. Guests were in awe of the setup and couldn’t believe it was a wedding cake. And it tasted and looked amazing!
I had a Korean company design my wedding invitations and had them delivered to London. I transported them to South Africa to get printed. Menu cards were designed and printed in pink and gold.
Our wedding music was a collection of instrumentals selected by the Groom and I of all our favourite songs and provided to the DJ. It was an absolute hit with all the guests and provided the elegant ambiance we aimed for.