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The dessert counter at the wedding had an unusual offering: ‘mirchi ka halwa’, leaving the guests in utter disbelief.
‘Mirchi ka halwa’ spotted at a wedding.
As the wedding season swings into full gear, a new and unexpected trend is taking the spotlight – mirchi ka halwa (a sweet dish made out of chilli). In a time when social media has transformed weddings into public spectacles, with everything from viral bridal entrances to groomsmen’s antics becoming the latest trends, it’s no surprise that wedding menus are also getting creative.
Traditionally, weddings featured standard dishes such as gajar halwa or moong dal halwa. However, this season, one wedding took a bold step in reimagining the sweet course. At a recent celebration, guests were left in utter disbelief when they approached the dessert counter and found themselves face-to-face with an unusual offering: mirchi ka halwa.
The dish that blends the heat of green chillies with the sweetness of a dessert instantly went viral on the internet. A wedding guest, stunned by this unusual treat, shared a video of the dish online, sparking a flurry of reactions across social media.
Watch the viral video:
The halwa, made with large chillies, had a striking green colour and presented a surprising combination of sweetness and heat. While it might seem like an odd fusion, it rapidly gained attention, with some caterers even adding it to their wedding menus.
The reaction from attendees was mixed. Many were baffled by the dish, questioning whether it was a sweet or spicy offering. “If we wanted green chillies, we would have gone for pakoras,” one comment read, highlighting the confusion and disappointment of some viewers.
Despite the criticism, the trend of experimenting with wedding food is not new. In the age of viral moments and social media, couples are increasingly looking for unique ways to make their special day stand out. While some guests were left scratching their heads over the strange combination, others may see it as a quirky new addition to the buffet line-up.
