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Royal wedding: Boston grad Rajkot princess; a wedding from another time

Tradition meets modernity at Mysuru Palace as mobile cameras click away amidst chanting of hymns.

Mysuru: The 27th scion of the 600-year-old Wadiyar dynasty, Yaduvamshi Sri Yaduveer Krishnadatta Chamaraja Wadiyar, tied the knot with Trishikha Kumari of the Rajkot royal family at a simple yet elaborate ceremony of 28 rituals conducted by 25 priests led by the Dharmadikari of the Mysore Palace, Sri Janardhan Iyengar in the Smartha and Srivyshnava traditions at the auspicious hour of 10.25 am on Monday.

Dressed in a magenta pink brocade sherwani and gold trousers – an outfit designed by his mother, Pramodadevi Wadiyar - and wearing the traditional jewellery of the maharajas, the young scion was a perfect foil for his bride, Trishikha decked in an orange saree lined with a magenta pink border and traditional south Indian jewellery.

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The couple wed in a mantapa specially decorated with jasmine flowers and lotus buds at the palace kalyanamantapa to the strains of the nadaswara and the Mysuru palace band in the presence of around 500 guests, who included members of the royal families of Punjab, Auwa, Siroy, Dungarkar, Rajkot, Jodpur, Udaipur, Vijaynagar, and Kishan Gat, and family and friends from the USA and Germany.

Arriving at the palace at 6.30 am, Mr Yaduveer was received with an arathi at the Savar Thotti before leaving for the kalyanamantapa where he performed a series of rituals. Trishikha meanwhile performed the Gowri pooja at her private pooja room in the palace before arriving at the kalyanamantapa at 9.05am for the Kanyanireekshnane.

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A few other rituals later, the kanya daana was performed by her parents at 10.09am. As the clock struck 10.23am other rituals followed and the couple was fed prasada from the Chamundeswari, Chaluvanarayanaswamy and Srikanteswara temples among others.

The Parakal Math swamiji offered the royal bride a silk saree and the young royal groom a silk valli and panche. The rituals concluded at around 1pm and was followed by a “ Raja boga” prepared by 25 cooks for over 800 guests.

( Source : Deccan Chronicle. )
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