The first celebration of the wedding journey — sweets, sagun and a proper bhoj for both families.
The sagai or kurakani is where the two families formally agree to the marriage — and where the food sets the tone for everything that follows. Sweets and auspicious dishes lead the menu: dahi chiura for blessing, sagun platters exchanged between families, and trays of jeri and lakhamari going home with guests. Most Australian sagai functions are daytime events of 30–120 guests — perfect for a light buffet or drop-off catering.
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Check the sahit first — engagement dates are chosen by auspicious tithi; confirm with the pandit before booking the caterer.
Order extra sweets — jeri, lal mohan and lakhamari are exchanged AND sent home; 2–3 pieces per guest is normal.
Daytime events suit drop-off or light buffet — you rarely need a full live-cooking package.
Book 4–6 weeks ahead — sagai often lands in wedding season (Mangsir–Baisakh) when caterers are busy.
Mention both families' communities — a Bahun bride and Newari groom means two different food traditions to honour.
Plan seating for the gift exchange — the sagun and lakhamari exchange needs a clear central space.
Typically 30–120 — both immediate families plus close friends. It's smaller than the wedding but larger than a family dinner.
Yes — lighter and sweeter. Sweets and auspicious foods (dahi chiura, sagun, lakhamari) lead; the heavy bhoj is saved for the wedding.
Some Newari-specialist caterers can — ask specifically, as lakhamari needs advance ordering. Regular mithai boxes are available from most.
Light buffet or drop-off for 50–100 guests typically runs $20–$35 per person; sweets hampers are quoted separately.
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