The toughest part of planning the celebration feast is choosing which types of Indian cuisine to serve, offering regional variety on the menu for the multiple days of your “Big Fat Indian Wedding”. With increasing numbers of bi-cultural weddings, couples looking to find modern fusion Indian food, and their parents looking for the traditional it is no surprise that couples find themselves at multiple tastings and adding a few pounds to their waistlines. In the end you will find the meal you have selected will be enjoyed by young and old, modern and traditionalist.
Here are our tips when selecting your wedding reception meal:
Appetizer:
These days the length of the cocktail reception can range from 11/2 to 2hrs. If you are facing a long reception it is a good idea to offer variety of selections to your guest. Hosting a chaat station such as Kachori Chaat or Mangoe Dal Chaat can keep your guests engaged. Butler passing of 2 vegetarian and 1 or 2 non-vegetarian items is also a good idea. Set up a buffet station or Tawa station to showcase items such as grilled paneer with peppers and onions, or Kaati Kabob rolled in tawa paratha.
The Main Course:
Most families will struggle when deciding the style of service they would like to select for dinner. Buffet can be a safe option, with limitless choices of entrée selection, whereas sit down service brings the formal celebration to the dining experience but does limit the selection.
If selecting buffet, offering 3 vegetarian selections, 2 non-vegetarian, 2 rice, mixed bread and 3 desserts is a stand option. If you are looking for a modern touch to the sit down service, create a multiple course selection. Offer soup as a first course and follow it with a hearty salad duet including an Indian appetizer, family style bowls of entrée can follow the main course and the grand finale to such a grand meal is to present a trio of mini Indian desserts.
Check with your venue if they will allow the caterer to prepare fresh tandoor naan or tandoor meats on site.
Just Desserts:
This is where you can let your creativity take over. Indians are not known for their desserts but there are combinations of desserts that can be finger licking good. How about chef frying fresh jalebis and serving it with rabadi? Or how does hot tawa of pineapple, badam and gajjar halwa sound with a scoop of lychee or orange ice-cream? Call it a Hot A La Mode. Do you want to set the place on fire? Then you must try gulab jamun Flambé, if you have never had it you are truly missing out.
No matter what your selection, selecting the caterer that can deliver innovative and quality product is a must. Food is one place that no sacrifice must be made. Guests are always happy with the basic but if you are going to WOW them, make sure to select some items that keep the true ethnic flair.
Bon Appétit
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