The elaborate buffet tables for the invitees
The season to celebrate the union of two souls is here. Yes, we’re talking about the most loved time of the year. The wedding season is the one time when people come together to shower their blessings on couples who will soon settle into marital bliss. But, tying the knot is not the only reason that guests gather in all their finery. There are also some tasteful goodies awaiting the invitees. Food trends change with every wedding season, setting new benchmarks of awe and inspiration that leave us salivating for more. So, we asked some experts about what 2014 has in store for food-loving shaadiwalles.
The Season’s Favourite:
Weddings are the season’s favourite festival, even more so in a country like India, where marriages are believed to be made in heaven. You cannot expect anything less than a huge party.
G.Raviraj, Executive Chef, Lavasa International Convention Centre and Mercure Lavasa says, “The wedding season is an opportunity for us culinarians to flaunt our talents and impress the guest with varied options. This incorporates offering the classical and contemporary to experimenting with the menu and introducing something new.”
Indian weddings, all over the world, are known for being lavish and grand which gives chefs every reason to ensure that the menus are diverse in terms of their offerings.
Chef Ranveer Brar, Senior Executive Chef, Novotel Mumbai Juhu Beach, says, “The major food trends would include detailed regional food on the menus showcasing India’s culinary diversity. Also, customised designer wedding cakes seem to be a big point of discussion. Another major demand is of molecular stations for wedding buffets.”
Experimenting:
Families are extremely open to experimenting and people have the moolah to go all out to make this day special and memorable.
“Right from the Burmese Khausuey to quesadillas and arepas from Mexico, to the multi-flavoured “paani” offerings with the “puchkas”, to warm soup shots during the winter and flavoured Roomali are part of the menu. These rest alongside the modernised versions of traditional delicacies like rosemary kaali daal or olive and chilli garlic naans,” adds Chef Raviraj.
Chef Brar points out that he always prefers signature menus with a focus on select dishes and active food stations that leave an impact. Indian weddings, he says, have and will always be about long buffet counters and endless cuisine representation.
“This season will only add to these long buffets. Japanese and oriental cuisines are making a foray with heavy demand for sushi, sashimi , teppanyaki stations and live Korean barbeque,” adds Chef Brar
Street foods have also found their place of pride. “Right from ‘cutting chai’ and meter coffee post dinner, to the ‘Kadai doodh’, you will notice that signature street food appeals to the elite,” explains chef Raviraj.
The dessert platter to cherish sweet memories
Deliciousness of Desserts:
In most cases, the host family wants their innovative ideas to be part of the menu. It could mean fixing up a mithai stall at the venue for which the authentic halwai from Mathura or Delhi will be called upon.
Raviraj also says, “Desserts play a crucial role in every wedding spread. Therefore, it should be a grand spread with various options for the guests. They could be spoilt for choice with classical Indian desserts from various regions of the country, International offerings, which could range from freshly made Berliners dipped in chocolate to baklava and warm puddings. However, presentation is key and it makes all the difference and that is where we have to put our best foot forward.”
Every wedding has its own charm and a different involvement and these experiences are always cherished days later.
Food Recommendations:
Keep your guests in mind while preparing the wedding menu.Chef Brar insists, “Please think about your guests when preparing the menu. They might not necessary like what you do. Gourmet combos for starters, like teriyaki salmon tacos, mini New Orleans pulled pork baos, and dessert combos like salted caramel brownies with ice cream and sea salt Macaroon gateaux are unusual dishes that can be alluring.”
Make sure that whatever you choose should be significantly different, elegant and not repetitive.
“Combinations which need to be planned should be based on the profile of the event. Preferably, traditional Indian food with diverse options should be reserved for the wedding day, while you can venture into different world cuisines for reception, engagement or other events” says chef Raviraj
Your wedding food spread should be guided by pointers such as taste, texture, colour and presentation.
These simple markers would ensure that there is a considerable difference in all offerings, in taste and appearance, which breaks the monotony of the menu.
Image courtesy: Shutterstock
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