Your Wedding Feast
may have decided to approach the city's best wedding caterer to conjure
a magical feast. Yet, it is equally important for you to be aware of certain
pertinent points before you meet a wedding caterer. Enlisted below are
some of them-
A Time & Place
Before you choose the menu, you need to know which meal you're serving.
This depends mostly on the time of your wedding: lunch (12:30-3:30 p.m.)
or dinner (6:00-10:30 p.m.)
Get Your Numbers Right
Unless your wedding budget is mammoth, the number of guests will play
a vital role in deciding what to serve. You may love lobster, but
lobster for 400 guests might be out of question. You also have to
think about how long it will take to serve the food-- one of the biggest
problems with serving party food is the lag time between its preparation
and presentation. In case you decide to go in for a small affair,
take advantage by serving a 'menu with a difference'
Vote For Variety
While choosing your menu, be it a lunch, sophisticated aperitif, or
lavish six-course meal, you need to make sure you feature variety
-- in flavor, texture, appearance, temperature, color -- to keep your
For example if you're having a dessert buffet, you wouldn't want the
entire spread to consist only of icecreams. While your caterer may
be the city's foremost in the field, it's important that you too take
adequate interest in ensuring that there's enough variety. More importantly,
remember to offer a fare where everyone can find something to eat.
A growing number of to-be-weds are forgoing traditional "banquet-hall
fare" for more adventurous cuisine. Why serve Dal Makhani and Butter
Chicken when there's Oriental soiree! Even if you want an Indian menu,
there are plenty of interesting yet economical ways to serve boneless
breast of chicken.
Taste the food before you finalise on a menu (or a caterer, for that
matter). But don't just let your taste buds do all the work-- pay
attention to the presentation? Does the dish look attractive? Or for
that matter is the food served in an imaginative or colorful fashion
? Do all the dishes complement each other? These are some of the important
questions you should ask yourself.
We all know wedding food costs a lot, but you'd be surprised to learn
the extent to which a wedding feast menu can hike your total budgets.
Ensure that you have a realistic idea of what you can spend before
you begin planning an elaborate affair.
The time of the year and the corresponding temperatures are important
factors in menu planning. Great cooks plan their menus around seasonal
food - whatever is freshest in that month or season. For chilly winter
evenings, indulge your guests with rich traditional cuisine. Ask your
organiser to light a bonfire and hire a specialist bartender to keep
the spirits up all through the night. For summer weddings, avoid heavy
rich Indian curries. Go for salads, pasta, fresh juices, chaat-papri
Drink & Be Married
An increasing number of Indians consider 'Liquor' an inseparable part
of the wedding menu. Many of the factors that apply to food also apply
to the bar -- time of the day and type of reception, your budget and
more importantly the tastes of your guests. Let somebody from the
family handle the bar to ensure good service and control on usage.
The most popular way of serving food at a wedding is the buffet system.
However, something in between a sit-down meal and a buffet offers
a natural way to get tables of guests talking while creating a very
festive and homey atmosphere. Having a "live" counter where snacks
are prepared in front of the guests adds an appeal to the event.
You may have a very elaborate and fanciful menu. But does the seating
arrangement ensure that the guests can consume the same with utmost