Rustlin' up a shaadi menu
With the bridal season on, top chefs reveal the growing popularity of theme-based cuisines at weddings
Apart from the bride's trousseau, the shaadi ka khaana is often the most talked about at a wedding... for years after even. Much thought, effort, energy and even resources go into the making of that perfect wedding menu. And theme-based cuisine is hot now. Right from the trousseau, the decor, down to the menu, the theme is adhered to, as event managers and chefs work in conjunction. Celebrated Chef Milind Sovani, of Song of India, explains, "The new generation travels a lot and is hence exposed to a variety of cuisines. Nowadays, the guest list is also varied, which leads concentrating on different cuisines. So when I design the menu, I create new dishes." He cites instances: if the theme is blue, the menu revolves around seafood, water chestnut. "You can incorporate natural colours to go with the decor. If it's a mountain theme, we'd do a pahari cuisine. Someone created a Taj Mahal mandap, so the menu was designed on the cuisines of the palaces of India."
Chef Sanjeev Kapoor agrees, "Weddings come in all shapes and sizes, colours and themes! We have event management companies who design the invitation card, to the different pre-nuptial ceremonies, to all the themes and then the grand finale and the thank you cards too." He points out that now there are live Pasta counters, Mexican starters and Mediterranean mezze. "I still feel we should include regional themes in weddings. I also feel the 'caterers' have come of age. You can actually call them the messiahs of fine dine weddings!" asserts Kapoor.
Vicky Ratnani, Head Chef of Aurus, says, "You'll see a lot of individually small-plated buffet and desserts, live stations of pastas, barbeque, and desserts. Everyone wants to be different, so we try and create what is appreciated."
With the bridal season on, top chefs reveal the growing popularity of theme-based cuisines at weddings
Apart from the bride's trousseau, the shaadi ka khaana is often the most talked about at a wedding... for years after even. Much thought, effort, energy and even resources go into the making of that perfect wedding menu. And theme-based cuisine is hot now. Right from the trousseau, the decor, down to the menu, the theme is adhered to, as event managers and chefs work in conjunction. Celebrated Chef Milind Sovani, of Song of India, explains, "The new generation travels a lot and is hence exposed to a variety of cuisines. Nowadays, the guest list is also varied, which leads concentrating on different cuisines. So when I design the menu, I create new dishes." He cites instances: if the theme is blue, the menu revolves around seafood, water chestnut. "You can incorporate natural colours to go with the decor. If it's a mountain theme, we'd do a pahari cuisine. Someone created a Taj Mahal mandap, so the menu was designed on the cuisines of the palaces of India."
Chef Sanjeev Kapoor agrees, "Weddings come in all shapes and sizes, colours and themes! We have event management companies who design the invitation card, to the different pre-nuptial ceremonies, to all the themes and then the grand finale and the thank you cards too." He points out that now there are live Pasta counters, Mexican starters and Mediterranean mezze. "I still feel we should include regional themes in weddings. I also feel the 'caterers' have come of age. You can actually call them the messiahs of fine dine weddings!" asserts Kapoor.
Vicky Ratnani, Head Chef of Aurus, says, "You'll see a lot of individually small-plated buffet and desserts, live stations of pastas, barbeque, and desserts. Everyone wants to be different, so we try and create what is appreciated."
No comments:
Post a Comment