Planning your wedding food and drinks is all about timing, logistics, and knowing your guests. From menus that suit the weather and location to bars that entertain, here’s what India’s top chefs suggest:
Pro Tips for Your Wedding Menu:
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Chef Manu Chandra, Sage & Saffron: Avoid smoky live counters. Focus on quality over quantity. Simple food is often more memorable than fancy displays.
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Chef Ritu Dalmia, Riga Foods: Include options for all generations. Avoid hard-to-eat dishes and heavy plates. Buffets aren’t your only option.
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Chef Shilarna Vaze, Gaia Gourmet: Keep food close to the party. Plan after-party snacks. Don’t forget to eat your own dinner!
Destination Wedding Menus:
Menus should match the location, weather, and mood. Lunch should be light and fun, dinner can highlight local produce. Local ingredients work best and taste better.
Grazing Table Ideas:
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Mix small salads, dips, crackers, and bite-sized dishes.
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Add layers, flowers, props, and colors for visual appeal.
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Include conversation starters like family heirlooms, candelabras, or pickle jars.
Flexible Dining Formats:
Couples now prefer menus that reflect their personality. Small plates and grazing tables let guests try more dishes, while live counters add excitement.
Smart Planning:
A good menu requires months of preparation. Check venue facilities like electricity, water, and prep areas. Always have a Plan B, especially for outdoor weddings.
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