When it comes to weddings, there’s an unspoken truth that everyone acknowledges: the food is paramount. Sure, we’re there to celebrate the union of two souls, but let’s be honest—our hearts (and stomachs) eagerly anticipate the gourmet feast. It’s common to watch people line up to fill their plates before greeting the married couple. I’ll admit, I’m guilty of it.
With the wedding menu being the centrepiece of the celebration, it’s no surprise to see culinary spreads getting a fancy upgrade. Today, international chefs are flown down to plan creative plates, chole-bhature are replaced with truffle and burrata stations and ‘gram-worthy grazing tables are gaining momentum. While you’ll often see me sit in one corner of a wedding, digging into enticing flavours, I’m equally fascinated by what goes into planning such an extraordinary spread. We reached out to top gourmet caterers to uncover the secrets behind crafting those mouth-watering menus that make weddings unforgettable.
The Planning Process
The foundation of any great wedding feast begins long before the first dish is prepared. It’s a process that involves meticulous planning and a deep understanding of the couple’s vision. Bhakti Mehta, Chef and Founder of The Little Food Co. emphasises the importance of aligning the menu with the event’s overall aesthetic. “Decor at weddings is usually handled by event companies, so we work closely to match our platters and presentations to stay in sync with the theme,” she explains. Aditi Dugar, the founder of Sage & Saffron, takes a more personalised approach. For her, the process starts with getting to know the couple intimately. “We always have an in-person meeting where we delve into their favourite flavours, cultural or traditional elements they want to include, and personal memories that could inspire the menu. We then create a vision board that reflects their story,” she says.
Current Trends
Gone are the days when weddings were all about the number of food stations and the endless array of dishes. Today’s couples are more focused on curating a memorable culinary experience rather than overwhelming guests with options. “Earlier, a wedding would have 12-20 live stations, minimum. Now, it’s more about having a tight but interesting menu,” notes Mehta. This shift in focus is evident in the rise of grazing tables, which go beyond just cheese and fruits to include a variety of thoughtfully curated delicacies. Personalisation and interactive dining experiences with an element of drama are also gaining popularity, according to Dugar. “Couples are increasingly opting for food stations where guests can customise dishes, creating a more engaging experience,” she shares. This trend reflects a broader movement towards creating memorable, Instagram-worthy moments that leave a lasting impression.
Elevating The Experience
Gourmet caterers are constantly pushing the envelope to offer unique and memorable culinary experiences. Dugar mentions that her team collaborates with international chefs and top restaurants to craft exclusive offerings. “We have something called BATA where we’ve designed stations with burrata, avocado, truffle, and asparagus; and even reimagined Indian chaat. Our truffle stations are always a hit,” she reveals. The focus on fresh, high-quality ingredients is another hallmark of modern wedding menus. “Our farm-to-table approach is very popular. We are ingredient-focused, creating new treatments or techniques to present each dish,” Dugar says. “I think the other exciting one is dessert buffets because you’re able to go into a great play. Recently we worked with a chef from Thailand where we created these 3D flower jellies,” she adds.
Mehta, too, brings her own flair to the table, suggesting innovative ideas like a modern chaat station, a Mexican station with tamales and masa corn tacos, and an Indian-inspired grazing board featuring south Indian style mezze, Gujarati board, Maharashtrian and Bihari snacks, and modern mithais, blending global and regional flavours.
Minimising Waste
As sustainability becomes a crucial topic in various industries, the wedding catering sector is no exception. The extravagant displays of food at weddings, though impressive, often result in significant waste. Ten to twenty per cent of the food served during these festivities is wasted, according to the NGO Feeding India, making it imperative for caterers to take conscious steps to address this issue. “We take a proactive approach to minimise wastage by carefully planning portion sizes. We never under-plan or under-execute, but we use data from previous events to estimate what the accurate quantities will be,” Dugar explains.
Mehta adds that her team has also developed strategies to reduce waste over the years. “Over 14 years, we’ve understood consumption patterns. We work within the menu’s size parameters and cook live on-site for certain items to ensure less wastage. As a nod to eco-friendly practices in all aspects of event planning, her team also avoid using plastic water bottles, disposable cutlery, and straws.
At the heart of every wedding is a celebration of love, and what better way to express that emotion than through a thoughtfully curated menu that delights the senses and brings people together? The food at a wedding isn’t just about filling plates—it’s about creating moments, propelling conversations, and leaving everyone with a taste of the couple’s journey. So, the next time you find yourself savouring a dish at a wedding, remember that each bite is a reflection of the care, creativity, and love that went into planning it. Because in the end, the best weddings aren’t just seen—they’re tasted.
Read the full story in ELLE India’s Wedding Book, or download your digital copy via Magzter, available free with our latest issue of ELLE India.
