Selection of an appropriate Menu plays a major role in the success of an event. Its proper execution being the other major element. As wedding planners having our own catering team in Chennai, Haritham is known for its innovative creations. We find most clients are excited about choosing the menu. Only 10% of clients leave it completely to our discretion either due to lack of time or due to living away from home and not knowing the trend or simply because of a lack of interest.
In the normal course of discussion with any wedding caterer the initial enthusiasm of the client tends to include all types of dishes into a packed menu. When you are considered as one among the best wedding planners – cum – caterers in Chennai we have a lot of responsibility in convincing are urban clients about the need for a crisp and appealing menu.
Clients who perform weddings in their ancestral village or town lean more towards traditional dishes whereas clients based in Chennai tend to get a bit overboard in mixing cuisines. It is then our duty to advice on what would be an ideal choice and the best appreciated too.
For a recent engagement that we did the client was very clear about he menu they wanted. It was an evening event and they were particular about having only tiffin items in the menu.
The following was the menu suggested by us and agreed upon by them:
Snacks 4-6 pm
Cheese corn ball
Musk Mellon juice
Tiffin Dinner 7 pm – 10 pm
Rabdi with Malpuvaa
Vegetable idly, coconut chutney, sambar,
Ginger chutney and SPL sambar,
Panner butter masala
Vettrilai and pakku
Going by the age group of the people attending the function – mostly middle aged and senior citizens – we were wondering how the grilled paneer dish would be welcomed. But much to our astonishment every one loved the paneer tomato capsicum grilled item. The whole menu was a hit.
Curd rice being an inherent part of any south Indian dinner menu, was not chosen here. The client was very clear that they did not want it. And a few of the guests did mention that they had expected curd rice to be a part of the menu since it is a kind of comfort food for most people.
Expect for Payasam the client did not want ice cream as dessert. As wedding caterers, we have often found that in summer no matter what age thy are every guest looks forward to a scoop of ice cream.
We had added two flavours of ice cream as a dessert stall as a surprise to the client and sure enough it was a sell-out. Our client was so happy at the end of the day.
Wedding catering is all about knowing the pulse – in this case the taste – of the guests in general and providing what they look forward to. As event caterers we are duty bound to go by the client’s request, but should also be responsible enough to give a wholesome menu that would satisfy most people invited and make it a memorable event.