The success of any Indian Wedding is largely gauged by the quality and variety of food served to a considerable extent. People tend to remember the quality of food – good or bad – long after the wedding is over and hence wedding caterers occupy a place of great importance in the whole wedding scenario. As wedding planners this is one aspect that is always stressed by the client in our discussions.
Although a major part of the responsibility lies in the hands of the wedding caterer and the excellent service he offers, the wedding menu to a substantial extent plays a key role. The client always looks to have a grand menu in order to impress all the guests invited to the wedding. Initial enthusiasm is usually restricted by budget constraints and the menu is tapered down.
A good wedding caterer has the responsibility to judiciously guide the client in opting for the right type of menu to make the wedding a grand success. It is often thought that the wedding caterer generally looks to increase the items in the menu to generate a fat bill. Well that is not so. Having our own wedding catering unit and by experience, we as event managers feel that the caterer is the ideal judge in knowing what is liked and appreciated and what is unnecessary.
As event planners we realise that the wedding caterer’s reputation Is at stake as well and at the wedding if food is appreciated by guests then the caterer stands to gain a lot in terms of popularity and good will and vice versa. So there is a lot of responsibility on the shoulders of the wedding caterer .
The client should always be told to consider the fact that a huge spread is not necessarily that which is relished. A moderate range of items, tastefully cooked and served with love is appreciated more these days instead of just dumping dish after dish on to the guest’s leaf. In case of a buffet dinner it is fine to have more varieties because the guest can then pick and choose what they like.
The menu for every meal should be planned keeping in mind the time of the day, the age group of the expected guests, the season and the type of cuisine to be considered.
Providing heavy dishes early in the morning for breakfast will not go down well with the guests when they have several meals ahead of them. Heavy fried items will not augur well for the first meal of the day. The same goes for dinner since no guest likes to feel stuffed while going to bed.
Fried items are best left for lunch or evening snack time. If your guest list for a particular event in the wedding is going to be mostly of senior citizens then the menu should be more towards what is palatable to them and easily digestible too. In case the weather is extremely cold then it is better to have hot preparations like hot soups to be added to the menu. Similarly having an assortment of cold desserts is ideally suitable for summer months.
Unless there is a necessity it would also do well not to mix too many cuisines into a single meal. It has become a fancy to serve a meal that’s a mix of North, South, Chinese and any other cuisine that one can think of. Too many dishes only confuse the guest and they are unable to do justice to the food, leading to a lot of wastage.
It is well to remember that a tasteful meal served with a lot of love and good will than an ostentatious display of gourmet. As Wedding planners this is what we strive for at every event / wedding