A foodie business
It’s quality and variety that matter in a wedding feast, not the quantity. Serve a special cuisine and keep it light for the best meal possibleindia Updated: Oct 05, 2011 13:22 IST
Like many adopted Western customs, the three-tier wedding cake has now made its place under the Indian sun. A cake with gleaming white icing seems a part of every bride’s dream. “We do have a few designs to help clients with ideas,” says Rebecca Vaz, cake baker, The Baking Tray. “But eventually, the cake is custom-made to match the wedding theme or the bridal outfit. Until now, not a single cake [made by us] has been a direct copy of the other.”
A wedding cake needs to be simple, since other desserts would be served too. Play safe by ordering an easy-todigest cake, not too heavy with nuts or laced with too much alcohol. “The cake should stay ‘fresh’ refrigerated, for at least 5-6 days (just in case you have any leftovers from the wedding),” advises Jaya Kochhar, chef and owner, Jaya’s Cakewalk.
Besides the main dinner, there are many smaller feasts to be organised, where guests can number from 50 to 75. Catering for such an occasion takes thoughtful planning – the feast must strike the right balance between rich and simple. Look closer at the salads and starters; make sure they are light enough so that the guests don’t feel full before the main course.
Chaat counters are good for the mehndi and chura ceremony, as they are held during the day. Savouries like hot aloo tikkis and gol gappas are the musthaves, with chilled drinks like aam panna, rounded off with kulfi.
The shaadi ka khanna needs to be full of flavour so that it satiates the mind as well the stomach. Instead of a mishmash of dishes, call in a chef who specialises in a particular cuisine.
The cuisine of the moment is Thai, as it is spicy yet light. Chef Vishal Atreya, executive sous chef, The Imperial, New Delhi, has a list of Thai dishes you can’t go wrong with – tomato and basil soup, stir-fried vegetables in Thai soy sauce, and the veg and non-veg Thai curry. As for the fish, pan-seared fillet of sea bass with caper and chives is as exotic as it is healthy. In desserts, substitute ice cream with fresh chocolate mousse or vanilla cream brulee. Keep freshly diced fruits, too, to cater to all tastes.
Remember, even if you have the cash, there’s no point flooding the tables with 15 courses. Invest in the best ingredients and chef. You’ll impress guests much more that way