That guideline, while followed in most regions of the country, is tossed aside in the deep south, where every bread-forward side dish goes by the name “dressing.” Whew! And we haven’t even brought up the cornbread vs. If it’s a crumbled-bread dish that’s baked in poultry’s internal cavity and roasted, it’s stuffing, but if that same dish is prepared in a separate, freestanding container, then it’s usually called dressing. Most cooks believe that the method of preparation should determine what you call this dish. “Rustic and beautiful, they have an elegance of their own and are often tastier than the saccharine, sugary fondant that envelopes themed wedding cakes,” he concludes.First of all, there’s the whole “what do you call it?” debate. Minimalist cakesįrom Alia Bhatt’s buttercream tower with pressed peonies and hand-painted gold accents to the vanilla frosting and pastel florals that Shibani Dandekar favoured, wedding cakes are shedding their theatricality-and Agarwal admits that Sage & Saffron is partial to the new evolution of less-is-more cakes. Food is a significant part of weddings and events, but catering chefs aren’t always given their fair due despite the amount of work that goes into this,” he observes. “It’s a way to add newness to the menus while showcasing a chef’s skill.

In recent times, Agarwal has also observed a spike in requests for international chefs from top restaurants around the world being flown down for specific meals as well as some of the country’s best restaurants being approached to cater sections or entire weddings. “Overall, there is a higher level of innovation and customisation, both in the food and how it is presented,” Agarwal says. Indian cuisine with a twist is another popular option, with requests pouring in for reimagined regional dishes, such as kulcha bars or contemporary chaat counters. The usual Indian, Chinese and Italian fare that we have grown up with is also being upgraded, according to Agarwal, as couples and wedding planners look to expand their horizons with Korean, Mexican and Middle Eastern cuisines. Seasonal ingredients and local produce are being highlighted by doing live counters centred around that produce, even with specialty regional meat and seafood dishes,” Agarwal affirms. “As people grow more conscious of their food selections, menus have become more ingredient-centric with an overall less-is-more approach. “ Bowl foods or dishes that are easy to eat with a drink in hand or while standing and moving around are being highly requested for main courses,” says Akshat Agarwal, business head of Sage & Saffron. While finger foods and small plates continue to remain a crowd favourite, they are definitely receiving an upgrade. For Radhika Merchant and Anand Ambani’s pre-wedding functions, the focus was to set up Indian food in bite-sized portions,” she shares. “We are seeing traditional Indian comfort foods being presented in bite-sized portions, like pani puri shots or a basic idli presented on skewers with three different types of chutneys. Simultaneously, we are also finding that a chai counter with varied teas from different parts of India or even different types of coffee is received beautifully by guests,” says Manpreet Dhody, chef and co-founder of gourmet kitchen I’m Wholesome. “Contemporary cocktails personalised for the couple of the hour have taken over the wedding scene.

If you are looking to finalise your lineup for the wedding menu, experts from the industry let us in on their most frequent requests: Customised cocktails Traditional Indian staples are being reimagined in creative, unique ways while couples also broaden their horizons to add an international flavour to their guests’ palates. Food has always been an indelible part of the big fat Indian wedding experience-and the big fat Indian wedding menu by extension-but a chaat counter simply won’t cut it in 2023.

Sage minimalist cake