Goa has emerged as a wedding destination for India and we are also seeing a surge of NRIs or PIOs coming to Goa for their weddings instead of their hometowns. Here is a question-answer interview with Chef Somnath Rakesh – Executive Chef of Taj Holiday Village and Taj Fort Aguada of when, how and most importantly what goes into planning of a wedding menu.
When is the ideal time to start planning a wedding menu?
Menu planning should start even before the destination is finalised as your rate negotiations would largely depend on the type or spread of your buffet. This gives you ample time to taste different dishes and finalise your selection. This also ensures flexibility in terms of arranging for any ethnic menu, cases of dietary restrictions depending on the age group attending the wedding or changes in guest count. A well-planned menu is essential for a memorable wedding reception.
What are some factors that impact a wedding menu?
Factors that are most important and impact a wedding menu is the time of the day the function is being held, the cultural considerations, couples tastes and favourite foods should reflect in the menu. Fresh seasonal ingredients can enhance flavour and reduce costs. A formal wedding might call for an elegant menu, while a casual affair allows for more relaxed options. The number of guests determines the menu style ie. Buffet or pre plated or sit down silver service. The over all budget dictates the cost of food, drinks, entertainment and décor.
What are some ways to personalise a wedding menu to the couple’s story?
Ishan Bhardwaj believes in and strongly advocates creating drinks inspired by the bride and groom’s personalities or love story. We at Taj Holiday Village work very closely with docor vendors as well as guide the guests with wedding theme, colours or reference pictures of previous set ups and what is feasible. Chef Somnath Rakesh works with the families to name the dishes that hold special significance for the families weaving a story through his food menu that narrates the bride and groom’s relationship journey.
What are the questions to ask guests to plan an inclusive menu?
While this might not work very well in India yet, consider providing a pre selected list of dietary restrictions and cuisines thereby communicating their needs more effectively. To gather any cultural or religious dietary consideration and guest preference of buffet, plated meal, sit down silver service or family style service. Mainly what matters is the cuisine that the guest would like to have and any specific food preferences or aversions.
How does one avoid excessive wastage at a wedding? How to make judicious use of the excess leftover dishes?
Ishan and Chef Somnath work very closely with the bride and groom families to understand the guest count, male, female and children ratio to avoid over ordering. By offering a variety of options and allowing guests to choose what they prefer. Initially smaller portions are served with the options for refilling. Live cooking stations can reduce pre prepared waste to a large extent. Ishan’s specific briefing to staff before a function is to serve efficiently and to avoid overfilling plates.
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