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Wedding-perfect Menu


Posted On : 2017-11-22 00:00:00

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Wedding-perfect Menu

 It’s not easy when it comes to planning your wedding menu. You need to create a memorable feast that lingers on the taste buds even weeks after the wedding. Bindia Naga of Wedding Bells talks to some of the food experts from the hospitality industry in Nepal and jots down their suggestions.

“It’s best to plan the wedding menu a few months ahead.”

Durga Thapa has been working for almost eight years in the hospitality industry. Currently, he is the food and beverage manager at Shangri-La Hotel. As per his experience of working with clients in planning out their wedding menus, he makes the following suggestions:

  1. One should first consider the ambience, the guests, and most importantly, the budget, before selecting the menu.
  2. It’s best if one plans his/her menu a few months ahead, and does a food tasting in order to know the exact taste of the dishes.
  3. As people have, nowadays, started to develop a taste for wine, make sure to offer a good selection.
  4. I would suggest that the main course should have a wide variety; at least 18 items, including meat and vegetarian dishes. Also, live cooking counters are always appealing to the guests.
  5. A skilled chef and a live dessert counter would definitely help the guests end their meal on a sweet note.
  6. When it comes to the cake, a 10 to12-pound cake is ideal for a mid-sized wedding.

Guest’s favorite wedding dishes at Shangri-La

Appetizer: Salt and Pepper Prawns, Momo, Sekuwa, Kebab, and Saffron Paneer.


Drinks: Flavored Mojito, Single Malt Whiskey, Vodka, Gin, and Wine.

Main course: Chicken Two Peppers, Herbs Fish Fillet, Bengal Fish Curry, Mutton Rogan Josh, and Mixed Grill.

Desert: Mille Feuille, Lemon Cheesecake, Shangri-La Chocolate Cake, White Forest and Black Forest Gateaux.

"There should be a balance between hard and soft drinks."

With the experience of working in well-known hotels in the country and abroad, Krishna Kaji Basnet is an expert when it comes to food. The executive chef at Hotel Yak & Yeti gives his advice on what flavorsome dishes one can add in his/her wedding menu:

  1. Before selecting the food or drinks, one must keep in mind the age group as well as the cultural background of the guests.
  2. Appetizers should be light and fresh; they shouldn’t make you full, but just tantalize your taste buds before the main course.
  3. There should be a balance of hard and soft drinks.
  4. Food testing should not be skipped while deciding on the main course. I would suggest having at least 11 to 12 items in the main course.
  5. The order for customized cakes should be given at least one month in advance, as they might require extraordinary ingredients for decorations.
  6. Although the cake depends on the size of the wedding, generally, a 15-pound cake is ideal.

Most popular at Hotel Yak & Yeti

Appetizer: Cream Cheese Bruschetta, Wild Mushroom and Veg Vol Au Vent, Caesar Salad station with condiments, Chicken Satay with dip, Smoked Salmon on multigrain bread.

Drinks: Wine, Beer, Whisky, Tea/Coffee, et cetera.

Main course: Whole Marinated Roast Lamb with Rosemary Sauce (Live), Pasta (Live) with three types of pasta, three types of sauce and condiments, Chicken Saffron Biryani, Daal Makhani, Mushroom Paneer Pasanda.

Dessert: Hot Saffron Stuffed Gulab Jamun, Lemon Meringue Pie, Raspberry Cheesecake, assorted French pastries, fresh fruit salad/ fresh fruit display.

“We must consider guests who might be lactose intolerant, or are allergic to seafood or gluten.”

Santosh Kumar Koradi is not only well-versed in exotic food preparation, but equally comfortable with simple, straightforward cooking, with passion and respect for quality and wholesome ingredients. The executive chef at Hyatt Regency has more than 13 years experience in the culinary field. He shares his views with us.

  1. One should keep in mind that the first thing to be served has to be visually appealing, well garnished, and mouthwatering to all attendees.
  2. The main-course menu should have a balance of vegetarian and non-vegetarian dishes. Also, there has to be a proper balance of dry and gravy-based food items, as well.
  3. When planning the menu, we must consider guests who might be lactose intolerant, or are allergic to seafood or gluten.
  4. We also have to carefully select the proper color combinations on buffet displays.
  5. Personally, I think a 20 to 30-pound cake is ideal, but again, it depends on the number of guests.


Most popular at Hyatt Regency

Appetizer: Jalapeno Aranchini, Sun-Dried Tomato Dip, Vietnamese Rice Paper Roll, Honey Chili Dip, Salmon Bagel, Pondicherry Prawn, Pla Namun Hoy.

Drinks: Blue Lagoon, Spicy Guava, Virgin Sangria, Rose Lime Martini, Kiwi Delight, Mojito, Margarita, Daiquiri, Pina Colada, Caipiroshka.

Maincourse: Nagisi Kofta Curry, Hydrabadi Murg, Chilman Biryani with Bhurani Raita, Jaipuri Bhindi, Gaend Kiewarn Phak, Manjian.

Dessert: Rawa Kesari, Red Velvet Baked Cheesecake, Chocolate Lava, Anguri Jamun, Parfait Shooter.

 



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