A wedding menu has to please grandparents, college friends and business guests in one evening. A well-planned vegetarian spread does that easily, and in Mumbai you have an enormous range of cuisines to draw from.
Start with your family’s food
Anchor the menu in the cuisine your family loves: a Gujarati, Marwari, Rajasthani or Maharashtrian thali, Punjabi favourites, or South Indian classics. This is the food elders judge the wedding by.
Add counters guests remember
Live counters turn food into part of the entertainment. Grills and tikkas, chaat, regional specialities and dessert stations work at almost every wedding. Continental, Italian, Mexican, Thai and Burmese counters add variety for younger guests.
Plan Jain food separately
If some guests eat Jain, ask your caterer to prepare those dishes separately, label them clearly and serve them from a dedicated counter, so nobody has to ask.
Buffet or plated?
Buffets suit large receptions and let guests graze; plated service suits smaller, more formal dinners. Many weddings mix both: plated starters at the table and a buffet for mains.
Count the plates, then add a margin
Give your caterer a realistic guest count and agree how extra plates are charged on the night. Mumbai weddings rarely shrink.
Match the dessert to the décor
The dessert table and the cake are photographed as much as the stage. When the patisserie works with the decorator, colours and florals can carry through from the mandap to the cake.
Green Leaf Foods plans vegetarian menus across twelve cuisines, with live counters and Jain options, and Baker’s Bae makes the cake and dessert counters. See our vegetarian catering services in Mumbai.