Creating a Beautiful Indian Buffet
The Importance of Presentation in Creating a Beautiful Indian Buffet
Over the last twenty years we have had the pleasure of producing many Indian weddings with a buffet style dinner at the kick off events before the wedding. We firmly believe both taste and presentation are essential to having an elevated dining experience. Most of our discerning clients are very particular not only about the curated menu but presentation also means a lot to them. Needless to say, it has been challenging over the years to educate the caterers about how essential it is to invest not only in good equipment such as servicing spoons, chafing dishes, bowls, platters, trays and water dispensers but also be mindful of how it looks aesthetically. We have learned that even established caterers who have been in business for years, do not like to invest in nice serving equipment. Unfortunately a lot of caterers focus on mass production of food and presentation takes a backseat. Indian food is complex in that there are a lot of gravies, sauces and condiments and therefore presentation becomes a vital factor in enhancing the guests’ experience. After all, we eat with our eyes first. Many a times we have thought of conducting training classes for caterers but we have come to a road block because of their mindsets and unwilling ness to open up and learn. In recent events, we take precautionary measures due to COVID when it comes to the buffet setting. All food should be served from servers behind the table to limit the touch points of guests at the event.
Over the years we have had the pleasure of working with one catering company, Monsoon (based in San Diego, Ca) that specializes in Indian cuisine. Their presentation is always on par in meeting our expectations. Not only do they provide adequate staffing and are dressed appropriately as the occasion calls for, but also their utensils, service and attention to detail is impeccable. From the bowls for dipping sauces, to the ornate chafing dishes, down to the décor and florals interspersed on the tables, each detail is superb. Below are a few images of their set up.
We suggest that the coordinator, client and caterers must work together to not only curate the menu, but discuss the set up, service and uniform in detail so everyone is on the same page and there are no surprises on the day. It’s important to ask what equipment will be brought and to set expectations on the presentation of the meal. If a satellite kitchen is needed, proper tables for prepping and plating are needed so that food and service ware is never left on the ground. Serving staff should be knowledgeable of all the items they are serving including condiments in addition to having signs for each item with a brief description. Another consideration is location of items on the table. Items should not be randomly placed on the table. Caterers should be contentious of placing like items together and complimenting items together. Food also needs to be well-garnished and well-plated to enhance the appearance of each dish. It is a huge surprise when caterers don’t understand garnish items such as rosemary, basil, pressed edible flowers with the exception of cilantro. Working with caterers who are well equipped and knowledgeable will surely elevate the dining experience for host and guests alike. It is also vital to also have proper serving staff who are well dressed with good hygiene wearing gloves and hairnets when prepping food. Lastly we suggest spreading the food stations around the event space rather than clustered together to ensure good flow throughout the venue and so that there is no bottlenecking.
Photo Credit: Braja Mandala
