The Ultimate

North Indian Wedding

Buffet Checklist

Main Course Gravies: The Heart of the Buffet

Buffets earn most of their popularity through gravies. The vegetarian selection includes classics like paneer butter masala with creamy butter-paneer gravy, shahi paneer with heavy cream, dal makhani loaded with butter, chole spicy chickpeas, and seasonal mixed vegies via gravies. The nonvegetarian side contains traditional staples, such as butter chicken, chicken curry, mutton rogan josh, and kadhai chicken—the majority of gravies serve diverse tastes. Part of what makes buffets so appealing is the contrast factor; the creamy gravies accompany hot spicy dishes, giving each plate an intricate feel and uniqueness instead of being monotonous.

Breads, Rice & Accompaniments

A well-designed buffet allows for many different ways to eat the gravies offered. At a typical wedding buffet, you will typically find bread items such as butter naan, garlic naan, tandoori roti, lachha paratha and missi roti as options. For the rice portion of a wedding buffet, there are normally several different rice options (plain basmati rice, jeera rice, veg pulao and biryani) to choose from. Also, there are several supporting garnish items such as boondi raita, mixed vegetable raita, green salad, pickled onions, papad and various achars, which cleanse the palate and balance out the richness of the gravies.

Live Counters & Interactive Stations

The presence of live display booths in a buffet adds life and freshness to the overall experience of a buffet. Common examples of display options include chaat booths offering aloo tikki, papdi chaat and golgappa; tandoor booths serving fresh naan or kulcha; and pasta/fusion Indian booths. Many wedding functions also have live dessert booths offering jalebi or malpua. In addition to enhancing the overall experience of a buffet, these display booths serve to slow the pace of the guests and help to control the congestion around the main food areas.

Desserts & Digestive Endings

Dessert is usually the peak of indulgence during North Indian wedding receptions. Traditional dessert items that are served during North Indian wedding receptions are usually gulab jamun, rasmalai, kheer, gajar ka halwa, moong dal halwa, kaju katli and barfi, in addition to modern dessert options such as ice cream and rabri falooda. Guests are usually offered paan, mukhwas, saunf, and sometimes a hot beverage at the end of their meal in order to help them relax and settle down after having participated in such a luxurious buffet.

The success of a buffet-style wedding meal in North India is based on adherence to a defined structure. Guests are provided with an abundant assortment of dishes from which to choose, including well-known starters such as kebabs, a main course of gravies that guests trust, a combination of rice or bread to accommodate a variety of cultures, live counters to add freshness, and dessert. All elements of the meal act in concert with one another and therefore benefit from being designated on a checklist, as opposed to simply listing every potential dish that could be considered as part of a North Indian wedding meal.