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A glimpse of the changing format in food
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As India gears up for the traditional wedding whirlwind, India's chef premier, Sanjeev Kapoor, gives us a glimpse of the changing format in food preparation and presentation for the "big day".
In India, food has never been an afterthought, and has always been front and centre on the wedding or party check-list. In importance it probably ranks third following venue, and date. The preparations for the palate have usually been a family event with the extended family participating at each stage: from the shopping, supervising the actual preparation of cuisine to the display and final presentation. Abroad it isn't unusual to find women of the Indian community or members of the bridal party's guest list actively preparing the menu for the occasion. Women will congregate and make the entire menu. This is more of a social event and as Kapoor points out, "isn't usually economically viable." He adds, "so many times you see women at the Gurdwara or mandir preparing meals for the community function or event. Although it has its own charm you may not save money as it is less efficient and there is more wastage," says Kapoor. He observes, "In India this is no longer considered the norm, at least in the urban cities, where a caterer or a chef will oversee the requirements."
Today's urban Indian weddings are a picture of national and international integration. In earlier times brides and bridegrooms would be of the same caste, perhaps the same geographic state and definitely the same religion. A progressive mindset, socioeconomic factors and a well-heeled middle class have changed this. And this is most apparent in wedding feasts. From exotic to authentic, from regional to international, wedding banquets are truly spectacular.Chefs and cooks were brought in from other cities in India, along with their own mobile kitchens, handis (cooking vessels), enormous tandoors (clay ovens) and troupes of helpers.
Food: the hero of the event
According Kapoor the trend these days is one of interaction. Meaning that the guest or invitee should be involved in the preparation of the food. Actually watching the chef prepare the dish or absorbing the aroma. "Historically, when it comes to planning for big events such as a wedding, we Indians have a tendency to keep things ready. Recently, there has been a mammoth movement where now food instead of being prepared a day in advance is usually semi-cooked and then prepared on the spot during the event. This is easier accomplished if the venue is outside, but is also possible inside a five-star or banquet hall."
"Don't isolate," he advises. "Make food the hero of the event." He points out, "People always remember a party or an occasion by not only what one wore, but by what was served."
"For NRI Indians this may be a Catch 22. First one has to find an Indian chef or a chef with an exemplary knowledge of preparing traditional Indian delicacies. Secondly, you have to create an atmosphere that is conducive to eating. Ideally you should try and keep the food in the same area as the main reception area. This will entice people to sample the fare."
Fusion is here to stay
A quick tip from Kapoor is to, "always balance the menu. You may want to include fish, chicken and meat. Fusion is here to stay and people relish it. You may want to include custom made pizzas and pastas with an ethnic chaat, etc."
He adds, "Nothing is too much these days even from a chef's point of view." In other words, the show of opulence is the mainstay of putting together a successful party or wedding function. According to Kapoor, "one must not get confused and must stay focused. Stick to the basics, try and be creative in choice of cuisine, pay attention to colour-remember greens and orange stimulate the appetite and don't be afraid of taking risks with fusion. Pasta works with curry and seafood chettani can be a starter."
The key ingredient to producing a successful gathering is knowing your audience or guests. "If it is a Punjabi gathering include other types of food, but stay with food people are familiar with," advises Kapoor.
He sums it up, "My success as a food expert has been due to my willingness to share my secrets and recipes with the world. Make sure you make your guests feel the most important and let them leave with a richer food experience, and no matter what you do it will work," he laughs.
Kapoor shares recipes of different Indian weddings.
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