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-KH News Desk (cbedit@imaws.org)
Globally, India hosts the highest number of weddings worldwide every year. While, in terms of size, it is still smaller than China’s, but nearly twice as big as that of the US’s. The wedding industry in India is expected to do a business of Rs. six lakh crore in the next two months, rather, on the 18 auspicious days falling in the almost month-long period. This is as per a recent study by the Confederation of All India Traders (CAIT), New Delhi.
The quoted figure is an increase of 41% over the Rs. 4.25 lakh crore earned from 35 lakh weddings last year. As per reliable sources, the country is set to witness 48 lakh weddings this year, with Delhi witnessing 4.5 lakh weddings and generating a business of Rs. 1.5 lakh crore alone. This is indeed great news for the businesses operating in the wedding industry. One such crucial business vertical of the wedding industry, a ceremony or even an event is catering.
Kitchen Herald spoke to the Secretary of the Bombay Caterers Association (BCA) and a few members to get a peek into what Mumbaikars are serving their guests this wedding season.
Says Hemant Nikale, Owner, Rasoi Caterers, Goregaon, “Clients, even the young ones who come to me, make it a point to serve authentic regional food at their wedding lunches. Because their entire wedding theme is traditional. While the West has definitely influenced our industry, wedding lunches are generally traditional.”
“At receptions, you will be served Welcome juice, soups etc. across many courses. But serving Indian fare is a must, as not all opt for Fusion or Continental. We give 1 Indian, 1 Fusion and 1 Continental item because we want our menu to appeal to all and want every guest to be satisfied. Chaats are always a hit, while Asian & Italian have become common.”
Sunil Vengurlekar, Owner, Annapurna Caterers, Andheri agrees to this. “Parties who have a wedding lunch and an evening reception, definitely opt for a traditional spread at weddings. Across all communities, specifically Tamilians, prefer traditional food at their weddings. While the Maharashtrian community opts for a few traditional and a few North Indian items. So we still have at least 3-4 traditional items.”
“Receptions can have a wide variety of cuisines. Overall if you see, our clientele are youngsters who decide the menu. Social Media and other mediums through which the clientele are introduced to specialities and global cuisines. Also, restaurants and dining out are influencing the choice of menu at their weddings. Broadly, the traditional menu is slightly on the decline as Continental and Oriental are replacing traditional menus,” adds Vengurlekar.
Says Devendra Kotecha of Dkotechas Hospitality, Kandivli, “Clients want Italian, Thai, Mexican, South Indian, Chinese, Kathiyawadi and North Indian and as many varieties in sweets. Chaat and Fusion food are trending.”
“At weddings, we give 4-5 items each of North Indian, Gujarati, South Indian, Kathiyawadi cuisines and 4-5 sweets. At reception dinners, we give international cuisine, where Fusion food and live counters both work well. We serve 10-12 varieties of sweets too. We have live counters that make sweets, farsaan, starters and even main course menu items on request and right in front of your eyes.”
Samir Parekh, Proprietor, Parekh Catering Service, Ghatkopar presents a different picture. “Basically, youngsters want live counters instead of the main course as nowadays, people are opting for only a single function. Hence, they want Dimsums, Turkish, Sushi and Fusion food.”
With so many cuisines and menus to choose from, caterers are receiving queries about customisation, Fusion and, what’s new? Yes, clients do come to us for customised menu options, enquiries about Fusion food and such requests. Says Nikale, “We can offer Undhiyu Panini Grill, instead of paneer and people are liking it too. I also see people looking for variety in Western desserts at receptions”. Parekh too finds parties enquiring about varieties in Western desserts.
Nikale adds, “Nowadays, caterers have so many items to offer. Parties ask us what new menu can you give us. We have to consider the season, the available produce and give a menu or do something new accordingly. For example, we had Kashmiri Kahwa at a wedding, where the traditional beverage was served by our staff wearing traditional Kashmiri attire.”
“As for new items, we are confident of giving a variety of dishes that are at par with professional chefs in 5-star hotels. We also make everything fresh, that I can guarantee as storage and other facilities to preserve food are ruled out.” Says Vengurlekar, “Since last year, Fusion food has been an emerging trend. Like we have Bajra Risotto and Kathiyawadi Khao Suey. Clients are asking for innovative items and are happy to try something new.”
Sharing his experience Kotecha says, “Yes, clients and jugglers also ask for bar-tenders and mocktail bars. Now, all the fancy counters are coming up. This means, a mocktail bar including display, where the same restaurant-like feel is created at receptions.”
In keeping with the food trends, caterers are also seeing clients enquiring about Asian cuisines, alcoholic and mocktail bars and varieties across courses. Says Nikale about what new they can offer clients. “People are moving to Dimsum & Japanese and a few items from the Lebanese and Turkish cuisines. People are open to experimenting, like in South Indian food we have Peri Peri Idli, Lava Idli and Gotala Dosa etc.”
Comments Vengurlekar, “However, as for a bar counter, it is still not a common practice at weddings other than among the Punjabi and Shetty communities. You will see that at receptions, but this count is also low.” “Client’s budget determines what we can offer as a menu. I have Pattern 1, Pattern 2 and Pattern 3, meaning packages, each having a menu. But we customise too. Ultimately, we have to give customers what they want and according to their budget.” As for what new they can offer clients, says Kotecha, “Venue, menu and the guest count determine the catering.”
Also, India has been a preferred destination by foreign nationals for some time now. So, what do foreign guests prefer to serve their guests?
Says Nikale, “They like traditional Indian food, but it should be gluten-free. The preference is for Indian food with Paneer Tikka and Butter Chicken featuring among the top menu items. Even their guests relish Indian fare. They even request for a chaat counter or vada pav at their weddings.”
From his experience of catering to NRI weddings, says Vengurlekar whose 80% of clientele comprises NRIs from the upmarket Vile Parle and Andheri locales, “They opt for authentic traditional Indian food”. From his experience of catering to NRI weddings, Vengurlekar says, “They opt for authentic traditional Indian food”. He cites a wedding where an Indian client from Germany introduced his guests to Indian food at his wedding in India. He has even catered to an Indo-British sit-down wedding lunch. Vengurlekar also treated an Australian chef couple, where he created dishes from across India over their 4-day wedding ceremony.”
Says Kotecha on their food preferences, “They prefer North Indian, Kathiawadi, Gujarati, Marwadi and other traditional items. There are 1-2 live counters. They may serve pasta and pizza, but enjoy chaat and Indian desserts. They instruct us to use less oil in the food, and fromour side, we pick less spicy menu options for them.”
As for Parekh’s experience, “They opt for fusion, or a menu which is Indianised.”
While the industry figures and comments from the BCA members are encouraging, Satish Kamath, Secretary, BCA gives us a reality check (referring to the CAIT figures). He says, “All this is hype. Social Media is largely responsible for adding glamour and extravaganza to weddings. Hosts and the to-be-wedded couple demand a lavish wedding and food is no exception to making their most important milestone event a memory to cherish. Nowadays, also, more of destination weddings are happening which are highlighted across mediums.”
“Also, it is a trader issue. You spend on sarees, jewellery, and other different aspects of a wedding, which percolates to traders. It is not impacting us, who do business on weddings only, because we are not a big industry. Collectively it is a big event, big figures. The wedding industry includes so many aspects. There is music, a band, mehendi and tattoo services too. As per our COVID-19 time calculations, there are 180-190 verticals in a wedding, catering is just one of them. Overall, it is ok, but there is no barometer, no thumb rule about arriving at actual figures.”
“Yes, people are spending heavily on food too. Today, catering is all about competition and ego. We have clients coming to us desiring to serve food better than others. Their catering budget can increase from Rs.250/plate to Rs.5,000/plate. Post-Covid, the guest count is 500 guests or so, but the menu has increased 20x. If you can spend more, we (caterers) can do more. It all comes down to your budget.”
Kamath also owns Vijay Caterers, Mulund. On the challenges their members are facing with more weddings to cater to this season, he says, “Caterers are now seen as co-ordinators. So agencies are doing this total HR as we can’t employ them throughout the year owing to the seasonal nature of the business. They provide human resources for housekeeping, chefs, staffing and other hospitality-related services. We get staff from Rs.350- Rs.6,000 / day – Rs.15,000/day.”
On BCA’s plans next year Kamath says, “We have nothing this year. But next year, we have a B2B Catering and Decor Expo between 11-13 August at NESCO Grounds, Goregaon in Mumbai. We will invite our members doing Catering, Decor and relat in Maharashtra and from across India. Businesses will get to see the latest innovations/items, themes on production, presentation and service lines.”
All in all, weddings are always going to be grand when money is no constraint. With a sumptuous wedding menu, tantalising varieties across courses, hosts want to give guests a feel of their financial prowess while also delighting their loved ones with a menu to remember. Also, Indian food will always retain its charm and allure among Indians and foreign nationals alike.
