Serving Thai Panipuri, slow-cooked Mackerel with Plums and Panki, for as much as 16,000 per person, these new-age caterers are redefining food experiences at a wedding or a sophisticated business event.
The most important factor at every Indian wedding is the food. Families spend hours finalising menus and tasting the dishes. Everything else could be left to the event organisers, but when it comes to food, the immediate family takes all the calls. It’s all about serving something new, something different, basically an unforgettable eating experience. Enter the new-age caterers, or should we say food artists, who will go the length to ensure that the spread matches the overall theme, décor of a wedding or an event, and also serve lip-smacking yummy food.
BlackBook caught up with the game changers and the trendsetters of the Indian catering business that have impressed the likes of Tarun Tahiliani, Kokilaben Ambani, Aamir Khan, Karan Johar and Alia Bhatt, and catered for Hermes and Christian Louboutin.
Sage & Saffron
About six years ago, Aditi Dugar was led by her love for food styling and cooking to pursue gourmet catering under the name Sage & Saffron.
“We use our experiences of eating, travelling around the world and working closely with different ingredients to spark our creative process,” says Aditi. Having served all the top industrial houses and corporate honchos, Dugar takes excellent care to concoct a menu that is reflective of the host’s personality.
Ask for Thai Bhel, Grilled Avocado and Fresh Truffle bar that promises delicious bites. For weddings and special occasions, Sage & Saffron creates bespoke experiences and become “part of someone’s journey”.
The premium caterers have gone up to Rs16,000 per person for their most lavish wedding. About 200 guests tucked into a hedonistic menu, which included oyster bars, mud crabs, and truffle lobsters.
Esca Brahma
Bu hikaye BlackBook — India's Luxury Insider dergisinin November 2018 sayısından alınmıştır.
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Bu hikaye BlackBook — India's Luxury Insider dergisinin November 2018 sayısından alınmıştır.
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