Cultural pride dominates wedding menus this season
Interestingly, 70% of orders are for Bengali non-veg items, and these alone bring in 95% of our revenue.' Read on to know what's trending.
Homely cuisine
sees demand uptick
Fusion food, once the go-to for upscale weddings, is seeing a decline. 'People are moving away from experimentation and returning to authentic, comforting flavours,' said Ranjan Thakur of a wedding catering service. 'Mutton kosha and Pulao are more popular than chicken now, and desserts like Payesh and Gorom rosogolla are becoming wedding staples.' Other favourites such as Biryani and Kebabs are still part of the mix, driven by a renewed sense of cultural pride and a craving for flavours that feel like home.
The sentiment we keep hearing from patrons is: We want guests to leave remembering how good the food was – Debashish Ghosh, GM at a national restuarant and catering chain
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