Winter weddings crave hot tandoor and gajar halwa; summer guests want chaat and kulfi. Plan the perfect menu by season with our chef's guide.
Food is the heart of every Rajasthani celebration. A well-planned menu considers the season, the guest profile and the flow of the function. Here is how our chefs approach it.
Winter Weddings (November – February)
Lean into warmth: live tandoor counters, dal baati churma, gatte ki sabzi, soups, gajar halwa and hot gulab jamun. Add a chai and kesar doodh station near the entrance.
Spring & Summer Weddings (March – June)
Keep it light and refreshing: chaat counters, fruit platters, mocktail bars, curd-based dishes and a kulfi or ice-cream cart. Avoid too many heavy gravies.
Monsoon Functions (July – September)
Mirchi vada and pyaaz kachori with chai, corn chaat, pav bhaji and hot jalebi with rabri are monsoon favourites. Ensure covered, waterproof serving areas.
Universal Tips
- Balance 60% traditional and 40% contemporary dishes
- Keep a Jain and a kids counter
- Plan one live counter per 100 guests
- Position dessert away from the main buffet to reduce crowding
- Always schedule a tasting session
Our catering team designs menus with your family and arranges a tasting before the big day. Reach out to plan a menu your guests will talk about for years.