A wedding is not one event, it is four — and the mehendi lunch matters as much as the reception. We plan the whole run together so the menus do not repeat, the heavy dishes do not land back to back, and your guests are not eating paneer three days running.
The part nobody sees is the schedule. We build it backwards from your muhurat: when the tandoor lights, when the starters begin circulating, when the buffet opens, when dessert goes out. That sheet is shared with your planner and your photographer, because food that arrives during the varmala helps nobody.
Jain and no-onion-no-garlic preparations run on a separate section of the kitchen with their own utensils, their own staff and marked serving ware. On the buffet line the veg section always sits upstream of the non-veg, so nothing carries back the wrong way.
