Cuisines
There is no single Indian cuisine. There are regions, families, and the dishes they grew up with.
The repertoires
Six dishes each, not the list. Five repertoires have a reference menu in PDF for planners and families.
Kerala and Tamil Nadu
Kerala and Tamil Nadu: rice, coconut, curry leaves, dosa made to order. The cooking Basheer grew up with, and the kitchen NURA started from.
Six dishes
Punjab and the North
Tandoor, dairy, wheat. The cuisine most guests expect at a wedding, cooked with the full breadth of a Punjabi kitchen.
Six dishes
From the kitchen
Gujarat
Vegetarian by tradition, sweet and sour by taste. Farali dishes for fasting days, no onion and no garlic when the family asks.
Six dishes
From the kitchen
Sri Lanka
Hoppers, kothu roti and Ceylon curries. A repertoire of its own, not a variation on the South.
Six dishes
The wok, the Indian way
Chilli, garlic, soy and the wok. The repertoire the sangeet asks for.
Six dishes
Tuscany
A complete menu of its own, from Tuscany. For the Italian side of the family, or for the welcome dinner.
Six dishes
Both kitchens
Not two menus on one table. Techniques, ingredients and references from both kitchens, reinterpreted together. Written for each wedding, so there is no PDF.
Six dishes
The PDFs are reference repertoires. No wedding is served from a list.
The menus
Reference lists for planners and families. The wedding menu is written after the first call.
Prices are not in the PDFs and are not on this site. Every proposal is written for one event.
Italian, and fusion
Italian cuisine is a full menu in its own right. Italian Indian fusion is a third path, not both on the same table.
Fusion means techniques, ingredients and references from the two kitchens in dialogue, without either losing its identity. It is written for the wedding that asks for it.
That is the first question, and the menu follows from it.