Weddings
From the mehndi to the reception dinner, each celebration has its own menu, its own service and its own pace.
The days
Each celebration has its own service.
Five moments, five kitchens. The hour, the mood and the way food reaches people change every time.
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Afternoon
Mehndi
Chaat and cold drinks while the henna dries. Food for one hand.
Live stations, passed canapés
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Late morning
Haldi
Outdoors, turmeric everywhere. A buffet that stands up to the heat and the colour.
Buffet, lassi and juice
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Evening
Sangeet
A long night of music. Food arrives in waves, never in one sitting.
Passed appetizers, late buffet
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Morning
Baraat and ceremony
Breakfast for the procession, then the mandap. Refreshments follow the priest.
Refreshments, vegetarian by default
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Into the night
Reception
The seated dinner or the grand buffet. The one menu everyone remembers.
Seated, family style or buffet
The traditions
What each tradition asks of the kitchen.
Written with the families we have cooked for. The rules are the family's, not ours.
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01
Punjabi and Sikh
Every moment, from the ceremony refreshments to the reception. Each day can have its own menu.
- The family's rules
- The ceremony's rules
- Vegetarian
Every moment of the celebration, from the refreshments around the ceremony to the mehndi, the sangeet, the wedding meal and the reception. Menus and service can differ completely from one day to the next. The family's and the ceremony's own instructions. Fully vegetarian service and further restrictions when asked.
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02
Gujarati
Strongly vegetarian, from snacks and chaat to the structured meals.
- Vegetarian
- No onion, no garlic
A strongly vegetarian proposal that follows the moments of the wedding: snacks, chaat, street food, buffets and more structured meals. Particular care with vegetarian cooking and with any further rule of the family, including no onion and no garlic when requested.
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03
South Indian and Tamil
A precise South Indian identity, fully vegetarian where needed.
- Vegetarian
- The family's rules
Menus with a precise South Indian identity, fully vegetarian where needed, with preparations and service that change with the moments of the celebration. Strict respect of vegetarian prescriptions and of the specific restrictions given by the family.
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04
Jain
Dedicated menus, or Jain dishes inside a wider service.
- Jain
- No onion, no garlic
- Kept separate
Dedicated menus, or specific preparations inside a wider service, with separate handling when necessary. The Jain restrictions given by the family, including no onion and no garlic and any further ingredient to exclude.
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05
Muslim and Pakistani
The family's own culinary tradition, across several days.
- Halal
- Alcohol as the family says
Menus consistent with the family's culinary tradition, also across several days, with buffets, passed appetizers and live stations. Halal meat when required, the family's instructions on alcohol, and any further dietary restriction.
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06
Hindu and vegetarian
Single moments or whole days, fully vegetarian and varied.
- Vegetarian
- Kept separate
Single moments or entire days with fully vegetarian menus, varied across the different celebrations. Strict respect of the prescriptions requested by the family and appropriate handling of vegetarian preparations.
AlwaysWhen the family asksVegan, gluten-free, allergies and intolerances are handled inside every tradition.
How a menu is built
Never from a standard menu.
Families sometimes ask for a menu on WhatsApp on the first day. We send a document written for that wedding instead, even if it runs to thirty pages.
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1
Who you are
Where the families come from, and the wedding they imagine.
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2
The programme
How many days, which celebrations, what each one needs.
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3
The rules
Vegetarian, vegan, Jain, halal, no onion no garlic, allergies.
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4
The venue
Spaces, kitchen, logistics. What is really possible there.
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5
The proposal
Dishes and service for each moment, revised with the families until it is right.
Scale
Three hundred guests, the same care.
The principle has not changed since the first events in Tuscany: cook for hundreds as if for someone at your own table.
- Multi-day weddings where each day has a different identity
- Coordination with planners, venues, florists and designers
- A kitchen built on site where the venue has none
- Italy and abroad: Lake Annecy, France, in August 2026
Questions
Asked before the first call.
Can you work with our wedding planner?
Yes. Planners are usually the first contact on a destination wedding, and we coordinate with the venue, the florist and the other suppliers from the beginning.
We live abroad and cannot come for a tasting.
Most of our families plan from thousands of kilometres away. The proposal is built in writing and on calls, moment by moment, until it is right.
Do you cook Jain, and no onion no garlic?
Yes, as dedicated menus or as specific preparations inside a wider service, kept separate when the family asks.
Is halal meat available?
Yes, when required. The family's instructions on alcohol are respected as well.
How far ahead should we write?
As soon as the date and the venue are set. We take a limited number of weddings each season, so that each one has the whole team.
Tell us the tradition and the days.
Six fields and a message. The rest is a conversation.