Rising Demand For Indian Catering At 'English' Weddings
Following a rise in demand for authentic Indian menus at
weddings, the outside catering division of Brighton’s award-winning Indian
Summer restaurant has announced new menus for nuptial celebrations.
Indian Summer generally caterers for up to 20 weddings a
year, with party sizes typically varying from 80 to 160. In only about a quarter of their wedding is
one or more of the celebrants from an Indian background.
“Most of our clients are from an English background, but
they’re looking to avoid the usual food served at some ‘traditional ‘weddings
and offer guests something special,” said Indian Summer co owner Minesh
Agnihotri, adding, “It’s only natural that more couples now opt for the
favourite cuisine.”
Indian Summer does not compete with the largely-London based
Indian catering companies, frequently serving between 500 and 1,000 guests, who
focus on cost issues rather than the most exacting culinary standards.
Indian Summer offers three course wedding menus with coffee
from £32 a head. They also provide a bespoke service, personalised wedding
breakfasts to accommodate individual preferences.
A £47 package includes welcome drink, choice of wedding
breakfast, mineral water, wine and toast.
The exclusive £52 package also includes 3 canapés.
With choice of nine different starter and main course to
choose from, hors d’ouervre include the restaurant’s popular Ginger Pakora,
Hyderabadi Lamb , Tandoori Swordfish and Spiced Crab, Ginger and mango Rasam.
Chef speciality main courses feature Baingan Bhata (crushed
smoked aubergine) Chicken Shimla Mirch, Lamb Nizami and Summer Island Prawns.
To finish, the selection of desserts includes Mango Crème
Brulee, Dark Chocolate & Baileys Tart and Shahi Tukra.
Wedding couples can design their own canapé - a mark of
chefs’ true skills - starting at £6 with a choice of ten dishes including Chana
Chaat (spicy black peas in a savoury pastry Jhinga Zhinga (king prawns in a zesty
chilli and ginger marinade), Murgh Ananas (tender chicken in a pineapple and
pomegranate marinade), Macchi Tikki (white fish, ajwain and saffron with lime
juice and garlic).
Wedding couples can also opt for Indian Summer’s exquisite
finger buffets, with over 20 dishes to select from, with prices starting at £8
for six choices per person or £12 for 10. Finger buffets offers a choice of
eleven dishes including Baby Uttapams (onion, tomato and chilli rice and
lentils), Dhokla (savoury gram flour sponges with mustard seed, curry leaf,
coconut and chilli tendering), Batada Vade (spiced potato with fennel win gram
flour batter and Lamb Kofte (minced lamb parcels with green chillies and
garlic).
There is also an extensive selection of fine wines and
champagnes available, although the sommelier will source particular bottles
from particular vintages and chateaux on requested.
Indian Summer, 69 East Street, BrightonBN1 1HQ
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