From Grazing Tables To Maggi Bars And Miso-Kadhi, Today’s Weddings Are Going All Out When It Comes To The Food

I recently stumbled upon a video on Instagram where guests were slurping from bowls of Maggi noodles at a wedding. At first, I thought it was one of those fake wedding trends making the rounds. But it wasn’t.

Gone are the days when wedding food was limited to a sprawling buffet of familiar dishes, served to fill, not to thrill. Fast forward to today, and food has become the main character. Be honest: as a guest, haven’t you spent more time at the buffet counter than with the bride and groom? Couples know this too, which is why menus are now curated to tell stories, spark conversations, and of course, look as good on Instagram as they taste in real life. Because let’s face it. The virality of a wedding isn’t just about the decor, the bride’s lehenga or the dance performances anymore; it’s also about the food. 

Planning your own big day and overwhelmed by the endless choices? Don’t worry; we have solid advice straight from the experts. Dipti Sawalka, founder of Gourmet Design Company (luxury catering establishment), Chef Harsh Shodhan, Co-founder of The Gourmet Kitchen & Studio (catering company), and Anisha Anand of Aurum Foods (premium catering and event servicing company) unpack how the modern wedding menu is evolving, and share ideas that could inspire you to try something different.

Culinary Storytelling

Forget impersonal, pan-Indian buffets. Today's couples want meaningful menus that reflect their roots, shared travels, and personal tastes. “Food becomes a language to share their journey,” says Sawalka. “Menus are a reflection of favourite dishes, family memories, or eateries that shaped the couple’s love story.” Anand agrees, adding, “We start with listening—whether it's mom’s chutney recipe or a snack from their first trip together. The menu becomes a narrative.” It’s no longer just about what’s served but why it’s being served.

Global, Local, Personal

Cuisines are no longer confined to a single geographical location. Expect global flavour mashups with elevated regionalism. “Think miso-kadhi topped with microgreens, a Kerala-inspired seafood preparation with a gochujang glaze, or Kashmiri saffron risotto paired with local river fish,” shares Anand.

Chef Shodhan says global street food, from Turkish Kumpir (a signature baked potato dish) to Singaporean ice kachang, is also making waves on Indian wedding menus. “It’s about taking something bold and beloved, and plating it with finesse,” says Sawalka. “But it must be served with authenticity and retain its soul.”

Plant-Forward Luxe

Vegetarian and vegan menus are stepping into the spotlight, not as an afterthought, but as headliners. Think mushroom korma with almond-cashew velouté, cauliflower steaks with truffle-chilli oil, or adaptogen-infused mocktails that nourish while they delight. Anand puts it succinctly, “Indulgence doesn’t have to be heavy anymore. Wellness and luxury are not mutually exclusive.”

Presentation With Purpose

Wedding food is no longer just about taste; it’s about theatre. “Guests now prefer interactive experiences and elegant presentations,” says Shodhan. The classic buffet is making way for chef-led live counters with pizza acrobatics or teppanyaki theatrics, open kitchens where guests can watch the magic unfold, and grazing tables overflowing with everything from petit fours to paani puri. Chefs now carry interactive trays through the crowd, serving fresh burrata or soft-shell tacos on the go, while baraats are accompanied by delicious passarounds—think roasted chestnuts, roaming chakna stations, and icy refreshments that travel with the procession.

A standout innovation? Sawalka’s all-day wedding café, designed as a calm oasis amidst the chaos, where guests can slip away for a sip of specialty teas and artisanal coffee accompanied by quiet bites. Even Maggi seems to have made its way into the mix. “It’s nostalgic and unexpectedly chic,” laughs Sawalka, adding that she’s seen guests flock to a Maggi bar over five-star delicacies. “While it seems a bit bizarre, it’s also fun to see it being served in different versions, with paos, different breads, eggs and other innovative twists.”

Anand highlights another shift: the rise of chef-curated tasting menus. These multi-cuisine offerings, guided by specialty chefs, are seen as deeply personal and memorable, often paired with storytelling and inspired concepts that add an extra layer of meaning to every bite.

Desserts Get Dramatic

Dessert tables are now performance art. “At a recent sangeet in Hua Hin, which we catered for, we created a ‘Messy Dessert Table’ which stole the show,” recounts Shodhan. The chocolate-based dessert was strewn directly across a long sharing table, where guests could scoop it up with spoons while chefs continually replenished them in a playful, random fashion. “It was unconventional, interactive, and became a crowd favourite.”

Anand agrees, adding, “Ice-cream carts and bite-sized desserts are becoming stage moments, often with storytelling elements and Instagrammable visuals.” Think chaat-inspired, sweet and tangy tasting flights, artisanal kulfi flights with global flavour infusions, and edible art on desserts. 

Conscious Consumption

Luxury is no longer divorced from responsibility. Today’s weddings are embracing zero-waste strategies, local and seasonal sourcing, plastic-free service, and ethical food redistribution. “We work with farmers, women-led collectives, and NGOs to ensure every part of the food story uplifts,” Sawalka shares. Anand adds, “Sustainability should be seamless, not performative. Menus should honour provenance without greenwashing.”

Drinks Go Designer

Craft beverages are no longer sidekicks. They’re getting star billing with cocktail flights and hydration bars, zero-proof spirits, specialty gin or tea bars, and beverage pairings based on the bride and groom’s favourites. Anand explains, “We treat the beverage program like a symphony pairing drinks with food, stories, and mood. Everything from glassware to garnish is curated.”

Instagram Turns Wedding Planner

Social media doesn’t just inspire food trends but drives them. “Couples now plan menus via Pinterest boards and viral reels,” says Sawalka. “They want their wedding to be remembered and reposted.”

That’s translated into hyper-photogenic plating, interactive service styles, glow-up installations, and even QR-code-based digital menus. If it can go viral, it’ll likely show up on the table.

What’s Next?

Expect more multi-sensory dining, AI-integrated planning, and even pre-wedding food mood boards. “The future is experiential, ethical, and deeply personal,” says Anand. “Food isn't just on the menu, it's the memory.”

The modern wedding is no longer just about tying the knot; it’s about stirring the pot, in all good taste, of course. And in the year ahead, the flavour turns personal, purposeful, and picture-perfect. And if any of these trends find their way into your big day, I hope I make it to the guest list.