Rising demand for Indian food at ‘English’ weddings

Rising demand for Indian food at

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.

Prices excluded VAT.

Region: All
Website: http://www.indian-summer.org.uk
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Sponsorship: Not Available
 
Press Tickets:
Name: George Shaw
Phone: 01892 750851