Chennai’s canapé-nibbling cliques are getting innovative when it comes to menus. A few years ago the best of weddings, parties or events would feature carefully planned menus by five-stars or popular caterers. An elaborate menu teamed with a good bunch of waiting staff and hosts thought the job was done. But the latest demand in the city is for menu planners who assist hosts in planning their menus for events. Even if a plush hotel has been designated to dish out delicious meals, the menu planner sits with the hotel Food and Beverage manager and Executive Chef to put the finishing touches on the food and drink menu.
Expert menu planner and a well-known socialite Rachna Kumar is the most in-demand at various organisations like FICCI FLO, Chamber Of Commerce, bureaucrats’ private dinners and dinners hosted by some consulates. She says, “Menu planning is an art. Food tastes and looks that much better when paired well. The colours, textures and flavours are all essential to a well-planned meal. Budget is also something I keep in mind when planning a menu. It shouldn’t tax the host or make the hotel extend themselves too much. But in the process we must aim at being exceptionally good in serving up the best. I like pairing teas with dessert instead of coffee. Peppermint tea with a nice side of pineapple shortbread is a simple and delicious option. I ensure we don’t opt for the usual chicken tikka or paneer butter masala. Instead I suggest a nice bite-sized garlic naan topped with Greek yoghurt Tzatziki dip and shredded olives for garnish. Or the starters usually are a choice between Bao buns and varied dips and meats.”
She adds, “Vegetarians are often forgotten when people throw bashes. I ensure exciting options like mini Polenta and Cottage cheese steaks or baked beetroot cutlets are infused into a non-veg heavy menu.”
From simple dinners to elaborate weddings, Chennai menu planners are pulling out all stops in ensuring you’re well fed. Culinary expert and fitness enthusiast Soumithra Srinivasan, who has curated food for weddings and sports teams, finds the eating habits scenario in city quite impressive.
“People nowadays are very conscious. They sample petite portions of desserts. Most people are on a fitness regime or are conscious of the calories, so we try and make smaller portions of desserts so they can sample more. We also curate menus with sugar-free options. And also interchange oils to sesame oil, olive oil or pure coconut oil so that the calorie-conscious don’t have to worry too much.” According to Soumithra presentation is everything, “We take a specific interest in presenting healthy options with as much grandeur as a sinful option. A sugar-free Gulab Jamun may be tougher and perhaps dry because of lack of sugar syrup but we garnish it with cinnamon brown sugar powder or a touch of vegan soy cream.”
Vikram Cotah, who heads operations of a hotel, says, “We are big on taste and texture when it comes to planning menus. Our F&B teams are regularly trained both nationally and internationally through workshops and practical classes on engineering menus. For example, for a wedding, the ethos of the wedding and the family roots have to be reflected. We innovate all the time. Menu planners are specially trained to work with the F&B teams and clients to put out food suitable for the time of the event, nature of the event, personality of hosts and also the colours of the dishes.”
Celebrity dietitian Shiny Surendran, known for her amazing work with top actors in the city, shares her views. “Many clients also consult me whilst planning big family functions or parties. I tell them to not have any dishes with greasy textures. It’s tasty at that point but leaves a bad aftertaste and a sense of being bloated. I suggest olive oil based dips for salads and lots of crunchy baked options instead of fried. I also ask hosts of parties to cut out the fizz and offer fresh juice based mocktails and cocktails. Stir-frys are interesting and can be made from locally sourced vegetables with a touch of peanut powder or dry desiccated coconut,” she says.
