Wedding food trends: How Gen Z is changing the traditional wedding plate
Recently, Sampath Gupta and Sangeetha Gupta of Mamatha Caterers were approached by a family organizing a wedding with an unusual request: an authentic South Indian menu representing various southern states across various wedding events. The result was a culinary journey through the region. The welcome lunch included Kerala sadhya followed by Andhra style lunch, Karnataka style breakfast, traditional Tamil Nadu food and the reception had a fusion menu including regional cuisines from all over India and international cuisine.
“Food innovation and fusion have been the trends for the last four or five years. Post-pandemic, people are more willing to spend extravagantly on weddings, with couples and families investing in all aspects of the celebrations,” says Sampath. For wedding caterers, these requirements offer a glimpse into how the wedding reception is evolving – from a largely traditional spread to a more carefully curated experience where regional cuisine, innovation and personalization are increasingly finding a place on the menu.
All about customization
TP Rangaraj, popularly known as Madhampatty Rangaraj, who heads Madhampatty Thangavelu Hospitality, says that in terms of dining, he has seen a growing preference among couples for multi-cuisine menus and specific regional cuisines, including Chettinad, Kerala and Andhra dishes, alongside international menu offerings. Among his most popular dishes are jackfruit biryani, guava chutney and sanguppo idiyappam-purple cabbage stew.
TP. Rangaraj with his team of overseas chefs at a wedding | Photo credit: Special arrangement
Elaborate Muhurtham Lunch by Kamalambal Catering Services | Photo credit: Special arrangement
“Families are willing to spend even ₹5,000 to ₹10,000 per head for wedding food. We have even flown down chefs from France, Italy, Japan and Thailand to prepare authentic cuisine at weddings from these countries,” he says. Rangaraj also points to a shift in the scale of weddings. “Before the pandemic, families would invite 3,000 to 5,000 guests for a wedding. In the last five years, the guest list has come down to around 1,000 to 2,000, but now we focus on creating memorable moments for them, he says. Rangaraj adds that 24 years ago, when he entered the industry, parents were actively involved in the wedding process. “Now the trend is towards concept-oriented menus, themed buffet counters and fusion and innovation of the dishes served,” he says.
Mexican food station at the wedding venue by Mamtha Caterers | Photo credit: Special arrangement
One of the reasons for the growing demand for fusion menus and a mix of regional cuisines is the increasing number of cross-cultural marriages, says Siva Subramanian of Kamalambal Catering Services. With families with different culinary traditions coming together, wedding menus are increasingly becoming a way to represent and accommodate diverse food preferences. “Instagrammable weddings are trending. Whether it’s the venue, with couples choosing beaches and outdoor settings, decor or food, there’s an ever-increasing focus on innovation. Plating is also paying attention as everything is shared on social media,” says Siva. It also points to a change in the nature of guest lists. “There are fewer guests, but higher spending and more sophisticated gastronomic experiences per guest. That’s why nobody wants to miss a wedding these days,” he says.
Rosgulla Lollipop by Mamtha Caterers | Photo credit: Special arrangement
Social networks in particular have given chefs a new task: the food must taste good, but it must also look good on camera. Concurring with these observations, MS Sriram of VCS Four Brothers Catering says, “dramatic and visually appealing live counters with catchy names are a must. Dreamy dessert packages with a range of ice creams, ‘Pulp at Your Point’ for fresh juices, street food counters, 90’s kids counters and the popular Turkish ice cream and fresh ice cream where chutney, chutney is also popular.
avant-garde
He adds that couples are willing to spend more on events like sangeet, mehendi and haldi than on the wedding ceremony. It also marks a shift in who is driving supply decisions. “Couples now interact directly with caterers instead of leaving the decision to their parents. In fact, couples are willing to spend more on events like sangeet, mehendi and haldi than on a ritualistic wedding ceremony,” says Sriram.
Orange ice cream | Photo credit: Special arrangement
While the buffet continues at some weddings, caterers say the format is also being rethought, with more emphasis on live counters, table service and smaller-batch cooking. For example, Mamatha Caterers offers dishes such as gongura spaghetti, adai pancakes, Madras ramen – coconut milk rasam served with masala vada and topped with vendakka chips – and Marwadi khow suey. “For receptions, it’s usually a 50% fusion buffet menu, and we also offer personalized table service alongside the buffet,” says Sampath. “Buffets are no longer preferred at weddings as it eliminates excessive food wastage,” says Sriram. VCS Four Brothers Catering. Madhampatty Rangaraj partly attributes this to concerns about food waste. “As caterers, we have to be careful about food waste. Avoiding buffets helps eliminate wastage. Also, we cook in batches according to the number of steps,” he says, adding that he has now introduced tetrapak water bottles to prevent excessive use of plastic.
Wedding muhurtham feast by Madhampatti Rangaraj Photo Credit: Special Arrangement
With over a decade of experience in wedding planning, Ramkumar Varsham of Varsham Events says catering to Gen Z couples has made it easier as they tend to have a clear idea of what they want and are mindful rather than extravagant in their spending. Friends make up a larger portion of the guest list than family, he adds. “While couples spend around 30-40% of the wedding cost, the parents bear the rest. Young couples often prefer temple weddings with fewer than 100 guests and hold the reception later, on a non-Muhurtham date when venues are more readily available. They also keep the guest list smaller but ensure the guest experience is memorable, with traditional traditions in place when it comes to food.” elai sappadu is never compromised for muhurtham lunch. Innovative and fusion menus are largely presented through social media and more events are added before the wedding,” says Ramkumar.
Despite all the experimentation that takes place on the wedding menu, tradition has not disappeared from the plate. Muhurtham food remains firmly rooted in regional culinary traditions, while receptions and other celebrations have become spaces for couples to experiment with personalized dining experiences.
The shift is therefore not from the traditional to the modern, but towards a more curated celebration. For today’s couples, food is increasingly part of the fun and experience – something to enjoy, remember and inevitably share.
Top Picks
Madhampatty Thangavelu Hospitality: Ilan dosa with guava chutney, sanguppo idiyappam with steamed purple cabbage, Currypazha briyani with raitha, arisi paruppu satham with potato brinjai varuval and Palayakottai milagupodi satham with nellikka pach
Kamalambal Catering Services: Green apple pickle, sweet potato paratha, lotus stem morkuzhambu, blueberry kajukathli and chikkoo Payasam.
Mamtha Caterers: Gongura Spaghetti, Madras Ramen, Bhutanese Ema Datshi (Soup), Blueberry Rasam and South Indian Sushi
Catering by VCS Four Brothers: Maalpua, palgoa boli, lotus biscoff kalakand, vetrilai sadam and khus khus payasam.