Things to be kept in mind while planning that wedding menu:

nKeep the season in mind while deciding the menu. Great chefs plan the menu around whatever is fresh.

nGet your numbers right. To narrow down on options and help you determine the right cuisine, you need to find out about the crowd profile.

nGo for variety. To cover a wide variety of palates, keep an array of non-fried, spicy and fried dishes.

nAt least 50 per cent of the food should be interactive.

nKeep a strong eye on colours, textures and display.

nCuts of meats and vegetablez have to be different.

nDo not repeat ingredients, or for that matter, words in the menu, cuisines and even the style of cooking.

nMake sure everything is hygienic. After all, a wedding is a big affair and you do not want upset stomachs the next day. Chef Mehrishi remembers a Delhi wedding where someone came into the cooking area to check whether the water taps had muslin cloths tied to them.

nAnd as Marut Sikka says, try to go for locally available meats. Imported stuff is always frozen and old. So keep it fresh.