Food is the heart and soul of any Indian wedding, making it an integral part of the celebration. From elaborate buffet spreads to traditional sit-down meals, a well-planned wedding food menu ensures that guests leave with unforgettable memories. Indian weddings are known for their lavish gastronomic experience, and choosing the right wedding menu is crucial to making the festivities a grand success.
A well-planned wedding food menu is not just about delicious food but an expression of tradition, hospitality, and modern trends. With the right mix of classic favorites, fusion innovations, and interactive experiences, you can ensure a memorable and delightful experience for your guests.
Understanding the Essence of an Indian Wedding Menu
In India, food is not just about taste—it’s an immersive cultural experience. Each region has its authentic flavors, cooking styles, and traditional specialties, making wedding menus diverse and exciting. A thoughtfully curated menu blends aromas, textures, and presentation to leave a lasting impact on guests.
Key Factors to Consider When Planning a Wedding Menu
Before finalizing a wedding menu list, consider these essential factors:
Guest Preferences
Ensure a mix of mild, spicy, and gourmet dishes.
Dietary Restrictions
Include vegan, gluten-free, Jain-friendly, and organic options.
Seasonal & Sustainable Ingredients
Opt for fresh, locally sourced produce for enhanced taste.
Balance of Flavors
A mix of sweet, savory, tangy, and smoky flavors ensures variety.
Presentation & Live Stations
Consider interactive food counters, fusion delicacies, and chef-special gourmet dishes.
Wedding Indian Food Menu List for Catering in India
Punjab
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Saffron-Spiced Lassi with Rose Petals and Crushed Almonds | Tandoori Broccoli Gobhi coated with hung curd and kasuri methi | Paneer Makhani with smoked tomato cream and elaichi | Gajar ka Halwa with pistachio crumble and edible silver foil |
| Paneer Pudina Tikka with mint-coriander marinade | Sarson da Saag with a dollop of white butter, paired with Makki di Roti | Phirni infused with kewra water, served in clay pots | |
| Aloo Tikki Chaat with spiced yogurt and tamarind drizzle | Chole with fluffy, saffron-infused Bhaturas | ||
| Jeera Rice with caramelized onions |
Rajasthan
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Jaljeera with a twist of black salt and roasted cumin, served chilled | Mirchi Vada stuffed with spiced potato and drizzled with tamarind chutney | Ker Sangri with dried desert beans in a tangy masala | Mawa Kachori with a flaky crust and cardamom-spiced filling |
| Pyaaz ki Kachori with a smoky moong dal filling | Dal Baati with a trio of lentils (toor, moong, urad) and ghee-drizzled baati | Malpua with rabri and a drizzle of rose syrup | |
| Hariyali Paneer Tikka with spinach and yogurt marinade | Gatte ki Sabzi with besan dumplings in a tangy yogurt curry | ||
| Bajra Khichdi with pearl millet and green garlic |
Tamil Nadu
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Nannari Sherbet with a hint of lemon and basil seeds | Medu Vada with coconut chutney and a sambar dip | Vegetable Kootu with lentils, ash gourd, and fresh coconut | Paal Payasam with slow-cooked rice and jaggery caramel |
| Paneer 65 with a spicy red chili coating | Avial with mixed vegetables in a curd-coconut gravy | Rava Kesari with ghee-fried pineapple chunks | |
| Masala Vazhaipoo Vadai (banana flower fritters) with green chutney | Chettinad Mushroom Masala with roasted spices | ||
| Lemon Rice with cashews and fried curry leaves |
West Bengal
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Aam Pora Shorbot (roasted mango cooler) with a dash of black salt | Aloo Posto Tikki with poppy seed crust and green mango chutney | Shukto with bitter gourd, drumstick, and a milky tempering | Mishti Doi with a caramelized top, served in earthen pots |
| Dhokar Dalna Fritters with spiced chana dal in a light gravy | Cholar Dal with coconut slivers and raisins | Sandesh with saffron and pistachio dust | |
| Vegetable Chop with beetroot and peanut crust | Begun Bhaja (crisp eggplant fritters) with kasundi | ||
| Luchi with aloo dum in a tangy tomato gravy |
Maharashtra
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Kokum Solkadhi with a hint of green chili and coriander | Kothimbir Vadi with a crispy chickpea batter and garlic chutney | Bharli Vangi (stuffed baby eggplants) in a peanut-sesame gravy | Shrikhand with mango puree and cardamom crunch |
| Sabudana Vada with peanut-coconut dip | Matki Usal with sprouted moth beans and coconut | Basundi with slivers of charred almond | |
| Misal Pav Bites with sprouted moth beans and farsan topping | Puran Poli with a spiced lentil filling and ghee | ||
| Tondli Bhaat (ivy gourd rice) with star anise and cashews |
Kerala
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Tender Coconut Water with mint and a splash of pineapple juice | Banana Fritters with a spiced honey drizzle | Vegetable Stew with appam, flavored with cinnamon and cloves | Ada Pradhaman with jaggery and coconut milk |
| Kappa Cutlet (tapioca) with a spiced potato stuffing | Olan with ash gourd and cowpeas in a coconut milk base | Palada Payasam with pink rice flakes and rose essence | |
| Pazham Pori (ripe banana fritters) with coconut dusting | Erissery with pumpkin, yam, and toasted coconut | ||
| Red Matta Rice with parippu curry |
Uttar Pradesh
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Thandai with almonds, fennel seeds, and a saffron swirl | Dahi Kebab with hung curd and roasted gram flour | Paneer Pasanda in a rich cashew-almond gravy | Shahi Tukda with rabri and silver varq |
| Chaat Platter: Aloo Tikki with tamarind and mint drizzle | Baingan ka Bharta with smoked eggplant and green chilies | Kulfi Falooda with rose syrup and basil seeds | |
| Paneer Malai Tikka with cream and saffron marinade | Dum Aloo with baby potatoes in a spiced yogurt curry | ||
| Naan with garlic and nigella seeds |
Andhra Pradesh
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Buttermilk with curry leaves and roasted cumin | Guntur Paneer Pakoda with chili-garlic batter | Gongura Dal with sorrel leaves and green chilies | Pootharekulu with ghee and jaggery filling |
| Aratikaya Bajji (raw banana fritters) with coconut-tamarind dip | Bendakaya Pulusu (okra) in a tangy tomato gravy | Ariselu with rice flour and jaggery syrup | |
| Pesarattu Rolls with spiced moong dal and onions | Bagara Baingan with eggplant in a peanut-coconut curry | ||
| Pulihora (tamarind rice) with peanuts and dried red chilies |
Haryana
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Kachi Lassi with jaggery and crushed cardamom | Bajra Pakoda with green chili and coriander | Kadi Pakoda with besan dumplings in spiced yogurt gravy | Moong Dal Halwa with ghee and almonds |
| Paneer Tikka Hariyali with mint-yogurt marinade | Haryanvi Gajar Methi with carrots and fenugreek | Atta Ladoo with jaggery syrup | |
| Besan Masala Roti with ghee | |||
| Jeera Rice with roasted peanuts |
Himachal Pradesh
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Rhododendron Juice with a hint of cinnamon | Siddu Bites (steamed bread) with walnut chutney | Chana Madra with chickpeas in a creamy curd gravy | Mittha (sweet rice) with saffron and dry fruits |
| Chana Madra Fritters with yogurt-spiced coating | Sepu Vadi with spinach dumplings in tangy curry | Meetha Patanda with jaggery and ghee | |
| Kangri Dham Dal (mixed lentils) with red rice | |||
| Babru with black gram stuffing |
Uttarakhand
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Buransh Squash (rhododendron) with lemon zest | Aloo ke Gutke Bites with pahadi spices | Kafuli with spinach and fenugreek greens | Bal Mithai with khoya and sugar balls |
| Mandua Roti Rolls with sesame chutney | Bhatt ki Churkani with black soybean curry | Arsa with rice flour and jaggery | |
| Jhangora Kheer with millets and ghee | |||
| Chainsoo Dal with roasted urad lentils |
Jammu & Kashmir
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Kahwa with saffron and crushed almonds | Nadru (lotus stem) Fritters with Kashmiri chili dip | Rajma with Kashmiri spices and red beans | Shufta with dry fruits and saffron |
| Paneer Chaman Tikka with fennel marinade | Dum Aloo in a yogurt-tomato gravy | Phirni with rose water and pistachios | |
| Haak Saag with Kashmiri greens | |||
| Plain Rice with walnut crumbs |
Bihar
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Sattu Ka Sharbat with roasted cumin | Litti Chokha Bites with spiced gram filling | Dal Pitha (steamed rice dumplings) with lentil stuffing | Khaja with flaky layers and sugar syrup |
| Chana Ghugni Pakoda with tangy chutney | Ghugni with spiced chickpeas and tamarind | Tilkut with sesame and jaggery | |
| Aloo Bhujia Sabzi with crispy potatoes | |||
| Makuni (paratha) with ghee |
Jharkhand
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Rice Beer Mocktail (non-alcoholic) with lemon and mint | Dhuska with spiced rice-lentil batter | Rugda (wild mushroom) Curry with tribal spices | Malpua with jaggery and fennel |
| Pitha Fritters with coconut stuffing | Arsa ki Sabzi with colocasia root | Thekua with wheat flour and coconut | |
| Red Rice with chana dal | |||
| Chilka Roti with gram flour and greens |
Madhya Pradesh
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Jeeravan Masala Chaas with a tangy twist | Bhutte ka Kees with grated corn and spices | Bhopali Dal Bafla with ghee-drizzled dumplings | Mawa Bati with khoya stuffing |
| Poha Pakoda with green chutney | Palak Puri with spinach-infused bread | Shrikhand with kesar and nuts | |
| Malpua Sabzi with green beans and tomatoes | |||
| Jeera Rice with roasted cumin |
Chhattisgarh
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Kokum Sharbat with black salt | Fara Fritters with spiced lentil filling | Chana Dal Khichdi with ghee and garlic | Kusli with coconut and jaggery stuffing |
| Muthia with rice flour and greens | Bore Basi with fermented rice and curd | Babra with rice flour and sugar syrup | |
| Dehati Sabzi with mixed vegetables and peanuts | |||
| Sabudana Khichdi with coconut |
Odisha
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Bela Pana with wood apple and cardamom | Pakhala Bhaja (fermented rice fritters) with curd dip | Dalma with lentils and mixed vegetables | Rasabali with fried chhena in thickened milk |
| Chhena Poda Bites with caramelized cheese | Santula with steamed veggies and mustard tempering | Chenna Gaja with sugar syrup glaze | |
| Kanika (sweet rice) with ghee and raisins | |||
| Khicede with moong dal and rice |
Karnataka
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Ragi Malt with jaggery and cardamom | Mysore Bonda with coconut chutney | Bisi Bele Bath with tamarind and toor dal | Obbattu with coconut and lentil filling |
| Maddur Vada with onion and curry leaves | Kosambari with cucumber and moong dal | Kesari Bath with saffron and pineapple | |
| Gojju with pineapple and tangy gravy | |||
| Akki Roti with sesame seeds |
Telangana
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Pachi Pulusu with tamarind and green chili | Garijalu with spiced dal stuffing | Bagara Rice with whole spices and ghee | Qubani ka Meetha (vegetarian version) with apricot puree |
| Corn Vada with chili-coriander batter | Mirchi ka Salan with peanuts and sesame | Double ka Meetha with bread and rabri | |
| Guthi Vankaya with stuffed brinjal curry | |||
| Tomato Pappu with lentils and garlic |
Goa
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Solkadhi with kokum and coconut milk | Mushroom Xacuti Bites with spiced coconut coating | Goan Khatkhate with mixed veggies and coconut | Bebinca with layered coconut pudding |
| Bhaji Pao with potato fritters | Tondak with cashew and black-eyed peas | Dodol with rice flour and jaggery | |
| Sannas (steamed rice cakes) with ghee | |||
| Vegetable Caldin with creamy coconut gravy |
Gujarat
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Chaas with roasted jeera and mint | Khandvi Rolls with mustard seed topping | Undhiyu with seasonal veggies and methi muthia | Basundi with cardamom and saffron |
| Patra with spiced colocasia leaves | Kadhi with gram flour and jaggery | Mohanthal with besan and nuts | |
| Lilva Kachori Sabzi with fresh pigeon peas | |||
| Khichdi with moong dal and ghee |
Assam
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Jolpan Juice with rice milk and jaggery | Pitha Bites with sesame stuffing | Masor Dal with elephant apple and mustard | Narikol Ladoo with coconut and jaggery |
| Kumura Bhaji (ash gourd fritters) with chutney | Aloo Pitika with mashed potatoes and green chili | Payox with rice flour and milk | |
| Bamboo Shoot Curry with subtle spices | |||
| Sticky Rice with ghee |
Arunachal Pradesh
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Apong Mocktail (non-alcoholic) with ginger and lime | Pehak (fermented soybean) Fritters with chili dip | Pumpkin Oying with tribal spices | Khapse with rice flour and jaggery |
| Koat Pitha with rice flour and banana | Dal with smoked yam and mustard greens | Sweet Rice Balls with coconut | |
| Rice with black sesame tempering | |||
| Lukter (steamed veggie wrap) with bamboo flavor |
Manipur
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Lemon-Yongchak Juice with fermented bamboo shoot essence | Chak-hao Kheer Bites with black rice | Eromba with mashed potatoes and fermented bamboo | Chak-hao Pudding with black rice and coconut milk |
| Paknam with besan and greens | Kangshoi with seasonal veggies and ginger | Sana Thongba with paneer and milk | |
| Black Rice with lentil curry | |||
| Singju with lotus stem and peanuts |
Meghalaya
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Pineapple-Ginger Cooler with black pepper | Pumaloi (steamed rice) Rolls with sesame | Jadoh with rice and turmeric | Putharo with rice flour and jaggery |
| Dohkhlieh Salad Bites with veggies and peanuts | Tungtap with fermented bamboo and spices | Sticky Rice Pudding with coconut | |
| Dal with sohphlang (yam fruit) | |||
| Bamboo-Steamed Veggies with garlic |
Mizoram
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Grape Juice with a hint of local herbs | Bai Fritters with mixed veggie stuffing | Bai with bamboo shoot and leafy greens | Koat Pitha with jaggery and rice flour |
| Vawksa Rep (smoked flavor) Paneer Tikka | Dal with smoked colocasia | Zum Pudding with local fruit essence | |
| Sticky Rice with mustard tempering | |||
| Chhangban Leh Kurtai with millet and spices |
Nagaland
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Black Tea with ginger and lemon | Akhuni (fermented soybean) Fritters with chili dip | Amrusu with yam and bamboo shoot | Black Rice Kheer with jaggery |
| Rosep (steamed rice cake) Bites | Dal with smoked brinjal and Naga herbs | Sweet Bamboo Rolls with coconut | |
| Galho with rice and leafy greens | |||
| Steamed Sticky Rice with sesame |
Tripura
| Welcome Drink | Starters | Main Course | Desserts |
|---|---|---|---|
| Citrus-Mosambi Sharbat with mint | Muya Bhaja (bamboo shoot fritters) with chutney | Wahan Mosdeng with green beans and spices | Bhapa Pitha with coconut and jaggery |
| Chakhwi Bites with rice flour and greens | Gudok with fermented bamboo and jackfruit | Sweet Rice Kheer with cardamom | |
| Rice with lentil and turmeric broth | |||
| Aloo Posto with poppy seeds |