What’s on the menu for 2025 weddings? Experts reveal the top catering trends to watch out for

Food is to weddings what subtitles are to movies. You’ve always got an eye on it, and it helps make sense of everything going on. For the bride and groom, ensuring their guests have a great time is imperative (yes, beyond nailing the perfect hashtag). And the proven way to do this is via culinary finesse. That’s why we leaned on the best in the business to share their inputs on what’s in (and what's out) when it comes to culinary trends for this wedding season. 

Food that’s making moves

You may have heard of the recent baraat at Wall Street, New York, which took the world and social media by storm. Extrovertish, elaborate and engaging, it adhered to the standard Indian baraat blueprint, not holding back on the celebratory vibe. For context, a typical baraat can last from anywhere between 1-4 hours, depending on the distance (and the DJ’s playlist). 

And so, while you’ve probably decided the menu for your wedding, Dipti Sawalka, founder of Gourmet Design Company, makes a strong case for catering to the baraatis too. All that dancing is going to need F1-pitstop style refuelling, and that’s where the concept of mobile food comes in. 

“This is an interesting and fun trend. We've designed food and beverage bars to move along with the baraat, which have become extended concerts. Interesting finger foods like roasted chestnuts, moving chakhna stations, and cooling refreshments will definitely be a strong trend this year,” Dipti shares.

Presentation then becomes key. “When the food is stylishly circulated in the baraat, it adds an unexpected element of surprise. It also highlights the hospitality of the hosts. The food and drinks served are designed to match the mood of the baraat, which in itself is an entire event”. In a way, this forms the precursor to the main wedding, setting the tone for the rest of the epicurean experience. Even so, as practicality intrudes on the scene, it’s important to serve that which can be handled by an enthusiastic crowd. "Opt for stylised bite-sized canopies and small portions which are easy to hold and finish off in a bite. These should be refreshing bites, nothing very heavy. The drinks need to complement the food menu to make for a complete experience.”

Bar hopping

For Chef Pooja Sachdev, co-founder and creative director at Gourmetly Yours and YumChaa, mobility can also continue as a theme throughout the wedding ceremony, post the chaos of the baraat, allowing for enhanced culinary creativity. “The upcoming trend involves live assembling by the server, like mobile dimsum trays, roaming sushi stations and usher-it trays,” she shares. “This would work exceptionally well as a taco bar, an open bao bar allowing for customisation of stuffing, and of course, the classic live pani puri station”.

This is also an opportune moment to opt for ingredient-forward or experimental eats. “For luxury or high-end weddings, you could do an oyster bar where the server can shuck the oyster immediately and serve it. Blinis with caviar, smoked salmon, or crème fraîche are another option. You can’t preserve these ingredients for long; caviar needs to be on ice all the time, and it’s a really expensive ingredient, so you don’t want it to just sit there. This way, you’re serving it to your guests and taking care of your ingredients too. Indians love novelty and customisation, so this takes care of everything!”

Stir the pot

Coming in hot is the latest hotpot trend, as suggested by Bhakti Mehta, founder and chef at Little Food Co. “This is one of our specialities. We set up hotpot stations at the party for guests to come and enjoy a DIY south east Asian-style izakaya,” she reveals.

Widely popular in China, hotpots are the epitome of communal dining, where a pot of simmering broth is placed at the centre of the table, and diners collectively cook their own food in the broth, allowing for bonding between the guests. Equally delicious in a vegetarian and non-vegetarian avatar, it involves cooking using an array of fresh ingredients.

“There’s a shitake mushroom or Sichuan Mala broth, fried tofu, tofu crisps and skin, ramen or flat noodles, vegetarian dumplings, lotus root, enoki, bamboo shoot, shimeji, king oyster mushrooms, scallions, and more,” Mehta shares. Meanwhile, non-vegetarians can choose from the pork broth, chicken meatballs, pork dumplings, and seafood such as prawn, squid or fish. “There are scallion buns and sticky rice for sides and a condiment bar, too”. 

Vocal for local

While fusion food is all the rage right now, you can never go wrong with the classics. And nothing is more classic than authentic, regional food, immune to the oddities of online trends that sometimes are a feast for the eyes and a little else. For Varun Tuli, managing director of The Yum Yum Tree Group, focused, regional deep-dive experiences are your best bet. “Instead of broad, pan-Indian or pan-global menus, couples are curating their weddings around one region’s food culture and celebrating it in its entirety,” he shares. 

Nostalgia: A key ingredient

Akshat Agarwal, business head at Sage and Saffron, agreeing with the allure of regional food, also emphasises combining it with the couple’s shared memories. “Every couple has a story made of favourite meals, shared memories and special places that shaped their journey together. It’s a way of saying ‘This is us’ through every plate served,” he shares. “I see in this wedding season, menus are becoming more than just food; they’re a reflection of the couple’s personalities, passions, and adventures.” 

Infused with meaning and memory, food turns into a love language of sorts, with Agarwal's meaningful vision. “For instance, we’ve catered for a couple who fell in love over South Indian breakfasts. They also holidayed in Thailand a lot during their courtship. These nuggets of seemingly unrelated information really inspired us, and we put together a kappa pepper fry kueh pie tee with peanut chutney foam, bringing two special memories together.” 

To nail this trend, you’ve first got to nail designing the menu. That’s where choosing the right caterer makes all the difference. Agarwal, for instance, advises spending enough time with the couple and their families to understand their story and their culture. “Use their favourite hometown foods and travel destinations as anchors to shape the menu. Build on this to find flavours that pair naturally. It’s best to limit the menu to three or four thoughtful pairings instead of serving a cluttered menu. Keep it concise. And my last pro tip: Add small menu notes or themed counters that explain the inspiration behind each dish, turning the dining into a shared experience. The more interactive the wedding, the more fun it is for everyone!”. 

Small steps, big impact

Meanwhile, Varun Tuli reminds us that couples could go the extra mile, quite literally, as this trend need not be limited just to India. For instance, guests can indulge in an all-Bengali wedding feast with paturi, kosha mangsho, luchi, mishti doi, and 20 different kinds of fish and sweets. “Or a Kashmiri wazwan prepared by chefs from Srinagar, or a North-East showcase with smoked meats, bamboo shoot curries, and black rice desserts,” he explains. Yet, there is no harm in opting for a more global spread. Couples could go for a southern Italian coastal experience with focaccia, burrata, orecchiette pasta, wood-fired seafood, and gelato carts, or a Sichuan-inspired banquet with multiple styles of dumplings, chilli oil varieties, and hot-pot stations; or a Turkish mezze and grill concept recreating Istanbul’s bustling bazaars.

“The beauty of this trend lies in its focus and immersion—guests don’t just eat 'Indian' or ‘Chinese'; they journey into the heart of Bengal, Sichuan, or Southern Italy, experiencing the cuisine the way locals do. Guests today are well-travelled and curious—they want an experience, not just a meal. A deep-dive menu creates that sense of exploration.” 

He further suggests that small steps go a long way, “Bring in specialist chefs to ensure flavours true to the region. Use Kashmiri copperware or Sicilian ceramics for presentation. Also, source local ingredients like bamboo shoots from Nagaland and educate or engage guests with small placards, storytelling by chefs, so that it becomes an experience.” 

RIP, buffets

While you’re probably thinking of your guests when designing the menu, and rightfully so, experts are thoughtfully putting the spotlight on chefs. Take Dhruv Kochhar and Bonney Kochhar of Colonel’s Kababz, for instance. “We are seeing people move on from big buffets, they want food experiences. One that is really popular is chef’s counters (live counters) where chefs serve small bite-sized food. People love walking up and trying things like avocado pani puri shots, truffle butter khichdi bites, or even mini bao sliders,” shares Dhruv. “This way, the portions are small and quick to plate, so guests can try multiple dishes without waiting in long lines.” Now that’s a real winner. 

The same holds true for Sarita Bazaz of The Food Affairs, who expects the rise of interactive tasting bars this wedding season. “Unlike a conventional buffet or plated dinner, these stations are designed as chef-led experiences where bite-sized creations are served live with a story behind each dish. Each tasting is curated to spark curiosity and conversation—guests aren’t just walking up for food, they are engaging with the chef, understanding the inspiration, and discovering flavours in a way that feels personal,” shares Sarita. 

The best part? Dining comes with a good dose of entertainment. “Weddings today are all about memorable experiences, and food is no longer just a necessity—it’s a highlight. Interactive tasting bars are visually stunning, Instagram-worthy, and create an energy that keeps guests involved. To implement this successfully, my tip would be to curate menus with small, impactful portions that blend familiar comfort with inventive twists. Guests also love knowing the ‘why’ behind what they eat. Lastly, ensure the service flow is seamless: keep tasting bars well-spaced, interactive without creating queues, and designed as pockets of discovery spread across the venue.” 

Midnight Musings

And since at weddings guests perpetually have one eye on the food counters (we’ve all been there), or are either dining or about to dine, Bonney Kochhar chips in with a golden tip: midnight menus, starring comfort food. “We have a midnight cravings menu featuring mini Maggi kulhads, slider-style vada pavs, chicken popcorn, and chaat cones. It is unexpected at weddings.” Yes, burgers and beignets are great, but nothing beats tucking into food heaven that features the familiar favourites. “It’s an experience they feel interactive and luxurious and the midnight cravings menu adds a playful, nostalgic twist,” Bonney explains. 

Not to be desserted

Lastly, for that sweet finish to your wedding feast, Dipti Sawalka of Gourmet Design Company, who also founded Varak, specialising in artisanal mithai, suggests ditching the age-old mithai pre-packed boxes and opting instead for live stations. “This adds a modern, theatrical element to the dining experience. Mithai is rooted in Indian culture and is conceived as a time-consuming task. At live stations, it changes into an interactive experience as guests get to watch halwais/artists create mithais, enjoy the aroma and also customise with their choice of garnishes or flavours. This creates a multisensory experience that is traditional, nostalgic but Instagrammable. It recreates the thrill of a kid at a candy store, but translated into a luxe, live mithai experience,” explains Dipti.

To perfect this, she suggests setting up a fun kulfi waffle sandwich station, freshly dipped in chocolate for a sunny brunch. Another option is a churro-style jalebi dipped in rabdi or on its own, perfect for a carnival-style party. “Use luxe plating to add to the ​drama​. Have interesting toppings and garnishes set up, this makes the experience more interactive and engaging.”

For Alpa Pereira, founder and head chef of the bakery and patisserie Toujours, aesthetic miniature desserts with a hint of personalisation are the way to go. “A unique catering trend we are seeing an increasing demand for is curated dessert tables. Alongside the wedding cake, couples are choosing a spread of miniature desserts that match their wedding’s theme, colours, and aesthetic, often personalised with the couple’s initials or motifs, such as a monogram,” Pereira reveals.

In this manner, the dessert becomes a delectable extension of the wedding design. “Guests experience not just a cake, but a whole table of flavours and visuals that reflect the couple’s story and aesthetic. It feels interactive, indulgent, and thoughtfully personalised, making desserts a true talking point and one of the highlights of the celebration.”

Alpa leaves us with some pro tips for implementation. “Curate three to five desserts that balance flavour, texture and style like mini tarts, a croquembouche, verrines or entremets in wedding-inspired colours.”. Next, ensure personalisation through an impeccable colour palette, monograms, initials or even a signature flavour created for the couple. “Lastly, give equal attention to presentation so the dessert table feels like an extension of the wedding décor.” 

All images: Getty, Gourmet Design Company, Gourmetly Yours, Colonel's Kababz, The Food Affairs

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