12 Tips for Wedding Menu Planning in India

3. Balance Vegetarian, Non-Vegetarian and Special Diets

Indian weddings often center vegetarian cooking, but many modern guest lists include a mix of meat eaters and people with dietary restrictions. Try to give equal respect to both categories by allocating menu space for standout vegetarian mains as well as a few signature non-vegetarian dishes. For guests with vegan or Jain needs, work with your caterer to recreate classics without dairy or root vegetables; many kitchens can produce convincing vegan paneer alternatives and ghee-free gravies after a few trial runs. Conduct blind taste tests to ensure plant-based versions meet family approval, and label dishes clearly at the serving line to prevent mistakes. Gluten-free guests can be accommodated through rice-based and lentil-based mains, and simple changes—like offering gluten-free rotis or clearly marked rice pilafs—make a big difference. Keeping separate serving utensils and a distinct plating area for restricted dishes reduces cross-contact. These practices show respect for guests’ choices and reduce the risk of food-related discomfort later in the celebration.