12 Tips for Wedding Menu Planning in India

8. Coordinate Tasting Sessions and Vendor Roles

A structured tasting is where menu planning becomes concrete. Invite decision-makers—couple, parents, and planner—to at least one comprehensive tasting and consider smaller follow-up sessions for special dietary alternatives. Use a checklist during tastings: evaluate flavour balance, portion size, plating, and the vegan or Jain versions. If possible, do a blind tasting for plant-based alternatives so you can compare them to traditional versions fairly. Clarify vendor responsibilities in writing: who supplies chafing equipment, who handles disposables, and who provides staff for live counters. Confirm timelines for food arrival, setup, and service, and request a written floor plan showing buffet placement, counters, and staff stations. A detailed tasting and written vendor agreement reduce miscommunication and ensure the menu tasted is the menu served on the big day.