There's something about Indian food. From the heady aromas of spices grown on sun-baked shores to the dive-into-me dishes thick with sumptuous flavour, Indian cuisine is alluring, extravagant and downright delicious. Just the thought of tender meat drenched with turmeric-golden sauces, freshly baked naan bread speckled with garlic and the ritual of dipping into little mounds of rice, vegetables, chutney and pickle is enough to stir the senses.
If you're considering an Indian flavour for your wedding menu, don't take any half measures. After all, Indian food is all about overdoing it. From the potency of colour to the intensity of flavour and sheer tongue-tingling diversity of spices, it's a case of the more the better.
An Indian banquet affords a brilliant opportunity to indulge in creative presentation; you might opt for a Bollywood-inspired bash with a riot of dazzling colours (think peacock blue, fuchsia pink and lustrous gold), silk table runners, hanging lanterns and flowers spilling from jewel-toned glass vessels; perfect for a tipi or yurt reception, this look also brings a vibrant splash of colour to a contemporary clear-span or traditional canvas marquee. You might even opt for the rustic textures of wooden platters brimming with spices, beautifully woven rugs and little tables fresh from a market in Bangalore.
Inspired by their recent trip to India, Lucy Turner and Sarah Wright of The Round Kitchen have devised a wedding menu of dishes spanning Delhi, Agra and the Indian Himalayas to Rajasthan and Kerala. "Everyone loves an Indian takeaway so imagine if you could create your favourite dishes in a unique and totally authentic way for your wedding breakfast," says Lucy. "We love spice and, having experienced Indian cuisine first-hand, we felt inspired to devise a menu that brings together some of the most sense-activating aromas, colours and flavours."
The result is a riot of delicious smells, zingy colours and tongue-tingling tastes. A chicken smothered in ginger, garlic and cumin makes a sense-stirring centrepiece, while spicy lamb kebabs and cod drenched in coconut make for utterly delectable dishes. And, for accompaniments, think cheesy peas, golden pakoras, crispy onion bhajis and velvety naan breads.
Bhatura bread
Made with natural yoghurt
Griddled naan breads
Punjabi spiced chickpeas
With curry leaves, pomegranate seeds and chopped fresh coriander
Munghali slow-roasted turkey leg and thigh
Marinated with Kashmiri chilli, fresh mint and minced ginger and finished with spinach puree, mint chutney and white onion
Cod with spiced coconut
With turmeric, lime juice and coconut milk
Kakori lamb kebabs
With ground green cardamom, cinnamon, ground almonds, poppy seeds and ground black pepper
Tiny potatoes with spices and coriander
Finished with fennel and fenugreek seeds and sea salt
Yeshi's samosas with taramind chutney
Beef rhapsody
With slow-cooked red onions, mace red chillis, black and green cardamom pods and cumin seeds
Indian spiced roast potatoes
Chat masala roast celeriac chips
Slow-roasted whole chicken (dum ka murgh)
With ginger and garlic paste, ground cumin, cardamom and green chillis
Mattar paneer
Cheesy peas
Beetroot, red chilli and red onion chutney
Fresh mint, cucumber and green bean pickle
Indian spiced mixed nuts
The Round Kitchen
www.theroundkitchen.com
words Rebecca Matthews
photography Adam Gibbard
props East of Here www.eastofhere.co.uk
Copyright Wed magazine 2013
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