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This article was first published 18 years ago  » Movies » Lavish spread at Fardeen's wedding

Lavish spread at Fardeen's wedding

By Indrani Roy Mitra
December 13, 2005 16:28 IST
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The Grand Hyatt, Mumbai, is all set to host what is probably its event of the year -- Fardeen Khan's wedding on December 14, and reception on December 16. The ballroom and courtyard are bustling with activity, and staff were found arranging things even into the wee hours of December 12.

The hotel's Executive Sous Chef Anish Padgaonkar is leading a team of about 80 to lend perfection to an elaborate buffet that, as usual, will be the hallmark of the marriage. Being the one-point contact for media, his cellphone never stops ringing.

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"It's a Hindu-Muslim wedding and we have prepared a menu keeping that in mind," informs Padgaonkar. "For both occasions, the food will be an interesting combination of Indian and Euro-American, as a lot of guests from abroad will turn up." (Fardeen's in-laws are UK-based business tycoon Mayur Madhvani and his wife, former actress Mumtaz).

Here is a sneak peak into the Grand Hyatt's kitchen:

Cocktails will flow generously, of course, and to set the tone of the evening, there will be lipsmacking items like Barbecue Chicken, Cilantro Fried Fish, Pepper Spiced Corn Tarts and Falafel with Chilli Tahina.

For appetisers, the guests, approximately 800 in number, are sure to be spoilt for choice, picking from Roast Chicken with Fusilli and Cherry Tomatoes, Grilled Mushrooms, Onions and Paprika.

The Hot Indian Food section will offer Murg Tulsi Korma, Amchuri Bhindi Babycorn and Dhania Mattar Pulao to name a few. A special attraction of the evening will be a Live Grill Station that will have Teriyaki Sauce with Chicken Breast, Lamb Chops, and Parsley Potatoes, among other delicacies.

The hotel has also arranged for a Baked Potato live station, Risotto live station, Pasta live station and ice cream live station to cater to the crème de la crème attending the event. Apart from ice cream, those with a sweet tooth will be treated to a large variety of traditional Indian dishes like Gulab Jamun, Malpua, Jalebis, Walnut Tarts, and Mocharoulade.

Fardeen's reception will be a more elaborate affair with approximately 2,000 invitees. The hotel has, therefore, laid out an even more ornate menu for guests. To spice up the cocktails, the chef and his team have rustled up Spicy Shrimps with Remoulade Sauce, Murg Achari Tikka, and Babycorn Bezule among others. Keeping the veggies and teetotallers in mind, a live salad station will prepare exotic salad concoctions.

The Indian Food section will have a spread of Lagan Ka Murg, Zafrani Paneer, Dum Gosht Biryani and some Chettinad specialities. Biryanis like Green Peas Biryani and Makai Ki Biryani will also be served.

At the live raita station, unusual combinations like Jeera Ka Raita and Tomato Tulsi are sure to surprise guests. The live dessert station will have, apart from pastries, all-time favourites like Gulab Jamun and Gajar Ka Halwa.

According to Padgaonkar, his team has been in constant touch with the Khans to finalise the menu. "For Western cuisine, we have imported most ingredients," he says, "as we all know a Khan's marriage is a grand affair where mediocrity has no room."

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Indrani Roy Mitra