Planning a wedding menu for 500 guests is very different from cooking for a dinner party. You are orchestrating a production line, not a meal.
Start with the welcome drink — typically a thirst-quenching classic like Nannari or Rose Milk that signals quality from the first minute.
Then sequence starters in waves: two vegetarian and one non-vegetarian live station keeps the counter moving and the guests engaged.
The main course is where portion planning matters most. A balanced leaf meal with sambar, rasam, two poriyals and one kootu is the regional safe choice.
Finish with a sweet counter rather than a single plated dessert. Guests self-serve, wastage drops, and the visual stays full throughout service.
Final quantities and pricing should always be confirmed with your catering team — this outline is a planning tool, not a final menu.
