Did you know that gelato from Italy, truffles from Belgium and rosogullas from Kolkata are topping the dessert list this wedding season. WOW helps you pick from an extensive list that begins with cocktails and ends at the paan platter.
Glistening champagne flutes await at the entrance. At the base are little gold-dusted truffles winking from the Swarovski trays. If a wedding dinner per guest costs over Rs. 5,000, can the dessert bar afford to not seduce the palate?
The three-tiered wedding cake may not be a Nepali custom, but today, most brides can’t think of not having one. Women have a torrid love affair with the desserts. The sweet chariot that begins from the box of mithai sent with the invitation card culminates with a box of delectable chocolates sent to the wedding guest with the thank you note.
So much has changed over the years as far as the choice of sweets go. Here are some of the latest trends:
A cocktail bar is a must at most extravagant weddings. Cosmopolitans, Caiprioskas and Long Island Iced Teas are de rigeur. What you need to get those girlfriends smiling are some delectable dessert cocktails as aperitifs. From Kahlua martinis to frozen dreams with Irish Baileys, most bartenders will offer you several options. If you are having a sit-down dinner, you could raise the final toast after dessert with a chocolate Sambuca shot on the rocks. Or, opt for a steaming mocha coffee shot for chillier monsoon and winter weddings.
From exotic flavoured macaroons to fresh fruit canapés and chocolate-dipped strawberries, sweet snacks rub shoulders with the kebabs and tapas doing the rounds. Dessert-based starters are especially great for lengthy weddings that go on way past midnight. They keep the kids filled and the guests occupied and intrigued. You could also opt for a chocolate fondue fountain that almost anybody loves. Too messy? Surprise your guests with tiny squares of crisp waffles they can choose to dip into honey, fresh cream or chocolate. Or, mini-Spanish churros dunked in hot Mexican molten chocolate.
Back to the basics
Gone are the days when traditional weddings had mountains of laddoos and dessert counters laden simply with hot jalebis and chilled strawberry ice cream; people are now looking for an authentic experience. Weddings are all about the community. Authentic recipes and tastes rule and for that, you need community-based chefs and cooks.
Ice cream anyone? Would you like some toasted hazelnut with raspberry compote or will it be rose-petals in almonds? The ice cream bar doesn’t offer just chocolate, strawberry and vanilla with chocolate sauce anymore. It has both native and international flavours. Not to mention, sugar-free, cholesterol-free versions in sorbets and more. Then, there are the sundae bars. You could go for the cold stone concept where the guest can choose a flavour and toppings, and the ice cream is blended at the time of serving. Or, you could go for a heaving, huge glass of sundae. From chocolate cracker sundaes loaded with brownies, mousse and crispies to banana spilts, the choice is endless.
Take your pick from dark Belgian truffles, milky Swiss variants, nougats, Hershey’s bars and even Snickers for the kids. Go simple with branded ones. Or, personalise chocolates with the couple’s photograph embossed on each piece. And layer those golden platters at the exit gates (the ones that used to have paan-supari) with chocolate-dipped paan and Swiss mint thins.