Manifest Spotlight: Wedding Caterer The Big Zest Catering

The table is set, the linen is soft, the flowers are blooming and everything is in place. After all, one of the biggest days in your life is truly a, well, big deal! Hence, it’s only natural that you’d want all aspects of your wedding to be special. And nothing quite fuels a wedding weekend like food. Food is what tops the chart. But, aiming to serve food at a wedding can be a task.  Wedding food sometimes has a reputation for being boring, but it certainly doesn’t have to be—proves Rohan Mangalorkar, Chief Host at The Big Zest Catering and Events. Food can be a great way to reflect a couple’s history, it can help showcase all the things you love as a couple together. 

Ahead, Manifest chats with Rohan Mangalorkar, who has programmed food for many high-profile names including Deepika Padukone, Kriti Sanon, and Sachin Tendulkar to name a few to understand what the business of food entails. 

In Conversation With Rohan Mangalokar, of The Big Zest Catering

Manifest: Tell us about your journey.

Rohan Mangalokar: The journey of The Big Zest began with a passion for redefining hospitality and curating experiences that are not just memorable but one-of-a-kind. My love for hosting and Chef Anand’s flair for innovative cuisine were a perfect match. Together, we wanted to create a platform where every gathering, whether small or grand, felt personal, luxurious, and tailored to the client. Over the years, we’ve carved out a niche for ourselves in luxury catering by paying attention to every detail and continuously pushing boundaries

M: What made you take up catering as a full-time career?

RM: We’ve always believed in food and hospitality's power to unite people. It’s not just about feeding people; it’s about creating an environment where every bite tells a story, and every moment feels curated. Catering was the ideal canvas to bring our shared vision of experiential hosting to life. 

M: People say feeding food is the best thing you can do as a deed. Is that true?

RM: Absolutely. Food has an incredible ability to connect people, evoke emotions, and create lasting memories. It’s a universal language of love and care. When we cater for a celebration, we’re not just feeding people but contributing to moments of joy and togetherness… I believe that it is incredibly fulfilling.

M: How has the business of food changed over the years?

RM: The food industry has become increasingly experiential. It’s no longer just about good food—it’s about how the food is presented, how it interacts with guests, and the emotions it evokes. Guests now value bespoke dining experiences, seasonal ingredients, and an attention to detail that extends beyond the plate to every aspect of the event. 

M: What should people keep in mind before coming to you?

RM: We encourage clients to come with a clear vision of their celebration. Whether it’s a mood board, a specific theme, or a particular dining style, the more they share, the better we can tailor the experience. We also suggest reaching out early—especially for peak seasons—so we have enough time to make their event as perfect as they’ve imagined.

M: What is your preferred cuisine when it comes to serving people?

RM: We’re cuisine-agnostic, which means we craft menus tailored to each event. Whether it’s Indian, Japanese, Italian, or fusion, we focus on flavour-forward, innovative dishes that align with the event’s theme. The freedom to explore multiple cuisines is something we enjoy a lot!

M: Are there any trending ways to present food for guests at a wedding?

RM: We love creating theatrical and interactive dining experiences. Live stations, like meat carving or wok-tossing, engage guests and add an element of performance to the meal. Plating is another art form for us, with a focus on textures, colours, and elegance. Trends like grazing tables, curated cheese boards, and individually plated dishes with micro detailing are currently popular at weddings.

M: What is one thing people ask for mainly when making a catering request?

RM: People are eager to have customisation when it comes to offering food. Most clients want something unique—be it a specific dish, a themed décor, or an experience that hasn’t been done before. For weddings especially, they often ask for cuisines or dishes that hold personal significance. 

M: During peak wedding season, how many requests do you accept?

RM: To maintain our quality and attention to detail, we limit the number of events we take on during peak seasons. Each event is treated like a masterpiece, so we focus on fewer clients to deliver our best.

M: Tell us about a major mishap you faced and how you rose to the challenge.

RM: At a high-profile event, a key live station malfunctioned just before service. Our team quickly improvised by turning the dishes into plated hors d'oeuvres, ensuring that guests were served seamlessly. It’s all about adaptability and staying calm under pressure.

M: Is there a memorable celeb wedding you catered to? Tell us about it.

RM: The pre-wedding celebrations for Anant and Radhika Ambani were particularly memorable. We curated five live stations, each offering a unique cuisine, from Indian chaat to Italian fare. Serving 700 guests at an after-party in Jamnagar was a challenge, but seeing the guests’ delight made it all worthwhile.

M: How do you handle leftover food?

RM: We work with food banks and local charities to ensure that leftover food is distributed responsibly. Reducing waste and giving back to the community are values we uphold strongly.

Manifest Cheat Sheet

M: How many months in advance should one book you?

RM: We recommend booking at least 3-6 months in advance, especially for peak wedding seasons. This gives us enough time to plan, collaborate, and execute the event

M: What is one piece of advice that you’ll give to couples before choosing you as their caterer?

RM: Focus on the experience you want to create for your guests. Share your vision with us, trust our expertise, and be open to innovative ideas. Together, we can craft a celebration that reflects your story in every detail.

M: What is your procedure for food tasting?

RM: We offer personalised tasting sessions where clients can sample a curated selection of dishes, presented exactly as they would be at the main event. The session includes a glimpse of the plating styles, the uniforms of our on-ground team, and a preview of the overall experience we promise to deliver. 

M: Please give us a range of your charges.

RM: Our charges start at INR 4,000 per plate for smaller gatherings and can go up to INR 12,000 per plate for curated, sit-down dining experiences. The final cost depends on the level of customisation, the complexity of the menu, and the services required, such as live stations, themed décor, and beverage curation.