Indian Celebrations And The Art of Cocktail Party

For generations, Indian celebrations have been synonymous with lavish, multi-course meals—think overflowing buffets and endless servings of rich, traditional dishes. But a quiet revolution is stirring in the culinary scene. “Today, a wedding cocktail party is the kind of casual event where guests love moving around,” says Chef Akshat Agarwal, Business Head at Sage & Saffron. “In this setting, no one wants to be weighed down by cumbersome plates. So, convenience becomes key—from toothpicks and skewers to single-bite food, everything in the food menu is designed to be enjoyed on the go.” Small plates do just this. “One of the first chefs to start this revolution globally was David Chang of Momofuku,” Chef Auroni Mookerjee, writer and former executive chef at Sienna, chimes in. “The small plates that we are seeing everywhere now build off the concept of Omakase (a Japanese term meaning "I'll leave it up to you," referring to a dining experience where the customer entrusts the chef to select and serve a curated set of dishes), and the diner can go on a worry-free journey of everything that’s on the menu without being overwhelmed.”

The genesis of the small plates movement, as both experts agree, is rooted in the simple need for convenience and a fluid social atmosphere. Agarwal observes that the casual nature of a cocktail party demands food and beverages that blend in while standing out. The solution is to prioritise ease of eating. For Mookerjee, the transition was inspired by a logistical brilliance he witnessed early in his career while working with Chef Ritu Dalmia on big-ticket celebrations right up to the Ambani wedding last year: transforming huge buffet dishes into smaller, beautifully plated portions passed directly to the guests. For a chef aiming to tell a culinary story, the small plate becomes a powerful vessel. It allows a team to take diners on a “small journey of discovery,” giving them the chance to “try many more ingredients, try out many more ideas” than a single-course meal ever could. The small plate format, he explains, is his team’s “secret weapon of progression”.

This more mobile food format aligns perfectly with the current explosion of craft cocktails. Agarwal is clear on the synergy: the food must be “the perfect supporting act” to the free-flowing drinks. However, the cocktails are now a destination in themselves, moving light-years beyond the generic mixed beverage. He emphasises the level of detail now expected, noting, “With craft cocktails, we go a step further by tailoring them to the family’s preferences and then adding a touch of drama.” This theatrical flair is multifaceted, appearing “sometimes in the garnish, sometimes in the naming, but always in a way that tells a bit of the couple’s story.” This elevated attention transforms the drinks from a mere thirst quencher into a deeply personal memento. “On a day that’s deeply personal,” he adds, “these thoughtful details come together to create not just a menu, but a complete experience.”

Mookerjee sees the current sophisticated pairing for cocktail parties as the evolutionary pinnacle of an existing Indian tradition: the old-school daru and chakna (alcohol and snacks). The modern version, however, has been given a "tuxedo bow tie," he giggles—elevating the ritual to a new plane. Crucially, the visual distinction of the small portions is key to this appeal. Ironically enough, the true artistry of this culinary shift within Indian celebrations lies in the “intentional, often delicate, fusion of local Indian ingredients with global techniques,” says Agarwal. This blending is not done in haste; it requires a philosophy that respects the past while fearlessly embracing the future. The biggest challenge, he

admits, is “introducing something new without losing the comfort of the familiar.” When successful, guests recognise a familiar flavour but taste it in a new context, and the experience really becomes memorable. “Imagine caciocavallo cheese dripping onto a flaky kulcha, or a deliciously kakka roti made with tteokboki.” These unique, playful fusions “feel both global and deeply rooted, creating a sense of nostalgia while also becoming conversation starters.”

Mookerjee believes that a successful cocktail menu is built with “one foot in the past and another in the future." He stresses the ethical and cultural imperative of the modern chef: “If you're not cognizant of culture, of community, with Indian cuisines, then it’s a recipe for disaster.” When he caters for a wedding, reinterpreting traditional dishes, he always makes sure that “the flavours are true to what is the authentic preparation.” He illustrates this with his approach to the Bengali delicacy, Malay Chingri—a prawn delicacy. “The dish's rich, authentic taste comes from the highly flavorful fat in the prawn head, or ghilu,” he says. Yet, serving the whole head in a large gathering can be intimidating. Mookerjee's solution—drawn from his classic French training—is to make a potent bisque from the prawn heads and then weave that concentrated stock directly into the gravy. This presents the “true flavours” while adjusting the dish to how a more worldly guest-list would like it—formatting it “like a sophisticated lobster risotto”. This process is what transforms good cooking into a “language of diplomacy”. He muses that his job is not to preach, but to “communicate, to have empathy, and build this bridge through my cooking,” ensuring the food feels approachable and welcoming.

For Agarwal, a cocktail party is intrinsically about storytelling. He aims to "weave personal memories and shared experiences into the glass, so every sip carries a hint of nostalgia.” The inspiration for the menu can be drawn from the most intimate of details, whether it’s “the familiar fragrance of a fruit, a spice from the family kitchen, or even a playful nod to a destination the couple loves.” These bespoke details extend beyond ingredients. Agarwal views every element as a creative opportunity. “We want to create an immersive experience where every element from decor to plating works in unison.” This includes the plating itself, as “From birdcages and mirrors to channis, everything is a plate if you’re creative enough.” Mookerjee seconds this, noting that truly stellar events today think end-to-end, where the food, the drinks, and even the playlist are all unified into one cohesive theme.

Agarwal has seen these gatherings “evolve from being a prelude to the wedding into becoming a major highlight of the celebration.” He fondly recalls one such wedding where, rather than a single central setup, the planners designed around the idea of creating little pockets of experience across the venue. Guests could “wander from one alcove to another and feel like they were discovering something new every time,” with interactive setups that made guests feel less like spectators and more like participants in the celebration.

Ultimately, the art of the cocktail party—no matter the scale—comes down to guest comfort and the ability to effortlessly socialise. Agarwal offers his concise golden rule for a great cocktail party: “One hand for the glass, one hand for the bite. The idea is simple: keep things easy, fun and comfortable so guests can sip, snack and socialise without effort.”

Looking ahead, the experts foresee a continued demand for highly intimate and refined experiences. Agarwal predicts a greater demand for international talent, whether that’s bartenders, mixologists or even culinary artists who bring in fresh techniques and ideas from the best bars and restaurants in the world. He is especially enthusiastic about “the rise of cocktails and canapés as a true pairing, much like wine and cheese." The ingredients themselves will favour “Indianised versions of global favourites,” the final step in a process that gives an international format a "soul that feels distinctly Indian." Mookerjee’s excitement for the future lies in a profound cultural re-centering. He notes that rather than opting for a "very opulent, yet generic 5-star buffet," people are realising that "the food you eat, the food your family eats, is such a big part of who you are."

The cocktail party that seems to have taken over big days in India is a vivid reflection of a generation that seeks authenticity, genuine connection, and memorable experiences over mere surface-level opulence. It's a celebratory format that respects the rich, complex traditions of Indian flavours but serves them up in a language—and on a plate—that is modern, mobile, and utterly personal. It’s the perfect harmony between what’s in the glass and what’s on the plate, all orchestrated to tell an unforgettable story of two families becoming one.