Should You Include A Grazing Table At Your Wedding?

If a picture is worth a thousand words, then a grazing table is a feast for both the eyes and the palate. Once a niche concept reserved for exclusive soirées and parlour gatherings, grazing tables are now taking centre stage, from fashion shows and art fairs to weddings.

The recent Sabyasachi 25th anniversary show brought them into the spotlight, transforming food into an opulent visual installation.

Similarly, at the India Art Fair, Bodice created a grazing table that blended artistry and sustainability with gastronomy.

“The grazing table is no longer just about displaying food,” says wedding architect

Prieti Jain, founder of Bling Mushrooms. “It’s about creating an experience.” She highlights how the concept is rooted in everyday Indian cultural habits—of casually picking from an array of savoury or sweet items kept on our tables, in the midst of our daily conversations and chores.  At weddings, this approach translates into a stunning display of carefully curated food, accented by floral arrangements, elegant props, and even fragrance elements that enhance the ambience.

This sensory experience is exactly what makes grazing tables so appealing. Akshat

Agarwal, head chef and business head at Sage & Saffron, points out their practicality: “They’re an easy grab-and-go concept, perfect for events where guests are mingling and don’t want to be tied down to a plated meal.” The versatility of these tables allows for dynamic presentation—dishes placed at varying heights create visual texture, and a mix of colours and flavours ensures every bite is a delight.

One of the strongest appeals of a grazing table, according to Jain, is its adaptability.

Whether it’s a sophisticated cocktail night or a traditional haldi ceremony, the menu and aesthetic can be tailored to match the event’s theme. Jain explains, “For a Sufi night, you might see Middle Eastern flavours—hummus, pita, spiced nuts—while a wedding brunch could feature an array of Indian sweets like kaju katli and motichoor laddoos, styled with ornate gold accents.” Agarwal agrees, emphasising the importance of cohesion: “The grazing table has to fit within the overall theme of the food and décor.”

The key to an effective grazing table lies in balance, both in flavours and in presentation. “You need a mix of textures: bite-sized eats, dips, crackers, and petite salads,” says Agarwal. “Cheese is always a crowd favourite, but we also love incorporating playful elements like Indian chaats—our ponkh and gooseberry bhel is a huge hit.” 

From a design perspective, Jain advises a mindful approach: “Choose statement décor pieces over cluttered small props. Functionality is key—too many delicate elements can become messy. Thoughtful details, like name cards for dishes and a menu easel, add an extra layer of engagement.”

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Jain also suggests being strategic about where the grazing table is placed within the wedding venue. “It doesn’t necessarily have to be in a separate hall, but it should be positioned thoughtfully within the main space,” she says. “You want it to complement the flow of the event, not disrupt it. If you have other food stations like a chaat counter or dessert bar, consider creating an island-style layout that allows guests to navigate seamlessly.” However, for more intimate events such as pre-wedding functions, she recommends setting up the grazing table in a dedicated space to enhance its experiential appeal.

This story appears in Manifest India’s Issue 02. Subscribe here for more stories like this.