Marut Sikka says food at the big, fat, Indian wedding is undergoing a massive change

Wedding feasts leave a mark on guests long after the nuptials are over. However, like everything else in the wedding business, the wedding feast has had a shakeup.

In the last few years, cuisines from lesser known regions like Peru have been making an entry and Delhi-based chef Marut Sikka reveals that the trend will continue this year too, along with people veering towards “minimalist spreads”. “There is lot of emphasis on produce and healthier grains. People are asking for cuisines that are lesser-known,” he says.

For instance, a client travelled to a small Italian village and tasted a kind of cheese that’s kept hanging off a fire, scraped off and then applied on bread. “The client wanted something like that. So, now we are trying to source it,” Sikka says.