"Every small aspect of the event is meticulously planned and prepared for."
“Organising and catering for this wedding was an absolutely breathtaking experience for us,” exclaims Deep Gujral of Manjit’s Total Events.
The Sydney-based company recently caters an extravagant Indian wedding for 1,657 guests at one of their venues, Rosehill Gardens.
The team has spent several months preparing for the event, which eventually requires eight hours and 50 staff members to set up the elaborate stage and beautifully decorated tables.
As for the big day, Deep tells us this is how many people put their effort into making the Indian wedding a sensational success:
- 106 waiters
- 13 barmen
- 2 event supervisors
- 1 event manager
- 2 event stylists
- 14 chefs
- 12 kitchenhands
- 5 porters and captains
As with many Asian weddings, food plays a quintessential role. No one understands this better than the experienced team at Manjit’s.
The general manager explains: “The menu was skilfully designed with close consultation with the client.
“The bride’s father and the bride herself had immaculate taste and were after items that were tasty, innovative and above all presented beautifully.
“We kept this in mind as we designed their elaborate menu.”
It features Paneer Tikki, Tashu Chicken Tikka Banjara, Manjit’s ‘micro’ Mushrooms, Manjit’s Stuffed Zuchinee Flowers and many more.
But before any guest indulges in these mouthwatering dishes, they would first notice an impressive fruit carving table, displayed in the heart of the elegant wedding hall.
“The fruit carvings were our gift to the bride and groom on the special day to express how special our clients are to us,” Deep tells us.
“The carved fruit was prepared by the famous fruit carver Kawal Jeet Kaur from Ganganagar in India.
“He put in hours and hours to ensure that the table of carvings presented a beautiful story.
“The bride and groom were overjoyed. The bride’s mother had tears in her eyes as she looked upon the grandeur this beautiful table added to the room!”
Talking about providing world-class service for an enormous party size, Deep says the key is to pay exceptional attention to details:
“It’s important that every small aspect of the event is meticulously planned and prepared for.
“The sheer number [of guests] presented a wonderful opportunity for us to showcase all of our talents as a team.”
From planning sessions to circulating memos, the team at Manjit’s has done a splendid job to make sure their client will remember their big day for the rest of their lives.
Founded by Manjit Gujral, the firm owes their success to decades of hard work and a burning passion for weddings.
The busy team works on six to 10 events weekly, with Indian clientele making up 70 per cent of them.
Lately, they have found that Indian weddings in Australia have become even bigger and more colourful than they ever were.
Deep also embraces a growing trend of cross-cultural marriages. He says: “This presents us with amazing new opportunities for fusion menus.
“It gives us the fun challenge of learning how to fuse different traditions, to create a truly unique wedding experience for the bride and groom.”
Indeed, fusion cuisine is what distinguishes Manjit’s from their peers.
Manjit’s at the Wharf is their new restaurant which opened in November 2015. They strive to explore and champion contemporary South Asian food down under.
Sharing their vision with DESIblitz, Deep says: “The restaurant’s approach is to take traditional Indian cuisine and infuse it with modern elements, whilst retaining the true flavours of India.
“The job presents an exciting challenge to our head chef, Mr Varun Gujral. He loves to mix his Indian heritage with his Australian upbringing in the arena of culinary innovation.
“Our Manjit’s philosophy is echoed through the new restaurant – the food is and will always be what matters most!”
Take a closer look at this big fat Indian wedding in our gallery: