How an Indian Wedding Catering Company Delivers Spectacular Buffets | Eater

"This Edison-based Indian catering operation runs a large, highly organized wedding machine that blends deep culinary knowledge with heavy logistical capability: teams fly in specialized staff, source uncommon ingredients like moringa, hing (asafoetida) and amchur, and even build tents, water and power atop cliffs when venues demand it. Founded from a 1983 restaurant venture by a Delhi-born couple, the company now fields roughly 30 cooks who can feed as many as 5,000 guests and routinely produce sprawling, 116-page menus that deliver more than 800 plated or buffet items across four meals for a typical 250-guest celebration. Leadership expanded the business in the 2000s by importing culinary talent from India and scaling locations; on-site work ranges from frying thousands of bhature and preparing regional specialties such as undhiyu, sarson ka saag and Punjabi kadhis, to running liquid-nitrogen kulfi, Viennese-inspired Indian desserts, and multilayered cocktail-hour stations. Despite large take-home revenues for marquee events, the operation absorbs substantial logistical costs—local hiring, travel, and elaborate staging—while maintaining a devotion to tradition and hospitality summed up by the Sanskrit ideal that a guest is like a god." - Mehr Singh