When it comes to Indian weddings, food isn’t just a part of the celebration — it’s the celebration. You could have the most stunning mandap, the most elegant décor, and a playlist worthy of Karan Johar’s approval, but if the food isn’t up to the mark, that’s what everyone will remember. “Aloo tikki thodi soggy thi” is not the post-wedding review you want. So, before you sign that catering contract, here are some smart and slightly unexpected questions to ask your wedding caterer. Because anyone can ask, “What’s your rate per plate?”, but you’re here for the insider stuff.

Related: Don’t Book That Wedding Venue Until You Have Answers To These 15 Questions

1. What happens if a dish doesn’t turn out right on the day?

No, really, ask this. The paneer may get overcooked, the biryani could be a bit dry, or the live counter may not hit the mark. Do they have a backup plan? Can they quickly pivot? You want a caterer who’s got contingencies, not excuses.

2. Do you do tasting sessions that include the actual event staff?

Sometimes, the person you meet for the tasting isn’t the one leading the team on the big day. Ask if the same chefs and servers will be there for consistency because your perfectly spiced butter chicken shouldn’t turn into a mystery curry on the wedding day.

3. Can you tell me about a wedding where something went wrong, and how you fixed it?

Any caterer worth their salt has had a disaster. What you want to know is how they handle chaos. Did they have an electricity failure? What happens if the right ingredients are not delivered? Their war stories will tell you everything about their problem-solving skills.

4. What’s your policy on vendors eating?

Sounds minor, but think about it – your photographer, videographer, decorator, DJ, and their teams will be working for 12+ hours. If they’re not fed properly, they’re not working properly. Does the caterer provide the same food for vendors, or is it a separate (cheaper) meal? Trust us, a well-fed vendor team makes for a smoother wedding.

5. How do you source your ingredients during festival season?

Indian weddings and festivals go hand in hand, which means ingredient prices skyrocket, and quality can be dodgy. Are they buying fresh vegetables from reliable sources, or panic-buying whatever’s available? How do they ensure consistency when half the country is getting married the same week as you?

6. What happens if it rains and you’ve planned an outdoor setup?

The weather is unpredictable. If your outdoor buffet stations suddenly need to move inside, how quickly can they adapt? What about live counters that need ventilation? Do they bring extra equipment just in case?

7. How sustainable is your catering process?

Many couples today are looking for eco-conscious choices. Ask if they use biodegradable serveware and locally sourced ingredients. Ask them what happens to the leftover food. Do they have any food donation partnerships? It’s a great way to make your wedding feast more meaningful.

8. What’s your strategy for keeping food hot (or cold) for hours?

Indian weddings run on IST – Indian Stretchable Time. A dinner that was meant to start at 9 PM will actually begin at 11 PM. How does your caterer ensure the food served at 11.30 PM tastes as good as it would’ve at 9.30 PM?

9. How many weddings are you catering that same weekend?

If they’re juggling three weddings across different cities on your wedding day, where does that leave you on their priority list? Who’s actually going to be supervising your event? Is it the head chef or a junior team member?

10. What’s your honest opinion on our menu choices?

A good caterer won’t just say yes to everything. If you’re planning rajma-chawal, chole bhature, pav bhaji, and three types of biryani for one meal, they should gently tell you that’s carb overload. You want someone who will guide you, not just take your money and watch you make mistakes.

11. How do you handle extra guests?

You might have invited 400 people but that just means 450 will show up (classic Indian wedding math). What’s their buffer policy? Will they charge you per head, or do they automatically prepare for 10-15 percent more? What happens when Sharma Uncle brings his entire extended family just because they happened to be visiting?

12. Can you explain your staff-to-guest ratio and what each person does?

“We’ll provide service staff” is vague. How many servers per 100 guests? Who’s managing the buffet flow, clearing plates, and making sure the chaat counter doesn’t have a 45-minute queue? Get specifics.

Your wedding caterer is the most important vendor for your wedding day, so don’t forget to ask them these questions before you hand out the advance payment.

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