Tentation Potel& Chabot Announce Wedding Trends for 2006

A marriage of traditional Indian Cuisine and World Cuisine is de rigueur among the hippest brides this year.

New York, NY (PRWEB) September 24, 2006 -- A marriage of traditional Indian Cuisine and World Cuisine is de rigueur among the hippest brides this year. With increasingly sophisticated guests arriving at the celebration, a majority of brides chose to present their favorite dishes from a multitude of ethnicities for the wedding feast.

Grecian, Japanese and Italian are currently the hot cuisines to emphasize during the wedding feast. Guests this year have adored a Shinjuku Bar, highlighting hand rolls, tempura a la minute and miso glazed cod; a Carnaroli Risotto Station, featuring Wild Mushroom and Seafood varieties; and a Mezze Saloon, with Tapenades, Flaming Saganaki and Spicy Feta Salad. A traditional Indian and Vegetarian station is a requirement, featuring the bride and groom's favorite dishes and reflecting the joining of both of their heritages.

One recent bride wanted to incorporate her family's cultural diversity into the food by selecting dishes from the Punjabi, Bengali and Gujrati regions and transforming them into bite-sized passed hors d'oeuvres, reflecting her American upbringing. Traditional Aloo Gobi became a curried cauliflower puree in turmeric roasted potato cups; Tandoori Baby Lamb chops were served with a Cucumber Raita, a spicy pea crisp with farmer's cheese was a modern version of Mattar Paneer and Fish Kali was updated by being served on a baby rice cake, and was a giant hit with guests.

Brides this year chose to serve alcohol at the reception after the feast, but also offered specialty non-alcoholic drinks as well, like the incredibly popular mint-citrus-ade in hot weather and the cardamom-cinnamon scented hot chocolate for chillier temperatures. Serving beautiful specialty drinks that don't contain alcohol is an easy way to make your guests, both very young and old feel included in the celebration.

The cuisine served at the reception is no longer only served buffet-style. In 2006, Brides have done everything from French-Served seated dinners to Family-Style intimate meals to small butlered plates, showing a true fusion of Indian and American style.

The incorporation of both the bride and groom's heritages and tastes is the most important thing to couples this year. A true marriage of old and new traditions, Indian and Global Cuisine and innovative approaches to cuisine and service are the mark of a truly wonderful and memorable wedding in 2006.

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