Hosting a festive party? Bring the chef home

“The team has also flown down international chefs, like Chef Marcello (Italian Masterchef), Chef Garima Arora and British food legend, Chef Jamie Oliver, on request,” adds Gopi, adding that they work with about 40 chefs across the world. “We make Italian, Japanese, Thai cuisine, but we look to highlight India’s rich culinary history through our plated menus,” he concludes.

Storytelling through food

Chef experience by Garniche
| Photo Credit:
Special Arrangement

In terms of pricing, the choice of chef and the type of degustation menu experience are the main criteria. The vetting process across platforms, to create a line-up of chefs for fine experiences, is detail oriented. “We review a chef’s culinary background and ability to create degustation menus. We then conduct a food trial to sample their specialities,” explains Farheen Noor, head of operations, Chefs-à-Porter. Meanwhile, Gopi says “the storytelling and experience the chef can offer is the most important aspect for us, in addition to quality ingredients and the type of cuisine. When we have two chefs with different styles working together the experience is elevated.”   

Sachin Suresh, experiences manager, Chefs-à-Porter, says, “The entire dining experience lasts 120 to 150 minutes. Chefs introduce themselves, followed by each course served with elaborate explanations of each dish.

While Garniche experiences start at ₹649 per head and increase with the complexity of the menu, Gopi says, at Culinary Lounge pricing depends on the experience and stature of the chef. “Our experiences start from ₹3,500 to ₹10,000 (plus taxes) per head. If it is a chef from an overseas Michelin star restaurant, our charges would be different. “Then, our dinner prices will be around ₹3 lakh to start, per table of upto four diners.” Gopi adds that when international chefs prepare European, Italian, Japanese or Thai cuisine, on clients’ requests, their travel and five-star accommodation is provided along with their fee.  

Chef Clive Fernandes from Chefs-à-Porter is curating a five-course dinner menu, Un Noël Français, with wine pairings between Christmas and New Year (December 27 and 29) at Legacy Estilo, Yelahanka, Bengaluru. Priced at ₹3,305 per diner, the non-vegetarian meal will include duck à l’orange as the main dish while the vegetarian main will feature textures of king oyster mushroom with rhubarb.  Culinary Lounge, meanwhile, is hosting private events only, by appointment, on its premises for Christmas, and Garniche is taking private event bookings only for the last week of 2023. 

Table decor matters

Table decor by Nestasia
| Photo Credit:
Special Arrangement

While most chef’s tables are adorned with elaborate lighting and floral decor interspersed with pristine crockery and cutlery, you can work with you have as well.

Bengaluru-based Tablescapes by P, helmed by Pratiksha Kataria, offers some tips. “When I think of Christmas and New Year parties, people bring out their bling, and the table should reflect that. Gold and silver candles work well, so does cutlery in gold, off-white crockery with a gold rim and flowers in neutral shades, like white roses, chrysanthemums and hydrangea. Adding tiny disco balls to the table, and above it, amps up the feel and has been my most popular New Year decor choice,” she says.

Mumbai-based decor stylist Radhika Shenoi Sethi prefers monochrome with accents. “You can never go wrong with black and white, it’s a classic combination. Sparkly accents, like glass and crystals, fit right in with the celebratory spirit of the occasion. Oversized ornaments, figurines, bright tablecloths and table runners work well too.”

Sonal C Holland MW

A class on glass

Sonal C Holland MW, India’s first master of wine and founder of Sonal Holland Wine Academy and Soho Wine Consultants, says choosing the right glasses for wines, bubbly and whisky makes all the difference. “A wine glass usually has a narrow rim and a wide base which helps you swirl the wine and aerate it (exposing it to oxygen) to unlock all the aromas. I prefer crystal wine glasses as they are spun thinner, more luminescent, like Schott Zwiesel crystal wine glasses. If you are looking for affordable luxury then wine glasses by Lucaris are a great option. For decanters, the cage whisky decanter by Shazé and wine decanters by Riedel are a good choice.”

By the bar

Chennai-based Nalla Samy, founder of Chennai Institute of Bartending, says festive gatherings call for different spirits based on when the party started. “If it’s a brunch, then bellinis (cocktail made with prosecco and peach purée or nectar) and mimosas (champagne and chilled citrus juice, usually orange juice) are favourites, while a fine-dining experience calls for mulled wine, single malts, Champagne and prosecco. If you’re hosting a party, at the stroke of 12, then you can’t go wrong with tequila or Jagermeister shots and shooters of different kinds,” he adds.

Bar set up by stylist Radhika Shenoi Sethi
| Photo Credit:
Radhika Shenoi Sethi

How it works

• Reach out to the platform via the app, website
• Choose your preferred date and time 
• Connect with the operations team about the number of courses, food preferences, allergens and menu choices
• On the day of the event, culinary team procures fresh produce and top-shelf ingredients 
• A few hours before the party, the chef’s team works at the host’s kitchen
• The table set-up, crockery, glassware and decor is organised 
• Bar set-up and bartending services are provided by consultants
• Sommelier choices and spirit pairings are provided on request 
• After the meal, the team cleans up the hosting space