Bite-Sized Fantasies

By Hemant Oberoi

Call them nibbles, noshes or just plain bites. Big plates at Indian luxury weddings are facing stiff competition from ‘small plate’ wonders, three square meals are giving way to snacking on small delights. A dining trend that kicked off in Europe at the turn of the Millennium is now catching on in India.

‘Small plates’ are usually organized for cosy and intimate weddings, and would include a spread of sushi and dim sums, tapas, salmon, and a sizeable cold spread. If you’re looking for a desi twist, tortilla wraps filled with turkey, or the familiar chicken tikka, are a lip-smacking option. Top it with pita pockets and tempuras, alongside some unique culinary innovations like caviar pani-puris, shrimp papdis with Indian spices, and tamarind chutney capsules. Small plates also come with ‘comfort food’ staples like kebabs with rotis and paranthas.

For dessert, sample some exotic brûlées, malpua rolls or little bites of shahi tukdas, and wash it all down with a sugarcane sorbet, or perhaps a sorbet made of guava and chaat masala (with dry-ice effects!).
So even when it comes to food, remember that small definitely is beautiful!


Hemant Oberoi is as much of an institution as the Taj Bombay where he’s been the top chef for almost two decades. Oberoi’s fan club includes celebrities and heads of state from all over the world.







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