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Brides-to-be sample Indian feast at Ritz-Carlton

May 2009
Brides-to-be sample Indian feast at Ritz-Carlton

Authentic Indian touches were evident in every aspect of the planning from food to ambiance to the dresses of some of the hosts at the Ritz Carlton-Buckhead.

The Ritz-Carlton, Buckhead, previewed its new menus of Indian cuisine for weddings, receptions and special occasions on Tuesday evening, April 14, for a group of brides-to-be and their families, as well as other guests and the media.

The crux of the event lied in the fact that here was a respected hospitality industry icon making a concerted effort to convey that Indian cuisine and Indian weddings are now very much a part of their repertoire. “The Ritz-Carlton, Buckhead, offers an exceptional product to the South Asian community for their social events,” said Rita Patel, owner of Ribha Events, providing a resounding testament to the hotel’s initiatives. “From the concierge to culinary talent to the event specialist, they work as a team to make sure that guests are treated like royalty. The hotel’s culinary team impressed the guests with their talent for South Asian cuisine.”

The evening began with a reception in the Gallery with butler-passed Mango Lassi and appetizers including Paneer Purses, Tandoori Chicken with Kumquat Chutney and Mixed Bhajiyas.

Guests moved to the Grand Ballroom, where a mandap and gold Chivari chairs were set for a wedding ceremony so brides-to-be could imagine themselves in the beautiful environment. Guests then walked through dramatically draped curtains into another section of the ballroom, which was set for a reception with festive lighting and round tables featuring rich linens and lovely floral designs.

Food stations were placed around the perimeter of the ballroom, so guests could enjoy the many offerings at their leisure. Chefs at the Ritz Carlton had brought to bear the pageantry, finesse, and experience of their luxurious culinary lineage to traditional Indian cuisine. “All the flavor of Indian food—without the oiliness,” is how one guest described it.

Carved tandoori-rubbed whole snapper adorned one station; at another, chefs prepared Samosas, Pakora, Channa Daal, Ground Chicken with Green Peas and mixed vegetables. Guests also sampled Chicken Keema, Chicken Biryani and Chicken Korma; Channa Masala, Masoor Daal with Jeera and Paneer Kofta in Tomatoes. There were presentations of basmati and jeera rice; Naan, Puri and Bhatura; and condiments including Cucumber Raita, Coriander Chutney, Tamarind Chutney, Mixed Raita, Coconut Chutney and mixed pickles.

“Extraordinary attention is focused on culinary presentations. We grind our own spices for authenticity, and take special care with each recipe,” said Executive Chef Andy Litherland. “We create customized traditional, modern or fusion-inspired menus, so the bridal couple will have the perfect menu for their perfect day.”

In addition to tasting the wonderful wedding cakes and desserts, guests also enjoyed a vegan chocolate cake as well as Gullab Jaman and Carrot Halva, all prepared by Executive Pastry Chef James Satterwhite. Masala Chai tea was also available.

Jon McGavin, general manager of The Ritz-Carlton, Buckhead, personally spoke with each guest during the evening.


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