Wedding Services
Catering & Heritage Dining
Wedding catering curated through the MyTripMyTravel heritage-dining wing — royal-recipe menus, multi-cuisine scaling, and private tasting, matched to the venue, the function, and the guest count.
Dining at a destination wedding is curated, not outsourced blind. Across multiple functions and hundreds of guests, food is one of the two things everyone judges — so it is treated as a designed element, not a contracted commodity.
Menus are built per function: the sangeet, the ceremony, and the reception each have a different register, and royal-recipe and regional menus are matched to the venue's heritage rather than a generic banquet template.
Scaling is the operational challenge — delivering a tasting-menu standard to 400 guests requires kitchen planning, not just a larger order — and this is engineered with the venue's real kitchen and power constraints in mind.
Private tasting ahead of the event lets the family lock the menus with confidence, and dietary requirements (vegetarian, allergy, religious, medical) are planned across the whole guest manifest in advance.
Catering is integrated with decor and the run-of-show under the single accountable lead, so service timing supports the event flow rather than interrupting it.
The Detail
Heritage-dining wing — royal-recipe and regional menus matched to venue heritage.
Distinct registers for sangeet / ceremony / reception, not one banquet template.
Tasting-menu standard at 400+ engineered against real kitchen/power constraints.
Private pre-event tasting; dietary planned across the whole manifest in advance.
Service timing integrated with decor and run-of-show under one lead.
Intelligence
CATERING & HERITAGE DINING FAQDo you handle wedding catering?
Yes — through the heritage-dining wing, with royal-recipe and regional menus, multi-cuisine scaling, and private tasting, matched to venue, function, and count.
Is the menu the same across functions?
No — the sangeet, ceremony, and reception each get a distinct register matched to the venue's heritage, not one repeated banquet template.
Can you maintain quality at 400+ guests?
Yes — delivering a tasting-menu standard at scale is engineered through kitchen planning against the venue's real kitchen and power constraints.
How are dietary needs handled?
Planned across the entire guest manifest in advance (vegetarian, allergy, religious, medical), confirmed at a private pre-event tasting.