A page form the marriage colours handbook World of Weddings Digital Book, click here to access

Modus Operandi with Rakhee Jain

Rakhee Jain needs no introduction as a food stylist. Having proved her mettle in the world of Interiors, the celebrated London based stylist with her roots in Kolkata has now created a niche? ?for herself within the culinary space. Her journey from bespoke interior design to experiential? ?and sculptural food display has an organic fluidity.

What sets her apart from other food curators is not just the wow factor in her visual styling and? ?menu creation but also her concern for the environment, food safety and serving conditions. Representing the woman of today, she is a strong crusader for individuality, gender neutrality? ?and sustainability.


This is a very interesting topic, Rakhees WEDDING FOOD TRENDS 2020 is below.

Individuality, zero waste and doing your bit for the planet are the new culinary buzzwords Rakhee Jain


The menu is created according to the location, theme and time of the event bearing in mind the? ?location constraints. For example, if it is in Rajasthani Wedding Rajasthan byin the Dunes, a bohemian dining style? ?which is a far cry from the normal buffet arrangement where all the guests wine and dine? ?together has proved to be a huge success story.


Accumulate that money and invest in the services of speciality chefs ,a perfect recipe to create a master chef experience!

Although the menu size becomes smaller, the signature dish especially curated by the celebrity chefs tantalise your taste buds with an experience of a lifetime.

Our modern sensibilities have facilitated the buffet queue to be replaced by restaurant style dining. Weddings shortly will witness the large buffet spreads that we are so used to being been taken over by branded pop up restaurants.

The modern wedding diktat is to not hold heavy plates but to sit down and enjoy a smaller curated menu complete with impeccable and personalized table service.


The menu in intimate weddings is witnessing a shift from cuisine based to ingredient based concepts. For example, if our ingredient is potato, we graduate from aloo ki subzi to hoi sin potato to even a potato augratin as part of the same counter. The most trending ingredients in 2020 are white truffle, Mexican avocado, giant asparagus, pumpkin, jackfruit to name a few.

Thematic presentation of the food also serves as a great idea to convey the story of the bride and the groom and facilitates their guests to relate to them and their lifestyle.


Creation of a no plastic planner or protocol is the way forward. We make sure everything that is made of plastic is replaced with bamboo, palm leaves and other single usage biodegradable options. Not only do these allow us to do our bit for the environment, it also maintains the hygiene factor as well as the premium look and feel. We also insist on no wastage of food through minimalistic and planned cooking. The left over food, if any, are donated to charitable organizations to help the weaker sections of society.


Guilt is a food group all on its own. But to feel human and happy one must realize that life is all about a bit of giving in to momentary pleasure, a bit of overconsumption, a bit of temptation, and a bit of impulse. We have now started a trend of creating large experiential dessert installations where guests are encouraged to walk around exploiting all their senses and are sort of compelled to try the intriguing desserts. This space makes a perfect spot for Instagramming keeping the Mithai zone trendy.

World of Weddings

A page form the marriage colours handbook World of Weddings Digital Book, click here to access


Conducting is a wedding is a mammoth job. Ask those who have done it. We at MC, endeavor to share our thoughts and experiences to make your wedding better and memorable. We welcome you to join in the discussion.

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