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Non-Veg Wedding Menu: Dishes and Planning
Planning a wedding feast can mean balancing family favourites with a firm budget and a long guest list. A non-veg wedding menu works best when the starters, mains and sides feel like one meal, not a pile of unrelated dishes. Here are ideas to shape the spread and plan service in Guwahati.
Starter and appetiser ideas for a non-veg wedding
Choose starters guests can eat easily while standing or talking. Chicken tikka, fish tikka and tandoori prawns suit a grilled-food theme. If you want a crisp bite, pakodas or a dry chilli dish can work, but avoid filling the welcome period with too many heavy items.
Hotel Shiny Grand’s restaurant menu includes chicken tikka, hariyali chicken tikka, fish tikka and chicken pakoda. These are useful examples to discuss while shaping an event menu. A wedding package still needs its own written confirmation, so ask which dishes fit your chosen tier and service style.
Think about the mix, not the count. Chicken is a familiar choice for many guests, while fish gives the menu another texture and taste. A prawn starter can feel like a special extra, but it may not suit every guest or budget. Pick a small number of starters that lead naturally into the main meal.
Service matters, too. A buffet is a meal where guests choose food from a shared spread. For a busy reception, place popular starters where guests can reach them without crossing the main meal queue. If servers pass around starters, agree on the route and timing before guests arrive.
For a simple mix, choose one grilled chicken dish, one fish option and a vegetarian starter. Mark each dish clearly, and use separate serving spoons. That helps guests make a quick choice, especially when veg and non-veg items sit near one another.
For more ideas on how courses fit together, use this wedding catering menu guide as a planning aid.
Main-course choices: chicken, fish and mutton
Build the main course around a few distinct choices. Chicken curry can suit guests who want a familiar gravy dish. Fish gives the meal a lighter direction, while mutton can be the richer centrepiece. The goal is range without making the buffet hard to manage.
For an Assamese note, Hotel Shiny Grand’s restaurant menu includes fish tenga, a tangy fish curry. North Indian tandoori flavours and Chinese dishes are also part of the kitchen’s stated cuisine range. These styles can guide the conversation, but ask the event team to confirm each dish for your banquet menu.
A coastal South Indian touch may suit a fish-led meal, while Indo-Chinese flavours can add a sharper, more familiar contrast. Treat these as menu directions to discuss rather than assumed offerings. Ask what the kitchen can prepare for the event and how the dishes will be served.
Choose dishes with different sauces and textures. If the starters are dry and grilled, a curry-based main can add contrast. If you have two gravies, ask whether they taste distinct from each other. A menu with chicken curry, fish tenga and a mutton dish may cover different preferences, but confirm the final selection against the guest count and budget.
Also consider spice. Don't assume every guest likes the same heat level. Tell the catering team if you want a milder option, and ask how the dishes will be labelled. Keep at least one vegetarian main substantial enough to make a full meal. Some guests may avoid meat for personal, religious or health reasons, and a proper alternative is more useful than a token side.
Hotel Shiny Grand’s in-house kitchen serves more than 120 dishes across Assamese, North Indian, Chinese and tandoori styles, with menu customisation for events. Share your priorities early, then ask for the proposed dishes in the itemised quote. A written menu makes it easier to spot repeated flavours before the event day.
Rice, breads, vegetarian sides and accompaniments
Rice and bread help tie the main dishes together. Pick the staple that fits the gravies and the way guests will eat. Rice works well with curry, while breads can make a tandoori or North Indian spread feel complete. You don't need several versions of each; choose what guests can use across the meal.
Vegetarian sides should do more than decorate the plate. Include a dish that can sit beside rice or bread and help a vegetarian guest build a filling meal. A salad or fresh accompaniment can give guests a lighter bite next to richer curries. Ask the caterer to keep serving spoons separate for vegetarian and non-vegetarian food.
Clear labels help guests choose quickly. Mark dishes as veg or non-veg, and name common ingredients when the catering team can confirm them. For allergies, share the details with the kitchen in advance and ask what steps it can take to prevent mix-ups. A food allergy is a reaction to a particular food, as described in Wikipedia’s definition of food allergy; don't treat it like a simple preference.
For a buffet, arrange the plates before the food line, then group sides near the dishes they pair with. Put vegetarian items together in a clearly marked area if the room layout allows. For plated service, confirm how the team will record guest choices so a vegetarian meal doesn't get mixed up with a non-veg plate.
Keep condiments and accompaniments easy to reach. If a dish is already spicy, a cooling side can help balance the plate. Ask whether serving bowls and labels are included in the event setup, then confirm who will check that dishes stay in the right place as service continues.
At Hotel Shiny Grand, the banquet hall seats up to 100 guests theatre-style or 70 guests at round tables for dining. Choose the layout with food service in mind. Round tables suit a seated meal, while a buffet needs enough room for guests to move between tables and serving points.
Desserts, soft beverages and mocktails
Finish with a dessert guests can enjoy after a filling meal. One familiar sweet plus one contrasting choice is often easier to serve than a long dessert counter. Ask the catering team what is available for your chosen package, and confirm whether dessert is included before adding anything extra.
Plan drinks around the event time. Water should be easy to find throughout the meal. Soft beverages and mocktails can suit a reception where guests want something more festive without alcohol. Hotel Shiny Grand arranges soft beverages and mocktails for events, so ask which choices fit your menu and quote.
Check how the drink station will work. If guests collect drinks themselves, keep it away from the busiest food counter. If staff serve them, agree on when service begins and whether drinks will be available during the welcome period as well as dinner.
For guests with dietary needs, ask about the ingredients in desserts and drinks. Some sweets may use dairy, nuts or other ingredients guests avoid. Don't promise a special version until the kitchen confirms it. Record requests clearly, then check that the final menu reflects what the team has agreed to prepare.
For weddings with hard alcohol, ask Hotel Shiny Grand about permits and the steps that apply to your event. The hotel can guide you, but settle the details early instead of assuming alcohol service is part of the food package.
The kitchen’s published menu covers desserts and beverages as well as starters and mains. For banquet service, confirm the exact selections, serving style and any extra costs in the itemised quote. That keeps the last course from becoming a last-minute surprise.
Menu planning, guest count and catering costs in Guwahati
Start with a working guest count, then choose the service format and menu tier. Hotel Shiny Grand’s catering is available for any guest count, tailored to your requirements. The banquet hall can seat up to 100 guests theatre-style, with dining at round tables for up to 70. Match the confirmed guest count to the layout before you settle the food plan.
Hotel Shiny Grand lists three banquet catering price bands: Silver at Rs 650 to Rs 750 per plate, Gold at Rs 850 to Rs 950, and Platinum at Rs 1,100 to Rs 1,250. For 100 guests, estimated food costs are Rs 65,000 to Rs 75,000 for Silver, Rs 85,000 to Rs 95,000 for Gold, or Rs 1,10,000 to Rs 1,25,000 for Platinum. Applicable taxes are extra.
Hall rental starts at Rs 25,000 and is waived for 60 or more guests. Ask whether your guest count qualifies, and request an itemised quote that separates food, hall rental and taxes. The Guwahati wedding catering price details can help you compare the three listed bands before making an enquiry.
Use a per-plate calculation to set a first budget: confirmed guest count multiplied by the selected plate rate. Then add hall rental if it applies, along with applicable taxes. This is a planning estimate, not a final bill. Changes to the menu or guest count can affect the itemised quote, so ask what needs to be confirmed before the booking advance is collected.
Buffet service gives guests choice, but queues can form when everyone reaches the same counter at once. Plated service gives the team a set meal to serve, but requires accurate guest choices. Ask how the chosen layout affects service flow, and whether any live cooking station is available for your event before including it in the plan.
Give the catering team a draft menu well before the event. First settle the broad direction and dietary requests. Then ask whether a tasting can be arranged, and confirm the final dishes, service format and guest count in writing. For local sourcing or waste reduction, ask what the kitchen can confirm; don't assume a supplier or packaging choice without agreement.
Ready to plan the meal? Ask Hotel Shiny Grand for an itemised quote and confirm the menu, layout and guest count together. The in-house kitchen handles banquet catering, and outside catering is generally not permitted.
FAQ
What dishes should a non-veg wedding menu include?
A non-veg wedding menu can include a grilled starter, a chicken main and a fish or mutton choice. Add rice or bread, a substantial vegetarian dish and a dessert. The right mix depends on your guests and budget. Ask the catering team to confirm each dish and its place in the selected package.
How much does wedding catering cost per plate in Guwahati?
Hotel Shiny Grand’s catering rates are Rs 650 to Rs 750 per plate for Silver, Rs 850 to Rs 950 for Gold, and Rs 1,100 to Rs 1,250 for Platinum. Hall rental starts at Rs 25,000 and may be waived for 60 or more guests. Taxes apply. Request an itemised quote for the event’s final menu and guest count.
How many guests can Hotel Shiny Grand’s banquet hall seat?
Hotel Shiny Grand’s banquet hall seats up to 100 guests theatre-style or 70 guests at round tables for dining. Catering is available for any guest count, tailored to your requirements. Confirm the room layout with your guest count, since a seated meal and a theatre-style event use the space differently.
Should I choose buffet or plated wedding service?
Choose buffet service when guests should select their own dishes, and plated service when you want a set meal brought to each guest. A buffet needs clear labels and a well-planned queue. Plated service needs accurate meal choices, especially for vegetarian guests or anyone with a confirmed dietary need.
When should I finalise the wedding menu?
Finalise the menu after you have a working guest count and a preferred service style. Share dietary requests early, then ask the catering team about a tasting and confirm what is possible. Get the menu, layout and final count in writing before the booking advance is collected.
For official information, see FSSAI and FoSCoS portal.
Conclusion
Keep the menu focused: choose a few contrasting non-veg dishes, make the vegetarian meal complete and match service to the room layout. For your next step, enquire about Hotel Shiny Grand’s banquet catering and request an itemised quote for your guest count. You can also WhatsApp +91 91815 56418.
For an evening event, see how to plan courses and portions in our wedding dinner menu guide.
Related reading: Wedding Dinner Menu: Dishes, Portions and Costs.