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Wedding Dinner Menu: Dishes, Portions and Costs
A wedding dinner menu can feel hard to pin down when every guest has a favourite dish. Start with the kind of celebration you’re hosting, then shape the meal around your guests and your budget. In Guwahati, Hotel Shiny Grand’s catering starts at Rs 650 per plate, giving you a clear cost to plan around.
Build the Menu Around the Wedding and Its Guests
The meal should suit the event as well as the people attending it. A formal reception may call for a sit-down feel, while a lively evening function can work well with a buffet or a few food counters. Think first about when dinner begins and how much time guests will have to eat.
Then look at the guest list. Ask about food preferences when you collect RSVPs, and note how many guests are vegetarian or non-vegetarian. For a mixed group, make sure vegetarian guests can put together a full meal, not just a starter and a side dish. Label dishes clearly so guests know what they’re choosing.
Regional food can make the meal feel connected to the families and the place. Indian cuisine varies by region. In Guwahati, you might ask about Assamese dishes alongside North Indian favourites, or choose Chinese and tandoori options for a broader spread. Hotel Shiny Grand’s in-house kitchen prepares dishes across those cuisine types and can customise the menu.
For example, a simple buffet could begin with a vegetarian starter such as Paneer Tikka, followed by a non-vegetarian choice such as Chicken Tikka. For the main meal, choose dishes that suit your guests and pair them with rice or bread. Add a dessert and a non-alcoholic drink. Those examples appear on Hotel Shiny Grand’s wedding catering menu guide, which also explains how service style shapes the meal.
Season and event timing affect what feels right. A warm-weather evening may suit a lighter start, while a winter reception can make a more filling main course welcome. If the event falls during Bihu or another family celebration, ask relatives which foods they’d like to see on the table. It’s an easy way to make the meal feel personal without adding dishes just for show.
Locally sourced or seasonal food can be a good topic to raise with the catering team. Ask what’s in season and whether those ingredients fit the menu you have in mind. If you’re keen to reduce waste, ask how the kitchen plans quantities and what happens to safe, uneaten food after the event.
Balance Courses, Portions and Guest Requirements
A good meal has a clear pace. Guests arrive, enjoy a starter, move to the main course, then finish with dessert. Each course should leave room for the next. If the starter spread is too large, people may have little appetite for the main dishes you spent time choosing.
Keep the selection focused. One possible layout is a few starters, a small mix of main dishes, rice or bread, and one or two desserts. Treat this as a starting point, not a fixed rule. The right number depends on your guest count, service style and the time set aside for dinner.
For a sample menu, you could serve Paneer Tikka and Chicken Tikka as starters, then offer one vegetarian main and one non-vegetarian main. Add rice, a bread option, a side and a dessert. If your guests prefer Assamese food, ask the kitchen which regional dishes can be included. Hotel Shiny Grand’s chef-led kitchen has more than 120 vegetarian and non-vegetarian dishes across Assamese, North Indian, Chinese and tandoori cuisine.
Portion planning should start with the number of people expected to eat, rather than the number of invitations sent. Ask the catering team how it estimates quantities and whether it needs separate counts for adults and children. Then confirm how late you can adjust the final guest count and how any extra plates are charged.
Be clear about special food needs. Ask guests to flag allergies or other restrictions early, then speak with the kitchen about what it can prepare and how it will handle those meals. Don’t promise an allergy-safe dish until the caterer has confirmed the ingredients and preparation process. For gluten-free or vegan requests, name the requirement instead of relying on a general “special diet” note.
Service format affects the flow. A buffet gives guests choice, but queues can form if everyone wants the same counter. Plated service gives the meal a set pace, while shared dishes need enough table space. If you want live cooking, ask how it will fit into the room and schedule before adding it to the plan.
At Hotel Shiny Grand, the banquet hall seats up to 100 guests in theatre style or 70 guests at round tables. Choose a layout that supports the meal you want, not only the headcount. Ask which dishes suit your family’s tastes and discuss the Assamese food tradition with the kitchen.
Match the Menu to Your Budget and Catering Scope
Start with the per-plate rate, then work out the food cost for your likely guest count. Hotel Shiny Grand’s banquet catering has three tiers: 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. Catering is available for any guest count, tailored to your requirements.
Here’s the food-cost estimate before hall rental and applicable taxes:
- 100 guests: Silver, Rs 65,000 to Rs 75,000; Gold, Rs 85,000 to Rs 95,000; Platinum, Rs 1,10,000 to Rs 1,25,000.
These figures are the per-plate rate multiplied by the guest count. Hall rental starts at Rs 25,000 and is waived for 60 or more guests. Ask for an itemised quote so you can see the food cost, hall charge and applicable taxes in one place. Rates alone don’t tell you which dishes or service details fit your event, so confirm the menu and scope before choosing a tier.
Keep a little room in your plan for the final guest count. Use confirmed RSVPs as your base, then ask your family about any likely walk-ins. Confirm the date for locking the count, the minimum number of plates billed and the rate for any extra plates. That way, you’re not making a last-minute decision based on guesswork.
It also helps to set a clear priority. If regional dishes matter most, put them at the centre of the menu discussion. If you want more choice, ask how a wider dish mix changes the per-plate quote. Hotel Shiny Grand’s wedding catering price guide for Guwahati gives the tier rates to use as a starting point for that conversation.
Ask what catering includes before you approve the plan. Discuss the proposed menu, service style and any additions you want. Soft beverages and mocktails can be arranged at Hotel Shiny Grand. For hard alcohol, enquire about permits and ask the hotel team for guidance.
Finalise the Menu with the Venue and Catering Team
Before you confirm, check that the venue and catering team agree on the same plan. Write down the event date, dinner time and expected guest count. Then confirm the layout and when the final plate count is due.
Hotel Shiny Grand has a 100-guest air-conditioned banquet hall and an in-house kitchen. Outside catering is generally not permitted, so raise any food requests with the team early. The kitchen can customise its menu, but you should confirm each dish and any special preparation directly before you print menu cards.
Use a tasting, if one is arranged, to check the dishes you plan to serve. Taste the actual choices on your proposed menu, not only a dish that may later be replaced. Ask how the kitchen will mark vegetarian dishes and separate them from non-vegetarian food during service. For allergies, get a clear answer about ingredients and preparation before you tell guests their needs can be met.
Have a short checklist ready for the planning meeting:
- What dishes are included in the quote, and which are optional?
- When must you confirm the final guest count?
- How are extra plates charged?
- Which menu changes can be made after approval?
- How will food restrictions be noted and communicated to service staff?
- What drink options are arranged, and what needs a separate enquiry?
Ask how the meal will run at the busiest point. Where will guests enter the buffet line? Can the layout keep people moving without blocking access to tables? If you’re planning a live counter, ask where it will sit and how it affects the serving flow.
At Hotel Shiny Grand, the hall rental starts from Rs 25,000 and can be waived for 60 or more guests. The booking advance is collected after the menu and layout are finalised. External decorators are welcome, so settle their access and setup needs with the hotel team before the event day.
Finish by checking the quote against the menu you’ve approved. Make sure the written version reflects the same dishes, count, layout and event timing you discussed. That written plan gives the family and the catering team one version to work from.
Wedding Dinner Menu FAQs
What should a wedding dinner menu include?
A wedding dinner menu should include a starter, a main meal with choices guests can build a full plate from, and dessert. Add rice or bread to suit the dishes, then choose drinks that fit the event. Keep vegetarian guests in mind from the start. A focused menu is easier to plan than a long list of dishes.
How much does wedding catering cost at Hotel Shiny Grand?
Hotel Shiny Grand’s catering costs 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. Catering is available for any guest count, tailored to your requirements. Hall rental starts at Rs 25,000 and is waived for 60 or more guests. Ask for an itemised quote that includes applicable taxes and your selected menu.
How many dishes should I serve at a wedding dinner?
There’s no single dish count that suits every wedding. Choose enough options to give guests a satisfying meal, but don’t add dishes only to make the menu look large. Start with the guest mix and service style, then ask the catering team what it can prepare and serve well within your time and budget.
How do I plan for vegetarian guests and food allergies?
Ask about dietary needs when you collect RSVPs. Include vegetarian dishes that work as a full meal, and label food clearly. For allergies, share the exact concern with the kitchen and ask how ingredients and preparation are handled. Don’t assure guests that a dish is allergy-safe until the catering team confirms it.
Can I customise the wedding menu at Hotel Shiny Grand?
Yes, Hotel Shiny Grand offers full menu customisation through its in-house kitchen. Discuss the cuisine, dish choices and dietary requests with the team, then confirm what’s included in your quote. Outside catering is generally not permitted. The hotel also arranges soft beverages and mocktails; ask about permits if you plan to serve hard alcohol.
For official information, see FSSAI and FoSCoS portal.
Conclusion
Choose a focused menu that suits your guests, then confirm the plate count and every cost before you approve it. If you’re planning an event in Guwahati, visit Hotel Shiny Grand’s banquet page to ask about the menu, hall layout and an itemised quote. You can also WhatsApp +91 91815 56418.
Need ideas for the meat dishes? Read our non-veg wedding menu planning guide.
Related reading: Non-Veg Wedding Menu: Dishes and Planning.