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Wedding Lunch Menu Ideas for Guwahati Events
A good wedding lunch menu starts with the event, not a long list of dishes. Hotel Shiny Grand publishes banquet catering rates alongside Assamese, Indian, North Indian, Chinese and Tandoori cuisine options, with vegetarian choices available.
A usable framework for building the lunch menu
Start with three facts: how many guests are coming, when lunch will be served and what the per-plate budget can cover. These answers help you choose a menu that the kitchen can prepare and guests can move through without a rush.
Next, build the meal in order. A light welcome drink and a few starters can cover the time before lunch. Then plan the main course, useful sides and a dessert. For a midday event, keep the opening course modest so guests have room for the meal.
For the main course, aim for choices that work together rather than adding dishes for show. A menu might pair rice or bread with a dal, a vegetable dish and a main curry. Add a cooling side such as raita if it fits the cuisine. Include vegetarian dishes that can make a full plate on their own, even when you also serve non-vegetarian food.
Hotel Shiny Grand’s in-house kitchen lists more than 120 dishes across its stated cuisine groups. The event menu can be customised, so ask which dishes suit your preferred style and package. You can also read the wedding catering menu guide.
Keep the number of dishes tied to the guest count and the serving plan. A focused menu is easier to explain to guests and easier to lay out. Add a live counter only after confirming its menu, staffing and position with the event team.
For drinks, plan water and soft beverages first. Chaas, lassi or a fruit-based mocktail can suit a daytime meal, depending on the season and menu. Hotel Shiny Grand arranges soft beverages and mocktails. Ask about any other drink service before printing the menu.
Menu directions: Assamese, Indian and more
A regional menu can give the meal a sense of place. An Assamese direction could centre on rice, with a fish or vegetable main and familiar sides. For guests who prefer a broader Indian spread, consider a North Indian-style course with breads, dal and a paneer or meat dish. These are planning ideas, not a promise that every item is part of a package.
Indian food varies by region, so a North Indian selection need not stand in for every guest’s tastes. A South Indian direction could use dishes such as idli or dosa with sambar, while an Assamese menu can take a different shape. Think about the families attending and ask them which regional foods they want represented. Explore regional food traditions when planning the menu.
Hotel Shiny Grand lists Assamese, North Indian, Chinese and Tandoori options alongside Indian cuisine. Its kitchen can customise event menus. Share the direction you want, then ask the team to confirm the dishes available for your date and chosen package.
For a mixed guest group, a simple structure can work well: one regional section, familiar vegetarian mains and a non-vegetarian choice if wanted. Keep the labels clear. You can also ask whether a particular dish can be served in smaller portions or at a separate station, rather than assuming a specific setup is included.
Choose desserts with the lunch in mind. A familiar sweet can finish the meal without turning dessert into a second buffet. If a family dish matters to you, name it early and ask whether the kitchen can prepare it as part of the event menu.
Assamese cuisine has its own ingredients and cooking traditions, so a regional menu can feel distinct from a general Indian spread. Explore Assamese cuisine as you use your family’s preferences to shape the event menu.
Dietary requests, clear labels and serving arrangements
Ask guests about dietary needs before the menu is final. Give them a clear way to share restrictions, and ask for the dish or ingredient they need to avoid. “Vegetarian” alone may not cover every request. Vegan, gluten-free, Jain, nut-free or other needs should be named and confirmed separately.
Send the full request list to the catering team in writing. Ask which dishes can be prepared for each need, how they will be labelled and how staff will keep them distinct during service. Don’t assume a menu label means the kitchen can prevent contact with other ingredients. Get the team’s answer before you promise a dish to a guest.
For a buffet, place vegetarian and non-vegetarian dishes in clearly marked areas where possible. Use separate serving spoons and label each dish with its name and dietary type. If a guest has an allergy, arrange a direct conversation with the catering team rather than relying on a small card as the only safeguard.
For plated service, give the final guest count for each meal type before the kitchen begins its event prep. Make sure the serving team knows which plate goes to which guest. A written table plan or meal count can reduce mix-ups when the room is busy.
Hotel Shiny Grand’s in-house kitchen has vegetarian and non-vegetarian dishes. Tell the team about special requests early and ask what can be confirmed for your menu. Dietary needs should be settled before the final menu and layout are approved.
Catering costs and the questions to settle in your quote
Hotel Shiny Grand’s banquet catering rates are 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. The hall rental starts at Rs 25,000 and is waived for 60 or more guests.
For 100 guests, the food estimate is 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. Hall rental may apply unless waived, and applicable taxes are extra. Ask for an itemised quote so you can see how the agreed menu and venue charges fit together.
Before you settle the quote, ask what dishes are included in your chosen package and which menu changes affect the rate. Confirm the number of guests used for the estimate. Also ask how the team will handle changes to the final count, drinks and any special dietary meals.
Check the hall rental terms alongside the per-plate total. The rental is waived for 60 or more guests, so ask the hotel to confirm whether your guest count qualifies. Hotel Shiny Grand collects a banquet advance after the menu and layout are finalised.
For a closer look, see the catering price page. Use the itemised quote to confirm the details for your own date and guest count.
Hotel Shiny Grand generally doesn’t permit outside catering, as the in-house kitchen handles event food. The hotel can arrange soft beverages and mocktails. If you plan to serve hard alcohol, ask about permits and the hotel’s guidance before you include it in the event plan.
Venue layout and timing for a smooth wedding lunch
Plan the room around how guests will eat. A buffet needs a clear route to each serving point, with enough room for guests to approach and leave without crossing the main entrance. Keep drinks and dessert stations from blocking the path to the main meal.
Hotel Shiny Grand’s banquet hall seats up to 70 guests for round-table dining, or 100 in theatre-style seating. Those layouts serve different needs, so confirm the setup before you finalise the guest list. For a meal where guests sit together, ask how the dining arrangement fits the room and buffet route.
Set the lunch start time with the ceremony and guest arrival in mind. Allow guests time to enter the hall and reach the food, then agree with the catering team when service should begin. If family rituals may shift the schedule, decide who will tell the venue about any change.
Confirm when the hall will be ready for decorators and when the meal area needs to be clear. External decorators are welcome at Hotel Shiny Grand. Share the planned table layout with them and the venue team so decoration doesn’t block guest movement or food service.
Walk through the room plan before approval. Check the entrance, dining seats, buffet path and any ceremonial area. The banquet seating arrangement guide can help you think through table positions and guest flow.
Finish by writing down the agreed menu, service start time, guest count and room setup. A single confirmed plan gives the event organiser and catering team the same reference on the day.
Frequently asked questions
What should a wedding lunch menu include?
A wedding lunch menu should include a drink, a few starters, a balanced main course, suitable sides and dessert. Build the main course around guest preferences and dietary needs first. Then confirm whether the meal will be buffet or plated service. A shorter menu can be easier to serve well than a long list of dishes.
How much does wedding catering cost at Hotel Shiny Grand?
Wedding catering at Hotel Shiny Grand costs Rs 650 to Rs 750 per plate for Silver, Rs 850 to Rs 950 for Gold, or 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. Applicable taxes are extra, so ask for an itemised quote.
Can I request an Assamese or vegetarian wedding lunch?
Yes, Hotel Shiny Grand’s in-house kitchen lists Assamese cuisine and vegetarian dishes, and event menus can be customised. Share the menu direction and dietary requests early. Ask the team to confirm the dishes and serving arrangements for your event before you make promises to guests.
How many guests can the banquet hall seat for lunch?
Hotel Shiny Grand’s hall accommodates 70 guests for round-table dining or 100 in theatre-style seating. Catering is available for any guest count, tailored to your requirements. Confirm the layout with the hotel before finalising your guest count, since the seating arrangement affects how the room works for a meal.
For official information, see FSSAI and FoSCoS portal.
Conclusion
Set your guest count and budget first, then choose a regional direction and confirm dietary needs with the kitchen. For venue details or an itemised event quote, visit Hotel Shiny Grand’s banquet and catering page and share your preferred menu and layout. You can also WhatsApp +91 91815 56418.