WEDDING PLANNER/ARCHITECT

WHY TO ENGAGE WEDDING ARCHITECT/PLANNER     He/she is a co-host with the client who creates Graphic Architectural design of entry, lounges, ,jaimala platform, eatery stations etc.to prepare and its placement with Vendor’s cooperation because only this Architectural act makes the function elegant

We at KV Wedding Consultants have a vast experience of 40 years behind us. We have owned and managed properties in INDIA as well as in US and have been in the events and wedding coordination services industry for last four decades. We strive to continually provide excellence and dedicated service to our clients worldwide.

Wedding Ceremony

WEDDING CEREMONY Wedding is significant event in our life. We often spend long hours to ensure that wedding should be well organized but have little spare time for sourcing and managing wedding arrangements. So alternative is WEDDING PLANNER.There are two types of weddings

1 TRADITIONAL WEDDINGS

 

These are performed in our own city may be  in wedding Resort or in  Hotel

2 Destination weddings

A destination wedding is memorable in many ways. It can be on a white-sand beach, atop a cliff overlooking the ocean,.
Planning a destination wedding on your own can be frustrating and stressful. Your Certified Destination Wedding Specialist will eliminate the worry and stress for you and your guests.The options for destination weddings are as limitless

1 Beach weddings

it is stunning paradise on a white-sand beach, or top a cliff overlooking the ocean, or within a blooming garden, or surrounded by mountains, the options for locations are as limitless as your imagination

2 UNDER WATER WEDDINGS

Getting married underwater is a romantic and unique way to start your life together. Under the waves, silence embraces you both and the majesty of the marine world becomes a witness to your commitment

3 WEDDINGS IN CRUISE

Cruises are a great opportunity to get away from the day to day routine, with new scenery, people and activities on water waves It will be amazing experience to you and your family, relatives and friends.

4 WEDDINGS IN AIR UNDER HOT AIR BALLOON

Most popular use of hot air balloons these days is not for travel, more obviously, it is for commercial leisure flights where members of the public can book their flight dates and locations, and go up in the hot air balloon simply for pleasure! Those who choose to fly in a hot air balloon do so for the thrill, the ceremony. They simply want to experience the feeling of drifting with the wind with an unhindered view over the land below.

Destination weddings can be as lavish or simple as you desire and there are endless options to fit all budgets.

A destination wedding is most successful when planned by an ARCHITECT who can assist with the considerable planning and research that it takes.

Services of A Wedding Planner

LISTEN the couple and the parents to identify their taste buds, style and choice of colour combination for a thematic wedding.

BUDGET preparation with the will of the client

GUIDING event venues (hotels, wedding manor etc.)

HIRING of service providers (caterers, photographers, beautician, florists, bakers, artists etc.), and execution of contracts timely

GRAPHIC ARCHITECTURAL design of entry, lounges, jaimala platform, eatery stations etc., to prepare and its placement because only this architectural act makes the function elegant

COORDINATION of deliveries/services in time on the wedding day

BACKUP PLAN in the event of emergency

LEGAL DOCUMENTATION and translations especially for destination weddings

SHOPPING assistance if the client wishes

1.THEME WISE

There are multiple themes as our imagination. It may be rustic, colorist, state wise, country wise.beach,peacock,Bollywood, Garden theme.,

 

RUSTIC THEME

 

 

 

 

 

              Beach Theme                                              White colour Theme

 

              Peacock Theme                                                    Bollywood Theme

                     Kashmiri Theme                                              Japanese Theme

WE PROVIDE UNIQUE AND STYLISH ILLUMINATION

Heaven is hell without systematic lighting. Things can look plain or spectacular just how they are lit. We create the nice ambiance and keep on changing its color scheme with our electronic system. it’s not one choice for the whole night! You can opt to have alternating colors throughout We try to put indirect or concealed lights in the venue to avoid any torturing effect to the eyes of  guests

3 CANDLE LIGHTS WISE

Candle light effect promotes the ambiance of the venue

 

4 FLOWER PLACEMENT WISE

Floral are angels rooted in soil. How we use them, can make all the difference. We constantly find new architectural ways to use them creating flower laden chandeliers to sitting gazebos. The ways of using them are delightfully limitless as imagination

We at kvwc set up a flower station: Put out some sturdy blooms like spray roses or mums, supply lots of colorful ribbons and pins, and add labels with easy-to-follow instructions.

 

5 THEMATIC FOOD PLACEMENT WISE

It  is the soul of the ceremony because it is concerned with the taste buds and digestive system of human beings. We cater different thematic cousins Punjabi, Rajasthani, South Indian, Kashmiri, Mughalai, Mongolian Italian, Mexican, Oriental, Mediterranean, Thai etc

 

6 ARCHITECTURAL FURNITURE PLACEMENT WISE

This is the art of wedding planner with which ceremony becomes presentable and unique.So wedding planner should be innovative

We at KVWC take care small but significant things while planning the wedding ceremony just as

Social Media Integration

We at kvwc start the party long before your wedding day with a brilliant wedding website. Get the guests involved with live tweets or an Instagram feed, so you and your guests have a record of the day just as it happened. We add animated elements, or even create a “wedding guest of the week” spotlight column.

 A Decked-Out Entryway

First impression is important, so we design the entrance with flower arrangements and the escort card table and create a stylish seating chart display with your engagement photos, your parents’ wedding albums

 Convenient Child Care

We plan one or two babysitter and set her up in a room so your youngest guests have a place to go when they tucker out. Stock the room with snacks, games and a portable DVD player to keep them entertained, and make sure there’s a soft sofa and blankets for those inevitable naps

 A Video Confessional Booth

For a fresh twist on the hot photo booth trend, rent a video booth where guests can record a quick on-screen message for you. Ask your videographer to edit some of the best clips into your wedding video. Then, post your other favorite video “confessions” on your wedding website and encourage guests to check them out in your thank-you notes.

 Wedding Music at Bar

 A Choreographed Dance

Take a few dance lessons before your wedding, but instead of the standard waltz, kick it up a notch by learning a sultry tango or a high-energy swing routine, and then surprise everyone during your first dance. For an unexpected surprise, get your dad or even your grandpa in on the act. Imagine the looks on your guests’ faces when you and your pops break into a hip-hop routine mid-father-daughter dance. (Bonus points if he can do the worm!)

Killer Midnight Snacks

Just when everyone thinks the fun is winding down, liven up the party with late-night nibbles that will leave everyone ready for an after-party. Think about it: crinkle French fries, fresh chocolate chip cookies and milk shooters, a fully loaded taco bar, or even a waffle truck!

A Memorable Guest Book/Wedding Pinata

Think beyond the typical guest book. One creative idea we love: Create a jigsaw puzzle of your photo and let guests sign each piece. Or put out silver trays with engraving pens so guests can carve a lasting message on a useful keepsake for you.

  A Show stopping Ceremony Exit

Wedding ceremony exit is one of the most heavily photographed moments of the wedding .So we   Jazz up the exit by passing out small bags of colorful confetti, paper airplanes, mini beach balls, or even lavender buds for everyone We also Set out baskets of the gifts — such as soft eye masks with notes that say “Sleep tight!” or even hangover kits — for guests to grab on their way out of the reception venue

We do the research on your behalf; filter all options through pre-defined parameters – budget, location, amenities, and availability – ensuring only relevant options. Not only that we also negotiate on your behalf to get the best qualitative deals from all brands saving your money and efforts. We require only two days after you send inquiry to us. We try to prove our self as co-host with you.

we handle everything from start to finish and create the event you’ve always dreamed of! Kindly visit http://www.kv-weddingconsultants.com for details and contact us at 8010101018 or at kvweddingconsultants@gmail.com

THOUGHT OF THE MONTH

We keep in our heart only those persons who work for   humanity whose motto is ‘SERVICE ABOVE SELF’ selfish are never remembered    Vijay verma (certified wedding specialist from USA )

CHINESE CUISINE THEMATIC

It includes styles originating from the diverse regions of chinaas well as from Chinese people in other parts of the world. The history of Chinese in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe

 Chinese cuisine is one of the Three Grand Cuisine in the world, together with the french and turkish

The “Eight Culinary cuisines  Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang cuisines.

STAPLE FOOD OF CHINA

Rice

Rice is one of the most popular foods in China and is used in many dishes. Glutinous rice  is a variety of rice used in many specialty Chinese dishes.

Noodles

Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings. Some varieties, such as Shou Mian are symbolic of long life and good health according to Chinese tradition.^[21] Noodles can be served hot or cold with different toppings, with broth, and occasionally dry. Noodles are commonly made with rice flour or wheat flour, but other flours such as soybean are also used.

soybeans

Tofu is made of soybeans and is another popular food product that supplies protein.Other products such as soy milk, soy paste,soy oil, and fermented soy sauce are also important in Chinese cooking.

Wheat

In wheat-farming areas in Northern China, people largely rely on flour-based food, such as noodles, breads, jiaozi (a kind of Chinesedumplings), and mantou (a type of steamed buns).

Vegetables

Some common vegetables used in Chinese cuisine include Chinese leaves, bok choy (Chinese cabbage), Chinese spinach(dao-mieu), on choy, yu choy, bitter melon, and Chinese broccoli or gailan (guy-lahn). Other vegetables include bean sprouts, pea vine tips, watercress, celery, carrots, fresh mustard greens, and (Western) broccoli.

A variety of dried or pickled vegetables are also eaten, especially in drier or colder regions where fresh vegetables traditionally were hard to get out of season

Herbs and seasonings

Spices and seasonings such as fresh ginger root, garlic, scallion, white pepper, and sesame oil are widely used in many regional cuisines. Sichuan peppercorns, star anise, cinnamon, fennel, cilantro, parsley, and cloves are also used

To add extra flavors to dishes, many Chinese cuisines also contain dried Chinese mushrooms, dried baby shrimps, dried tangerine peel,^[28] and dried Sichuan chillies.

When it comes to sauces, China is home to soy sauce, which is made from fermented soy beans and wheat. Oyster sauce, clear rice vinegar, chili, Chinkiang black rice vinegar, fish sauce and fermented tofu (furu) are also widely used. A number of sauces are also based on fermented soybeans, including Hoisin sauce, ground bean sauce and yellow bean sauce

Drinks

Tea

Longjing tea, also known as Dragon Well tea, is a variety of roasted green tea

As well as with dim sum, many Chinese drink their tea with snacks such as nuts, plums, dried fruit (in particular jujube), small sweets, melon seeds, Chinese tea is often classified into several different categories according to the species of plant from which it is sourced, the region in which it is grown, and the method of production used. Some of these types are green tea, oolong tea, black tea, scented tea, white tea, and compressed tea. There are four major tea plantation regions: Jiangbei, Jiangnan, Huanan and the southwestern region.^[33] Well known types of green tea include Longjing, Huangshan, Mao Feng, Bilochun, Putuofeng Cha, and Liu’an Guapian.^[34] China is the world’s largest exporter of green tea.^[34]

One of the most ubiquitous accessories in modern China, after a wallet or purse and an umbrella, is a double-walled insulated glass thermos with tea leaves in the top behind a strainer.

Liquor

The importance of baijiu (lit. “white liquor”) in China (99.5% of its alcoholic market) makes it the most-consumed alcoholic spirit in the world.^[35] It dates back to the introduction of distilling during the Song dynasty;^[21] can be made from wheat, corn, or rice; and is usually around 120 proof (60% ABV). The most ubiquitous brand is the cheap Er guo tou, but Mao Tai is

Herbal drinks

Chinese herb tea, also known as medicinal herbal tea, is a kind of tea-soup made from purely Chinese medicinal herbs.

Milk

Chinese in earlier dynasties evidently drank milk and ate dairy products, although not necessarily from cows, but perhaps koumiss (fermented mare’s milk) or goat’s milk.

Most Chinese until recently have avoided milk, partly because pasturage for milk producers in a monsoon rice ecology is not economic

But this non-dairy tradition has undergone some changes as a result of changing perceptions and global influences. For example, it has been suggested that, in the early 20th century Shanghai, “Western food, and in particular identifiably nourishing items like milk, became a symbol of a neo-traditional Chinese notion of family.

the premium baijiu. Other popular brands Kang, Lu Zhou Te Qu, and Wu Liang Ye.

Huangjiu (lit. “yellow liquor”) is not distilled and is a strong rice wine (10–15% ABV).^[21] Popular brands include Shaoxing Lao Jiu, Shaoxing Hua Diao, and Te Jia Fan.^[21]

Soups

1.  Hot and Sour Soup

This version of the popular soup uses red rice vinegar,

2.  Wonton Soup

The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds.

3.  Egg Drop Soup

Beaten eggs are streamed into a seasoned broth

4.  Cream Corn Soup (With Crabmeat)

This Cantonese soup is prepared  by chopping the meat or seafood into small pieces and mixing it with egg whites, liquid and cornstarch.

5 Manchow soup

This is prepared with vegetables and soy sauce It can be veg and non veg

Snacks

It is common to eat noodles, especially soup-noodles between regular meals or in the evening, and many types of street foods, which vary from region to region.Prawn crackers are an often-consumed snack in Southeast China and Vietnam.

In contrast to their popularity in the US, fortune cookies are almost completely absent from Chinese cuisine within China.

Meat Balls in Garlic Sauce

(Minced mutton balls tossed in garlic sauce)
Kung Pao chicken

(Dusted with corn starch tossed with chopped onion soya & sugar)
Deep fried chicken cheng du

(Multi course meal in fermented soya beans in crushed chilies paste)

 Chilli Ginger fish

(Batter fried fish tossed with chopped onions & three bell peppers)

Szechwan fish

(Fried fish dusted with corn flower tossed with chopped onions & Szechwan sauce)
Broccoli & mushrooms in oyster sauce

(Dusted with corn flower tossed in oyster sauce)
Honey cauliflower

(Dusted with corn flower tossed with onions & honey)
Dragon rolls

(Little veggie filled wraps are small bite sized rolls make an ideal snack for cocktail parties).
Ginger nutrella/mushrooms

(Dusted with corn flower tossed with chopped onion & ginger sauce)

Chilly baby corns

(Tender baby corn s tossed with chili sauce & black pepper)
dim sum

(These gorgeous steamed buns are delicious with leftover barbecued chicken)

Main course

Sweet an sour vegetables/chicken/fish

Vegetables almonds with bamboo shoots

Vegetable stick in garlic sauce

Garlic chicken/fish with brocoli

Fried rice

Haka Noodles

Desserts

 

Egg custard tarts, a popular Chinese dessert and pastry

Generally, seasonal fruits serve as the most common form of dessert consumed after dinner.^[

Chinese desserts are sweet foods and dishes that are served with tea, along with meals,^[or at the end of meals in Chinese cuisine.

In larger cities, a wide variety of Chinese bakery products are available, including baked, steamed, boiled, or deep-fried sweet or savory snacks. Bings are baked wheat flour based confections, and include moon cake, red bean paste pancake, and sun cake (Beijing and Taiwan varieties). Chinese candies and sweets, called táng^[31] are usually made with cane sugar, malt sugar, honey, nuts and fruit. Gao or Guo are rice based snacks that are typically steamed^[31] and may be made from glutinous or normal rice.

Ice cream is commonly available throughout China.Another cold dessert is called baobing, which is shaved ice with sweet syrup.Chinese jellies are known collectively in the language as ices. Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatin based jellies are also common in contemporary desserts.

Chinese dessert soups typically consist of sweet and usually hot soups^[31] and custards. Chinese desserts are frequently less sugary and milder in taste than western style desserts. Some restaurants do not serve dessert at all.

Delicacies[edit]

Cold dishes

Cold dishes, especially appetizers, can range from jelly, beancurd, noodle dishes, pork or chicken, to jellyfish to cold soups.

GROUND HOST AND HOSTESS

wwe  at kv wedding consultants provide ground host and hostess with Chinese theme So please come close at vijay@kv-weddingconsultants.com or at what’s up 8010101018  vijay verma

INDIAN CUISINE THEMATIC

There has also been Central Asian influence on North Indian cuisine from the years of Mughal rule. Indian cuisine has been and is still evolvingHistorical incidents such as foreign invasions, trade relations and colonialism have also played a role in introducing certain foods to the country. For instance, the potato, a staple of the Indian diet, was brought to India by thePortuguese, who also introduced chillies and breadfruit.

Ingredients

Staple foods of Indian cuisine include bājra, rice,  aṭṭa, and a variety of Dals(lentils), such as masoor ( red lentils), toor (pigeon peas), urad (black gram), and moong (mung beans)^] Some pulses, such as channa (chickpeas),rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions.

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India  and coconut oil along the western coast, especially in Kerala. Gingelly  (sesame) oil is common in thesouth since it imparts a fragrant nutty aroma. In recent decades, sunflower and soybean oils have become popular across IndiaHydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium.^[23] Butter-based ghee, or deshi ghee, is used frequently, though less than in the past. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed.

Sarso, Elaichi,jeera,haldi, hing, adrak, dhania, and lasoon. and garam masala, a powder that typically includes five or more dried spices bay leavestejpata, coriander leaves, fenugreek leaves, and mint leaves.

Regional cuisines

There are so many reigons in India .So every regeion has its own Cuisine  according to its local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables availability.We present some famous cuisines.

1 Andhra Pradesh

The cuisine of Andhra Pradesh belongs to the two Telugu-speaking regions of Rayalaseema and Coastal Andhra and is part of Telugu cuisine. The food of Andhra Pradesh is known for its heavy use of spices and, similar to South Indian cuisine, the use of tamarind. Both vegetarian and non-vegetarian foods are popular. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations like dal and sambar and spicy vegetables or curries.

2 Arunachal Pradesh

The staple food of Arunachal Pradesh is rice, along with fish, meat and leaf vegetables.^[ Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander and green chillies.Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle soup common among the Monpa tribe of the region.

3 Assam

 Assamese cuisine has strong flavors from its use of endemic herbs, fruits, and vegetables served fresh, dried or fermented. Fish is widely eaten. Other Non-vegetarian items include chickens, ducks, pigeons, snails, silkworms, insects, mutton, pork, venison and turtle. The region’s cuisine involves simple cooking as barbecuing, steaming, boiling or fermenting.

4 Bihar

Bihari cuisine is wholesome and simple. Litti chokha, a baked salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices, is well known among the middle-class families.^[36][37] Among meat dishes, Meat saalan is a popular dish made of mutton or goat curry with cubed potatoes in garam masala. Dalpuri is another popular dish in Bihar. It is salted wheat flour bread, filled with boiled, crushed and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, bananas, cashew nuts, peanuts, raisins, sugar, water and green cardamom.

5 Goa

The area has a tropical climate, which means the spices and flavours are intense. Use of kokum is a distinct feature of the region’s cuisine. Goan cuisine is mostly seafood and meat-based; the staple foods are rice and fish. Kingfish (Vison or Visvan) is the most common delicacy, and others include pomfret, shark, tuna, and mackerel; these are often served withcoconut milk. Shellfish, including crabs, prawns, tiger prawns, lobster, squid and mussels are commonly eaten.

6 Gujarat

Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti (rotli in Gujarati), daal or kadhi, rice,sabzi/shaak, papad and chaas (buttermilk). The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet.^[48] Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine.

7 Jammu and Kashmir

The cuisine of Jammu and Kashmir is from three regions of the state Jammu, Kashmir and Ladakh. Kashmiri cuisine has evolved over hundreds of years.  The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties.^[ Wazwan is a multicourse meal in the Kashmiri Muslim tradition, the preparation of which is considered an art.

Kashmiri Pandit food is elaborate, and an important part of the Pandits’ ethnic identity. Kashmiri Pandit cuisine usually uses yogurt, oil, and spices such as turmeric, red chilli powder, cumin, ginger, and fennel, though they do not use onion and garlic.

8 Karnataka

Varieties in the cuisine of Karnataka has similarities with its three neighbouring South Indian states, as well as the states ofMaharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, badanekai yennegai, Holige, Kadubu,chapati, idli vada, ragi rotti, akki rotti, saaru, huli, kootu, vangibath, khara bath, kesari bhath, sajjige, chiroti, benne dose, ragi mudde, and uppittu. The Kodagu district is known for spicy pork curries,while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood.

9 Kerala

 

Traditional Kerala food is vegetarian(Non-vegetarian in most Malabar area) and includes Kerala Sadhya, which is an elaborate banquet prepared for festivals and ceremonies but contemporary Kerala food also includes Non-vegetarian dishes. A full-course Sadya, which consits of rice with about twenty different accompaniments and desserts is the ceremonial meal of Kerala eaten usually on celebrations like marriages, Onam, Vishu, etc. and is served on a plantain leaf.

Fish and seafood plays a major role in Kerala cuisine. An everyday Kerala meal in most household consist of Rice with fish curry made of Sardines, Mackerel, Seer fish, King fish, Pomfret, Prawns, Shrimp, Sole fish, anchovy, Parrot Fish etc. Mussels, oysters, crabs, squid, scallops etc. are not

10 Madhya Pradesh

The cuisine in Madhya Pradesh varies regionally. Wheat and meat are common in the North and West of the state, while the wetter South and East are dominated by rice and fish. Milk is a common ingredient in Gwalior and Indore. The street food of Indore is renowned, with shops that have been active for generations. Bhopal is known for meat and fish dishes such asrogan josh, korma, qeema, biryani, pilaf and kebabs.

11 Maharashtra

Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada, masala bhat, pav bhaji and wada pav. Shrikhand, a sweet dish Grated coconuts are used to flavour many types of dishes, but coconut oil is not widely used; peanut oil is preferred.^[ Kokum, most commonly served chilled, in an appetiser-digestive called sol kadhi, is prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango.

12 Malawani

Malwani cuisine is a specialty of the tropical area which spans from the shore of Devagadh Malwan to Sawantwadi. The unique taste and flavor of Malwani cuisine comes from Malwani masala and use of coconut and kokam. The staple foods are rice and fish. Various kinds of red and green fish, prawns, crab and shell fish curries (also called mashacha sar in the Malwani language) are well known along with kombadi (chicken) wade and mutton prepared Malwani style. Mohari mutton is also one of the distinct delicacies of Malwani cuisine.

A large variety of fish are available in the region, which include surmai, karali, bangada, bombil(Bombay duck), paplet (pompret), halwa, tarali, suandale, kolambi(prawns), tisari (shell fish), kalwa (stone fish) and kurli (crab).

All these fish are available in dried forms including prawns, which are known as sode. Local curries and chatanis are also prepared with dried fish.

 

13 Odisha

The cuisine of Odisha relies heavily on local ingredients. Flavours are usually subtle and delicately spiced, unlike the spicy curries typically associated with Indian cuisine. Fish and other seafood, such as crab and shrimp, are very popular, and chicken and mutton are also consumed. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella), is widely used for flavouring vegetables and dals,^[ while garam masala and turmeric are commonly used for meat-based curries. Pakhala, a dish made of rice, water, and yogurt, that is fermented overnight, is very popular in summer in rural areas.^[ Oriyas are very fond of sweets, so dessert follows most meals.

14 Punjab

The cuisine of Punjab is known for its diverse range of dishes. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavoured with masala. Regional differences also exist in Punjabi cuisine. Certain dishes are exclusive to Punjab, such as makke di roti and sarson da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the demands of traditional Punjabi lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi speciality, especially with non-vegetarian dishes.^[

15 Rajasthan

Cooking in Rajasthan, an arid region, has been strongly shaped by the availability of ingredients. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich. Gram flour is a mainstay of Marwari food mainly due to the scarcity of vegetables in the area.Historically, food that could last for several days and be eaten without heating was preferred. Major dishes of a Rajasthani meal may include daal-baati, tarfini, raabdi, Ghevar, bail-gatte, panchkoota, chaavadi, laapsi, kadhi and boondi. Typicalsnacks include bikaneri bhujia, mirchi bada, Pyaaj Kachori, and Dal Kachori.Daal-baati is the most popular dish prepared in the state.

16 Tamil Nadu

Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes. Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows.

17 Uttar Pradesh

Traditionally, Uttar Pradeshi cuisine consists of Awadhi and Mughlai cuisine,^[ though a vast majority of the state is vegetarian, preferring dal, roti, sabzi, and rice. Pooris and kachoris are eaten on special occasions. Chaat, samosa, and pakora, among the most popular snacks in India, originate from Uttar Pradesh.Well known dishes include kebabs, dum biryani, and various mutton recipes. Sheer Qorma, Ghevar, Gulab jamun, Kheer, and Ras malai are some of the popular desserts in this region.

 

18 West Bengal

Bengali cuisine is the only traditionally developed multi-course tradition from the Indian subcontinent that is analogous in structure to the modern style of French cuisine, with food served course-wise rather than all at once. Bengali cuisine differs according to regional tastes, such as the emphasis on the use of chilli pepper in the Chittagong district of The cuisine is known for subtle flavours with an emphasis on fish, vegetables, lentils, and rice.^[ Bread is not a common dish in Bengali cuisine, but a deep fried version called luchi is popular. Fresh sweetwater fish is one of its most distinctive features; Bengalis prepare fish in many ways, such as steaming, braising, or stewing in vegetables and sauces based on coconut milk or mustard. East Bengali food,

WE AT KV WEDDING CONSULTANTS PRESENT ANY CUISINE THEMATIC WAY ACCORDING TO THE AMBIANCE OF THAT STATE.SO WE REQUEST TO COME CLOSE AT  vijay@kv-weddingconsultants.com or WHAT’S UP 8010101018  FOR PLANNING THE CEREMONY   vijay verma (co-host )

ITALIAN CUISINE THEMATIC

Few would doubt the importance of food to Italian national and cultural identity. Food is widely recognized to be a fundamental part of what it means to be Italian. National signature dishes — which actually originated in the Italian cities, regions, or localities — provide many proud Italians with a cause for national celebration. Italian food also constitutes a key feature of global food culture. The development of international food chains selling pizza or pasta ensures that people across the globe recognize Italy as one of the world’s great food nations.

Italian cuisine is said to be the mother cuisine of Southern Europe. Italians believe that preserving the characteristic tastes of the separate ingredients rather than blending them together, enhances the pleasure of eating. A dish of pasta is only as good as the pasta itself. The Italian menu is lively and interesting and has a wide variety of foods for vegetarians. Italians generously add taste to their food with a wide variety of fresh or dried herbs, spices and more importantly, olives, either by themselves or as olive oil.

There are 9 Essential Ingredients of Italian Cuisine

Italian cuisine follows the Mediterranean pattern of eating—it focuses on simple, natural ingredients, such as tomatoes, garlic, olive oil, dark leafy greens and whole grains, making it one of the world’s healthiest diets. Research suggests that the benefits of a Mediterranean-style eating pattern may include improved weight loss, better control of blood-glucose (sugar) levels and reduced risk of depression. Find out which essential ingredients of Italian cuisine you should add to your diet.

1 Olive Oil

Make olive oil, which is high in monounsaturated fat, your go-to cooking oil. By replacing butter with olive oil—the most commonly used oil in the Mediterranean—you’ll cut back on saturated fat, help lower “bad” LDL cholesterol and boost levels of “good” HDL cholesterol. In addition, extra-virgin olive oil is high in antioxidants called polyphenols that have been linked to heart health.

Try eating like an Italian by dressing your salad greens with a drizzle of extra-virgin olive oil and a squeeze of lemon or use olive oil to sauté fresh vegetables. You can even use olive oil in place of butter in baking

 2 Tomatoes

There’s nothing quite like a ripe tomato, whether served on a bed of fresh greens or made into an Italian red sauce to dress a bowl of hearty pasta. Tomatoes are packed with vitamin C and lycopene, a heart-protective antioxidant that may also help prevent some cancers (particularly prostate). Vitamin A, potassium and folate are also among the tomato’s nutritional benefits. Although cooked tomatoes have less vitamin C, their lycopene is more available and antioxidant activity is undiminished.

To boost the tomatoes in your diet, add fresh tomatoes to your salads, soups or pasta dishes, or learn how to make homemade tomato sauce. Or slice a juicy tomato and enjoy the simple, fresh flavor of tomatoes with a piece of whole-grain toast and a sprinkling of grated Parmesan.

3 Garlic

Garlic is magical; at least that’s what the ancients Romans thought. We now know that garlic has both antibiotic and antifungal properties. In an era before antibiotics, garlic may have kept the Greeks and Romans free of infection. Garlic boasts anticancer characteristics—studies show it may lower breast, colon, stomach, throat and skin cancer risks. It’s heart-healthy, too, as it’s been shown to prevent clotting. The secret to all these health benefits? Sulfides. Those beneficial sulfides aren’t released, however, unless the garlic is crushed or chopped and left to sit for at least 10 to 15 minutes before eating or cooking. Garlic purchased already chopped offers the same benefits.

Garlic’s characteristic flavor adds dimension to just about any dish. Try adding chopped garlic to sautéed greens, salad dressings or homemade spaghetti sauce.

4 Seafood

Seafood is a staple protein in Italian diets; any and all kinds of shellfish and fish are celebrated, often several in the same dish. While fattier types like tuna and salmon supply heart-healthy omega-3 fatty acids, lean seafood like shrimp, mussels, squid and sea bass provide ample protein, niacin and selenium. Serve fish or seafood at least twice a week.

To add more seafood and fish to your Italian cooking, try adding shrimp or scallops to your favorite Italian pasta recipe.

5 Whole Grains

Historically, unrefined grains (whole wheat pasta, whole grain bread, barley, whole wheat couscous) are the base of most Mediterranean diets. Leaving the grains whole lowers their glycemic index, so they are digested more slowly and produce gentler rises in glucose and insulin than refined versions; they also retain all their fiber, magnesium, vitamin E and other antioxidant phytochemicals. Diets rich in whole grains may protect against heart disease, diabetes and other chronic diseases. Top toasted whole-grain bread with diced tomatoes, garlic and basil and toss whole-wheat pasta with olive oil, garlic and Parmesan cheese.

6 Beans

Beans are an essential, satisfying and healthy ingredient often found in Italian cuisine. Aim to swap out some of your meat and get your protein from beans and other legumes like lentils and chickpeas. By displacing meat, you’ll lower your saturated-fat intake while adding healthful nutrients, like fiber and antioxidant-rich flavonols. Eaten daily, combined with grains and starches, beans provide high-quality protein along with folate, calcium, iron and zinc. They also offer healthy, filling doses of fiber (both soluble and insoluble), phytates and phytosterols; studies suggest beans may help manage diabetes, prevent colon cancer and reduce heart disease risk.

Add a dish or two that contain beans and other legumes to your weekly menu. Try our Bean Bolognese for a hearty bean pasta dish, spread pureed beans on homemade pizza or make a minestrone soup with beans.

7 Dark Leafy Greens

To be Italian is to appreciate dark leafy vegetables, especially broccoli rabe, an earthy bitter brassica that pairs beautifully with bold ingredients like sausage, anchovy and hot pepper. Dark leafy greens are nutrition superstars, providing plenty of vitamins A, C and K as well as heart-healthy fiber and cancer-fighting antioxidants. Include a generous portion of rich dark leafy greens, such as chard, kale, escarole and collards, either in a salad or sautéed with olive oil, plenty of garlic and a touch of crushed red pepper.

8 Nuts

Nut trees are almost as common as olive trees in Italy. Nuts are savored as snacks, ground into sauces and sprinkled on salads. Nuts are loaded with heart-friendly monounsaturated fat; they’re also rich sources of protein, fiber, vitamin E, folate, calcium and magnesium. Nut protein is also high in arginine, an amino acid that helps maintain healthy blood vessels. Try topping your salad with chopped nuts, adding nuts to your baking or making a nutty sauce like pesto with almonds, pine nuts or hazelnuts.

9 Red Wine

What Italian dinner is complete without a glass of wine? And preferably, for health, make it red wine. Enjoying wine in moderation during meals, not drinking alone outside of the meal and never in excess, can increase “good” HDL cholesterol, may help regulate blood sugar and can even help you digest your food and absorb its nutrients. Pour yourself a 5-ounce serving of your favorite Chianti, Montepulciano or other Italian red to pair with the earthy flavors of Italian cooking.

 MENU SUGGESTIONS

WE PLAN THEMATIC CUISINE.MEANS  EVEN GROUND HOST AND HOSTESS WEAR THE DRESSES ACCORDINGLY

      

Minestrone Soup

(Lots of fresh vegetables and elbow macaroni in a hearty chicken stock are the stars of this standardminestrone.  )

Crostini

(little toast” in Italian)

BruchettaToasted Italian bread topped with squid tangy goat cheese fragrant mint & sweet roasted garlic)

Fettuccine Al Burro

(Pasta served with butter and Parmigiano cheese, has become a symbol of Italian)

Veg. cannelloni

 (Roll stuffed with Lots of veggies like eggplant and zucchini and non-veggies like ricotta, parmesan and olive oil. The sauce is sensational. Sherry, cream …)

Risotto alla milanese,

(risotto with saffron)

Bake mushroom lasagna

(This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savorymushrooms and sweet roasted carrots.)

Grilled Italian sausages with Mustard mash potatoes and apple Salsa

(Sweet and sour pork chops with mustard mash, Carol Vorderman, Oyster eating, Sausages with tomato sauce,Roasted Sea bass with Italian salsa, Classic …. Chilli pesto fish fillets with green beans and new potatoes (Lost) … Chicken with mustard and cream, summer roast pork belly with apple salsa…)

Mushroom & All Herbs

(Mushrooms, stem and all, to the size you like. Sauté in pan with butter, oil and herbs)

Thin crust pizza

(Thin-crust dough is used to prepare a variety of pizzas)

Italian fish with lemon butter sauce

(The lemon butter sauce pairs very nicely with seafood).
Italian chicken with arrabbiata sauce

(Arrabbiata sauce, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil)

Stuffed Calamari in Tomato Sauce –

(Squid stuffed with breadcrumbs, garlic, oil/milk, and 3 eggs. The stuffed squid is baked with a white sauce, cheddar and olive oil.)

Deep Fried Fish/Shrimp

(Fish/Shrimp dipped into batter and placed into deep fryer. Dish is typically served with lemon and/or cocktail sauce.)

Linguine with Clam Sauce

(A mildly spicy dish that combines Linguine pasta served with tomato sauce and cooked clams.)

Marinated Eel

(Bite-size cut eel deep fried and seasoned with salt and pepper marinated, after being fried, in a garlic, balsamic vinegar, and sugar sauce).

Baccalà

(De-salted, by soaking water, cod cut into bite-sized portions, pan fried until brown; and served with tomato sauce and pasta.)

Tiramisù 

(Layered dessert that incorporates layers of coffee soaked ladyfingers, marscapone crème with Marsala, and cocoa powder).

 INGREDIENTS

Pastas – Penne                                             Napolitano
Farfalle                                                         Florentine
Spaghetti                                                      Fettuccine
Mushroom Cream

Sauces – Marinara                                     Garnishes – Parsley
A Qualified,Artistic Reputable  wedding consultant can take care of many of the small but significant details. He simply has the resources and experience to get the job done faster, easier and with more authentic than the wedding family members  In addition He design the wedding, gets approval from the family members then coordinate on the wedding day. We at kv wedding consultants share all the responsibilities from INVITATION SYSTEM TO HONEYMOON PLANNING Vijay verma 08010101018

JAPANESE CUISINE THEMATIC

We at kv wedding consultants present Japanese cuisine in the same ambiance as in japan

 Japanese eat first with their eyes. Their formal meal consists of a series of exquisite dishes that are as beautiful as they are delicious. Japanese people are known for the greatest longevity amongst all the people of the world. This is mainly due to their well-balanced food. From seafood to soya beans and high fiber vegetables to valuable carbohydrate products, there is little room for fat in their diet.

 

Japanese cuisine  offers an abundance of gastronomical delights with a boundless variety of regional and seasonal dishes as well as international cuisine. Restaurants range from mobile food stands to centuries old ryotei, atmospheric drinking places

 Regional Food Guides

Japan is divided into distinct geographic regions, each of which has developed its own unique culinary traditions. As a result travelers can encounter a diverse set of regional foods as they move from area to area.

With its stunning natural landscape and strong cultural identity, Japan is a once-in-a-lifetime holiday destination. The East Asian island is also home to some deliciously fresh cuisine.

Unique and beguiling, Japan is a country of binaries. It straddles both the traditional and ultra-modern, and hosts buzzing cities alongside stunning natural landscapes. Its food is notoriously nutritious, with a diet based around super-fresh, seasonal products. We’ve picked ten dishes to seek out when visiting Japan.

1 Sushi

Sushi is raw fish served on rice seasoned lightly with vinegar. It’s in the variety of flavors and textures – like tangy, creamyuni (sea urchin roe) and plump, juicy, ama-ebi (sweet shrimp) – that things get interesting. Despite sushi’s lofty image, it has a humble origin: street food.

2 Ramen

 

 

 

 

 

 

 

 

 

 

 

 

 

Ramen, egg noodles in a salty broth, is Japan’s favorite late night meal. It’s also the perfect example of an imported dish – in this case from China – that the Japanese have made completely and deliciously their own. There are four major soup styles: tonkotsu (pork bone), miso, soy sauce and salt. Fukuoka is particularly famous for its rich tonkotsu ramen; pungent miso ramen is a specialty of Hokkaido.

3 Unagi

Unagi is river eel grilled over charcoal and lacquered with a sweet barbecue sauce. According to folklore, Unagi is the ideal antidote to the heat and humidity of Japan’s stultifying summers. It’s a delicacy evocative of old Japan and most restaurants that specialize in eel have a wonderfully traditional feel. Fresh, wild-caught Unagi is available May through October.

4 Tempura

Light and fluffy tempura is Japan’s contribution to the world of deep-fried foods (though it likely originated with Portuguese traders). The batter-coated seafood and vegetables are traditionally fried in sesame oil and served with either a tiny pool of salt or a dish of soy sauce-flavored broth spiked with grated radish for dipping. Do not miss out on ebi-ten (tempura prawns).

5 Kaiseki

Part dinner, part work of art, Kaiseki is Japan’s haute cuisine. It originated centuries ago alongside the tea ceremony in Kyoto (and Kyoto remains the capital of Kaiseki). There’s no menu, just a procession of small courses meticulously arranged on exquisite crockery. Only fresh ingredients are used and each dish is designed to evoke the current season.

6 Soba

Soba – long, thin buckwheat noodles – has long been a staple of Japanese cuisine, particularly in the mountainous regions where hardy buckwheat fares better than rice. The noodles are served in either a hot, soy sauce-flavored broth or at room temperature on a bamboo mat with broth on the side for dipping. Purists, who bemoan soup-logged noodles, prefer the latter.

7 Shabu-Shabu

Shabu-Shabu is the Japanese onomatopoeia for the sound of thin slices of beef or pork being swished around with chopsticks in bubbling broth. It’s a decadent dish, with platters of marbled meat brought to the table for diners to cook themselves – it takes only a moment – one mouthful at a time.

8 Okonomiyaki

Literally “grilled as you like,” Okonomiyaki is Japanese comfort food at its best, and a clear violation of the typical refined image of Japanese food. It’s a savoury pancake filled with any number of things (but usually cabbage and pork) and topped with fish flakes, dried seaweed, mayonnaise and a Worcester-style sauce. It’s also a lot of fun: At most restaurants, diners grill the dish themselves at a hotplate built into the table.

9 Tonkatsu

Tonkatsu, breaded and deep-fried pork cutlet, dates to the late 19th Century when Japan threw open its doors to Western influence. But never mind the European origin: the ingredients and attention to detail are thoroughly Japanese. Tonkatsu – especially when it’s kuro-buta(Berkshire pork) from Kagoshima – is melt-in-your-mouth tender, served with a side of miso soup and a mountain of shredded cabbage.

10 Yakitori

A cold beer and a few skewers of yakitori – charcoal grilled chicken – is an evening ritual for many of Japan’s weekday warriors. Nearly every part of the chicken is on the menu, all grilled to perfection, seasoned with either shio (salt) or tare (a sweet soy sauce-based sauce) and served with a side of friendly banter.

We provide service girls ,boys and chefs according to the cuisine.So kindly come close at vijay@kv-weddingconsultants.com  or what’s up 8010101018 for any query

LEBANESE CUISINE THEMATIC

WE PLAN THE PLACEMENT OF FOOD IN THE SAME COUNTRY’ AMBIANCE

It is Arabic cuisine  includes an abundance of starches, whole grain ,fruits , vegetables, garlic and olive oil seasoned by lemon juice..Sea food and animal fats are used sparingly. Poultry is eaten more than red meat. Red meat of lamb is eaten on the coast and of goat on the mountains

Most often eatables are either grilled, baked or sautéed in olive oil; Butter or cream is rarely used. Vegetables are often eaten raw or pickled as well as cooked. with spices and herbs .

In Lebanon, drinks are served rarely without being accompanied by food., Mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. . Mezze may be as simple as  raw vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

.A typical mezze will consist of an elaborate variety of thirty hot and cold dishes and may include:

Salads such as the tabbouleh and fattoush, together with dip such as hummus, baba ghanoush or moutabal, andkebbeh.

Some patties such as the Sambusac.

Stuffed grape leaves

Family cuisine offers also a range of dishes, such as stews or yakhnehs, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli.

The Lebanese flat bread is a staple to every Lebanese meal and can be used to replace the usage of the fork.

.

Menu suggstions

  

Beverages (non alcoholic)

Turkish coffee

White coffee

Arabic coffee qahwa saada (plain coffee) is plain and more bitter, although it originates in Greater Syria.

Beverages (alcoholic )

Almaza Beer““

Arak

Ayran

Jallab

Ksara famous wine from Lebanon

Lebanese wine

.SNACKS SALADS AND MAIN COURSE

Ackawi – white cheese salty or not depending on choice. Usually used in Manaeesh (Lebanese-style pies)

Baba ghanouj – char-grilled aubergine (eggplant), tahina, olive oil, lemon juice, and garlic puree—served as a dip.

Balila – known as cumin chickpeas.

Barout del batata – spicy lamb served with potatoes

Batata harra – literally “spicy potatoes”.

Burghul Banadoura – bulgur and tomato

Daoud Bacha – meatballs with tomato sauce

Djaj Mechwi – grilled chicken with peas

Fattoush – ‘peasant’ salad of toasted pita bread, cucumbers, tomatoes, chickweed, and mint.

Falafel – small deep-fried patties made of highly spiced ground chickpeas.

Fried cauliflower

Fried eggplant

Fatayer – a turnover pastry, often made with sbanegh (spinach)

Fuul (vicia faba) slow cooked mash of brown beans and red lentils dressed with lemon, olive oil and cumin..

Hummus – dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, and typically eaten with pita bread.

Kibbeh – mainly stuffed, can be made in different forms including fried, uncooked, and cooked with yogurt.

Kibbeh nayyeh – raw kibbeh eaten like steak tartar.

Kafta – fingers, stars or a flat cake of minced meat and spices that can be baked or charcoal-grilled on skewers.

Kousa Mahshi – stuffed zucchini, many varieties are used.

Kubideh – served with pivaz (a mix of minced parsley, onions, ground cumin and sumac).

Labneh – strained yogurt, spreadable and garnished with good olive oil and sea salt.

Lahm bil ajĩn – a pastry covered with minced meat, onions, and nuts.

Mfaraket Koussa – spicy zucchini

Makdous – stuffed eggplant in olive oil.

Manaeesh – Mini pizzas (usually folded) that are made in any number of local bakeries or Furns, traditionally garnished with cheese, Za’atar, spicy diced tomatoes, kashk in its Lebanese version, or minced meat and onions. Some bakeries allow you to bring your own toppings and build your own or buy the ones they sell there. Breakfast, lunch and dinner. (Lebanese style pies)

Mujaddara (imjaddarra) – cooked lentils together with wheat or rice, garnished with onions that have been sauteed in vegetable oil.

Mulukhiyah – A stew with mallow leaves, chicken, beef, and in the Lebanese fashion, topped with raw chopped onions, and vinegar over rice. It sometimes has toasted pita chips under the rice.

Mutabbel – a mix of slow cooked eggplant and tahini.

Pastirma – Tender cooked meat, usually served with vegetables.

Qatayef – a sort of sweet dumpling filled with cream or nuts.

Qawarma – chopped lamb, salted and kept in the grease of the animal

Samkeh Harra – grilled fish that has been marinated with chili, citrus, and cilantro

Shanklish – aged cheese balls

Shawarma – marinated meat (either chicken or lamb) that is skewered on big rods and cooked slowly, then shaved and placed in a 10 inch pita roll with pickles, tomatoes, and other tangy condiments.

Shish taouk – grilled chicken skewers that utilize only white meat, marinated in olive oil, lemon, parsley, and sumac.

Siyyadiyeh – delicately spiced fish served on a bed of rice. Fish cooked in saffron and served on rice with onions, sumac, and a tahini sauce (the most important part of the dish) originated in the southern areas of Lebanon.

Tabbouleh – diced parsley salad with burghul, tomato and mint.

Tahini – sesame paste

Toum – garlic sauce

Wara’ Enab – stuffed grape leaves

Za’atar – dried thyme, sesame seeds and sumac that can differ from region to region and from family to family. Most are made in house, but can be bought at Lebanese larders.

Lebanese Spice Blend – a mixture of equal parts of allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg and ginger. It is commonly used to flavor many Lebanese dishes.

Desserts

Baklava – a dessert of layered filo pastry filled with nuts and steeped in Attar syrup (orange or rose water and sugar) or honey, usually cut in a triangular or diamond shape that originates in Lebanon.

Roasted nuts – a mix of more than 20 kinds and flavors of kernels, mostly dry roasted.

Halva – sesame paste sweet, usually made in a slab and studded with fruit and nuts

Kunafi – either shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup, or more commonly the version with semolina pastry served on a sesame seed bun with sweet sugar syrup (very popular for breakfast) made with ” angel hair” butter and pistachios or nuts. Generally these can be found in sweet shops, as well as bigger bakeries

Znood Es-sett – filo pastry cigars with various fillings.

Ma’amoul – cake made from semolina with date, pistachio or walnut filled cookies shaped in a wooden mould called a tabimade specially for Christian (traditionally Easter) and Muslim holidays (such as Ramadan).

We plan ground host and hostess according to cuisine

WEDDING PLANNER IS THE KEY PERSON OF WEDDING WHO IS THE ONLY COORDINATOR BETWEEN CATERER AND DECORATOR. SO HE SHOULD BE INNOVATIVE ARCHITECT TO PRODUCE MEMORABLE MOMENTS   we at KV WEDDING CONSULTANTS justify our profession to create THEMATIC AMBIANCE , DELICIOUS FOOD and EXCELLENT SERVICE BY HOST AND HOSTESSES  to make the ceremony memorable for many many years to come and to prove our self sincere co host with you   vijay verma ( co – host )

MEDITERRANEAN CUISINE THEMATIC

List of Mediterranean cuisines

Albanian cuisine  Algerian cuisine  Bosnian cuisine  Bulgarian cuisine  Croatian cuisine  Cypriot cuisine  Egyptian cuisine  French cuisine  Provençal cuisine Occitan cuisine  Greek cuisine

Israeli cuisine  Italian cuisine  Jordanian cuisine  Libyan cuisine  Lebanese cuisine   Macedonian cuisine  Maltese cuisine  Montenegrin cuisine  Moroccan cuisine  Palestinian cuisine  Persian cuisine  Portuguese cuisine  Serbian cuisine  Spanish cuisine  Catalan cuisine  Syrian cuisine Tunisian cuisine Turkish cuisine

 

The idea of the “standard Mediterranean” … is a modern construction of food writers and publicists in Europe and North America earnestly preaching what is now thought to be a healthy diet to their audiences by invoking a stereotype of the healthy other on the shores of the Mediterranean. Their colleagues in Mediterranean countries are only too willing to perpetuate this myth. The fact of the matter is that the Mediterranean contains varied cultures

”

From Morocco, to Italy, to Greece, to Turkey, to the Middle East, these recipes are tasty and none take more than 20 minutes to make. By: Text: Jason Horn and Cooking Light staff

1 Chicken Souvlaki

Our version of this Greek favorite requires exactly two minutes and 20 seconds of cooking, thanks to rotisserie chicken. We replaced the traditional tzatziki sauce with a zesty mix of yogurt, feta, and dill, which boosts the flavor content without adding fat. Serve with your favorite Mediterranean side―baba ghanoush,tabbouleh, and couscous are all good choices.

2 Artichoke and Arugula Pizza with Prosciutto

A balance of flavors is the key to this recipe. The bitter arugula, sweet artichoke, salty prosciutto, and creamy mozzarella are in perfect equilibrium atop a crisp-and-chewy crust and pesto sauce. Not only is the combination of tastes more satisfying than pepperoni and red sauce, this pizza takes just 11 minutes to bake―no longer than a frozen one.

3 Superfast Kofta

A Turkish take on the mini-hamburger, these use tangy yogurt in place of cheese and pita instead of buns. They get their unique flavor from common pantry spices in an uncommon combination. The best part is how fast they cook―eight minutes is all you need for a meaty and satisfying dinner for four. Serve with hummus and extra pita for dipping.

4 Seared Mediterranean Tuna Steaks

The tuna and tomato are the stars in this dish, so be sure to use good-quality ones to let their flavors shine. A sprinkling of salt, pepper, and coriander give the fish just a hint of spice to complement its tenderness and delicate taste when cooked medium rare. The salsa-like mix of tomato, capers, garlic, and olive provides a fresh accent; you can also try it on pork, chicken, or even as a dip with pita chips.

5 Herbed Greek Chicken Salad

Greek seasoning―as simple as oregano and lemon―pairs fantastically with chicken and forms the base for this fresh and healthful salad. Yogurt and tahini make a creamy dressing, while kalamata olives and feta cheese add their own distinctly Greek flavors to the party. Each large, satisfying serving has only 243 calories.

6 Rigatoni with Green Olive-Almond Pesto and Asiago Cheese

In this deliciously different pesto, olives and parsley stand in for basil and almonds for pine nuts. It’s a strong flavor, but a nice one for this dish, incorporated into a sauce with vinegar, cheese, and the pasta’s cooking liquid so it adheres well to the noodles. The pesto mixture has lots of other uses, too―spread on sliced French bread and bake for a new twist on garlic bread, or try it as a tapenade spread at your next party

7 Garlic-Rosemary Lamb Pita

Break out of a rut with this tasty dish. Juicy Greek-spiced lamb with cool-and-tangy tzatziki sauce in a pita makes for a great meal that takes less than 10 minutes to prepare. Pair with oven fries, baked potatoes, or rice pilaf, plus kalamata olives for a full meal.

8 Greek-Style Scampi

Instead of drowning the shrimp in butter, this recipe sautés them in healthful olive oil, and then adds tomatoes to make a simple, speedy sauce that cooks in the time it takes to boil pasta. A sprinkling of crumbly feta on top adds tangy and creamy elements. Add your favorite salad or lightly cooked spinach on the side.

9 Lemon Chicken Pita Burgers with Spiced Yogurt Sauce

Green onion, Greek seasoning, and lemon ensure zesty flavor in these burgers. The recipe is very much open to variation, as well: Take the patties out of the pita and serve with couscous or rice pilaf, or just make the sauce to pair with falafel

 10 Greek-Flavored Turkey Burgers

These burgers hide a surprise: Each bite yields a surge of minty flavor, a pungent crunch of red onion, or a tangy burst of feta cheese. To make a complete meal, serve the burgers with a simply cooked vegetable―steamed broccoli, sautéed zucchini, or whatever else you like―dressed with lemon, olive oil, and a little oregano.

11 Couscous with Artichokes, Feta, and Sun-Dried Tomatoes

Pure and simple flavors stand out in this dish. In each bite, you’ll taste the sweet tang of tomatoes, the salty bite of feta, the tender juiciness of chicken, and the briny sweetness of marinated artichoke hearts. Israeli couscous makes the recipe unique―its grains are much larger than regular couscous and they add a chewy texture that’s another layer of depth.

12 Seared Scallops with Lemon Orzo

Scallops are a great protein for superfast dishes, as their delicate tenderness is best served when cooked fast and hot. Sear the scallops while the orzo cooks and you can have dinner done in about 18 minutes. If you’re not a scallop fan, substitute large peeled shrimp, slices of pork tenderloin, or small filet mignon.

13 Spinach, Chicken, and Feta Salad

Simple preparation doesn’t mean this salad has simple tastes. The lemon-balsamic-Dijon mustard vinaigrette has layers of flavor that interact with all the different fresh ingredients to keep each bite interesting. And it’s a nutrient powerhouse to boot: A serving provides nearly a full day’s protein and almost a third of a day’s fiber with only 369 calories

14 Tomato-Mozzarella Pizza

It’s faster (and healthier) than delivery, plus it incorporates fresh tomatoes and basil, creamy real mozzarella, and crispy pancetta. To save even more time, use a packaged prebaked crust instead of the dough and eliminate the initial baking step

15 Greek Lamb Chops

This is almost the simplest recipe possible―cover lamb chops with a five-ingredient rub, broil eight minutes, and you’re done―but it yields wonderfully satisfying flavor that’s a nice departure from the weeknight-dinner norm. In the photo, the chops are served over couscous with tomato, cucumber, and feta, but you can slice and serve in pitas instead, or pair with baked potatoes, rice pilaf, orzo, or any other starchy side.

16 Pasta with Sun-Dried Tomato Pesto and Feta Cheese

This vegetarian entrée combines flavors from all over the Mediterranean―Spanish almonds, Italian pasta, Greek feta―to create a satisfyingly rich dish. Oil from the sun-dried tomatoes and pasta cooking water whir together in the food processor to make a creamy sauce that’s amplified by the feta cheese on top. Summer vegetables like zucchini, yellow squash, or green beans would make a good accompaniment.

17 Linguine with Garlicky Clams and Peas

A few simple ingredients yield great Italian flavor with amazing speed. Lots of garlic, a little wine, Parmesan, and fresh basil combine in a briny sauce that makes a perfect light, summery dinner. You can substitute shrimp or scallops in place of clams, but they may have to cook a bit longer. In any case, all a bowl of this pasta needs is a basic salad, some crusty bread, and a cold glass of white wine to make a memorable meal.

18 Mediterranean Chicken Salad Pitas

Greek yogurt makes a creamy, tangy base for this simple salad with fresh accents from bell pepper, olives, onion, and cilantro. Make a batch ahead of time and stuff in pita pockets for a great workday lunch or a handheld on-the-go dinner. This recipe is a nutritional powerhouse, with about 10 percent of the calcium, a quarter of the fiber, a fifth of the iron, and more than half the protein you need in a day

19 Greek Dinner Salad

Greek salads are nearly ubiquitous on restaurant menus for good reason: Their simple flavor is excellent, they are a snap to make, and their ingredients can be customized to many different tastes. Use this base of fresh veggies and lemon-oregano vinaigrette to showcase your creativity (and utilize your pantry). Try cannellini or black beans in place of chickpeas, add chopped chicken or tofu, swap in goat or blue cheese for the feta―the options are endless.

20 Saffron Fish Stew with White Beans

A unique blend of herbs and spices find their home in this one-dish-wonder. The broth—infused with saffron, thyme leaves, and orange rind—pairs magnificently with a white flakey fish of your choosing. We suggest sustainable options like wild-caught Pacific flounder or wild-caught Alaskan halibut.

21 Halibut with Lemon-Fennel Salad

The spice rub used on the Halibut in this dish is not overwhelming, but only serves as a flavor enhancer. Paired with a light and refreshing salad of sliced fennel bulb and tangy red onion tossed in a reserved portion of the spice rub, lemon juice, and oil this is a superfast meal that will not disappoint.

22 Lamb Chops with Pistachio Gremolata

Delight in a sweet and savory supper with such depth of flavor your family will be aghast to hear it only took 20 minutes to prepare. We suggest serving a side dish of Israeli couscous tossed with golden raisins and diced red bell pepper.

23 Pita Salad with Cucumber, Fennel, and Chicken

This super-simple salad is just the thing for a quick, yet impressively delicious, meal. Sliced red onion, cucumber, and fennel bulb drizzled with a light dressing are the ideal crunchy partner to baked pita bread pieces.

24  Spicy Chicken Shawarma

“My husband and I love this recipe. The spice mix is great and it was really easy to make. We will be making it again soon.” —KALJ197

Tangy, yet cool Greek-style yogurt is the perfect counterpoint to spicy chicken tossed in a blend of Middle Eastern spices and sautéed to perfection. Your mouth will by watering from the moment smells begin wafting from your skillet.

25 Quick Lamb Kofta with Harissa Yogurt Sauce

These Quick Lamb Kofta patties pack a punch of flavor atop a bed of saffron jasmine rice. Traditional Middle Eastern tastes will abound on your plate and leave your taste buds utterly tantalized by the end of the meal.

26 Beef Kefta Patties with Cucumber Salad

Bursting with flavor, prepare to transport your taste buds to a scrumptious place. A little vacation without ever leaving the kitchen table—what’s not to love?

27 Crisp Lamb Lettuce Wraps

Lettuce leaves offer a light, fresh alternative to pita or flatbread. If you can’t find red pepper hummus, plain hummus is a welcome substitute.

28 Mini Greek-Style Meat Loaves with Arugula Salad

Pack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.

29 Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette

The ever-expanding variety of quick grains on the market, like the farro used here, makes incorporating whole grains into daily meals easier. Feel free to substitute brown rice if you can’t find farro.

30 Beef and Lamb Kofta Lettuce Wraps

We love the distinct savoriness ground lamb brings to these crunchy wraps, but you can go all ground sirloin for a verion that still delivers loads of flavor.

Try subbing in a different precooked whole grain, like farro or barley, for the rice to add a textural twist.

We at kv wedding consultants plan the chefs and ground service boys and girls in same dresses

So kindly come close at vijay@kv-weddingconsultants.com or at 8010101018 for the catering of this cuisine

 

thought of the month

a successful businessman is that who can create a team of innovative subordinates in a encouraging way .He should neither sweeter than sugar nor bitter than quinine .That he should give independence, opportunity targets to subordinates, admire their talent before telling any mistake in feedback   Vijay verma