Start with the guest count and food style
Dubai Indian weddings usually run between 200 and 1200 guests. Confirm your final headcount 10 days before the event and lock the menu style: full North Indian thali, multi-regional buffet, or fusion buffet with live counters. Pure vegetarian and Jain-friendly menus are the safest default for mixed Indian guest lists.
Building a memorable wedding menu
A strong wedding buffet has 3 to 5 starters, 2 chaat items, 4 to 6 main dishes, 2 breads, 2 rice preparations, dal, raita, salad, 3 to 4 desserts and paan. Live counters like pani puri, dahi bhalla, live dosa and tandoori naan lift the experience without pushing the price up drastically.
Timings, staff and service flow
Plan for 45 to 60 minutes of starter service, 90 to 120 minutes of main buffet, and 30 minutes of dessert. One service staff per 25 guests is a good ratio for buffet, one per 12 for full plated service. Confirm access to venue kitchens or setup areas at least 4 hours before guests arrive.
Common hidden costs to check
Corkage-style venue fees, generator power for live counters, extra staff for late finishes, decorative crockery, floral counter styling, and midnight snack for the wedding party are often quoted separately. Ask for one consolidated quote to avoid surprises.
Frequently asked questions
For 300+ guests, aim for 3 to 5 starters, 4 to 6 mains, 2 rice, 2 breads, dal, chaat and 3 to 4 desserts. Any more and food waste rises sharply.
Peak season (October to March) books out 3 to 6 months ahead. Off-season events can often be locked 4 to 8 weeks before the date.
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