Platinum Recipe

Prepare and heat appetizers

If using frozen spring rolls and filo parcels, thaw according to package directions. Preheat oven to 200°C (400°F). Place spring rolls and spinach-feta filo parcels on baking sheets lined with parchment, spaced evenly. Brush parcels with a little oil. Bake spring rolls and filo parcels for 12–18 minutes, turning once halfway, until golden and crisp. For paneer tikka bites: preheat a sauté pan over medium-high heat, add 2 tbs oil, and sear paneer bites 2–3 minutes each side until charred and heated through (or grill on skewers for 6–8 minutes). Keep all items in warm holding trays at 60–65°C (140–150°F) until service.

Arrange appetizers on platters in batches of 15 pieces per platter with small bowls of sweet chili sauce and mint yogurt raita. Garnish with lemon wedges and chopped cilantro.

Assemble salads

In large chilled bowls combine mixed baby greens, halved cherry tomatoes, diced cucumber and roasted beets. Toss gently to combine.

Quinoa salad prep

If quinoa not already cooked, rinse 3 cups dry quinoa, cook in 6 cups water until tender (~15 minutes), fluff and cool. Combine cooked quinoa with diced cucumber, halved cherry tomatoes, chopped cilantro, salt (1 tbs), black pepper (1 tsp) and 2 tbs olive oil. Chill until service.

Dressings and toppings

Whisk lemon vinaigrette with 1 cup olive oil, 4 tbs lemon juice (or bottled equivalent), salt and pepper to taste. Toast walnuts in a dry pan until fragrant, roughly chop. Just before service, sprinkle crumbled goat cheese and toasted walnuts over the mixed greens. Serve dressings on the side in pitchers or dispensers.

Reheat main dishes

For large batches, reheat vegetable biryani, dal makhani, palak paneer and mixed vegetable korma in hotel pans (bain-marie) or steam kettles. Bring gravies (dal, palak paneer, korma) to a gentle simmer, stirring occasionally to prevent sticking: heat to 74°C (165°F) for food safety. Rehydrate or add a splash of water/cream if too thick. Keep hot holding units at 60–65°C (140–150°F).

Toss cooked biryani gently to loosen rice and transfer to large warm serving chafers. Garnish biryani with chopped cilantro and a few fried onions if available. Warm garlic naan in oven at 180°C (350°F) for 6–8 minutes, wrapped in foil to keep soft, then stack in linen-lined baskets for service.

Prepare condiments

Whisk raita until smooth and chill. Spoon mango chutney into serving bowls. Slice lemons into wedges and place in small trays. Chop cilantro and place in small bowls for garnish. Arrange pickled onions in a small serving dish with a spoon.

Dessert setup

If gulab jamun are prepared chilled in syrup, warm gently in a shallow pan at low temperature or serve at room temperature depending on preference. Arrange mini gulab jamun and petit fours on dessert platters in portions of 2 each per guest. Arrange fresh fruit on large platters, cover with plastic wrap and chill until service.

Beverage preparation

Brew masala chai and keep hot in insulated dispensers. Prepare iced lemon water in large jugs with lemon slices and ice; keep on ice during service. Provide cups, stirrers and sugar on the beverage station.

Set up buffet with hot mains near heated units, salads and cold items at separate station to prevent cross-temperature transfer, appetizers at welcome/entrance table. Label each dish clearly as vegetarian. Provide serving utensils for each tray. Replenish items from reserve pans kept at safe temperatures. For 60 guests: portion guidance — appetizers: 3 pieces per guest (180 total), mains: ~1.5 cups per guest of mixed mains distributed across biryani and gravies, sides/condiments accordingly, desserts: 1–2 pieces per guest.