For those who attend shaadis just for the buffet, wedding dishes make everyone drool. Bringing those same favourites to life at home comes with a different set of challenges. These recipes were designed for big-batch cooking and specialised equipment, which is why they taste as good at a wedding but might be demanding to make in a home kitchen.
Tandoori dishes depend on extreme, smoky heat that regular ovens cannot replicate, resulting in uneven browning or dryness. Also larga vessel and quantity to feed a crowd hides minimal mistake keep the flavour steady. But, this may not be the case when cooking at home. Similarly, when nihari is made at home in just one or two portions, the gravy thickens too quickly, the meat does not break down evenly and the flavour never develops the slow-cooked depth seen in larger batches.
Explore how to make complicated wedding buffet favourites at home without much flavour difference in less time.
Tandoori Naan On The Cooker
Making tandoori naan on a regular cooker works because the high direct heat mimics the intense environment of a tandoor. The dough needs to rest properly so it becomes elastic enough to stretch without tearing, which helps it puff. Once rolled, the naan is lightly moistened on one side so it sticks to the hot tawa without slipping. When the base sets, the entire pan is inverted directly over the flame, allowing the top to blister and char in the same way a tandoor surface would. The technique relies on a steady flame and quick movement, which prevents the dough from drying out.
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Make Traditional Haleem At Home Without The Long Hours
A hyderabad wedding buffet favourite – Haleem is tough to prepare at home because it relies on slow cooking, steady heat and continuous stirring to break down grains, lentils and meat into a single smooth mixture. Traditional kitchens use large, heavy pots that distribute heat evenly, something home stoves struggle to replicate. The mixture thickens fast, so it can stick or burn easily. Using shortcuts makes the process manageable. A pressure cooker softens grains and lentils quickly, cutting hours of simmering. Blending the cooked mixture with a hand blender replaces the laborious mashing. Adding liquid in small intervals prevents clumping and keeps the base from catching at the bottom. Cooking on the lowest flame and giving the pot occasional rests stops over-thickening.
Keep Fried Starters Crisp For Longer
Keeping fried starters crisp requires managing moisture at every step. The batter or coating must be applied evenly so the exterior cooks at the same rate. Frying at the correct temperature is essential; oil that is too hot browns the surface quickly while leaving the interior soft, and oil that is too cool absorbs excess moisture. Once fried, placing the pieces on a wire rack instead of paper towels allows steam to escape rather than reabsorbing into the coating. Storing them in a warm oven at a low temperature keeps them dry without overcooking. These methods maintain the crunch associated with wedding-style starters, making them suitable for gatherings where dishes must stay crisp for longer periods.
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Perfect Your Wedding Style Fish Kobiraji
Fish Kobiraji is tricky at home because the signature airy, net-like coating needs consistent, high heat and continuous pouring of beaten egg over a large frying surface. Wedding kitchens use huge kadhais where the oil temperature barely fluctuates. That stability helps the egg form thin strands that instantly crisp, creating the signature “mesh” around the fish. Beating the egg until frothy helps create lighter strands, and pouring it through a spoon with small holes gives more control. Another hack is shallow-frying instead of deep-frying, which lets you move the egg mixture around the fish slowly. Keeping the fish pre-cooked helps prevent overcooking. Resting the fried Kobiraji on a rack instead of paper maintains crispness. While the home version won’t be as airy as the restaurant one, these shortcuts deliver a lighter, crisper coating without complex equipment.
Replicating Ghevar Technique At Home
Ghevar is notoriously difficult at home because its iconic honeycomb structure depends on deep, extremely hot ghee and a tall, heavy pot that keeps the heat stable across the oil column. Wedding kitchens use industrial burners that maintain intense heat, allowing the thin batter to disperse instantly and create a tight lattice. The shape also collapses if the oil level drops even slightly. Try using a deep saucepan or pressure-cooker pot, which mimics height and helps the batter form rings instead of blobs. Heating the ghee-oil mix on medium-high for longer gives a more consistent temperature. Pouring the batter from a squeeze bottle gives better control, helping it spread evenly. Making a slightly thicker batter than the traditional watery version reduces the risk of collapsing in small pans. These steps make homemade ghevar more achievable without the industrial-level heat wedding kitchens rely on.