Everything to know about the sumptuous feast offered at the Ambani wedding

All the glittering stars, their shimmering jewellery and ghaghras notwithstanding, the real superstars of “the wedding of the century” were the culinary minds that put together a feast unlike ever seen before. Over 10,000 dishes from around the world, 25 cuisines, 20 Michelin starred chefs flown in… It was a feast for the eyes and taste buds, spread over three floors and four days.

Streetside savourings 

My foodie buddies Parveen Kabir Bedi and Minal Wadhwa and I taste our way through miles of dishes. On the ground floor, we start with “Banaras ki gali” with its authentic street flavours and vendors, all flown in from Varanasi. For chatpata, there’s Kailash Chaat Bhandar and Bina Chaat Bhandar. For a taste of the tangy and sweet, there’s Kurkure Palak ki Chaat, the famous Tamatar Chaat of Varanasi, as well as the multi-textured Aloo Kachori with Kala Chana and the all-time favourite Litti Chokha. Not to forget the creamy lassi and the wildly popular Hajmola chai. As for the spongy Chenna Dahi Vada, we’re told it’s Amitabh Bachchan’s favourite.

From the latest to the greatest 

Virgilio Martinez—the gourmet genius crowned the world’s best chef—flew all the way from Peru to conjure magic. He’s globally applauded for his use of modern cooking techniques with indigenous Peruvian ingredients. “For the wedding, too, I was excited to use ingredients from Peru’s rich biodiversity along with Indian spices,” he says. Peru distils itself here: Zucchini and Asparagus Tiradito, Purple Amaranth, Cantaloupe Ceviche and Burrata, Cashew Roll, Mountain Chimichurri and more.

Asia’s best chef, Julien Royer of Odette, Singapore, served 11 dishes “inspired by the soul and diversity of India, with a touch of French elegance and finesse.” At the wedding, beetroot, Rajasthani honey, endives, vadouvan and other ingredients were transformed into masterpieces.

The Italian Ferragamo’s Il Borro’s signature Beetroot Carpaccio, Burrata and Truffle Pizza from Piedmont is as good as the one served at their Dubai restaurant.

Along with the global giants are our Indian counterparts. Indian Accent’s chef Rijul Gulati, among the world’s best, ensured that their signature Blue Cheese Naan and Kadhi Samosa with Fig and Goat Cheese are as superb as ever. The hugely popular Amadeo by Oberoi’s Satbir Bakshi and Kayzad Sadri’s Peruvian Asparagus Baked in Phyllo, Labneh and Hazelnut are as delightful as their New Zealand White Peaches with Mozzarella and Cherries and over 75 other dishes. Culinary divas Ritu Dalmia and Aditi Dugar were also involved in serving up this gigantic deliciousness. Close by were an array of Gujarati delicacies whipped up by maestro Tapan Choksi, while the Rajasthani fare by the Jio team dazzled, as well.

From American culinary innovator Mike Bagale to Adriano Zumbo from Sydney and Chef Justin Lee from Seoul, the list is endless. Parisian high-end catering company Potel et Chabot also pulled out all the stops with creamy desserts, exotic fruits, Indian mithais and more. We cannot forget Thai genius Dej Kewkacha, who wowed with his unique Kakigori (Japanese shaved ice) Signature Milk, Meringue Kakigori and Avocado Salad Kakigori.

Parthenon of pleasure 

The third floor offered the world’s most sumptuous vegetarian dining experience. A full-fledged orchestra plays here, and orchestrating the cuisines is the head of culinary services of the Jio World Centre, the ever smiling Joy Bhattacharya. Even the counters and crockery were all overseen by globally renowned designers. I was told Nita Ambani personally chose the crockery that was specially made by Japanese bone china firm, Narumi. She also did a taste test with many dishes before approving their inclusion in their menu. 

There were other treats, of course. Like savouring the many delights to live music and AR Rahman singing on stage. It was a desi Disney World on steroids, given the sheer size and scale of the details. 

This article first appeared in Brides Today, June-September 2024, print edition.

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