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Dinner plans anyone?
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It is really not a big deal to throw a successful party, say experts
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A warm glow suffuses my living room; glasses clink, flowers spread their fragrance and candles flicker prettily. Guests are laughing at something witty I have just said, and everything is going splendidly… Till, I wake up. Reality is cruelly different, for some of us. And, I have learnt to my discomfort that ‘join us for an informal dinner’ doesn’t necessarily translate into rajma, chawal or bisi bele bhaath to be eaten with wafers off disposable flatware.
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It could also mean perfumed ambience, dim lights, blooming flowers and heavenly food. Casual chic takes a lot of hard work to achieve, but some consummate hostesses and experts in the field tell you how even you can do it. So, if you are working up the courage to throw a party this Christmas season, start taking notes.
That is the first thing to do, says culinary expert Mallika Badrinath. Make lists. “Write everything down. The guests, the menu, the ingredients required. It helps you keep track and on top of the situation. If you want it easier, Mallika says, measure out the ingredients, label them and keep them aside.
Pay attention To colour, size, shape and texture of the food you serve
Pratima Puri enjoys throwing parties. And this is what she does. “I always choose the plates, mats serving dishes and cutlery well before hand, clean and dry them and keep them ready. Food, I know will always get done. It is the first priority, but the small touches don’t get done because of lack of time. So, I do those things first, fussing over my candles, getting the angle of my plants right, changing the cushion covers — things I know I will have no time for in the last minute panic!”
Pratima also has her husband pick out the music beforehand. Oh yes! Always check if you have enough ice-cubes, and water.
It would be thoughtful to keep your guests in mind while planning your party. Are they young, old, conservative, have any diet restrictions? When Pratima is in an experimenting mood and has a mixed guest list, she always has a safe alternative — curd rice, puri alu or something like that. She ensures a sit down arrangement for the older guests. Kids need attention too. A children’s movie, a puppet show, music they like, and something in the menu for them.
So, go on. You can do it. It is not all that difficult, as you know now. And, if you still don’t feel up to it, just order take-away and enjoy yourself anyway. Merry Christmas and a Happy New Year!
Pay attention to the colour, shape and texture of the food you are serving, says Mallika Badrinath. If you are serving round koftas, then make your dahi vadaa oblong.
If you have a reddish-brown tomato-onion gravy for one dish, then the other should be a creamy white sauce, or a green curry. Vegetables should be distinct in appearance. If it is juliennes for one, then it should be diced for another, grated for a third and chunky for the fourth.
Balance your menu. A heavy main course should be preceded by light soup and starters. Thick soup and rich desserts go with a lighter main course. Use seasonal fruits and vegetables. Prepare tamarind paste and ground masala, grate coconut, and store. Even the tempering for various dishes can be done beforehand and sprinkled on just before serving.
Some of the vegetables can be par-boiled and stored. This reduces cooking time.
And, things like tomato puree, cream, paneer, etc. are available off the shelf.
Buy them instead of killing yourself preparing them at home.
PANKAJA SRINIVASAN
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