Things to keep in mind while cooking an elaborate meal for a party

THE smell of burning, supplies running short, emergency expeditions to secure the necessary provisions and a prevailing atmosphere of panic — does these ring a bell while cooking for a big party? Sure, nobody’s perfect. But there are ways to minimise the confusion and come out smiling.

The first thing to do is decide on your menu. Write it down and pin it up in the kitchen for ready reference. Soup is the traditional way of opening for a meal, but you can skip this if you’re doing an Indian meal. “You need seven - eight dishes on the table, and four - five light snacks. If it’s a nonvegetarian menu, have two different types of meat. At least one snack and one main course item must be non vegetarian,” says Chanchal Rawat, homemaker. A common mistake is experimenting with new or exotic recipes on the D-day. It is best to stick to tried and tested recipes.

Presentation is important to make your meal special.
Make sure you don’t repeat vegetables or have a common gravy for two or more items. Select recipes of different colours for an eyecatching display. A pretty tablecloth with matching table napkins, a floral centre-piece and attractive dinnerware are other things that add to the visual appeal of the meal. Serve the meal piping hot (and this includes chapatis) to make your meal an aromatic treat.

Preparation is the key to a successful party.
Check the ingredients you need for each recipe, and total up the cost to make sure you aren’t blowing your budget. Stock up on dry ingredients at least a week ahead, and make your tomato puree, mayonnaise, ginger-garlic paste and chutneys in advance. Buy the softdrinks or alcohol (if any) about two - three days before the party. Arrange for ice and lots of cold water, to ensure that you don’t run out. If you’re serving hard drinks, keep loads of soda in the fridge. Anything that can be made on the day before should be cooked and stored in the fridge. Dessert is the piece de resistance, the final flourish that finishes off that perfect meal. Unless you have a super-efficient freezer and no powercuts, icecream is a big fat no. The last thing you need is a puddle in lieu of pudding. Buying pre-made desserts like rasmalai, gateaux or soufflés can save you time and effort. For a truly elegant summing-up, serve paan after an Indian meal or chocolate mints post-repast for a continental meal.

Be sure that all your cooking is over at least two hours before the time on the invitation card. This will give you a break to take some well-deserved rest, followed by a shower, and ample time to dress up for the party. Ready to play hostess, ladies?