Start with a Headcount
The first step is the most crucial: know your guests. Create a final list and consider the mix of adults and children. As a general rule, two children between the ages of 5 and 12 can be counted as one adult portion for main courses. However, they might
eat full-sized portions of appetisers and desserts. Also, account for any event staff, like decorators or drivers, who may be eating. Once you have an 'adult-equivalent' number, you have a solid base for all your calculations. It's the difference between a well-planned meal and a guessing game.
Appetisers: The Warm-Up Act
Appetisers set the tone, but they shouldn't overshadow the main event. If a full meal is to follow, plan for about 4 to 6 starter pieces per person. For a typical Indian gathering with a mix of fried and grilled options, this is usually enough to keep guests happy without ruining their appetite. If your event is a cocktail party where appetisers are the main attraction, you'll need to increase that number significantly to 10-12 pieces per person for the first hour.
Main Courses: The Heart of the Meal
For main dishes like curries, a good rule of thumb is to calculate based on the primary protein or vegetable. For a paneer-based dish like shahi paneer or paneer butter masala, plan for about 100-125 grams of uncooked paneer per person. If the paneer is part of a mixed vegetable curry, you can reduce that to about 60-80 grams per person. The same logic applies to chicken or meat dishes, where 125-150 grams of raw, boneless meat per person is a standard measure for a curry that is one of several main dishes.
Rice and Breads: The Essential Staples
No Indian festive meal is complete without rice and bread. When serving both, plan for about 60-75 grams of uncooked rice per person. If biryani is the centrepiece of the meal, you'll need to increase that to 120-150 grams per person. For breads like roti, naan, or poori, 2 to 3 pieces per person is a safe bet when rice is also on the menu. If you're only serving breads without rice, you can increase the estimate to 4 pieces per person. Always weigh your uncooked rice for larger gatherings, as cup measures can be inconsistent and lead to errors.
Side Dishes: Dal, Sabzi, and Raita
Side dishes add variety and balance to the meal. For dal, plan for about 30 grams of dry lentils per person, which will yield roughly 150ml when cooked. For vegetable side dishes (sabzis), about 100-125 grams of prepared vegetables per person is a good estimate. When it comes to raita, a cooling accompaniment, budget around 80-100 grams per person. The more dishes you have on the buffet, the smaller the portion of each individual dish a guest will take, so don't feel the need to make a full portion of every single side for every single guest.
Desserts and Drinks: The Sweet Finish
For desserts, it's wise to plan for one serving per guest, with a small buffer. This could be one slice of cake, one gulab jamun, or one bowl of kheer. If you are serving smaller sweets like ladoos, plan for 2-3 pieces per person. For beverages, a simple rule is to plan for two drinks per person for the first hour and one drink per hour after that. Ensure you have plenty of water and at least one non-alcoholic option available for all guests.
