What goes on a Madurai kari virundhu leaf
The meat feast, dish by dish, from kola urundai to the final curd rice.
How many leaves should you plan for?
Guest counts at Tamil weddings are always a guess. Here is how we plan.
Every family underestimates. Invitations go out to 800, and 1,100 people come for lunch. That is normal at a Tamil wedding, and good caterers plan for it.
We start with your invitation count and ask three questions: how many invitations went to whole families, how many guests are coming from outside town, and whether the wedding falls on a holiday. From those we estimate the likely count, usually 20 to 30 percent above the confirmed number for lunch, and less for the muhurtham breakfast.
We then cook for the estimate and keep raw stock ready for another 15 percent. Rice, sambar and rasam can be made again in under an hour; fried items and sweets cannot, so we make extra of those from the start.
You pay only for leaves actually served. Our supervisor counts each sitting and shares the count with your family representative at the end of the meal, so there are no surprises in the final bill.
