Weddings deserve food that matches the occasion, bold, generous, and unmistakably authentic. At The Cumin, we’ve been cooking North Indian and Punjabi cuisine in the heart of Nottingham since 2007, and over the years we’ve catered everything from intimate mehndi evenings to full wedding receptions for over a thousand guests.
Why couples choose The Cumin for wedding catering
Family runs deep in how we cook. The Anand family, alongside brothers Sunny and Shelley, brought their catering background to Nottingham in the 1980s before opening The Cumin’s doors — so wedding catering isn’t an add-on for us, it’s where we started. That experience shows in how we scale a menu: the same care that goes into a table for two goes into a buffet for a thousand.
What’s included in our wedding catering
Every wedding is different, so our catering is built around your day rather than a fixed package. Typical elements couples ask us for include:
- Live cooking stations for show-stopping dishes like tandoori grills and fresh naan
- Full vegetarian and vegan menus, alongside our meat and seafood dishes, so every guest is properly catered for
- Signature dishes such as Karahi Gosht, Methi Murg, and our celebrated biryani, alongside lighter starters like Chowk Ki Tikki Tava Aloo
- Flexible guest numbers, from intimate gatherings of around 20 up to large-scale celebrations of 1,000+
- On-site or off-site catering, depending on your venue
Planning your wedding menu
We sit down with every couple to talk through dietary requirements, spice preferences, and the style of service you want — plated, buffet, or a mix of both. Punjabi wedding food is traditionally generous and varied, and we build menus that reflect that: rich curries, tandoori specialities, breads made fresh, and a proper spread of vegetarian options rather than an afterthought.
Get in touch
If you’re planning an Indian wedding in or around Nottingham, we’d love to talk through your day.
Call us on 0115 941 9941 or get in touch through our catering page to start planning your menu.
