In came the twenty-tens, and we saw a surge in charcuterie boards. They were everywhere: Instagram, Pinterest, Facebook feeds, et al. Add the pandemic effect to it, and the sightings have been ever-augmenting. As Indians, we like to desi-fy every global trend. Hence, Diwali parties are now pioneering Desi Grazing Boards. You see artisanal cheeses share board space with kachoris, chaklis, kala jamun, and Indian chutneys.
In the Twenties (this decade, not the nineties), festive grazing for Diwali parties has undergone a major shift. “I’d say it is a shift from traditional dinner parties to a relaxed, indulgent, and visually-stunning grazing experience that effortlessly merges the global party trends with the vibrant flavours and the traditions of Diwali,” says Anupreet Dhody, founder of I’M Wholesome.
It holds true as grazing tables give guests a chance to linger, snack, and talk. “They capture the spirit of Diwali itself: generous, abundant, and designed for everyone to share,” says Chef Sushil Multani, Culinary Director, Food Square Café, who thinks maximalism is really big this year and wants to create a sense of drama. Think edible flowers, layered boards, and colours all around. It’s about making the table the centrepiece of the evening.
And, it is only around Diwali that on that centrepiece, you’ll spot traditional sweets like kaju katlis, besan laddoos, mini jalebis alongside cheeses, crackers, and breads. I’M Wholesome does mini Mithai cakes along with soft cheeses like Brie, Camembert, etc — for a sweet-salty blend.
On the boards, a selection of spiced or nutty cheeses makes a lasting impact. Dhody says, “We love to incorporate cheeses that have a spicy or Indian-inspired twist to complement the nuts and savouries. Our best seller during festivals is Burnt Garlic Cheese. And, Truffle Cranberry, which, though sweet, is loaded with nuts.” It is not a simple desification of a charcuterie board, it is elements imagined in an Indian setting.
In that, desi minis are always a hit. The tables grow larger, and the food gets smaller. That’s what someone once told me, standing next to a grazing table at a media event. For Diwali, it is also a crucial element to have mini, bite-sized finger food spread. “Interactive and deconstructed snacks like mini papdi chaat, pani puri in shot glasses, mini baked vada pavs, or small skewers of paneer tikka are included to add a substantial, local touch,” says Dhody. Chef Multani reveals that a lot of hosts are requesting chaat bites and a mix of East and West and fusion foods this
year.
Malvika Mulchandani of Apero shared on Instagram that bite-sized appetisers like paprika hummus in cucumber canapes, kataifi lamb kebabs, chicken Caesar salad on parmesan shortbread, Asian noodle and veggie salad, cream cheese sushi rolls, assorted choux buns,
dabeli masala swirls, tartares, etc, are also making festive grazing unforgettable.
Who’s to say you wouldn’t see people chomping on spiced, sweet, or mixed nuts right beside the table? What’s also interesting is that some hosts prefer an amalgamation of grazing tables and traditional catering. Khyati Kale, co-founder of Gourmetly Yours, observes that her clients prefer “grazing tables which allow people to nibble, mingle, and kickstart the party. And then savour some hot appetisers and close it with a lovely dinner.”
Those who wish to look beyond traditional mithais, fusion desserts are also part of the graze. Kaju Katli Cheesecake, Filter Coffee Rasmalai, Rasmalai Tres Leches, Paan Brownies, and more make for a perfect gourmet end.
And when hosting a graze that you want to be a resounding success, remember Chef Multani’s advice: “Balance is everything — creamy with crunchy, sweet with salty, familiar with unexpected. That’s what keeps guests coming back to the table.
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