In this season of lagans and navjotes, ever wondered what life is like for a Parsi caterer?
For caterer KAIZAD PATEL, who starts his day at six in the morning and winds up at two the next morning, the challenge is ensuring that the menu is constantly “different”!
He tells the ‘Jam-e-Jamshed’: “The workload is there but during the wedding season that is the least of my problems. Rather, the pressure to satisfy our customers is enormous.”
Kaizad’s family catering business goes back 80 long years! For Kaizad, work on a wedding/navjote day begins early and raw materials that include pounds of meat, fish, poultry, eggs, rice and vegetables need to be purchased by 8 a.m.
“Before the function, we evaluate the amount of food to be used and we usually cook in two shifts,” he states.
Much planning and hard work goes into your lagan-nu-bhonu, friends! On that happy note, Jumjo ji!!!