In July 2019, Bubble planned and catered for Sunny & Amanda’s wedding at Kensington Palace. The couple requested a menu that would reflect both their cultures, and worked with our Executive Head Chef & Director Jens Nisson on a Sri Lankan and Indian menu for the wedding. The couple had a selection of canapes such as our BBQ paneer bhaji burger, a venison samosa with tamarind and prune chutney and the bhel puri with mint and pomegranate. For dinner we served a fusion starter, a spiced butter crab salad with pol sambal, mango and mint. The main course was composed of several sharing style dishes such as BBQ chicken tikka in butter masala, a paneer cashew pasanda and garlic butter naan. The dessert featured an ice cream station and a garden inspired station with flavours infusing from India and Sri Lanka, such as a golden kulfi egg, mango and mint Garam masala cake and an exotic fruit salad.
Over the past few months Bubble has been developing our menu offerings to different cultures and have worked on our Indian menu specifically designed for Indian couples who are looking for a fusion of Indian flavours with our style of food. We are excited to extend our new offering to couples and those interested in having an Indian fusion menu from Bubble Food.