In the world of luxury events and high-profile celebrations, food is more than sustenance—it is storytelling, artistry, and an experience that lingers long after the last bite. Dipti Sawalka, Founder and Creative Director of Gourmet Design Company and Varak, has mastered the art of turning culinary concepts into immersive journeys. From meticulously curated menus to interactive dining experiences, Dipti blends creativity, precision, and personalization to ensure every event is not just catered but truly celebrated.
In an exclusive conversation, she reveals the philosophy and craft behind her signature approach to luxury and OTT event gastronomy.
Q. When you’re handed the brief for a high-profile OTT event, what’s the single guiding principle that shapes your menu from concept to execution?
At Gourmet Design Company, the starting point is always understanding the soul of the event — what is the celebration. The guiding principle is ensuring the food reflects the essence of the moment. Important details to consider are decor style, age group, and meal period, which helps shape the menu. A haldi event with a traditional soul, for example, is more vibrant, leans on traditional flavour profiles and presentation, while a cocktail evening requires more global palettes and fine dining influences.
Q. How has your approach to menu curation evolved over the years, especially with changing guest expectations and trends in OTT and luxury events?
Personalization and authenticity are imperative. Guests want menus that speak their story — a couple’s favourite cuisine/dish, flavours from their travels, or even small details like their wedding monograms in the styling. Tasting sessions prior to these events help co-curating it with us, while menus themselves are crisper and balance experimental with comfort flavours. For destination weddings, we also incorporate local elements; for instance, a Rajasthan wedding features cherished regional dishes alongside global ones.
Q. With plant-forward menus and a wider range of dietary needs expected at events today, how do you design a menu where plant-based or allergen-friendly dishes feel as celebrated as the meat-centric ones?
Plant-based menus have always been big with the communities in India, and we give them the same detailing and finesse as their non-vegetarian counterparts. There are many exotic ingredients which we have converted into much-talked-about dishes that have become our signatures, like Shishito peppers, Peruvian asparagus, Hass avocado, or Alba truffles, and we also revive ancient grains and forgotten recipes. With rising demand for gluten- and dairy-free dishes, we’ve innovated with flourless almond chocolate cakes or Avocado pistachio smoothies. The idea is for every guest, regardless of dietary preference, to feel equally celebrated.
Q. Immersive stations, grazing tables, and tableside theatrics are trending — how do you decide when to use interactive formats versus plated service for a high-stakes audience, and how do you ensure that the menu experience reflects the client’s brand or the event’s theme?
It’s entirely on the event’s rhythm. For a formal engagement, elegant pass-arounds and plated small courses set the tone. At a high-energy sangeet, we add playful formats like a chakana counter near the bar with cocktail-shaken nibbles. The service style is always aligned with the event’s vibe and the client’s personality, so the food experience becomes an extension of the celebration itself.
Q. High-profile events demand both wow factor and faultless timing — how do you balance ambitious flavour experiments or complex plating with the real constraints of scale, backstage kitchen flow, and venue limitations?
Every spread combines experimental and comfort dishes. Balance is the key here for us. For sit-downs, plating and service are choreographed like a performance. Everyone from the kitchen and service teams moves in sync, with backup plans in place. For live counters, we design service to avoid queues, often with mirror counters. Venue flow and kitchen access are mapped well in advance to ensure freshness and seamless delivery.
Q. Looking ahead, what emerging trends or innovations do you see shaping the way high-profile event menus are designed in the next 3–5 years?
Instagram-worthy food styling will continue to influence menus, but experiences will matter most. Immersive formats like chef’s tables, grazing stations like caviar-topped blinis served directly to guests will grow. At the same time, rustic, countryside flavours are making a comeback, elevated for luxury settings. Food spaces will also become more integrated into event décor, making the dining experience an immersive part of the celebration.
Dipti Sawalka’s philosophy underscores that at the heart of any successful luxury or OTT event is a menu that not only satisfies the palate but also tells a story, reflects the event’s ethos, and leaves an indelible impression on every guest. For Dipti, culinary experiences are not just about food—they are about creating lasting memories that become an integral part of the celebration.
