Why Are Grazing Tables Suddenly Everywhere — And Why Can’t We Look Away?

Grazing tables are spectacular show-stoppers, strategically arranged to overwhelm and delight. And they are the ‘go-to’ thing these days at events, parties and even brunch buffets at restaurants.

We can consider Australia and New Zealand, as parents of the ‘grazing table’ concept, which eventually widened its spectrum to other parts of the globe. From the communal dining in ancient times, today’s grazing table takes cues from charcuterie boards and antipasto platters, where invitees can ‘graze’ on a selection of nosh right out of an aesthetically pleasing lay out.

It’s understandable why from the millennials to GenZ resort to grazing tables for their events. An exquisite smorgasbord of charcuterie charm and artisanal appetisers cater to not more than 50 guests here. Gifted baker Swheta Mutreja, Founder, Kookie Cake Crumble, notes, “The table, with some eye-catching centrepiece, flowers, brimming with delectable treats, laid out before the guests arrive, makes it enchanting. In today’s digital era of online platforms, young adults opt for over-the-top displays to grab eyeballs and seize social media engagement.”

Grazing tables not only cut down on costs but also save much time from a full-service buffet. Vinod Singh Thakur, Founder and Owner at Cibo! Gourmet Catering, says, “People nibble, move on, interact, and come back to the table. It offers premium, curated food for house parties, corporate events, or intimate celebrations. Besides crackers, a variety of cheese and dips, or bite-sized snacks, while a more substantial table can include sushi, chicken fried rice or even customise food based on your preferences.”

Conversation starters

Pass around appetisers take a backseat against going up to the grazing board for your refills, creating a more informal, social ambiance. Grazing boards foster communication among guests, initiating an informal, social vibe. Small gatherings where guests amble around a fabulously stationed table that cascades with the finest, handcrafted ingredients, evidences interface.

Prachi Sisodia, a tarot card reader and entrepreneur, recently laid out a grazing table to celebrate her success. In her words, “It not only saved me the time and effort but made my guests happy interacting and exchanging notes as they went back and forth to the grazing table, picking their choice of food at their pace. It made my event stand out for the appeal and variety of non-messy snacks.”

At a glance

Virendra Rawat, Chef and Partner at Good Food Concept, avers, “It must be appealing to the guests, comprise a lot of flavours and is all about variety. They should sport an alluring appearance, offset with fresh fruits, salads, savoury, sweets and rich, luxurious flavours.” For both, individual participation and online scrolling, extravagant grazing boards heaving with outlandish elements and interactive stations bode well with youngsters who seek Instagram-worthy moments.

Cheese selection

Humid and often unpredictable weather calls for thoughtful cheese selection (usually the mainstay of GTs) and mindful portioning. Prateek Mittal, Founder, Cremeitalia, advises, “Fresh cheeses like burrata, cherry mozzarella, and cream cheese are best suited for indoor displays or should be brought out just before serving to retain their freshness and texture. For tables that need to last longer hours, Cheddar is by far the most reliable choice which is sturdy at room temperature and bring bold, balanced flavour to the spread. Cream cheese can also work well for extended periods if served indoors.” 

What’s trending

Seafood presentations, polenta board with spicy sauteed peppers or braised mushrooms in wine sauce, or a mediterranean mezze can reign the table. “Chefs and stylists create fusion grazing concepts like ricotta-stuffed phyllo cups with saffron, cream cheese on khakhra crisps, or burrata with South Indian podi. The present generation prefer global formats with local sensibilities,” says Prateek Mittal. Think mini herbed idlis, dhabeli bruschetta, paneer tacos, nacho chaat, and the list can be endless.

The snags

Run out of food, too much food going waste, dietary issues – these are a few things to be taken into consideration while opting for grazing platter. Virendra Rawat advises, “The food needs to be very fresh before laying the table. Temperatures can play spoilsport. Dairy items are to be avoided on warm days.” The venue and weather play out their dynamics as Swheta observes, “The eats must be all cold mezze that can stay out through the evening else they risk getting spoiled. One must be very careful while curating the menu.”

Shweta Mutreja lists what to avoid putting on a grazing table

Fruits with hard peels. Opt for small, one-mouthful fruits

Fried food can turn soggy

Raw meat and fish

Unpitted dates, olives, stone fruits

Runny sauces

Flaky crackers that crumble easily

Excessively pungent cheeses like blue cheese

Not many are comfortable with the smell of boiled eggs

Anything that does not hold up well for long events

Pointers to set up a grazing table

Deck up with vibrant floral arrangement, fancy candles, punctuated with relics.

Zhuzh up the table with food placed at varying heights; scatter dried herbs, foliage and seasonal stuff.

Fiddle around with textures – a melange of soft, semi-soft and hard cheeses, an array of cured meats, dried fruits, grapes, nuts, mildly spicy dips.

Label the items to make it easy to pick.

Reduce wastage by replenishing the table rather than putting up everything at one go