San Francisco/ Bay Area NACE

Meeting Information

Meeting/Event Information

May 11, 2010

The Diversity of Indian Weddings

May 11, 2010
6:00 PM - 9:00 PM

InterContinental Mark Hopkins Hotel
One Nob Hill
San Francisco, CA 94108

Join NACE at our Annual Wedding Program, as we delve into the world of Indian Weddings!

$45.00 Member Ticket
$55.00 after May 7

$55.00 Guest Ticket
$65.00 after May 7

It's Back!

The NACE Annual Wedding Program...

...and this time with a flair

As Spring Wedding Season approaches, there is no better time to celebrate the

Diversity of Indian Weddings

Featured speaker, Ranjan Dey, Owner & Chef of San Franciso's New Delhi Restaurant, will share:

*how to capture a bigger share of the Indian Market in the Bay Area

*how to negotiate Indian Wedding contracts

*Indian Wedding Event Planner Inside Tips

*Indian Wedding Resources for Event Planners

*Indian Wedding Vendor List

Additionally, you will learn first hand, the in's and out's of Indian Weddings, as you are guideded through the "wedding of the year" at the Mark Hopkins Intercontinental, by none other than Mr. Duncan Reyes and Ms. Beverly Yip.

Featured Speaker: Ranjan Dey

Ranjan Dey is the man behind the first New Delhi Restaurant at San Francisco in 1988. He started his career in the food business at the age of 14 at Calcutta's Park Hotel as a vegetable cutter. After finishing high school, he graduated from Institute of Catering Technology, Hotel Management and Applied Nutrition. But during all this, he kept his part-time evening job in different hotels. He then worked at the Grand and Great Eastern Hotels in Calcutta before he moving to New Delhi where he worked in Akbar and Janpath Hotels. Prior to moving to Hong Kong, Ranjan spent two years as a senior Chef in the kitchens of the Maurya Sheraton Hotel in New Delhi.

Savor Indian cuisine catered by New Delhi

Passed Appetizers
Mini Samosas - crispy pastry filled with spiced potatoes.
Hariyali Murg Tikka - Barbecued chicken in a mint and coriander marinade

Buffet Dinner
Chicken Tikka Masala - Cooked in a tomato cream sauce and blended with garlic, ginger, onion and coriander
Baigan Masala - Eggplant cooked with mild spices.
Sag Paneer - Spinach cooked with paneer cheese and seasoned with garlic.
Kali Dal - Black lentils with tomatoes and ginger simmered overnight.
Pullao - Saffron flavored basmati rice.
Nan bread and cucumber raita.
Dessert - Chilled rice pudding with an Alfanso mango float
Masala Chai Tea - Home style milk tea infused with sweet spices.