The Art Of Serving
June 24th, 2010 | 
Author: Way To Serve
Art Of Serving
The value of serving a meal attractively cannot be overstressed – it is part of true hospitality. A little thought and originality only are needed to make your guests feel at home and get every little detail just right.
The first principle for every hostess to follow is: serve hot foods piping hot, cold foods properly cooled or chilled. The in-betweens are likely to spoil the entire meal.
Thalis: Nothing can take away from the traditional charm of serving food in ‘thalis’ and ‘katories.’ When doing so, take care to provide’ patras’ for your guests to sit on, and low ‘tipais’ to put the thalis on, so that they can eat in comfort and not have to stoop over their food. Leave plenty of elbow room for them too.
With a ‘thali meal,’ it is not possible to arrange attractive little centre-pieces as on a table, but if the ‘ thalis’ and ‘katories’ are shining and the floor spotlessly clean, and you have decorated the room with flowers or plants, you will have brought in an atmosphere of graciousness that will be appreciated.
When serving, do not heap your guests’ ‘thalis ‘. Offer second helpings, taking care to keep the dishes warm. Do not forget to keep lime. green chillies, ‘ achar ‘ and chutney on each thali. If serving a salad, alternate slices of tomato, lettuce, onions and beetroot, and use fresh sprigs of parsley or coriander leaves for garnishing.
Western style: If your guests are going to sit at table, make it look lovely with some unusual centre-piece, freshly laundered tablecloths and napkins or colourful mats. Your cutlery and glassware should gleam, and plates and dishes be clean and neat.
Buffetmeals: Buffet dinners and lunches have greatly simplified entertaining of late, as the hostess can plan less elaborate menus, invite more guests each time and allow them to help themselves to the food. When you next ask your friends to a buffet meal. remember these useful points:
(1) Even if most of your guests find it quite convenient to eat standing, arrange a certain number of chairs and stools for those who might want 10 sit down. with small tables on which glasses of water or sherbet can be kept.
(2) Arrange all dishes on the table so that the guests can help themselves easily.
(3) Confine the menu to dishes that do not need carving or changing of plates.
(4) If serving coffee after the meal, allow a little time to pass and let your guests be seated in comfort before handing round the cups.
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