Event enthusiasts

Every family looks forward to a celebration but not all realize the cooperation and calibration involved in making the event a success. Functions that are meant to bring the family together may sometimes leave members torn asunder when instead of revelry they are privy to rivalry. The advent of event planners and coordinators has smoothed the stage for many hosts who feel their money is well spent (usually a mark-up of 10-15 percent of the price) if it saves them the trouble of booking the venue, caterer, floral decorator, music provider, chalk designer, car rental service, photographer, make-up and hair stylist, writing of wedding invites and pehramni (gift) envelopes, shopping for clothes and jewelry, organizing the ses and furniture, and even making travel plans for Udvada to earn blessings from the Iranshah after the religious ceremony.
“You are able to enjoy the entire process of planning your occasion without actually shouldering the responsibility of executing it with precision,” notes the website of the outfit Rouzana created by Anahita Doctor two-and-a-half years ago when, soon after her marriage, members of the community approached her for guidance. It made her realize “there is a dearth of service in this sector.” Parsi weddings are her forte, not Irani weddings as she is not familiar with their rites and customs. Forty percent of their business comes from overseas customers, mentions Doctor
Whether it is dancing until the wee hours of the morning at the room on the first floor of Colaba’s Jeejeebhoy Dadabhoy Agiary or the anteroom on the first floor of the erstwhile Joss premises, “a post-wedding party with a special DJ where the youngsters can have a blast” is a new trend that is catching on, reveals Hoshaang Gotla. Four years ago he started the enterprise Checkmate that is now run by his father Farokh while Hoshaang specializes in event consultation having gained considerable experience as executive assistant to Niranjan Hiranandani. Another service that is gaining in popularity is the ‘usher’ facility where 10-12 college students are hired to welcome guests at the gate, make them feel comfortable and escort them around if they are new to the place.
“Though baugs have their own charm and Parsipanu… (due to the) cut-off time for music and lights, if the event is on a working day, by the time guests come it is time for them to leave,” points out Nazneen Dastur who launched Spice Events in 2009. She also finds that “baug management is becoming too rigid and have their monopoly most of the time,” as against hotels where the “staff is more approachable, there are car parking facilities, and the stage and décor can be custom-made for different clients. Barely three to five percent of the Spice Events’ business comes from Parsis, and that too mainly from thematic birthday parties. As against navjote and wedding functions that are seasonal, corporate events are held round the year.
“Whatever be the client’s budget, to fulfil the dreams and aspirations of all” is the avowed mission of Roxana Buhariwala, proprietor of Framroze Hormusji Pavri and Sons, a firm initiated by her great-grandfather. Whilst the founder was only in the business of supplying tables and chairs and erecting mandaps, by the time her father took over the business they had started organizing exhibitions and stalls for mega events. Since 2000 the firm has been providing different facilities under one banner and she finds that their services are equally in “demand for weddings, navjotes and birthday celebrations.”
“This is a labor intensive industry,” remarks Darius P. Irani, proprietor of Polad Caterers started 23 years ago. As compared to paying their waiters Rs 20-30 a few years ago, today they have to pay Rs 500-700 per evening, he adds. Excelling in outdoor catering for weddings, navjotes, continental, barbeque parties, he has observed that “Parsis prefer baugs.” He specializes in traditional Parsi patra dinners, Moghlai, Hyderabadi, Chinese, Continental and Gujarati/Jain thali. Their buffet service impresses guests with their cleanliness and hygiene, one-bite grilled snacks, fancy floral and fruit decoration, ice display and chocolate fountain, he reveals.