The Shift in Tables with Rhea Chatterjee of Speciality Experiences

Some people plan menus. Others just get rooms.

Rhea Chatterjee, founder of Speciality Experiences, belongs firmly to the latter camp. Her work lives in the in-between, where climate meets crowd, where a season isn’t a theme but a feeling, and where food quietly mirrors the emotional temperature of a gathering. From weddings that span rituals and moods to brand launches that demand restraint over spectacle, her approach is less about what’s trending and more about what feels inevitable. We spoke to her about seasons, spaces, people and the quiet decisions that make an experience land without trying too hard.

Le Mill: When you walk into a space, what tells you the menu needs to shift? Is it the climate, the produce, or the kind of people gathering there?

Rhea Chatterjee: “It’s never one signal; it’s a conversation. Climate, produce, the people gathering, the reason they’re there, and the emotional tone of the event all speak at once. A haldi, a cocktail, a brand launch, a baby shower, each carries a different energy, appetite, and tolerance for surprise. Add to that the host’s personality, whether they lean toward comfort or curiosity, all are factors that shape any menu. Weather quietly edits those choices too: warmth and nostalgia when it’s cold, lightness and restraint when it’s hot. A good menu isn’t reactive; it’s responsive, built by reading the room rather than following a single cue.”

LM: You work with seasons instinctively, but not theatrically. What do people usually get wrong when they say, “Let’s do a seasonal menu”?

RC: “Seasonality gets reduced to ingredients when it’s really about experience. A dish can be technically seasonal and still feel wrong. Too heavy for humidity, too sparse for winter, or mismatched to how guests are actually eating. Another misconception is that seasonality limits creativity, when in fact it sharpens it. Peak produce asks for less interference, not more. Context is often overlooked, too: a seasonal menu for a sit-down wedding behaves very differently from one for a cocktail party or a daytime event. When weather, service style, timing, and people align, seasonality stops being a concept and starts feeling intuitive.”

LM: Summer in India is its own character. What does a summer table actually want, beyond chilled dishes and light bites?

RC: “Summer tables crave balance more than lightness alone. Food needs to hold its structure. Nothing that wilts, sweats, or collapses under heat. Acidity, crunch, hydration, and freshness matter more than richness. Smaller, frequent bites work better than indulgent plates, and visual cues play a role too, like lighter colours, breathing space, and a sense of ease. In summer, perception is as important as temperature. Remember: the table should feel cool even before it is.”

LM: Monsoon is emotional and dramatic. Does monsoon food lean comforting for you, or do you like surprising guests?

RC: “Monsoon naturally leans toward comfort, and that instinct is worth honouring. But it’s also a season that invites contrast. I like pairing warmth with lightness, familiarity with refinement, crisp textures against slow-cooked elements, and gentle spice balanced by freshness. Aroma and mood matter here: broths, toasted spices, warm breads create intimacy, while thoughtful plating keeps things from feeling heavy. Comfort brings people in, but surprise is what stays with them.”

LM: Winter feels indulgent. How do you play with richness without tipping into heaviness, especially at long dinners?

RC: “Winter is about depth, not density. Indulgence doesn’t need to rely on constant cream or weight; it can come from caramelisation, smoke, spice, and warmth. I would say contrast is key: crisp textures, acidity, clean finishes that reset the palate through a long dinner. Restraint matters too. When winter food satisfies without slowing guests down, indulgence feels intentional rather than excessive, and the experience stays tasteful till the last course.”

LM: How much does geography change your approach: Delhi winter vs Mumbai monsoon vs Goa sunsets?

RC: “Geography shapes mood as much as menus. Delhi winters ask for warmth and structure: slow-cooked dals, layered breads, ghee-led flavours that feel celebratory and grounding. Mumbai monsoons demand balance: comfort without heaviness, excitement without overwhelm, i.e. crispy textures, tang, gentle heat. Goa at sunset is about ease. Breezy, sensory food that doesn’t try too hard but still feels considered. It’s the same philosophy, just different pacing.”

LM: Beyond weather, how much of menu design is about reading people—their attention span, appetite, need to be impressed (or not)?

RC: “A lot. Attention spans are shorter, appetites are more intuitive, and not every gathering wants to be impressed. Menu design today is about knowing when to hold back and understanding how guests will move, eat, talk, and linger. Sometimes the smartest choice is not the most elaborate one, but the one that lets people stay present.”

LM: How much of seasonal planning is romantic, and how much is logistics and sourcing?

RC: “Seasonal planning lives between romance and reality. The romance lies in mood, memory, and intuition; what feels right for that time and setting. But execution is logistics: sourcing, consistency, scale, transport, how food behaves in real conditions. Too much romance and it falls apart, but too much logistics and it loses soul. The craft is letting emotion lead while operations quietly make it possible.

LM: Has the way guests eat at events changed in recent years?

RC: ‘Definitely. Guests want interaction over abundance, like live stations, customisation, and participation. There’s more consciousness around health, inclusivity, and portioning, without sacrificing flavour. People also care about waste and intention now. Dining has become less about sitting through long meals and more about movement, conversation, and shared moments. Food is no longer background, it’s part of the social fabric.”

LM: Is sustainable catering realistic at luxury events, or still evolving?

RC: “It’s no longer optional, it’s expected. Contemporary luxury is about intention as much as aesthetics. Guests care about sourcing, waste, and impact, and sustainability has become part of what makes an event feel modern. It does require planning and investment for local sourcing, thoughtful portioning, reusable serveware and disciplined operations. But many hosts now see this as integral, not inconvenient. Today, meaning has become part of luxury.”

LM: Has a weather surprise ever forced a last-minute pivot?

RC: “Always. Weather changes appetite, pacing, and how food performs. A good menu design builds in flexibility like adaptable components, backup plans, and the ability to shift textures or temperatures without disruption. Catering is less about rigid execution and more about responding calmly to real conditions. When that happens seamlessly, guests never notice the pivot, and that’s the whole point.”

No explanations. Just Preferences:

LM: Citrus or umami?
RC: “Umami”

LM: One ingredient you wish guests trusted more?
RC: “Mock meat”

LM: A dish you’d retire forever?
RC: “Asparagus & edamame éclair with parmesan frosting”

LM: Post-300-person wedding comfort food?
RC: “A slurpy noodle bowl: dan dan or three pepper”

LM: Most underrated Indian seasonal ingredient?
RC: “Bottle gourd”

LM: One rule hosts should never break?
RC: “Always communicate the actual minimum guarantee”