‘I hate it when the hostess of the house is…’: Navya Naveli Nanda, Jaya Bachchan and Shweta Bachchan-Nanda discuss art of hosting and planning menu for a party

Shweta admitted, “I love planning,” to which Navya responded, “I know you both love doing it. You complain about it, but you secretly enjoy it.”

Jaya, however, disagreed, saying, “I do it because I don’t want a mishap. I like preparing in advance.”

Navya then described how the menu planning unfolds. “Nani sits on her chair, while mom takes out a little notepad and a pen. She’ll ask, ‘So, what do you think we should feed them?’ Then a hundred dish ideas come up, and eventually, they’ll say, ‘No, that’s too much.’ It turns into a 30- to 40-minute conversation.”

Shweta admitted, “I like it, it’s fun.”

Jaya then shared her thoughts on hosting etiquette, saying, “I hate it when the hostess of the house is busy organising while the guests are seated at the table. It’s such bad manners.” Shweta agreed, adding, “Food is the main event at any party. If the food is bad, the party isn’t a success. So you have to be careful, plan in advance, and cater to different preferences.”

Navya went on to highlight their household’s culinary specialty. “Every home has its signature dish or cuisine that they make exceptionally well, and when guests come over, you want to serve them that.” Jaya added, “Or sometimes, guests themselves request a particular dish.”

Navya then revealed a much-loved favorite from their home: “One thing people love eating at our house is fried aloo chhilka (potato peels).” Jaya chimed in, “With sesame.”

How a host prepares for and engages with guests can set the tone for the entire gathering. But what truly makes a guest feel welcome?

Head chef and restaurant consultant Tarveen Kaur tells indianexpress.com, “Planning a menu isn’t just about serving delicious food; it’s about making guests feel cared for. A thoughtfully curated meal shows that the host has considered preferences, dietary restrictions, and the overall dining experience. But getting too caught up in the details can lead to spending more time in the kitchen than with guests.”

Simple ways to strike a balance between preparation and presence

A few ways to strike that balance, according to Chef Tarveen are:

Keep it simple yet special: A mix of homemade and store-bought items can ease stress.

Opt for make-ahead dishes: Casseroles, slow-cooked meals, or cold appetisers can reduce last-minute prep.

Delegate smartly: If a trusted friend or family member offers to help, accept it.   

Etiquette guidelines on the effort a host should put into food versus spending time with their guests

Chef Tarveen mentions, “There’s no strict rulebook, but good hosting is about ensuring guests feel comfortable and attended to — not just through food but also through interaction. A warm conversation can be just as important as a well-cooked dish.”

She states that some etiquette tips to maintain balance are:

Welcome guests personally: A warm greeting sets the tone before serving any meal.

Have a drink or snack ready: This keeps guests engaged while final touches are made.

Excuse yourself gracefully:  If you need to step away for kitchen duties, do so briefly and with a smile.   

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