3 weeks before – purchase a 3-tier stand. Recommend these here and here.
3 weeks before – purchase a pretty tea set if you don’t have one. They add so much elegance. I recommend these – here, here, and here
1 1/2 weeks before – plan your menu. Have some homemade items and a few store-bought items. Don’t go overboard with too many items. Keep it simple and elegant.
5 days before – plan out when to cook each item – some items will keep better than others.
4 days before – go grocery shopping.
1-2 days before – start cooking. I have shared when I made all these items so you can plan ahead.
1-2 days before – pick up some colorful flowers. I love using small mason jars to arrange my flowers.
4 hours before – transfer the mango mousse to the martini glasses and quinoa bhel salad to the square mini cups. Refrigerate.
45 minutes before guests arrive – make the masala chai and store it in a thermos. Transfer to a tea kettle when you’re ready to serve.
20 minutes before – heat up all hot oven items such as samosa. Once baked, you can keep the samosas warm at 200 degrees F.
10 minutes before – have all cold and room temperature items displayed on your 3-tier stand. Don’t add the hot and warm items yet.
3 minutes before – warm up all microwave items such as dhokla.
Once you’re ready to serve – add the hot samosas from the oven to the 3-tier stand along with the dhokla. Transfer the masala chai from the thermos to a tea kettle.