Entirely solvable, at almost any property, but only if it is raised at contracting rather than at the menu tasting six weeks out. A resort that agrees casually on a sales call has usually not spoken to its kitchen, and by the time that becomes apparent your deposit is already down.
Every resort can do this. It usually means a vegetarian choice alongside the main menu, prepared in the same kitchen. Fine for guests with a preference, not sufficient for a family with a religious requirement.
The whole wedding, every event, no meat anywhere, and ideally separate preparation. Most properties with an established Indian programme can do this. Ask specifically about preparation areas and shared equipment.
No onion, no garlic, no root vegetables, and for some families no food after sunset. This is a materially harder ask and requires a kitchen that has done it before or is willing to be taught carefully.
Can the kitchen produce pure vegetarian across every event, not just the reception? Is a separate preparation area available, and separate equipment? If Jain, will you commit in writing to no onion, no garlic and no root vegetables? Has the executive chef confirmed this, or the wedding coordinator? If you cannot do it, what is the outside caterer fee and are there restrictions on who we bring? Ask all six. The answers take about a week and save a great deal later.
Properties with a standing Indian kitchen handle this far better than properties that fly a chef in for the week. Royalton Riviera Cancun has an Indian restaurant with its own dedicated chef, which means the capability is permanent rather than borrowed. Hard Rock Punta Cana runs Indian menus as part of an established programme and includes every restaurant in the all-inclusive plan, which helps enormously across a five-day week where guests are eating outside the wedding events too.
Where a property cannot do it in-house, the alternative is importing a caterer. That is workable but it triggers an outside vendor fee, sometimes a percentage of the catering invoice, and at some properties outside food is prohibited entirely for food-safety reasons. Price that difference before you compare two resorts on room rate alone.
The wedding meals are the part everyone plans. The part that gets forgotten is the other fifteen meals your guests eat that week. An elderly relative who eats only sattvic food is not well served by a resort where the wedding catering is perfect and the buffet is not.
Ask what is available at the everyday restaurants, whether the kitchen can prepare a standing order for specific guests, and whether room service can accommodate it. For families with strong dietary requirements this often matters more to how the week actually feels than the reception menu does.
