Mr. Vikas Aggarwal, Owner of The Golden Apple FruitMart, talks about how multisensory food experience has always been a part of our lifestyle.
A multisensory food experience helps this celebration be more immersive, emotional and unforgettable. Because beyond flavours, food is a powerful storytelling tool. Team Wedding Affair reached out to five industry giants to gain expert insights on how and why to create an unforgettable multisensory experience through food.
In the last blog of the series “The Art of Multi-Sensory Food Experience”, we spoke with Mr. Vikas Aggarwal, owner of The Golden Apple FruitMart. Known for its exquisite fruit artistry and premium produce, the brand has elevated fruits from a side platter to a centrepiece of luxury dining under the leadership of Vikas.
“In today’s weddings, food must appeal not just to the palate but to every sense. Guests remember what they see, smell, touch, and hear—it’s a complete sensory experience,” says Mr. Vikas Aggarwal. Modern couples are seeking experiences that reflect their personalities, and the menu plays a key role in that storytelling. Gone are the days when fruit counters were just decorative corners. Now, under brands like Golden Apple FruitMart, they have become interactive and artistic spaces. Think edible flower-infused fruit platters, mist-covered tropical sections, or colour-coded displays that mirror the wedding’s theme.
As Mr. Aggarwal puts it, “A fruit table today is like a live art installation. From the fragrance of freshly sliced citrus to the visual beauty of exotic produce, everything is crafted to create a mood.”
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At luxury weddings, multisensory catering is all about creating an emotional connection through food. The crunch of a perfectly chilled apple, the perfume of ripe berries, or the drama of liquid nitrogen effects — each element engages guests beyond taste. Golden Apple FruitMart has been at the forefront of this, blending innovation with natural produce.
When asked about the most difficult sense to engage through food, Aggarwal says that it is the very obvious sound, but gives us an interesting story along with. “Sound is the sense you need to create, it is not given in cooking as other ones. That is why we say “cheers” while drinking. Because you can see, smell and taste the drink, you can hold the glass. And when you clink the glass and say “cheers”, it engages the only remaining sensory experience.”
When asked about what’s next, Mr. Aggarwal hints at a future where technology and nature will coexist harmoniously. “Imagine a table where light, aroma, and flavour change with each course,” he says. “We’re already exploring collaborations that use interactive projection, aroma diffusers, and soundscapes to make dining more immersive.”
The Golden Apple FruitMart is not just providing fruit—it’s creating an experience that lingers. As luxury weddings continue to embrace multisensory dining, brands like theirs are setting the tone for the next era of celebration—where every bite tells a story, and every sense is part of the feast.
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