10 commandments of holiday hosting with Eeshaan Kashyap

It goes without saying that hosting is an art—a delicate balance of elements that make or break a party. Call it a concoction of love, warmth, colour, and just the right dash of surprise to keep things exciting. Overdo even one, and you risk tipping the scales. With the holiday season right around the corner, Le Mill spoke to the expert who has brought hosting down to a science. For the rules of holiday hosting, experience curator and founder of Tablescape, Eeshaan Kashyap shares his 10 commandments of throwing an eventful party—think of it as a guide on how to keep the conversation flowing, your guests comfortable, and the table interesting.

Thou shalt always tell a story

The table setting is something I take very seriously. I see it as an opportunity for storytelling, creating a concept that ties the evening together. I love experimenting with food, drawing inspiration from the season and my mood. It’s always exciting to see how adventurous I can get with the menu. And there’s always a little surprise for the guests—something unexpected to make the experience memorable. Ultimately, it all begins with the idea of who is coming and what we’re celebrating. Even if it’s just a simple Wednesday dinner, I ask myself, “How can we make this feel special?”

Thou shalt look beyond the table

I think it’s the people who truly make the table. Interesting conversations are essential—they’re the perfect add-on to all the usual elements like flowers, candles, cutlery, and table settings. Poetry can be a beautiful addition to the dinner table, whether it’s written on the tablecloth or presented as little books scattered around. It’s a lovely way to break the ice and get people talking around it. Fragrance is another charming touch. When paired with the food thoughtfully, it can complement the experience without overwhelming it.

The idea of theatrics at the table is fascinating to me. Different components—art, architecture, design, theater, or even literature—can come together to create something extraordinary. We’ve even designed tables inspired by novels, stories, or song lyrics. It’s all about weaving in elements that spark imagination and conversation.

Thou shalt not hesitate to break some rules

I think my approach to design is quite different from most people. For me, the first rule is simple: don’t go by the book—it’s boring. Following trends or copying what others are doing feels uninspired to me. Second, break the symmetry. If everything is perfectly coordinated, you’re definitely not sitting at my table. I believe in mixed materiality—it’s about blending and pairing different textures and materials to create something unique.

The most important thing, though, is to make it personal. It doesn’t matter how expensive the vases or platters are. Even something as simple as a cotton tablecloth  with foliage, twigs, or rocks can look beautiful. The key is to make the setting yours. Forget the rules and create something that feels true to you.

Thou shalt invoke all five senses

The entire experience, from cocktails to food, should follow a theme that’s carefully thought out and full of delightful surprises. For example, guests might think they’re tasting an egg yolk, but it’s actually a mango panna cotta. Playing with flavours, textures, and materials adds an element of sensory intrigue that keeps things exciting. One course might be served with AirPods playing music, encouraging everyone to eat in silence for a moment of introspection. In another instance, I created a Sweet Dreams room where everything was bathed in red, but the food served was completely white—a striking contrast that played with perception and imagination.

The idea is to break away from the usual and craft an experience that touches every sense. Whether it’s through visual contrasts, auditory elements, or surprising flavor combinations, the goal is to create a memorable experience.

Thou shalt not undermine the power of unexpected

Now, the table has evolved into a stage—a performative space where ingredients take center stage. This trend is all about editing down and focusing on one key element, like a salt bar, tequila bar, or even a strawberry bar. The use of food in a surreal manner is another exciting trend. People are experimenting with unconventional materials for serving and even incorporating edible installations into the table setting.

Personally, there’s one thing I’ve been dreaming of—a table floating in water. Imagine a boat gently drifting in a simple setting, with a table covered in a linen cloth, a cup of tea or coffee, some macarons, and nothing else but the mist and sunlight punctuating the moment.

Thou shalt always change and evolve

My design process is always rooted in what excites me personally. I think about what I’d like to see or experience at a table, whether it’s through a theme, a narrative, or inspiration drawn from a holiday.

I surround myself with beauty, and colour is a recurring component in my work. It appears in so many forms—patterns, graphics, geometrical designs, solids, and various treatments. Colour has a way of inspiring me again and again, helping me create something fresh and exciting each time.

Thou shalt keep thy guests at the center

The most important aspect of hosting is to have a tightly curated guest list. It’s not about numbers; you can’t make 200 people feel special. A smaller, intimate table—say, 12 or 14 guests—is ideal.

With a limited guest list, you can focus on making each person feel truly special. Personal touches like an anecdote, a photograph, a book, or a small gift placed at their seat in an unexpected way add meaning and thoughtfulness. These details should reflect your relationship with that person, making the experience deeply personal and memorable.

Thou shalt not overwhelm thy guests

It really depends on the setting and what we’re aiming to create, but we always ensure not to over-sell or ask the same guests to repeat an activity. We’re mindful of their need for personal space or those moments when they just want some time to themselves. In a more casual setting, I encourage guests to help themselves at the bar—it just makes everything flow more easily, and they can serve their own wine.

However, in a more formal or tight gala setting, the approach changes. We keep things open-ended and laid-back. Gone are the days of formal sit-down dinners with five courses—no one really cares about that anymore. Today, it’s all about intimate gatherings where people can talk, families can eat, and the setup remains simple, playful yet personal. It’s the direction we’re all heading towards.

Thou shalt always leave them wanting more

I think dessert is a crucial part of the experience. The dessert has to be a showstopper—something interesting that leaves a lasting impression. It’s the kind of dessert that wows your guests and stays with them until the next morning.

And yes, theatrics and surprise definitely play a role. You could take your guests to a different room, or a separate table for the grand reveal. The goal is to make dessert an experience, not just a course.

Thou shalt never forget

I absolutely love candles—there’s something about their height, shape, and form that adds a touch of glamour to any setting. It’s a detail I always stick to. I also like to keep the cutlery elaborate, even in casual settings, so you don’t have to keep changing it throughout the evening. I prefer to set everything up at once for a seamless experience.

When it comes to the bar, it’s essential to have it well-stocked before guests arrive. That way, as a host, you can enjoy the evening too, instead of running around mixing drinks.

As for decor, my approach to flowers is spontaneous. Sometimes I include them, sometimes I don’t—whatever’s around, I make it work. I also love playing with different textiles and materials to keep things fresh and exciting.