150–300
Single buffet line, one live counter. Usually one function rather than a series. Fits a society hall or a mid-size party plot comfortably.
Wedding catering
Pure vegetarian wedding catering
in Ahmedabad
Established 2012. Kitchen team catering in Ahmedabad since 2002. We run the whole wedding series, from mehendi and pithi through sangeet and the wedding lunch to the reception, for families across Ahmedabad, at anywhere from 50 to 2,000 guests a function. One kitchen, one service team, one person you call.
- Established 2012
- 4.5★ on Justdial
- 1,50,000+ guests served
- 100% pure vegetarian
The full series
Five functions,
one caterer.
A Gujarati wedding is rarely one meal. It is a run of functions over three or four days, each with its own mood, its own timing and its own guest list. Here is what each one usually looks like when we run it.
| Function | Typically served | Guests | Timing |
|---|---|---|---|
| Mehendi | Daytime, lighter. Chaat counter, Gujarati farsan, two mains with rotli and rice, cold drinks and kulfi. | 150–400 | Late morning to afternoon |
| Pithi / Haldi | Traditional and homely: undhiyu or a simple Gujarati thali, ladoo, chaas. Often at home or in the society hall. | 100–250 | Morning |
| Sangeet | The biggest of the pre-wedding nights. Full dinner buffet, welcome drinks, three or four live counters, dessert station. | 300–800 | Evening into night |
| Wedding lunch | Traditional Gujarati thali service, Jain line running in parallel, sweets served to seat. | 300–1,200 | Midday |
| Reception | The showpiece. Multi-cuisine spread, chaat, South Indian, Punjabi and pasta counters, elaborate dessert and ice cream station. | 500–2,000 | Evening |
Booking the series together is both cheaper and calmer than booking function by function. The menus are planned so no dish repeats across the days, and the same function manager runs all of them. Outdoor catering at party plots →
Before the wedding
Mehendi, pithi
and sangeet.
Mehendi catering
A daytime function where nobody sits still. Guests eat in ones and twos over three or four hours while the mehendi is applied, so a formal sit-down buffet is the wrong shape for it. We run a chaat counter as the centrepiece, Gujarati farsan kept replenished rather than laid out once, two light mains for anyone wanting a full plate, and cold drinks, chaas and kulfi through the afternoon.
Pithi and haldi catering
The most traditional of the functions and often the smallest, frequently at home or in the society hall rather than a party plot. The menu stays deliberately old-fashioned: undhiyu in season, a proper Gujarati thali, ladoo or mohanthal, chaas. Because it usually runs at a residence, this is where bringing a complete mobile kitchen matters most. We arrive with everything and leave the kitchen as we found it.
Sangeet catering
The largest of the pre-wedding nights and the one that runs latest. Guests eat in waves between performances rather than all at once, so the food has to hold and the counters have to keep working until midnight. We open with welcome drinks and passed starters, run a main buffet alongside three or four live counters, and finish with a dessert and ice cream station that stays open to the end.
Welcome dinner for outstation guests
The function families forget to plan. Relatives flying in usually land a day or two early and need feeding on the evening they arrive, normally informal, at the hotel or at home. Arranged last-minute it is expensive; tell us the arrival dates when we plan the series and we build it in.
Included
What comes with
every function.
- Complete buffet setup, tables, linen and dressing
- Crockery, cutlery and serving equipment
- Uniformed service staff, at a higher ratio for plated and reception service
- A function manager on site for the whole event, not a phone number
- Full kitchen setup at venues with no facilities of their own
- Clear-up and removal after service
Live counters
Food finished
in front of guests.
Counters are what people remember, and they keep queues moving at a large function. We run chaat, South Indian, Punjabi tawa, pasta, dessert and ice cream stations, each with its own chef.
- One counter suits a mehendi or a smaller function
- Two or three is usual for a sangeet or a wedding lunch
- Four or more, plus a dessert and ice cream station, for a reception
Tell us the function and we will suggest the right number.
Scale
What changes as
the numbers grow.
300–600
Two buffet lines to halve the queue, two or three counters, a larger service team and a dedicated dessert station.
600–1,200
Mirrored buffets on both sides of the hall, four or more counters, separate Jain service line, and a second function manager.
1,200+
Multiple kitchen points, staggered service so food stays hot at the back of the queue, and a written service plan agreed with your venue in advance.
One function, end to end
A 450-guest wedding,
hour by hour.
A family in Gurukul booked us for three functions across two days: a mehendi lunch for 200, a sangeet dinner for 400 and the wedding lunch for 450 at a party plot off Sterling Hospital Road.
Our team reached the plot at 6am on the wedding morning to set up the kitchen, because the venue had water and power but nothing else. Two buffet lines went up on opposite sides of the lawn to stop a single queue forming, with a separate Jain line at the far end and its own staff who worked nowhere else that day. Service opened at 12:30 with farsan and chaat, mains from 1pm, and sweets carried to seat for the elders rather than making them queue. The last guest ate at 3:15, clear-up finished by 5, and the same function manager who ran the mehendi two days earlier ran the lunch, so nobody in the family had to explain anything twice.
That is the job as we understand it: not one good meal, but the same standard three times in forty-eight hours, without the hosts being pulled into it.
Reviews
What wedding families
say about us.
★★★★★
“Booked for my sister's wedding, about 450 guests. Attention to detail and management of the night was amazing.”
Raj
★★★★★
“Excellent in preparing and serving the best food. We thank them for making our wedding party special.”
Jaimin
★★★★★
“Staff was well-trained and friendly. The quantity of food served was great for the price.”
Pallavi
FAQ
Questions we get
asked every week.
Can you cater the full wedding series?
Yes. Mehendi, pithi, haldi, sangeet, the wedding meal and the reception, run by one kitchen throughout. Menus are planned as a single document across the days so no dish repeats.
Can you do Jain and no-onion-no-garlic menus?
Yes, and not as an afterthought. Jain and satvik food runs on a separate line with separate utensils and its own serving staff, so there is no contact with onion or garlic at any stage.
How is a multi-day wedding quoted?
As one quotation covering every function, rather than three separate ones. Booking the series together costs less than booking each function alone, because the kitchen setup, equipment transport and staff are already on site.
Do you cater weddings outside Ahmedabad?
Gandhinagar routinely, and elsewhere in Gujarat by arrangement. Distance affects the quotation because equipment, staff and raw material all travel, so tell us the venue early.
Who runs the function on the day?
A function manager from our team is on site for the whole event, not on the end of a phone. For larger weddings there is a second manager, and the same person carries through the series.
Check your date
Send the date,
venue and guest count.
Those three things are all we need to tell you whether we are free and what the function would look like. We confirm availability within one working day.
Established 2012. Kitchen team catering in Ahmedabad since 2002.