Catering questions,
answered plainly.

Vinayak Caterers is a pure vegetarian catering company in Ahmedabad, established in 2012, which has served over 1.5 lakh guests. It caters weddings, corporate events, outdoor functions, house parties and NRI celebrations for guest counts from around 50 to over 2,000.

No. Vinayak Caterers does not operate a non-vegetarian kitchen and does not serve non-vegetarian food at any event. It is not available as an add-on and is not subcontracted.

Vinayak Caterers caters functions from a minimum of 50 guests, up to over 2,000. This covers house parties and small gatherings at the lower end, through to full multi-day wedding function series and large corporate events.

Yes. Jain food is prepared without onion, garlic or root vegetables, cooked in a separate kitchen section and served from its own clearly marked counter with dedicated staff. Counts should be confirmed at booking.

Vinayak Caterers caters across Ahmedabad and Gandhinagar, including Gurukul, Navrangpura, Vastrapur, Satellite, Bodakdev, Thaltej, SG Highway, Prahladnagar, Bopal, Maninagar, Sanand and GIFT City. Most functions are catered at party plots, banquet halls and open venues, and the company also travels outside the city for larger events.

There is no fixed minimum notice period. Vinayak Caterers accepts bookings throughout the year, including short-notice functions booked around a fortnight in advance. Dates during wedding season, roughly November to February, fill earlier than the rest of the year, so it is worth checking availability as soon as the date is known.

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.

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.

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.

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.

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.

From 50 guests to 2,000+. Conferences, annual days, university and college functions, dealer meets, product launches and offsites are all regular work.

A written quotation before the event, purchase-order friendly invoicing and GST-compliant billing. One coordinator handles the account from quotation to invoice.

Less than most people expect. There is no minimum notice period. For a large conference the earlier the better, but short-notice requests are worth asking about rather than assuming.

Buffet, plated service, packed boxes for large headcounts, and tea, coffee and snack service for conference breaks. The format is chosen around your run sheet, not ours.

A complete on-site kitchen. We arrive with cooking equipment, counters, crockery, service staff and a function manager, cook at the venue, serve, and clear away afterwards.

Access, water and a power point. Party plots, farmhouses, society grounds, terraces and open venues with no kitchen of their own are the normal case for us, not the exception.

Across Ahmedabad and Gandhinagar as standard, and further into Gujarat by arrangement. Tell us the venue when you enquire and we will confirm.

50 guests. Below that we are not the right fit, because bringing a kitchen, counters and service staff to a venue stops making sense for you, and a smaller local caterer will serve you better.

Yes. House parties, society halls and terraces are routine. We bring a full mobile kitchen and leave the space as we found it.

Yes. Chaat counters, live grills, a single-cuisine evening or a mixed spread. Tell us the age group and the mood and we will suggest something that actually gets eaten.

Yes. Menu planning, quotation and confirmation happen over WhatsApp and video call, in your timezone. Everything is agreed and confirmed before you fly in.

Yes, and most families do exactly that. We coordinate with whoever is on the ground and send you notes and photographs from the tasting.

We adjust. Spice levels are set per dish rather than across the whole menu, and we plan for guests who are eating Indian food occasionally rather than daily.

Because a per-plate number published without knowing your venue, guest count and menu would be wrong for almost everyone reading it. We quote on the specifics, in writing, after we have spoken.

Guest count, venue and its distance, how many live counters you want, the menu itself, and the staffing the format needs. Guest count and counters move it most.

The menu item by item, the number of counters and staff, what crockery and setup is included, the service window, and what happens if the guest count moves. If a quotation is one number with no breakdown, ask for the breakdown.