Gulab Jamun
Fried to order and served warm, never from a tray.
North IndianMumbai · Since 2009
A feast, plated
like it's home.
Food cooked the way your family would cook it, for four hundred people, on time.
4.8 from 214 reviews on Google
FSSAI licensed kitchenSeparate Jain & satvik sectionOne steward per 25 guestsQuoted price is the invoiced price
- 0+
- Events catered
- 0yrs
- In the kitchen
- 0★
- Google rating
- 0
- Largest single sitting
What we cater
Five kinds of event. One kitchen.
A wedding and an office lunch are not the same problem. Each gets its own timing, its own staffing and its own plan.
Weddings & Receptions
Multi-function weddings where the food has to be right four times in three days.
Read moreCorporate & Offsites
Launches, offsites and office lunches that run to your agenda, not ours.
Read moreBirthdays & Anniversaries
Milestone parties where the food is the thing people actually remember.
Read more
The food
Signature dishes
Six of the 50 dishes on our list — the ones people ask for by name. Filter the full menu by diet and cuisine.
Jalebi with Rabri
Coiled at a live counter, dunked and served immediately.
North Indian
Chaat Counter
Golgappa, dahi puri, sev puri and ragda pattice, assembled to order.
Chaat
Dosa & Uttapam Counter
Cast-iron tawas, three chutneys and a pot of sambhar.
South Indian
Butter Chicken
Tandoor-charred thigh in a tomato and butter gravy.
Mughlai
Dal Makhani
Black urad simmered overnight. The one dish we never rush.
North IndianInvestment
Four packages. No hidden lines.
Starting points, not straitjackets. The number we say on the call is the number on the invoice.
- from₹650per plate
Everyday Gatherings
House parties, poojas and small functions, done properly.
- Starters
- 3
- Mains
- 3
- Desserts
- 1
- Live counters
- —
Minimum 50 guestsVeg
Enquire - from₹850per plate
Corporate Table
Offsites, launches and office lunches that run to the minute.
- Starters
- 4
- Mains
- 4
- Desserts
- 2
- Live counters
- 1
Minimum 40 guestsVeg & non-veg
Enquire - Most bookedfrom₹1,150per plate
Classic Celebration
The menu most of our clients book. Enough choice without waste.
- Starters
- 6
- Mains
- 5
- Desserts
- 3
- Live counters
- 2
Minimum 100 guestsVeg & non-veg
Enquire - from₹1,850per plate
Grand Wedding
Multi-function weddings where nothing can go wrong.
- Starters
- 8
- Mains
- 7
- Desserts
- 5
- Live counters
- 4
Minimum 250 guestsVeg & non-veg
Enquire
How it works
Four steps. No chasing.
- 01
Tell us the date
Date, guest count, occasion. Two minutes on WhatsApp or the form.
- 02
We quote, itemised
Per plate, every extra written in. Same day, usually.
- 03
Taste before you commit
A sit-down tasting of the actual menu you have chosen.
- 04
We run the day
Setup, service, clear-up. You attend your own event.
On the day
Real events. Real plates.
Photographs from functions we actually catered, taken while service was running.
No photographs in that category yet.
In their words
What clients say the week after
We had four functions across three days and not once did we have to chase anyone. The chaat counter had a queue all evening and they just kept it moving.
Timing was the whole thing for us — food had to land between the demo and the Q&A. It went out at 7:40 like they said it would.
Completely Jain, cooked separately, and my mother-in-law could not find one thing to complain about. That is the highest review I can give.
4.8★ from 214 reviews on Google
Placeholder reviews — replace with real, permissioned quotes before launch.
Questions
Asked every single time
Can we build our own menu instead of taking a package?
Almost everyone does. The packages are starting points — swap dishes in and out, add a counter, drop a course. Use the menu page to shortlist what you like and send it across; we will price that exact list.
When do you need the final guest count?
A working number at booking and the confirmed count 72 hours before the function. We cook for the confirmed count plus a small buffer. If more people turn up on the day we will feed them and bill the difference at the same per-plate rate — no surge pricing.
Are you licensed and insured?
Yes. FSSAI registered, with food-handler training records for the whole team and public liability cover for events. Licence numbers are on the invoice and we are happy to share certificates before you book.
How far in advance should we book?
For wedding season — November to February — most dates go 4 to 6 months ahead. Off-season, 6 to 8 weeks is usually comfortable. Corporate lunches and house parties we can often take at two weeks' notice. A date is only held once the advance is received.
Do you handle Jain, vegan and no-onion-no-garlic food?
Yes, and not as an afterthought. Jain preparations are cooked in a separate section of the kitchen with separate utensils and separate staff, and plated on marked serving ware so there is no mix-up on the buffet line.