Marigold TableCatering & Events · Mumbai
+91 99999 99999Get a quote

Since 2009

We cook for people, not headcounts.

We have been feeding Mumbai weddings, offices and living rooms since 2009 — around 900 events and counting. We are not the cheapest quote you will get, and we will tell you exactly why on the call.

Whole spices and ground masalas laid out in the prep kitchen
Catering team carrying trays of prepared food to the service area
Server plating from chafing dishes along a buffet line

Masalas ground in-house, weekly

Service brief, ten minutes before doors

One steward per 25 guests

We started with one rented tandoor and a Sunday lunch order.

Sixteen years and roughly nine hundred events later the kitchen is a good deal larger, but the thing that got us the second booking is still the thing we sell: food that tastes like someone cooked it, rather than food that was assembled.

Catering at scale is a logistics business wearing an apron. Anyone can make a good dal for six. Making the same dal for six hundred, so the last plate off the line is as good as the first, is a different craft — and it is mostly about planning, staffing and refusing to cook things a day early.

We are not the cheapest quote you will get. On the call we will tell you exactly where the difference goes, and you can decide whether it is worth it to you. Plenty of people decide it is not, and that is a perfectly reasonable answer.

Events catered
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In the kitchen
0yrs
Google rating
0★
Largest single sitting
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How we work

Four things we will not negotiate on

  • Cooked on the day

    Gravies are made the morning of your function, not the night before and reheated. It costs us more in staff hours and it is the single biggest difference you can taste.

  • Separation is not a favour

    Jain and satvik food gets its own section, its own vessels and its own staff for the day. We do not ask you to trust us on this — come and look.

  • Staffed properly

    One steward per 25 guests. Understaffing is the cheapest corner a caterer can cut and the one your guests notice within ten minutes.

  • The quote is the invoice

    Every extra is written in before you sign. We have never sent a client a bill with a line on it they had not already seen.

Licensed, trained and insured

FSSAI Lic. 11500000000000 · Food-handler training records for the whole team · Public liability cover for events. Certificates available before you book — just ask.

In their words

What clients say afterwards

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.

Placeholder NameWedding reception · 450 guests · PowaiWeddings

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.

Placeholder NameProduct launch · 120 guests · Lower ParelCorporate

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.

Placeholder NameSatyanarayan pooja · 80 guests · GhatkoparPoojas & festivals

The dal makhani genuinely tasted like it had been on the stove all night. Three people asked me who the caterer was before dessert.

Placeholder Name60th birthday · 150 guests · BandraBirthdays

Destination event, no kitchen at the villa, and they turned up with their own setup the day before. Zero drama on the day itself.

Placeholder NameSangeet · 300 guests · AlibaugWeddings

Small function, and they still sent a supervisor who stayed until the last plate was cleared. We have booked them twice since.

Placeholder NameHousewarming lunch · 60 guests · ThaneHouse parties
4.8★ from 214 reviews on Google

Placeholder reviews — replace with real, permissioned quotes before launch.

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