Dessert and Patisserie Catering in Camp

Yes — that is exactly what we cater here. Around MG Road the venues we work are heritage clubs, gymkhanas and banquet halls. Camp sits inside our Pune City run, alongside Koregaon Park, Kalyani Nagar, Viman Nagar, Shivajinagar, Deccan Gymkhana. Every Pune city neighbourhood on this page sits inside the standard service run, so travel and logistics are not quoted on top of the per-plate rate.

A mixed veg and non-veg buffet, two live counters runs ₹900–₹1,400 per plate — that is the band this menu normally lands in, and it is typical of house parties, birthdays, smaller receptions. Across everything we cater the outer envelope is ₹450–₹2,200 per plate. The rate already covers chefs and counter cooks for every station, uniformed stewards and an on-site supervisor and venue recce and counter layout plan before the date; gST on the invoice, premium proteins, imported cheese and out-of-season produce and generator or power backup where the venue cannot supply it are quoted separately so nothing arrives as a surprise.

At 250 guests — the size these bookings usually run to — we plan 3-4 live counters and 10-12 service staff, with 16-18 dishes on the menu and 4 hrs of setup. The ratios behind that are one live counter per 75 guests and one steward per 25 guests, or one steward per 12 guests for plated service. Because Camp work is mostly heritage clubs, gymkhanas and banquet halls, at a heritage or on-water venue there is no trolley route, so the equipment is carried in by hand in what the doorway and the tide or the timing allow, and every item leaves again the same night.

Dessert counters split cleanly in two: live jalebi and churros need a fryer with a smoke path, while patisserie, mousse and ice cream need chilled holding that never shares a bench with them. In practical terms we need chilled holding for the patisserie and, separately, a frying position with a smoke path. We confirm it at the recce before the date rather than on the morning of the event.

Two to three weeks is comfortable for most Camp dates. Six to ten weeks for October to February weddings and the Diwali corporate season. Short-notice bookings taken when the kitchen has capacity. Pune's wedding season runs October to February, overlapping the city's own Ganeshotsav and Diwali corporate calendar, when dates go six to ten weeks ahead. The monsoon between June and September shifts open-lawn functions towards covered mandaps and indoor banquet halls rather than cancelling them.

Yes. Any menu we cater, this one included, can be cooked pure vegetarian, Jain or satvik on a separate line with separate utensils and separate storage. A second line means a second counter, so in Camp — where we are working heritage clubs, gymkhanas and banquet halls — the layout is planned for it at the recce rather than squeezed in later. The tasting happens before you confirm, so the menu is signed off before anything is paid.