Dessert and Patisserie Catering in Ghorpadi

Yes — that is exactly what we cater here. Around Ghorpadi Camp the venues we work are cantonment halls and banquet venues. Ghorpadi sits inside our Hadapsar-Kharadi run, alongside Hadapsar, Magarpatta, Amanora, Kharadi, Mundhwa. Hadapsar, Kharadi, Magarpatta, Mundhwa and Wagholi are inside the standard service run; venues further out on the Ahmednagar road are quoted with travel added.

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 Ghorpadi work is mostly cantonment halls and banquet venues, in a banquet or convention space the venue's loading dock slot and its own kitchen rules decide the setup order, so the counter layout is signed off with the venue before the date rather than on it.

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 Ghorpadi dates. Six to ten weeks for October to February weddings and the Diwali corporate season. Short-notice bookings taken when the kitchen has capacity. Magarpatta and Amanora's township clubhouses run a sharp October-to-February wedding peak, while the Kharadi and Hadapsar corporate parks add a steady large-offsite and annual-day calendar through the rest of the year.

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 Ghorpadi — where we are working cantonment halls and banquet venues — 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.