Mughlai Catering in Ravet

Yes — that is exactly what we cater here. Around Ravet bridge belt the venues we work are riverside lawns and society clubhouses. Ravet sits inside our Pimpri-Chinchwad run, alongside Pimpri, Chinchwad, Nigdi, Akurdi, Wakad. The whole PCMC and Hinjewadi-Wakad belt sits inside the standard service run, so no travel line appears on the quote.

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 Ravet work is mostly riverside lawns and society clubhouses, on open ground there is usually no kitchen, no power point and no water within reach, so the counters run generator-backed under cover and the whole service line is built from scratch on the day.

Seekhs and kebabs finish over live coal on a rotation, so the grill needs a smoke path and a warming line beside it — the rotis have to leave the tawa and reach the plate still hot. In practical terms we need a charcoal grill position with a smoke path, and a warming line immediately next to it. 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 Ravet dates. Six to ten weeks for October to February weddings and the Diwali corporate season. Short-notice bookings taken when the kitchen has capacity. Township clubhouses and lawns book in bursts around the October-to-February wedding season, while the Hinjewadi and Wakad IT campuses run steady large-format corporate bookings through the year with an annual-day and Diwali spike. Weekday bookings here are overwhelmingly corporate; weekends are overwhelmingly weddings and large family functions.

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 Ravet — where we are working riverside lawns and society clubhouses — 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.