Soup shooters
Simmered fresh at the venue and ladled hot to order.
Cuisine
Continental Catering in Pune
Grills, roasts and refined plated courses for cocktail evenings, awards nights and intimate dinners.
Continental Catering in Pune from Welcome Caterers costs ₹900–₹1,400 per plate as an indicative band, plus GST, with chefs, stewards, equipment and clearance included. We plan for 100 guests up to 1,000+. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate quote the same day.
At a glance
What Continental catering costs and needs
Indicative figures for planning, not a quote. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate number the same day.
Indicative per plate
₹900–₹1,400 per plate — mixed veg and non-veg buffet, two live counters.
Guest range
Planned from 100 guests up to 1,000+.
Live counters
One live counter per 75 guests
Counter throughput
75-100 guests per hour per counter
Service staff
One steward per 25 guests
Plated service
One steward per 12 guests
Setup on site
Four hours on site before service. Six hours for a full wedding spread.
Book by
Six to ten weeks in peak season, two to three weeks otherwise.
Plated multi-course dinners
Live carvery and grill
Wine-friendly menus
Vegetarian fine-dining courses
Menu
What we serve
Starters
- Soup shooters
- Bruschetta
- Grilled vegetable terrine
- Prawn cocktail
Mains
- Herb-roast chicken
- Grilled fish with lemon butter
- Mushroom wellington
- Ratatouille
Sides
- Gratin potatoes
- Buttered greens
- Garlic bread
Desserts
- Chocolate lava cake
- Baked cheesecake
- Crème brûlée
Signature card
Our Continental menu, dish by dish
Grills, roasts and refined plated courses for cocktail evenings, awards nights and intimate dinners. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Starters
Bruschetta
A Continental counter favourite, cooked on site and served at temperature.
Grilled vegetable terrine
Straight off the charcoal, rested and served hot.
Prawn cocktail
Coastal catch, cooked to order and served immediately.
Mains
Herb-roast chicken
Marinated overnight, finished on the grill in front of guests.
Grilled fish with lemon butter
Marinated overnight, finished on the grill in front of guests.
Mushroom wellington
A Continental counter favourite, cooked on site and served at temperature.
Ratatouille
A Continental counter favourite, cooked on site and served at temperature.
Sides
Gratin potatoes
A Continental counter favourite, cooked on site and served at temperature.
Buttered greens
Marinated overnight, finished on the grill in front of guests.
Garlic bread
Made to order at the live tawa or tandoor station.
Desserts
Chocolate lava cake
A Continental counter favourite, cooked on site and served at temperature.
Baked cheesecake
Kept in cold holding and plated per guest.
Crème brûlée
A Continental counter favourite, cooked on site and served at temperature.
Every dish is cooked at your venue by our chefs. Vegetarian, Jain and vegan versions of the full card are available on request.
Cost
What it costs, and what the rate already covers
These are the same bands quoted everywhere else on this site. The number inside a band moves with the menu, the counter count, the service style and the guest count — not with the page you happen to be reading.
| What you are booking | Per plate | Typical of |
|---|---|---|
| Simple vegetarian buffet, single cuisine | ₹450–₹800 | Pooja lunches, satvik and Jain thali service, office vegetarian menus |
| Mixed veg and non-veg buffet, two live counters | ₹900–₹1,400 | House parties, birthdays, smaller receptions |
| Wedding or reception spread, five to eight counters | ₹1,400–₹2,200 | Full wedding service with dessert bar and paan counter |
Bands need client sign-off before launch and exclude GST. Send the date, venue and headcount for a written quote the same day.
Included in the per-plate rate
- Chefs and counter cooks for every station
- Uniformed stewards and an on-site supervisor
- Chafing equipment, counter facades and crockery
- Venue recce and counter layout plan before the date
- Full clearance, waste removal and venue handover
Quoted separately
- GST on the invoice
- Travel and logistics beyond Pune-Pimpri-Chinchwad or Lonavala
- Premium proteins, imported cheese and out-of-season produce
- Generator or power backup where the venue cannot supply it
- Extra service hours beyond the agreed window
Counter-wise
Live counters for this menu
Every counter below can be booked on its own, without a full menu, or combined into the spread above. Each one carries its own price, footprint and power requirement.
Grazing Table and Cheese Board
Imported and Indian cheeses · Cured meats or vegetarian antipasti · Hummus, tzatziki and tapenade
From ₹0 per plate
Live Pasta and Risotto
Penne arrabbiata · Aglio e olio · Alfredo and pink sauce
From ₹500 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 per plate
Dietary
Jain, vegetarian, vegan and allergen handling
Pune guest lists almost always include pure vegetarian, Jain and no-onion-no-garlic eaters, and increasingly vegan and gluten-free guests. We run those as separate kitchen lines with their own utensils, oil and counters rather than as an afterthought tray at the end of the buffet.
Separate kitchen lines for vegetarian, Jain, satvik and vegan food, each with its own utensils, pans and fresh oil.
No onion, no garlic, no root vegetables on a Jain line — and the base gravies rebuilt rather than stripped.
Counter signage on every station with veg and non-veg marking and the major allergens named.
Fasting and upvas menus prepared with sendha namak, kept off the regular kitchen line entirely.
Full ingredient lists sent ahead where a guest has a nut, dairy, gluten or sesame allergy.
The dietary counters physically separated in the layout, with their own stewards who stay on that counter.
Hyperlocal
Continental Catering near you
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
Read next
Before you send the enquiry
FAQs
Continental Catering questions
Plated or buffet — which suits a Continental menu better?
Plated, if the room is seated and the guest count allows it, because Continental food is built around a plate rather than a counter. Above a few hundred guests a buffet with a live carvery keeps the food hot and the room moving.
Is there a vegetarian main course that is not an afterthought?
Mushroom wellington, a vegetable and goat cheese terrine, and a stuffed roast pumpkin are all built as proper centre-of-plate mains with their own sauce and garnish, not a portion of ratatouille next to the meat.
Do you carve at the table?
We run a live carvery station rather than table carving — roast leg, herb-crusted chicken or a whole roast fish carved to order, which reaches more guests hot and looks better in the room.
Can you build courses around a wine list?
Yes. Give us the wines and we will sequence the courses to them. We do not buy, sell or serve alcohol — the bar is yours or the venue's, and our team works alongside it.
Is pork on the menu?
Only if you specifically ask for it. It is never placed on a shared counter, and on any menu where it appears it is cooked, carried and served entirely separately.
How far ahead should we book?
Six to ten weeks for October to February weddings and the Diwali corporate season. Outside that, two to three weeks is usually comfortable, and short-notice bookings taken when the kitchen has capacity.
Can we taste the menu before we confirm?
Yes. We arrange a tasting for confirmed enquiries, and the final dish list, spice levels and sweetness are locked after it rather than before. Sharing the date, venue and guest count gets you a written per-plate quote the same day.
Plan your Continental menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.