Brie
A Grazing Table counter favourite, cooked on site and served at temperature.
Cuisine
Grazing Table Catering in Pune
Our signature: a full-length styled grazing table of cheeses, charcuterie, dips, fruit, breads and flowers, built on site.
Grazing Table Catering in Pune from Welcome Caterers is quoted at ₹18,000–₹65,000 per station, plus GST, sized by table length and produce. 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 quote the same day.
At a glance
What Grazing Table 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
₹18,000–₹65,000 per station. Quoted per station by length and produce, not per plate — the one booking we take under 100 guests.
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.
Styled on site by our design team
Imported cheese and charcuterie
Vegetarian and vegan grazing tables
Dessert grazing option
Menu
What we serve
Cheese
- Brie
- Blue cheese
- Aged cheddar
- Gouda
- Fresh burrata
Charcuterie & Veg
- Cold cuts selection
- Marinated olives
- Grilled vegetables
- Falafel bites
Accompaniments
- Artisanal breads
- Crackers
- Honeycomb
- Seasonal fruit
- Nuts and dips
Sweet Grazing
- Macarons
- Brownie bites
- Chocolate-dipped strawberries
- Mini tarts
Signature card
Our Grazing Table menu, dish by dish
Our signature: a full-length styled grazing table of cheeses, charcuterie, dips, fruit, breads and flowers, built on site. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Cheese
Blue cheese
A Grazing Table counter favourite, cooked on site and served at temperature.
Aged cheddar
A Grazing Table counter favourite, cooked on site and served at temperature.
Gouda
A Grazing Table counter favourite, cooked on site and served at temperature.
Fresh burrata
A Grazing Table counter favourite, cooked on site and served at temperature.
Charcuterie & Veg
Cold cuts selection
A Grazing Table counter favourite, cooked on site and served at temperature.
Marinated olives
A Grazing Table counter favourite, cooked on site and served at temperature.
Grilled vegetables
Straight off the charcoal, rested and served hot.
Falafel bites
A Grazing Table counter favourite, cooked on site and served at temperature.
Accompaniments
Artisanal breads
Made to order at the live tawa or tandoor station.
Crackers
A Grazing Table counter favourite, cooked on site and served at temperature.
Honeycomb
A Grazing Table counter favourite, cooked on site and served at temperature.
Seasonal fruit
A Grazing Table counter favourite, cooked on site and served at temperature.
Nuts and dips
A Grazing Table counter favourite, cooked on site and served at temperature.
Sweet Grazing
Macarons
A Grazing Table counter favourite, cooked on site and served at temperature.
Brownie bites
A Grazing Table counter favourite, cooked on site and served at temperature.
Chocolate-dipped strawberries
A Grazing Table counter favourite, cooked on site and served at temperature.
Mini tarts
A Grazing Table 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 |
A grazing table is the exception: it is quoted ₹18,000–₹65,000 per station, by the length of the run and what goes on it. Quoted per station by length and produce, not per plate — the one booking we take under 100 guests.
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.
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
Grazing Table 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
Grazing Table Catering questions
Is a grazing table cooked at the venue?
No — a grazing table is built and styled at the venue, not cooked. Components are prepped in our kitchen and the table is dressed on site over two to three hours before guests arrive, which is why it needs to be the first thing set up and the last thing walked past.
How is a grazing table priced?
Per station, by the length of the run and what goes on it, rather than per plate — ₹18,000–₹65,000 for a station. Quoted per station by length and produce, not per plate — the one booking we take under 100 guests.
How long does it hold in Pune weather?
Two to three hours in an air-conditioned or shaded space, which is the usual life of a cocktail hour. For an outdoor table in summer we swap soft cheeses for hard, keep the charcuterie on chilled slabs, and replenish from cold holding rather than laying everything out at once.
Is it a meal, or a starter?
A starter, and quoting it as a meal is how people end up short of food. It is designed for the first hour while guests arrive and drink; the buffet or counters still have to feed them.
Can it be entirely vegetarian, Jain or vegan?
Yes to all three. A vegetarian table leans on cheese, dips, grilled vegetables, fruit and breads; a vegan table replaces the cheese with cashew and almond-based spreads; a Jain table drops the root vegetables and any rennet-set cheese.
Do you provide the table, boards and flowers?
The table, boards, slates, linen, stands and the styling team are part of the station. Specific florals, signage or props beyond our standard kit are quoted 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 Grazing Table menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.