Khaman
A Gujarati counter favourite, cooked on site and served at temperature.
Cuisine
Gujarati Catering in Pune
Traditional Gujarati thali service with farsan, seasonal shaak and hot puris straight from the counter.
Gujarati Catering in Pune from Welcome Caterers costs ₹450–₹800 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 Gujarati 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
₹450–₹800 per plate — simple vegetarian buffet, single cuisine.
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.
Full thali service to seat
Live puri and thepla counter
Jain kitchen available
Festival and paryushan menus
Menu
What we serve
Farsan
- Khaman
- Dhokla
- Patra
- Khandvi
- Fafda jalebi
Mains
- Undhiyu
- Sev tameta
- Bataka nu shaak
- Gujarati dal
- Kadhi
Breads
- Puri
- Thepla
- Bajra rotla
- Rotli
Desserts
- Basundi
- Shrikhand
- Mohanthal
- Ghari
Signature card
Our Gujarati menu, dish by dish
Traditional Gujarati thali service with farsan, seasonal shaak and hot puris straight from the counter. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Farsan
Dhokla
A Gujarati counter favourite, cooked on site and served at temperature.
Patra
A Gujarati counter favourite, cooked on site and served at temperature.
Khandvi
A Gujarati counter favourite, cooked on site and served at temperature.
Fafda jalebi
Finished warm at the dessert counter.
Mains
Undhiyu
A Gujarati counter favourite, cooked on site and served at temperature.
Sev tameta
A Gujarati counter favourite, cooked on site and served at temperature.
Bataka nu shaak
A Gujarati counter favourite, cooked on site and served at temperature.
Gujarati dal
Tempered fresh on site — never reheated from a transport drum.
Kadhi
Tempered fresh on site — never reheated from a transport drum.
Breads
Puri
Made to order at the live tawa or tandoor station.
Thepla
A Gujarati counter favourite, cooked on site and served at temperature.
Bajra rotla
A Gujarati counter favourite, cooked on site and served at temperature.
Rotli
A Gujarati counter favourite, cooked on site and served at temperature.
Desserts
Basundi
A Gujarati counter favourite, cooked on site and served at temperature.
Shrikhand
Finished warm at the dessert counter.
Mohanthal
A Gujarati counter favourite, cooked on site and served at temperature.
Ghari
A Gujarati 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.
Chaat and Street Food
Pani puri with three waters · Sev puri and bhel · Ragda pattice
From ₹300 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 per plate
Masala Chai and Coffee
Masala chai and adrak chai · South Indian filter coffee · Espresso, cappuccino and latte
From ₹120 per plate
Dietary
Jain, vegetarian, vegan and allergen handling
Jain and Paryushan menus are the common ask here: no onion, garlic or root vegetables, no green vegetables on the observed days, and service completed before sunset.
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
Gujarati 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
Gujarati Catering questions
Can you run a fully Jain Gujarati kitchen for Paryushan?
Yes. No onion, garlic, potato or root vegetables, no green vegetables on the days the family observes it, and service timed before sunset. Separate vessels, separate oil and a supervisor who knows the rules.
Is the thali served to seat, or is it a buffet?
Both work. Seated thali service with servers going down the rows is the traditional format and the one most families want; buffet suits mixed-age crowds and venues with tight floor space.
Are the puris fried at the venue?
Yes, at the counter through the meal. Puris fried in advance deflate, and a Gujarati thali with flat puris is not the thali anyone came for.
Can you make the food less sweet?
Yes — the jaggery in dal, kadhi and shaak is adjusted at the tasting. Kathiawadi and Surti families usually want it dialled down; we set the level once and cook it that way on the day.
Do you cater upvas and fasting menus?
Yes — sabudana, rajgira, singhara flour, sendha namak, fruit and dairy, cooked on a separate line so nothing crosses over from the regular kitchen.
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 Gujarati menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.