Kothimbir vadi
A Maharashtrian counter favourite, cooked on site and served at temperature.
Cuisine
Maharashtrian Catering in Pune
Authentic Marathi menus from puran poli to malvani seafood, prepared by cooks from the Konkan and Vidarbha belts.
Maharashtrian 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 Maharashtrian 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.
Live modak and puran poli counter
Malvani seafood section
Traditional pangat service
Festival and puja menus
Menu
What we serve
Starters
- Kothimbir vadi
- Sabudana vada
- Batata vada
- Thalipeeth
Mains
- Malvani chicken
- Sol kadhi
- Bharli vangi
- Pithla bhakri
- Varan bhaat
Breads
- Bhakri
- Puran poli
- Ghavan
Desserts
- Ukadiche modak
- Shrikhand puri
- Basundi
Signature card
Our Maharashtrian menu, dish by dish
Authentic Marathi menus from puran poli to malvani seafood, prepared by cooks from the Konkan and Vidarbha belts. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Starters
Sabudana vada
Assembled in front of guests at the street-food counter.
Batata vada
Assembled in front of guests at the street-food counter.
Thalipeeth
A Maharashtrian counter favourite, cooked on site and served at temperature.
Mains
Malvani chicken
Marinated overnight, finished on the grill in front of guests.
Sol kadhi
Tempered fresh on site — never reheated from a transport drum.
Bharli vangi
A Maharashtrian counter favourite, cooked on site and served at temperature.
Pithla bhakri
A Maharashtrian counter favourite, cooked on site and served at temperature.
Varan bhaat
A Maharashtrian counter favourite, cooked on site and served at temperature.
Breads
Bhakri
A Maharashtrian counter favourite, cooked on site and served at temperature.
Puran poli
A Maharashtrian counter favourite, cooked on site and served at temperature.
Ghavan
A Maharashtrian counter favourite, cooked on site and served at temperature.
Desserts
Ukadiche modak
A Maharashtrian counter favourite, cooked on site and served at temperature.
Shrikhand puri
Made to order at the live tawa or tandoor station.
Basundi
A Maharashtrian 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
Coastal Seafood Grill
Rawas and surmai tawa fry · Prawns koliwada · Butter garlic prawns
From ₹700 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
Maharashtrian Catering near you
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
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Before you send the enquiry
FAQs
Maharashtrian Catering questions
Do you do pangat, seated row service?
Yes — guests seated in rows, leaf or thali laid in the traditional order, and servers moving down the line. It needs floor space and a seated plan rather than a standing buffet, which we work out at the recce.
Are the modaks made fresh?
Ukadiche modak are shaped and steamed at the counter through service, because a steamed modak that has cooled is a different thing entirely. Fried modak can be made a little ahead.
Is Malvani seafood available in the monsoon?
Fresh catch is limited from June to August, and we would rather move you to chicken and vegetarian Malvani preparations than serve poor fish. Prawns and surmai are usually still workable.
Can you cook without onion and garlic for a Ganpati or puja function?
Yes. Varan bhaat, bharli vangi made without onion, sabudana, farsan and the full sweet section run satvik, cooked on a separate line with fresh oil.
Do you cater upvas food during Ganpati and Navratri?
Yes — sabudana khichdi and vada, rajgira thalipeeth, upvasachi bhaji and fruit, prepared with sendha namak and kept entirely separate from the regular counters.
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 Maharashtrian menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.