North Indian Catering in Pune

Yes. On a pure-vegetarian booking there is no non-veg line at the venue at all — separate tandoor, separate handis, separate serving spoons, and the brigade is briefed before load-in.

Charcoal tandoors need an open or heavily ventilated area, so most banquet halls place them on a terrace, in a foyer or just outside. Where nothing works we use an electric tandoor, which handles breads and paneer well and lamb less well.

It is layered and sealed at the venue and finished on dum there, then broken open at the counter. Biryani that travels cooked arrives dry at the top and wet at the bottom.

Yes — no onion, no garlic, no potato and no root vegetables. Dal makhani, paneer lababdar, subz miloni, malai broccoli and the entire bread and dessert section all work, cooked on a separate line with separate utensils and fresh oil.

For anything above a small family lunch it is worth it. Stacked breads go leathery in twenty minutes, and the roti counter is also the station that absorbs a queue best because it serves continuously.

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.

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.