Thai Fish Cakes
Spicy fish patties served with cucumber relish.
Cuisine
Thai Catering in Pune
Curries, wok tossed noodles and Thai salads made with fresh lemongrass, galangal and kaffir lime flown in weekly.
Thai 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 Thai 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.
Live pad thai counter
Authentic Thai curry pastes
Vegan coconut-based mains
Thai salad and satay bar
Menu
What we serve
Starters
- Satay skewers
- Corn cakes
- Som tam salad
- Fresh spring rolls
Curries
- Green curry
- Red curry
- Massaman
- Panang
Noodles & Rice
- Pad thai
- Drunken noodles
- Thai fried rice
- Sticky rice
Desserts
- Mango sticky rice
- Coconut custard
Signature card
Our Thai menu, dish by dish
Our chefs bring authentic Thai flavours to your event — curry pastes pounded fresh, wok stations fired live, and the sweet, sour, salty and spicy balance Thailand is known for.
Appetizers
Thai Chicken Wings
Crispy wings marinated in Thai spices, served with a tangy sauce.
Prawn Crackers
Crunchy snacks made from prawn-flavored dough.
Crispy Tofu Bites
Fried tofu served with a spicy dipping sauce.
Main Course
Pad Thai
Stir-fried rice noodles with shrimp, tofu, peanuts, and bean sprouts.
Tom Kha Gai
Coconut soup with chicken, mushrooms, and fragrant herbs.
Red Curry
Spicy red curry made with chicken or tofu and vegetables.
Soup
Thai Coconut Soup
Chicken, cheese, tomato, green onions, chopped roughly.
Tom Kha Soup
Coconut soup infused with ginger and galangal, served with chicken.
Vegetable Soup
Light broth filled with seasonal vegetables and tofu.
Spicy Noodle Soup
Rice noodles in a spicy broth with vegetables and herbs.
Salad
Som Tum (Green Papaya Salad)
Spicy salad made from shredded green papaya, tomatoes, and peanuts.
Larb Salad
Minced chicken or tofu salad flavored with herbs, lime juice, and spices.
Thai Noodle Salad
Cold noodles mixed with fresh vegetables and sesame dressing.
Mango Salad
Shredded mango tossed with peanuts and a spicy dressing.
Sides
Jasmine Rice
Fragrant steamed rice, perfect for pairing with curries.
Thai Garlic Fried Rice
Flavored rice stir-fried with garlic and herbs.
Thai Cucumber Relish
Sweet and spicy cucumber relish to enhance any dish.
Sautéed Bok Choy
Tender bok choy sautéed with garlic for a healthy side.
Dessert
Mango Sticky Rice
Sweet sticky rice topped with ripe mango and coconut cream.
Fried Bananas
Crispy fried bananas drizzled with honey or syrup.
Tapioca Pudding
Sweet tapioca pearls cooked in coconut milk and served chilled.
Lychee Sorbet
Refreshing sorbet made from sweet lychee fruit.
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.
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
Thai 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
Thai Catering questions
Are the curry pastes made in house?
Yes, pounded in our kitchen with fresh lemongrass, galangal and kaffir lime rather than bought as a jar paste. That is also how we control what goes into the vegetarian versions.
Thai paste usually contains shrimp paste and fish sauce. What do vegetarians eat?
We make a separate vegetarian paste with no shrimp paste, and season with light soy and fermented soybean instead of fish sauce. It is cooked in its own pan with its own oil, not in the pan the non-veg curry came out of.
Can a Thai menu be fully vegan?
Easily — the curries are coconut-based rather than dairy-based, the desserts are coconut and rice, and only the fish sauce and egg in pad thai need swapping out.
Is the pad thai made per plate?
Yes, wok-tossed per portion at the counter. Noodles cooked in bulk and held in a chafing dish turn to paste within twenty minutes, which is why we do not do it that way.
How spicy is Thai food as you serve it?
Green and red curry are cooked at a medium heat that most Indian guests find mild, and we keep fresh chilli and prik nam pla at the counter for guests who want it hotter.
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 Thai menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.