Occasion
Rooftop and terrace sundowner catering with grazing tables, canapés and bar bites.
Sundowner Catering in Pune from Welcome Caterers costs ₹900–₹1,600 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
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–₹1,600 per plate — house party.
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.
Menu
Grazing
Bites
Desserts
Function by function
A terrace with no kitchen, a two to three hour window and wind. Everything is prepped off site, carried up in cold and hot boxes, and finished on induction at the counter.
Set before guests arrive, holding two to three hours
Hard cheese rather than soft outdoors in summer, charcuterie on chilled slabs, replenished in small batches from cold holding.
Through golden hour
Weighted linen, covered platters and no loose garnish — wind takes anything that is not held down.
As the light goes
Induction or a permitted flat-top. Counter lighting and induction both need a supply; a generator is quoted separately where the terrace cannot provide it.
The last half hour
Chilled and hand-held. Nothing that needs a plate on a windy terrace.
Every function above can be made pure vegetarian, Jain, satvik or vegan on its own kitchen line. Dishes are cooked at your venue rather than transported ready-made.
How it runs
The same eight steps every time, so you always know what is owed and by whom. On the day itself the team is on site well before guests are: four hours on site before service, and six hours for a full wedding spread.
1 · Enquiry
Date, venue and guest count. Nothing else is needed to start.
2 · Written quote
A per-plate quote in writing the same day, itemised by function and counter.
3 · Tasting
Arranged for confirmed enquiries. Spice levels and the dish list are locked here.
4 · Booking
An advance holds the date. The menu can still move; the date cannot be double-sold.
5 · Venue recce
Power, gas permissions, lift and load-in access, and the counter layout plan.
6 · Load-in
Four hours on site before service for a buffet, six hours for a full wedding spread.
7 · Service
One steward per 25 guests on a buffet, one steward per 12 guests when plated, with a named supervisor throughout.
8 · Clearance
Full clearance, waste removal and venue handover before the team leaves.
Site and logistics
Cost
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 |
|---|---|---|
| Pooja or satyanarayan lunch | ₹450–₹800 | Pure vegetarian or Jain thali service, 100 guests |
| Corporate lunch | ₹550–₹950 | Three counters inside a 60-minute service window, 120 guests |
| House party | ₹900–₹1,600 | Circulating starters, two live counters, 100 guests and above |
| Wedding reception | ₹1,100–₹1,900 | Seven counters including dessert bar and paan, 500 guests |
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
Quoted separately
Counter-wise
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.
Grazing Table and Cheese Board
Imported and Indian cheeses · Cured meats or vegetarian antipasti · Hummus, tzatziki and tapenade
From ₹0 per plate
Shawarma and Mezze
Chicken and lamb shawarma · Falafel fried to order · Hummus, muhammara and baba ganoush
From ₹450 per plate
Taco and Burrito
Soft and hard shell tacos · Chicken tinga and grilled veg fillings · Loaded nachos
From ₹450 per plate
Mocktail
Virgin mojito, four variants · Blue curacao lemonade · Watermelon basil cooler
From ₹180 per plate
Dietary
Hyperlocal
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
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FAQs
Yes — a sundowner is designed for exactly that. Everything is prepped in our kitchen, carried up in cold and hot boxes, and finished on induction at the counter. We confirm the lift, the stair run and the load-in route at the recce.
Two to three hours in shade, which is the length of most sundowners. Outdoors in summer we go hard cheese rather than soft, keep the charcuterie on chilled slabs, and replenish in small batches from cold holding.
It affects the setup more than the food — weighted linen, covered platters, lidded chafers and no loose garnish or paper. We position the counters out of the prevailing wind at the recce rather than on the day.
Mocktails, mixers, ice, garnish and glassware, plus a bartender to run the counter. Alcohol is arranged by you or the venue.
Counter lighting and induction both need a supply. Where the terrace cannot provide it, a generator is arranged and quoted separately from the food.
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.
Tastings before booking, live counters at your venue, and one supervisor with you all evening.