Wedding Catering by Welcome Caterers in Pune

Occasion

Wedding Catering in Pune

Multi-function wedding catering with separate menus for mehendi, haldi, sangeet, the wedding day and reception.

Wedding Catering in Pune from Welcome Caterers costs ₹1,100–₹1,900 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 wedding 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

₹1,100–₹1,900 per plate — wedding reception.

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 tasting before booking

Separate teams per function

Counter design and styling

500 to 50,000 guests

What we serve

Welcome

Mocktail bar
Chaat counter
Grazing table
Welcome drinks

Main Buffet

North Indian
Pan Asian
Continental
Regional specialities

Live Counters

Tandoor
Pasta
Dosa
Sushi

Desserts

Mithai counter
Live jalebi
Patisserie
Ice cream bar

Function by function

The wedding menu, in the order it is served

Five functions, five different menus. Guests attend most of them, so repeating the buffet is the fastest way to make them stop eating. Each function below is quoted and staffed separately under one contract.

Late morning into the afternoon, running four to five hours

Mehendi

Everything bite-sized or in a cup, served to guests by stewards — most of the room has wet mehendi on both hands and cannot hold a plate.

Sev puri, dahi puri and bhel served in cups
Mini pav bhaji with butter pav
Ragda pattice, Jain version on its own counter
Grilled Bombay sandwich, cut into quarters
Kachori and samosa chaat
Aam panna, jal jeera, rose sherbet and nimbu pani, poured over ice
Cold coffee and masala chaas
Live jalebi with rabdi
Kulfi falooda from a chilled counter

Morning, served straight after the ritual

Haldi

Home-style and satvik by default — no onion, no garlic, cooked on a separate line. Held food is the enemy here; we serve while people are still in the courtyard.

Puri bhaji with a dry potato or raw-banana sabzi
Khichdi with kadhi and papad
Regional thali: varan bhaat, bharli vangi, koshimbir
Kothimbir vadi and sabudana vada
Dhokla and khaman
Batata bhaji and masala rice
Puran poli with warm ghee
Basundi and shrikhand
Fresh lime, sugarcane juice and buttermilk

Evening, food working around the performance programme

Sangeet

Canapés passed during the performances so nobody leaves the room, counters and buffet open at the interval, snack counters carrying on past midnight.

Passed canapés: galouti sliders, arancini, chicken satay, paneer tikka skewers
Dim sum and bao buns from a live steamer
Live pasta counter, penne arrabbiata and truffle mushroom
Tandoor counter: murgh malai tikka, seekh kebab, tandoori aloo
Taco bar with a Jain filling line
Dum biryani, veg and mutton, in separate handis
Dal makhani, paneer lababdar and live tandoori roti
Late-night frankie rolls, grilled sandwiches and a loaded fries bar
Ice cream rolls and a chocolate fountain

Traditional main service around the muhurat

Wedding day

The most conservative menu of the series and deliberately so — this is the meal the elders judge. Pure vegetarian and Jain lines run in parallel with their own counters and stewards.

Welcome drinks: kokum sherbet, aam panna, masala chaas
Paneer tikka, malai broccoli and hara bhara kebab from the tandoor
Dal makhani, paneer butter masala, subz miloni, sarson da saag in season
Jain line: no onion, no garlic, no root vegetables, separate utensils and oil
Live tandoori roti, naan basket, missi roti
Dum biryani and jeera rice
Chaat and papdi counter
Live jalebi with rabdi, moong dal halwa, gulab jamun
Mithai counter and a paan counter at the exit

Evening, starting the moment the first guests arrive

Reception

Canapés and drinks from the receiving line onwards so nobody stands for forty minutes with nothing. The tandoor, pasta and dessert counters stay open past the buffet close for late arrivals.

Cold canapés: caprese bites, ceviche spoons, tartlets, cucumber and labneh
Hot canapés: sliders, kakori kebab, prawn tempura, mushroom vol-au-vent
Styled grazing table with cheese, charcuterie, dips, fruit and breads
Live sushi and maki counter, with six or more vegetarian rolls
Continental mains: herb-roast chicken, grilled fish, mushroom wellington
Indian buffet: Awadhi korma, nihari, veg dum biryani, sheermal
Live pasta and risotto counter
Wedding cake service, patisserie table, kulfi falooda
Mocktail bar and a masala chai counter for the last hour

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

From enquiry to venue handover

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.

The package

One contract across the function series

Multi-function weddings are booked as a single contract with one named supervisor across the series, but every function is quoted, staffed and invoiced separately. That is what lets you add a function, drop one, or move a guest count without renegotiating the whole booking.

One contract, one supervisor, separate brigades per function so nobody works an eighteen-hour day.

Each function itemised on the quote and the invoice, with its own guest count and service window.

A tasting before the menu is locked, and spice levels set there rather than on the day.

Pure vegetarian and Jain kitchens run in parallel where the two families eat differently.

A written function-by-function schedule covering every meal, count and service window.

Guest-count tolerance agreed at booking and reconciled function by function afterwards.

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.

Indicative per-plate bands by occasion

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

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.

Live Tandoor and Kebab

Paneer tikka and malai broccoli · Murgh malai and achari tikka · Seekh kebab

From ₹400 per plate

Chaat and Street Food

Pani puri with three waters · Sev puri and bhel · Ragda pattice

From ₹300 per plate

Live Dosa and Idli

Plain, masala and mysore dosa · Rava and set dosa · Idli and mini idli sambar

From ₹300 per plate

Live Pasta and Risotto

Penne arrabbiata · Aglio e olio · Alfredo and pink sauce

From ₹500 per plate

Dum Biryani Handi

Hyderabadi chicken dum biryani · Mutton biryani · Subz and paneer biryani

From ₹450 per plate

Dessert

Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots

From ₹250 per plate

Mocktail

Virgin mojito, four variants · Blue curacao lemonade · Watermelon basil cooler

From ₹180 per plate

Paan and Digestive

Meetha and calcutta paan · Chocolate and dry fruit paan · Fire paan on request

From ₹100 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

Wedding Catering near you

Pune City

Koregaon Park Kalyani Nagar Viman Nagar Camp Shivajinagar Deccan Gymkhana Kothrud Erandwane Aundh Baner Pashan Bavdhan Warje Sinhagad Road Karve Nagar Bibwewadi Kondhwa NIBM Road Undri Swargate Yerawada Wanowrie

Pimpri-Chinchwad

Pimpri Chinchwad Nigdi Akurdi Wakad Hinjewadi Ravet Thergaon Pimple Saudagar Pimple Nilakh Moshi Chikhali Talegaon Dabhade Dehu Road

Hadapsar-Kharadi

Hadapsar Magarpatta Amanora Kharadi Mundhwa Wagholi Keshav Nagar Ghorpadi

Lonavala to Khandala

Lonavala Khandala Kamshet Karla Pawna Lake Mulshi Vadgaon Maval

Panchgani to Mahabaleshwar

Panchgani Mahabaleshwar Wai Satara Tapola

56 neighbourhoods covered across Pune and the ghats.

Before you send the enquiry

Planning Wedding Catering in Pune

Costs, timings, counter planning and the questions to ask before you book.

Worked sample menus

Real spreads costed end to end, so you can see where a per-plate number comes from.

All 22 counters

Footprint, power, throughput and price for every live counter we run.

FAQs

Wedding Catering questions

Do you cater all the functions or only the wedding day?

All five, and each gets a different menu: a daytime snack and cooler spread for mehendi, home-style satvik food for haldi, cocktail and late-night counters for sangeet, the traditional main service on the wedding day, and a formal reception spread. Serving the same buffet five times is the fastest way to make guests stop eating.

Is it one contract or a separate booking per function?

One contract with one named supervisor across the series, but every function is itemised separately on the quote and the invoice. That means you can add a function, drop one, or move a guest count without renegotiating the whole thing.

Do the same chefs work every function?

No — separate teams per function, so nobody is cooking an eighteen-hour day and the quality at the reception is the same as at the mehendi. The supervisor is the continuous thread, not the brigade.

The two families eat differently. Can you handle that?

Routinely. A pure vegetarian or Jain kitchen for one side running in parallel with a mixed menu for the other, physically separated counters, separate stewards and clear signage. Tell us at the tasting and we will plan the layout around it rather than around the room.

Can we taste the menu before we commit?

Yes, and you should. We arrange a tasting for confirmed enquiries, and spice levels, sweetness and the final dish list get locked after it — not before.

How far ahead should we book a wedding date?

Six to ten weeks for October to February weddings and the Diwali corporate season. Outside that window two to three weeks is usually comfortable.

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 wedding menu with us

Tastings before booking, live counters at your venue, and one supervisor with you all evening.

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