Menu design
Menus built around cuisines, dietary needs and the flow of each function, from brunch to late dinner.
Production & Hospitality
Catering & Hospitality
Food served hot, at the right time, to the right table.
Overview
Catering & Hospitality, done properly
Guests forget the décor within a week; they remember whether the food was hot. We plan catering around service, not just menus: how many counters for 400 guests, when the tandoor needs to be fired, how a hill venue with a small kitchen can serve a sit-down dinner, and how a Jain family's requirements are met without a separate queue. Then we taste everything before it reaches a plate.
We work with caterers across Dehradun, Mussoorie and Rishikesh, and bring in specialists for Garhwali, Awadhi, Marwari, South Indian and continental menus. Our hospitality teams run welcome desks, room drops and elder assistance, so guests feel attended to from arrival. Bar service, temporary licences and non-alcoholic menus are planned in the same brief.
What's included
Everything handled, nothing missed
Tastings
Structured tastings with the family or client, with feedback logged and changes confirmed in writing.
Live counters & stations
Chaat, tandoor, pasta, dosa and dessert counters placed to spread guest traffic.
Dietary management
Jain, satvik, vegan, gluten-free and allergy-aware options, labelled and served separately.
Bar service
Bartenders, cocktail menus, mocktail programmes and licence coordination.
Hospitality desks
Welcome desks, room hampers, elder assistance and a concierge for out-of-town guests.
The process
How it all comes together
Menu brief
We discuss cuisines, dietary needs, guest counts and service style.
Caterer shortlist & tasting
Two or three caterers presented, followed by a tasting with the one you prefer.
Service plan
Counter layout, staff ratios, kitchen setup and timings confirmed.
Event service
Our hospitality lead supervises service quality, timing and hygiene on the day.
Options
Choose your scale
Indicative starting prices. Your final quote depends on guest count, venue and the details you choose.
Gallery
A look at our work
Catering & HospitalityLong skirted buffet tables beneath a greenery canopy on the lawn at dusk
Catering & HospitalityBrass chafing dishes with engraved lids lined up along a buffet
Catering & HospitalityBuffet live counter with wooden plate racks and warm under-lighting
Catering & HospitalityMocktail bar with colourful drinks served in test tubes
Catering & HospitalityLong buffet counter beneath a carved ivory wall with a painted portrait
Catering & HospitalitySteel thali with assorted Indian curries and sides beside rice and a banana leaf
Catering & HospitalityMini pavlovas with strawberries and panna cotta glasses on a dessert table
Catering & HospitalityBrass platter of Indian sweets with rose petals and pistachio
Catering & HospitalityChef cooking at an outdoor live grill counter beside bowls of fresh ingredientsFAQs
Catering & Hospitality: your questions
What is a realistic per-plate cost in Dehradun?
For a good wedding buffet in 2026, most caterers quote between ₹1,400 and ₹3,500 per plate depending on the menu, live counters and service style. Destination venues in the hills and premium hotels are typically higher.
How do you serve food well at hill venues with small kitchens?
We plan a temporary kitchen tent with gas lines, water supply and hot-holding, and choose dishes that finish well on site. For sit-down dinners, we raise staff ratios to make up for longer runs from kitchen to table.
Can you include Garhwali or Kumaoni food?
Yes. We work with cooks who make mandua roti, kafuli, bhatt ki churkani, aloo ke gutke and jhangora kheer properly, and they are often the counter guests talk about most.
How do you handle food allergies?
We collect dietary needs with RSVPs, label every dish, keep allergy-safe preparation separate and brief servers on what each dish contains. A named staff member handles special meals.
Client stories
What clients say
Four hundred guests, two caterers and a baraat that arrived forty minutes late. Tushar handled it all calmly and kept the pheras on muhurat. The food was excellent and reached the last table hot. My only small complaint is that I would have liked the final invoice a little sooner. Otherwise, I could simply be a father that day.
Rajinder Singh SethiDaughter's Wedding, Dehradun
Our children planned this as a surprise with Meher's help. They recreated our wedding mandap in the garden, brought in folk singers for the Garhwali mangal geet we had at our wedding, and served the same menu from that day. When the photographs from our wedding appeared on the wall, neither of us could speak.
Sunita & Harish Uniyal25th Anniversary, Dehradun
Sixty people, one terrace and a December night that dropped to six degrees. Shrim brought in heaters, a bonfire pit, a DJ who read the room perfectly and a live tikka counter that never ran dry. Parking in our lane got a bit chaotic around ten, but the party itself was the best we have ever hosted.
Tanvi MehraNew Year's Eve House Party, Dehradun
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Let's plan together
Let's bring your idea to life
Share your date, guest count and ideas. We'll send a tailored plan and estimate within 48 hours.