Grazing Table Catering in Erandwane

Yes — that is exactly what we cater here. Around Prabhat Road the venues we work are bungalows, society lawns and boutique venues. Erandwane sits inside our Pune City run, alongside Koregaon Park, Kalyani Nagar, Viman Nagar, Camp, Shivajinagar. Every Pune city neighbourhood on this page sits inside the standard service run, so travel and logistics are not quoted on top of the per-plate rate.

A grazing table is quoted per station rather than per plate: ₹18,000–₹65,000 per station. Quoted per station by length and produce, not per plate — the one booking we take under 100 guests. Everything else we serve alongside it sits inside ₹450–₹2,200 per plate. The rate covers chefs and counter cooks for every station and chafing equipment, counter facades and crockery; gST on the invoice and premium proteins, imported cheese and out-of-season produce are quoted on top.

At 250 guests — the size these bookings usually run to — we plan 3-4 live counters and 10-12 service staff, with 16-18 dishes on the menu and 4 hrs of setup. The ratios behind that are one live counter per 75 guests and one steward per 25 guests, or one steward per 12 guests for plated service. Because Erandwane work is mostly bungalows, society lawns and boutique venues, at a heritage or on-water venue there is no trolley route, so the equipment is carried in by hand in what the doorway and the tide or the timing allow, and every item leaves again the same night.

A grazing table is built in place on the day and cannot be moved once it is dressed, so the position is final: it needs length, shade and a room cool enough to hold cheese and charcuterie safely. In practical terms we need a long table position out of direct sun, fixed at the recce and not moved on the day. We confirm it at the recce before the date rather than on the morning of the event.

Two to three weeks is comfortable for most Erandwane dates. Six to ten weeks for October to February weddings and the Diwali corporate season. Short-notice bookings taken when the kitchen has capacity. Pune's wedding season runs October to February, overlapping the city's own Ganeshotsav and Diwali corporate calendar, when dates go six to ten weeks ahead. The monsoon between June and September shifts open-lawn functions towards covered mandaps and indoor banquet halls rather than cancelling them.

Yes. Any menu we cater, this one included, can be cooked pure vegetarian, Jain or satvik on a separate line with separate utensils and separate storage. A second line means a second counter, so in Erandwane — where we are working bungalows, society lawns and boutique venues — the layout is planned for it at the recce rather than squeezed in later. The tasting happens before you confirm, so the menu is signed off before anything is paid.