Thai Catering in Wai

Yes — that is exactly what we cater here. Around Krishna riverside belt the venues we work are riverside lawns and heritage wadas. Wai sits inside our Panchgani to Mahabaleshwar run, alongside Panchgani, Mahabaleshwar, Satara, Tapola. This belt sits well beyond Lonavala, so travel and logistics for the brigade and equipment are quoted on top of the per-plate rate rather than folded into it. We still run the same recce, counter plan and staffing process as any Pune event.

A mixed veg and non-veg buffet, two live counters runs ₹900–₹1,400 per plate — that is the band this menu normally lands in, and it is typical of house parties, birthdays, smaller receptions. Across everything we cater the outer envelope is ₹450–₹2,200 per plate. The rate already covers chefs and counter cooks for every station, uniformed stewards and an on-site supervisor and venue recce and counter layout plan before the date; gST on the invoice, premium proteins, imported cheese and out-of-season produce and generator or power backup where the venue cannot supply it are quoted separately so nothing arrives as a surprise.

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 Wai work is mostly riverside lawns and heritage wadas, 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.

Thai curries hold on gentle heat and split if they are pushed, so the pans stay on low burners with the wok tossing done at the end of the line, and the herbs stay chilled until the moment they go in. In practical terms we need a low-flame holding line and chilled space for herbs and salads. 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 Wai dates. Six to ten weeks for October to February weddings and the Diwali corporate season. Short-notice bookings taken when the kitchen has capacity. A weekend and holiday-season belt: Panchgani and Mahabaleshwar fill up around the October-to-February wedding peak and the April-May and Diwali tourist holidays, when resort dates go furthest ahead. The monsoon from June to September brings heavy, sustained rain through the ghats, so every open-lawn date here is planned with full covered service, backup power and an indoor fallback agreed before the booking is confirmed.

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 Wai — where we are working riverside lawns and heritage wadas — 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.