Fish fry
Coastal catch, cooked to order and served immediately.
Cuisine
Bengali Catering in Pune
Bhog-style Bengali spreads, fish preparations and mishti made by Bengali sweet makers.
Bengali Catering in Pune from Welcome Caterers costs ₹900–₹1,400 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 Bengali 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
₹900–₹1,400 per plate — mixed veg and non-veg buffet, two live counters.
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.
Authentic Bengali cooks
Fish and prawn specialities
Pujo and bhog menus
Fresh mishti counter
Menu
What we serve
Starters
- Fish fry
- Beguni
- Mochar chop
Mains
- Kosha mangsho
- Chingri malai curry
- Shorshe ilish
- Aloo posto
- Cholar dal
Rice & Breads
- Basanti pulao
- Luchi
- Steamed rice
Desserts
- Rosogolla
- Mishti doi
- Sandesh
- Payesh
Signature card
Our Bengali menu, dish by dish
Bhog-style Bengali spreads, fish preparations and mishti made by Bengali sweet makers. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Starters
Beguni
A Bengali counter favourite, cooked on site and served at temperature.
Mochar chop
A Bengali counter favourite, cooked on site and served at temperature.
Mains
Kosha mangsho
A Bengali counter favourite, cooked on site and served at temperature.
Chingri malai curry
Tempered fresh on site — never reheated from a transport drum.
Shorshe ilish
A Bengali counter favourite, cooked on site and served at temperature.
Aloo posto
A Bengali counter favourite, cooked on site and served at temperature.
Cholar dal
Tempered fresh on site — never reheated from a transport drum.
Rice & Breads
Basanti pulao
Layered and sealed in the handi, opened at the counter.
Luchi
A Bengali counter favourite, cooked on site and served at temperature.
Steamed rice
Layered and sealed in the handi, opened at the counter.
Desserts
Rosogolla
A Bengali counter favourite, cooked on site and served at temperature.
Mishti doi
A Bengali counter favourite, cooked on site and served at temperature.
Sandesh
A Bengali counter favourite, cooked on site and served at temperature.
Payesh
A Bengali counter favourite, cooked on site and served at temperature.
Every dish is cooked at your venue by our chefs. Vegetarian, Jain and vegan versions of the full card are available on request.
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.
| What you are booking | Per plate | Typical of |
|---|---|---|
| Simple vegetarian buffet, single cuisine | ₹450–₹800 | Pooja lunches, satvik and Jain thali service, office vegetarian menus |
| Mixed veg and non-veg buffet, two live counters | ₹900–₹1,400 | House parties, birthdays, smaller receptions |
| Wedding or reception spread, five to eight counters | ₹1,400–₹2,200 | Full wedding service with dessert bar and paan counter |
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.
Coastal Seafood Grill
Rawas and surmai tawa fry · Prawns koliwada · Butter garlic prawns
From ₹700 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 per plate
Masala Chai and Coffee
Masala chai and adrak chai · South Indian filter coffee · Espresso, cappuccino and latte
From ₹120 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
Bengali Catering near you
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
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Before you send the enquiry
FAQs
Bengali Catering questions
Are the cooks actually Bengali?
The Bengali menu is cooked by our Bengali kitchen team, and the mishti is made by sweet makers who do only that. Kosha mangsho cooked by someone who learned it from a recipe is not the same dish.
Is ilish available, and when?
Ilish is seasonal — roughly the monsoon months — and the good fish is expensive. We will tell you what is genuinely available for your date rather than serving a poor substitute under the same name.
Do you cater niramish bhog for pujo?
Yes — no onion, no garlic, cooked satvik on a separate line, with khichuri, labra, beguni, chatni and payesh. This is one of our regular autumn bookings.
Is the mishti made fresh?
Rosogolla, sandesh and mishti doi are made for the event date, not bought in. Mishti doi needs setting time, so it is made a day ahead by design.
Can it be served in the traditional course order?
Yes — seated service running from shukto through dal, bhaja, the fish and meat courses, chutney and finally mishti. It needs a seated plan and a longer service window than a buffet.
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 Bengali menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.