Hyderabadi chicken 65
Marinated overnight, finished on the grill in front of guests.
Cuisine
Hyderabadi Catering in Pune
Sealed dum biryani, haleem and Hyderabadi kebabs with authentic mirchi ka salan and baghara baingan.
Hyderabadi 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 Hyderabadi 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.
Sealed handi dum biryani
Haleem in season
Traditional dastarkhwan setup
Veg dum biryani line
Menu
What we serve
Starters
- Hyderabadi chicken 65
- Pathar ka gosht
- Veg seekh
Mains
- Mutton dum biryani
- Veg dum biryani
- Mirchi ka salan
- Baghara baingan
Accompaniments
- Dahi chutney
- Mirchi salan
- Roti
Desserts
- Double ka meetha
- Qubani ka meetha
- Khubani ice cream
Signature card
Our Hyderabadi menu, dish by dish
Sealed dum biryani, haleem and Hyderabadi kebabs with authentic mirchi ka salan and baghara baingan. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Starters
Pathar ka gosht
Slow-cooked for hours until it falls apart on the spoon.
Veg seekh
Straight off the charcoal, rested and served hot.
Mains
Mutton dum biryani
Slow-cooked for hours until it falls apart on the spoon.
Veg dum biryani
Layered and sealed in the handi, opened at the counter.
Mirchi ka salan
A Hyderabadi counter favourite, cooked on site and served at temperature.
Baghara baingan
A Hyderabadi counter favourite, cooked on site and served at temperature.
Accompaniments
Dahi chutney
A Hyderabadi counter favourite, cooked on site and served at temperature.
Mirchi salan
A Hyderabadi counter favourite, cooked on site and served at temperature.
Roti
Made to order at the live tawa or tandoor station.
Desserts
Double ka meetha
A Hyderabadi counter favourite, cooked on site and served at temperature.
Qubani ka meetha
A Hyderabadi counter favourite, cooked on site and served at temperature.
Khubani ice cream
Kept in cold holding and plated per guest.
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.
Dum Biryani Handi
Hyderabadi chicken dum biryani · Mutton biryani · Subz and paneer biryani
From ₹450 per plate
Live Tandoor and Kebab
Paneer tikka and malai broccoli · Murgh malai and achari tikka · Seekh kebab
From ₹400 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 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
Hyderabadi Catering near you
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
Read next
Before you send the enquiry
FAQs
Hyderabadi Catering questions
Is the biryani dum-sealed at the venue?
Yes. The handi is layered and sealed at the venue and finished on dum there, then opened at the counter. Biryani that arrives cooked is biryani that has already dried out at the top.
Is the vegetarian biryani cooked in a separate handi?
Separate handi, separate dum, separate serving spoons, and on a pure-vegetarian booking there is no mutton handi at the venue at all.
Is haleem available all year?
Haleem is a Ramzan dish and that is when it is worth eating — it needs hours of pounding and we run it as a seasonal item. Outside the season we will make it for a confirmed booking with enough notice, but we will not pretend it is a standing menu item.
Is the meat halal?
Yes on request, confirmed in writing at booking so the sourcing is set up that way from the start.
How spicy is the mirchi ka salan?
Authentically hot, and we cook it that way, with the dahi chutney and baghara baingan on the same counter to balance it. We will make a milder batch alongside it if the guest list needs one.
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 Hyderabadi menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.