Prawn koliwada
Coastal catch, cooked to order and served immediately.
Cuisine
Seafood Catering in Pune
Koli and Malvani seafood, coastal grills and shell-on preparations sourced fresh each morning.
Seafood 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 Seafood 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.
Fresh daily market sourcing
Malvani, Goan and Konkan menus
Live seafood grill
Shell-on and boneless options
Menu
What we serve
Starters
- Prawn koliwada
- Bombil fry
- Rawas tikka
- Crab cakes
Mains
- Malvani fish curry
- Goan prawn curry
- Butter garlic crab
- Squid masala
Sides
- Solkadhi
- Neer dosa
- Steamed rice
Desserts
- Coconut pudding
- Bebinca
Signature card
Our Seafood menu, dish by dish
Koli and Malvani seafood, coastal grills and shell-on preparations sourced fresh each morning. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Starters
Bombil fry
A Seafood counter favourite, cooked on site and served at temperature.
Rawas tikka
Straight off the charcoal, rested and served hot.
Crab cakes
Coastal catch, cooked to order and served immediately.
Mains
Malvani fish curry
Coastal catch, cooked to order and served immediately.
Goan prawn curry
Coastal catch, cooked to order and served immediately.
Butter garlic crab
Marinated overnight, finished on the grill in front of guests.
Squid masala
Tempered fresh on site — never reheated from a transport drum.
Sides
Solkadhi
Tempered fresh on site — never reheated from a transport drum.
Neer dosa
Made to order at the live tawa or tandoor station.
Steamed rice
Layered and sealed in the handi, opened at the counter.
Desserts
Coconut pudding
Kept in cold holding and plated per guest.
Bebinca
A Seafood 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.
Dietary
Jain, vegetarian, vegan and allergen handling
On a mixed family function, seafood gets separate transport, separate cold holding, separate equipment and a counter at the far end of the layout with its own stewards.
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
Seafood 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
Seafood Catering questions
Where is the fish bought and when?
Sourced each morning from Mumbai's fish markets by our own team rather than delivered sight-unseen, then driven down to Pune in ice. Nothing is bought the day before.
What about the monsoon?
From June to August the catch is limited and the quality is uneven, so we work with what is genuinely good on the day — usually prawns, surmai and farmed varieties — and we will tell you honestly if the fish you asked for is not worth serving that week.
Can you serve shell-on crab and prawns?
Yes, with finger bowls, crackers and extra napkins planned into the table setting. It slows a buffet down, so we usually run it as a live counter rather than in a chafing dish.
Can seafood be kept completely away from the vegetarian food?
Yes. Separate transport, separate cold holding, separate cooking equipment and a counter at the far end of the layout with its own stewards. On a mixed family function this is the arrangement we default to.
Can the fish be deboned?
Yes — say so at the tasting and we will serve boneless fillets throughout. Malvani and Bengali preparations lose a little in the process, which is why we ask rather than assume.
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 Seafood menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.