Masala dosa
Tempered fresh on site — never reheated from a transport drum.
Cuisine
South Indian Catering in Pune
Live dosa and appam counters, Chettinad mains and filter coffee — done properly, with batter ground fresh.
South Indian Catering in Pune from Welcome Caterers costs ₹450–₹800 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 South Indian 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
₹450–₹800 per plate — simple vegetarian buffet, single cuisine.
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.
Live dosa and uttapam counter
Appam and stew station
Chettinad and Kerala mains
Filter coffee bar
Menu
What we serve
Tiffin
- Masala dosa
- Idli sambar
- Medu vada
- Uttapam
- Appam
Mains
- Chettinad curry
- Avial
- Kerala fish curry
- Sambar and rasam
- Curd rice
Rice
- Lemon rice
- Bisi bele bath
- Tamarind rice
Desserts
- Payasam
- Mysore pak
- Ada pradhaman
Signature card
Our South Indian menu, dish by dish
Live dosa and appam counters, Chettinad mains and filter coffee — done properly, with batter ground fresh. Every section below can be made pure vegetarian, Jain or vegan, and is cooked at your venue rather than transported ready-made.
Tiffin
Idli sambar
Tempered fresh on site — never reheated from a transport drum.
Medu vada
Assembled in front of guests at the street-food counter.
Uttapam
A South Indian counter favourite, cooked on site and served at temperature.
Appam
Made to order at the live tawa or tandoor station.
Mains
Chettinad curry
Tempered fresh on site — never reheated from a transport drum.
Avial
A South Indian counter favourite, cooked on site and served at temperature.
Kerala fish curry
Coastal catch, cooked to order and served immediately.
Sambar and rasam
Simmered fresh at the venue and ladled hot to order.
Curd rice
Layered and sealed in the handi, opened at the counter.
Rice
Lemon rice
Layered and sealed in the handi, opened at the counter.
Bisi bele bath
A South Indian counter favourite, cooked on site and served at temperature.
Tamarind rice
Layered and sealed in the handi, opened at the counter.
Desserts
Payasam
A South Indian counter favourite, cooked on site and served at temperature.
Mysore pak
A South Indian counter favourite, cooked on site and served at temperature.
Ada pradhaman
A South Indian 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.
Live Dosa and Idli
Plain, masala and mysore dosa · Rava and set dosa · Idli and mini idli sambar
From ₹300 per plate
Masala Chai and Coffee
Masala chai and adrak chai · South Indian filter coffee · Espresso, cappuccino and latte
From ₹120 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 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
South Indian 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
South Indian Catering questions
Is the dosa batter ground fresh?
Ground and fermented in our kitchen on a schedule set by the event date, not bought as packet batter. Fermentation time is adjusted for the weather so the batter is right on the day rather than sour or flat.
How many people can one dosa counter serve?
About 75-100 guests per hour per counter on a two-tawa setup. If people are queuing for dosas rather than eating, the answer is a second counter, not a faster cook.
Do you serve on banana leaf?
Yes, for traditional sadya and seated meals, with the full leaf layout in the correct order. It needs the banana leaves ordered ahead and a seated setup rather than a standing buffet.
Can the sambar and rasam be made without onion and garlic?
Yes, and for temple and puja functions that is the default — no onion, no garlic, and the tempering done in a separate pan with fresh oil.
Is everything cooked in coconut oil?
Kerala dishes are, because that is what makes them taste right, but we will switch to groundnut or sunflower oil across the menu if the family prefers. Say so at the tasting.
Is the filter coffee real decoction?
Yes — decoction is brewed on site in traditional filters through the service window, not mixed from instant. The coffee counter usually runs longest at a South Indian function.
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 South Indian menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.