First half hour
Arrival
Passed, with a seated position found for the elders before anything else happens.
- Soup shooters
- Cheese and dip board
- Caprese bites and tartlets
- Paneer tikka and chicken satay skewers
- Mocktails and fresh juice
Occasion
Anniversary Catering in Pune
Anniversary dinners and parties with plated service or curated buffets.
Anniversary Catering in Pune from Welcome Caterers costs ₹900–₹1,600 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 anniversary 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–₹1,600 per plate — house party.
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.
Plated or buffet
Custom anniversary cake
Table styling
Intimate to large formats
Menu
What we serve
Starters
- Canapés
- Soup
- Salad bar
Mains
- Continental
- Indian
- Asian
Desserts
- Cake
- Patisserie
Function by function
The anniversary menu, in the order it is served
Usually a smaller, seated evening with a wide age range at the table. Softer textures, lower spice and a steward assigned to the elders, planned in from the start.
Once everyone is seated
Starter course
Served to table with a steward for every twelve guests where the dinner is plated.
- Grilled vegetable terrine
- Prawn cocktail
- Soup of the evening with warm bread
- Salad course with a light dressing
The main hour
Main course
Softer textures and less oil across the menu where the table skews older, without making it taste like hospital food.
- Herb-roast chicken and grilled fish in lemon butter
- Mushroom wellington as a vegetarian main
- Dal makhani, paneer lababdar and subz miloni
- Veg pulao and live phulka
- Gratin potatoes and buttered greens
- Raita, salad and papad
To close
Cake and dessert
Cake from our pastry kitchen with the design and flavour set at the tasting.
- Anniversary cake, cut and served to table
- Crème brûlée and baked cheesecake
- Rasmalai and gulab jamun
- Kulfi falooda
- Filter coffee and masala chai
Every function above can be made pure vegetarian, Jain, satvik or vegan on its own kitchen line. Dishes are cooked at your venue rather than transported ready-made.
How it runs
From enquiry to venue handover
The same eight steps every time, so you always know what is owed and by whom. On the day itself the team is on site well before guests are: four hours on site before service, and six hours for a full wedding spread.
1 · Enquiry
Date, venue and guest count. Nothing else is needed to start.
2 · Written quote
A per-plate quote in writing the same day, itemised by function and counter.
3 · Tasting
Arranged for confirmed enquiries. Spice levels and the dish list are locked here.
4 · Booking
An advance holds the date. The menu can still move; the date cannot be double-sold.
5 · Venue recce
Power, gas permissions, lift and load-in access, and the counter layout plan.
6 · Load-in
Four hours on site before service for a buffet, six hours for a full wedding spread.
7 · Service
One steward per 25 guests on a buffet, one steward per 12 guests when plated, with a named supervisor throughout.
8 · Clearance
Full clearance, waste removal and venue handover before the team leaves.
Setting up at home
What a home setup actually needs
We bring our own induction equipment, prep tables and cold boxes and set up where you point us — a balcony, a utility area or a corner of the living room. What derails home catering is never the menu; it is the society rules, so the recce happens first.
Counter space and a power point, not your kitchen. Induction rather than gas cylinders, which most societies ban.
Service lift hours, entry intimation for outside staff and load-in access confirmed with your society before the date.
No deep frying indoors where the extraction is poor — those items are fried off site and finished at the counter.
A compact counter run positioned so it does not block the entrance or the walkway to the bar.
Full clearance, washing up and waste removal — the waste leaves with us.
Staffing agreed at the recce so the flat does not end up with more staff than guests.
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 |
|---|---|---|
| Pooja or satyanarayan lunch | ₹450–₹800 | Pure vegetarian or Jain thali service, 100 guests |
| Corporate lunch | ₹550–₹950 | Three counters inside a 60-minute service window, 120 guests |
| House party | ₹900–₹1,600 | Circulating starters, two live counters, 100 guests and above |
| Wedding reception | ₹1,100–₹1,900 | Seven counters including dessert bar and paan, 500 guests |
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.
Grazing Table and Cheese Board
Imported and Indian cheeses · Cured meats or vegetarian antipasti · Hummus, tzatziki and tapenade
From ₹0 per plate
Live Pasta and Risotto
Penne arrabbiata · Aglio e olio · Alfredo and pink sauce
From ₹500 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
Anniversary 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
Anniversary Catering questions
Can you do a plated dinner at home for a small number?
Yes — plated courses, a steward for every twelve guests, and table styling, set up in your dining room. It is one of the nicest small formats we do.
Do you make the anniversary cake?
Yes, from our pastry kitchen, with the design and flavour set at the tasting, and the cake table and service handled by our team.
There will be elderly guests. Can the food suit them?
Yes, and it is worth planning for. Softer textures, lower spice, less oil and a seated service rather than a standing buffet, with a steward assigned to the elders' table.
Is table styling included?
Linen, crockery, cutlery, glassware and the counter dressing are part of the setup. Specific florals, rented props and themed decor are quoted separately.
Can we recreate a dish from our wedding?
Often, yes. Bring it to the tasting — a description, a photo or the original caterer's menu — and our chefs will work at it there rather than promising it blind.
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 anniversary menu with us
Tastings before booking, live counters at your venue, and one supervisor with you all evening.