Occasion
Full destination-wedding catering across the Lonavala-Khandala belt and the Panchgani-Mahabaleshwar hill-station belt with travelling chefs and equipment.
Destination Wedding Catering in Pune from Welcome Caterers costs ₹1,100–₹1,900 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
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
₹1,100–₹1,900 per plate — wedding reception.
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.
Menu
Day Functions
Evening
Desserts
Function by function
Three days of guests who eat every meal with you, in a resort kitchen you may or may not be allowed to use. Planned as a written function-by-function schedule rather than as a series of separate bookings.
Guests trickling in from mid-morning to late evening
The hardest meal of the trip because nobody arrives together. Counters stay open rather than running one service window.
Between functions, through the heat of the day
Light, cold and salt-heavy. Nothing that suffers from sitting in the sun for ten minutes.
Sundowner into the sangeet
Cooked at the venue with our own equipment where the resort kitchen is not available to outside caterers.
Around the muhurat, with a separate meal for the baraat
The conservative menu of the trip, with pure vegetarian and Jain lines running in parallel with their own counters and stewards.
The morning after, as guests check out
Staggered rather than seated — checkout times are staggered too.
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
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.
The package
Cost
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
Quoted separately
Counter-wise
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 Tandoor and Kebab
Paneer tikka and malai broccoli · Murgh malai and achari tikka · Seekh kebab
From ₹400 per plate
Shawarma and Mezze
Chicken and lamb shawarma · Falafel fried to order · Hummus, muhammara and baba ganoush
From ₹450 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
Hyperlocal
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
Read next
Planning Destination Wedding Catering in Pune
Costs, timings, counter planning and the questions to ask before you book.
Worked sample menus
Real spreads costed end to end, so you can see where a per-plate number comes from.
All 22 counters
Footprint, power, throughput and price for every live counter we run.
FAQs
The Lonavala-Khandala belt and the Panchgani-Mahabaleshwar hill-station belt are our regular destination-wedding territory, and we take the full brigade, equipment and cold chain there. Travel and logistics beyond Pune-Pimpri-Chinchwad or Lonavala are quoted separately from the per-plate rate, and Panchgani-Mahabaleshwar always carries a travel line given the distance.
Whichever the resort permits. Where an outside caterer can use the kitchen, we do; where they cannot, we set up our own mobile kitchen. Many resorts also charge a royalty for bringing in an outside caterer — that is their bill to you, not ours, and it is worth checking before you sign the venue.
One contract, one supervisor on site for the whole stay, and a written function-by-function schedule covering each meal, each guest count and each service window. The brigade is split by function so nobody is cooking around the clock.
Yes, for a multi-day wedding the team stays for the duration. Accommodation is usually arranged within your room block or nearby, and agreed at booking.
Destination guest lists always move. We hold a tolerance either side of the confirmed number and reconcile the final counts function by function, which is also why the invoice is itemised per function.
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.
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.
Tastings before booking, live counters at your venue, and one supervisor with you all evening.