Occasion
Diwali, Ganpati, Eid, Christmas and Navratri catering with festival-specific menus.
Festival 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
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 — pooja or satyanarayan lunch.
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
Festive Mains
Snacks
Sweets
Function by function
Each festival gets the menu it actually calls for. Fasting and satvik food is cooked on a separate line with fresh oil so nothing crosses over from the regular kitchen.
Before the guest meal, ready ahead of the puja
Cooked satvik on separate equipment by a team briefed on the family's rules.
The main service of the day
The dishes the festival is actually about, not a general buffet with a themed sign on it.
Alongside the main service, on its own counter
Sendha namak only, fresh oil, separate utensils, and no cross-contact with the regular kitchen line.
Through the day, and packed for distribution
Hampers need ordering well before the season — the kitchen fills up in the fortnight around Diwali.
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.
Setting up at home
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.
Chaat and Street Food
Pani puri with three waters · Sev puri and bhel · Ragda pattice
From ₹300 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 per plate
Ice Cream, Kulfi and Falooda
Matka kulfi, four flavours · Hand-churned ice cream · Falooda assembled to order
From ₹200 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
FAQs
Diwali, Ganpati, Navratri, Holi, Eid, Christmas, Pongal and Durga Pujo, each with the menu that festival actually calls for — modaks at Ganpati, upvas food through Navratri, a roast and plum cake at Christmas, sheer khurma at Eid.
Yes — sabudana, rajgira, singhara flour, sendha namak, fruit and dairy, cooked on a separate line with fresh oil so nothing crosses over from the regular kitchen.
Yes, cooked satvik without onion or garlic, on separate equipment, and handled by a team briefed on the family's rules. Bhog for a pujo pandal and prasad for a home puja are both regular bookings.
Yes — mithai and dry-fruit hampers from our own kitchen, packed and labelled for staff and client distribution. These need ordering well before the season, because the kitchen fills up.
Six to ten weeks — October to February weddings and the Diwali corporate season are the dates that go first. Short-notice bookings taken when the kitchen has capacity, but not in the fortnight around Diwali.
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.