How a wedding runs, from our side of the kitchen.
We have catered 660+ events since 2017, from boardroom lunches to a public event for 5,000+ guests. That work is decided by timing and scale. A wedding needs both of those, and one more thing: it has to feel like the family’s own function, not a caterer’s.
It starts with one conversation. You tell us the functions, the dates, the halls and roughly how many guests each one will have. We work from 300 guests upwards. From that, your planner puts together a menu for each function and a plan for how it will be served: on banana leaf, as a buffet, at live counters, or a mix. Vegetarian and non-vegetarian menus are settled function by function, so the engagement and the wedding lunch can follow different rules if your family wants them to.
If you would like to taste the food before you decide, we arrange a tasting on request. Please book at least 15 days before the first function. That gives us time to fix the menu, plan the staffing for each function and schedule the kitchen around your dates.
On the day, the food is cooked in our central kitchen in Chennai and finished at the venue where the dish needs it, at live counters and chef stations. We bring our own buffet setup, brass urns and serving ware, so the counters are ready before the guests arrive and look the same from the muhurtham breakfast to the reception. Our service staff run the counters and the leaf service, and clear up after the last guest.
Every wedding is different, so we do not publish packages or per-plate prices. The price follows what you choose: the number of functions, the guests at each, the menu, and whether a meal is served on leaf, as a buffet or at live counters. Tell us those and we send a proposal with the menu and the price together.
The same planner stays with you across every function, whether that is one reception or three days of meals. When the timings move, and at weddings they usually do, there is one person to call, who already knows your menus, your halls and your guests.
