Wedding caterers handle food for every function — multi-cuisine buffets, regional thalis, live counters, mocktail bars and dessert stations, priced per plate. Packages start from ₹450. Every listed vendor is contactable directly and quotes are free.
Browse catering by city
48 vendors
LB Nagar, Hyderabad19 yrs experience
Starting from
₹500
per plate
Pure vegetarian and Jain-compliant kitchen with separate prep lines, FSSAI certified.
Fraser Road, Patna13 yrs experience
Starting from
₹1,200
per plate
Twenty-two years of wedding catering, still run by the founding family.
Camp, Pune10 yrs experience
Starting from
₹1,500
per plate
Regional South Indian menus done properly — banana leaf service with trained serving staff.
Gandhi Maidan, Patna15 yrs experience
Starting from
₹850
per plate
Regional South Indian menus done properly — banana leaf service with trained serving staff.
Kothrud, Pune4 yrs experience
Starting from
₹475
per plate
Twenty-two years of wedding catering, still run by the founding family.
Alambagh, Lucknow18 yrs experience
Starting from
₹1,400
per plate
Multi-cuisine wedding catering with live counters, serving 200 to 2,000 guests across the city.
Jagatpura, Jaipur2 yrs experience
Starting from
₹1,800
per plate
Pure vegetarian and Jain-compliant kitchen with separate prep lines, FSSAI certified.
Begumpet, Hyderabad16 yrs experience
Starting from
₹1,900
per plate
Twenty-two years of wedding catering, still run by the founding family.
Old Town, Bhubaneswar14 yrs experience
Starting from
₹750
per plate
Regional South Indian menus done properly — banana leaf service with trained serving staff.
Chowk, Lucknow6 yrs experience
Starting from
₹725
per plate
Regional South Indian menus done properly — banana leaf service with trained serving staff.
Ballygunge, Kolkata3 yrs experience
Starting from
₹900
per plate
North Indian and Mughlai specialists, known for consistent quality at scale.
Lower Parel, Mumbai16 yrs experience
Starting from
₹1,200
per plate
North Indian and Mughlai specialists, known for consistent quality at scale.
Send one enquiry and get quotes from up to 5 matching caterers — no need to message each one.
Simple process
Three steps from first search to a booked vendor.
STEP 01
Filter by city, budget and rating. Compare real portfolios, package inclusions and reviews side by side — not scattered across WhatsApp forwards.
STEP 02
Send one enquiry. Up to five matching vendors respond directly with pricing and availability, usually within 24 hours.
STEP 03
Choose the vendor that fits, book directly with them, and use our free planning tools to keep the rest of your wedding on track.
Questions
What things cost, when to book, and what to check before paying an advance.
In your city, a standard vegetarian wedding menu runs ₹550–₹900 per plate, premium multi-cuisine with live counters ₹1,000–₹1,800, and luxury or five-star catering ₹2,000–₹4,500. Non-vegetarian menus typically add ₹150–₹400 per plate. Service staff and equipment are sometimes billed separately — always ask.
A well-balanced wedding buffet has 2 starters, 3–4 main course dishes, 2 breads, rice, dal, salads, 2 desserts and a live counter. Beyond that, guests sample rather than eat and wastage rises sharply. More dishes is the most common way families overspend without improving the experience.
Caterers generally prepare for 100% of the confirmed count, but actual attendance at Indian weddings averages 75–85% of invites. Work from a realistic RSVP number, not the invite list, and agree a buffer percentage in writing rather than letting the caterer decide on the day.
Established caterers in your city offer a tasting for confirmed bookings, usually free for larger orders and ₹2,000–₹5,000 otherwise. Take your parents and anyone with dietary opinions. Confirm at the tasting that the same head chef will be on your event.
Most your city caterers can, but the standard varies. If you need genuine Jain food (no onion, garlic or root vegetables) prepared without cross-contamination, ask specifically about a separate prep line and separate serving staff. Get it confirmed in writing.
A reasonable ratio is one server per 25–30 guests for buffet service, and one per 10–12 for seated or plated service. Under-staffing shows up as queues at the buffet and is the most frequent complaint after a wedding. Put the staff count in the contract.
Three to five months ahead, immediately after your venue and guest count are settled. If your venue has in-house catering, this decision may already be made for you — check that before you shortlist anyone.
Ask upfront. Some your city caterers partner with food-donation networks and will arrange collection; others simply discard it. If this matters to you, agree it before the event and confirm who is responsible for the packing and handover.
Getting married elsewhere, or comparing what a different city costs?
