Questions
The things
clients ask.
Everything below is what we would tell you on the phone anyway. If your question is not here, it is probably a good one — send it across.
Booking & dates
How far in advance should we book?
For wedding season — November to February — most dates go 4 to 6 months ahead. Off-season, 6 to 8 weeks is usually comfortable. Corporate lunches and house parties we can often take at two weeks' notice. A date is only held once the advance is received.
Is there a minimum guest count?
Yes, and it varies by package — 40 for Corporate Table, 50 for Everyday Gatherings, 100 for Classic Celebration and 250 for Grand Wedding. Below those numbers the per-plate rate stops making sense for either of us, but tell us what you have in mind and we will quote it honestly.
Do we get a tasting before we commit?
A tasting for up to six people is included with the Grand Wedding package. For every other package it is available at cost, and that amount is adjusted against your final bill if you go ahead. We would rather you taste the food than take our word for it.
Food & dietary
Can we build our own menu instead of taking a package?
Almost everyone does. The packages are starting points — swap dishes in and out, add a counter, drop a course. Use the menu page to shortlist what you like and send it across; we will price that exact list.
Do you handle Jain, vegan and no-onion-no-garlic food?
Yes, and not as an afterthought. Jain preparations are cooked in a separate section of the kitchen with separate utensils and separate staff, and plated on marked serving ware so there is no mix-up on the buffet line.
How do you keep veg and non-veg separate?
Different prep counters, different chafing lines, different serving staff and colour-coded utensils. On the buffet the two sections are physically separated, clearly signed, and the non-veg line always sits downstream so nothing carries back.
Pricing
When do you need the final guest count?
A working number at booking and the confirmed count 72 hours before the function. We cook for the confirmed count plus a small buffer. If more people turn up on the day we will feed them and bill the difference at the same per-plate rate — no surge pricing.
What is actually included in the per-plate price?
Food, service staff, chafing dishes, crockery, cutlery, buffet linen, setup and clear-up. Not included: venue charges, decor, alcohol and its service, and GST. Anything else that would carry a cost is written into the quote before you sign, not added afterwards.
On the day
Are you licensed and insured?
Yes. FSSAI registered, with food-handler training records for the whole team and public liability cover for events. Licence numbers are on the invoice and we are happy to share certificates before you book.
What do you need from the venue?
Water, a power point, and a covered area for prep and washing. We do a site visit before the date to check access, lift sizes and where the counters can go. If the venue has no kitchen at all we bring a mobile setup — tell us early so it is in the quote.
Do you travel outside Mumbai?
Regularly — Lonavala, Alibaug, Nashik, Igatpuri and destination weddings further afield. Travel, accommodation for the team and equipment transport are billed at cost and shown as separate lines on the quote.