Catering questions answered: prices, menus, Jain food, bulk orders

It depends on the menu, the number of counters, the guest count and the kitchen (Pure Veg, Non-Veg or Jain). Send us your date, guests and kitchen and Baljeet replies with a written per-plate quote. Our price bands are being written up by Baljeet and will be shown here.

Two weddings with the same guest count can have very different menus: one tandoor counter or four, a sweet table or a live jalebi counter. A price without your menu would be a guess, so we quote your menu, in writing.

As soon as the date is fixed. In North India the winter wedding season and the popular muhurat dates fill up first, and the kitchen can only cook for so many events on one day. Our own booking lead time: from Baljeet.

Most caterers take an advance to block a date. Our booking amount and payment terms: from Baljeet. You get them in writing with your quote.

Yes, the number can move while you plan. A final count is needed some days before the event so the kitchen can buy and prepare. The exact cut-off: from Baljeet.

Use the quote planner: pick the occasion, date, guests, kitchen and city. It writes a WhatsApp message for you to send to Baljeet, and he replies with a menu and a per-plate price.

Yes. Jain food is planned as its own line, with no onion, garlic or root vegetables. How the Jain line is kept apart in the kitchen (utensils, staff, service): to be confirmed by Baljeet.

Jain food leaves out onion, garlic and root vegetables such as potato, carrot, radish and beetroot, along with meat, fish and egg. Many Jain families also prefer to eat before sunset and avoid honey. Tell us your family's own rules and we plan around them.

Yes, it is common at Tricity weddings. The two are planned as separate lines with separate counters so vegetarian guests know exactly what they are eating. How they are kept apart: to be confirmed by Baljeet.

The Pure Veg line uses no meat, fish or egg. Its own pots and utensils: to be confirmed by Baljeet.

Vrat food usually uses sendha namak, kuttu and singhara atta, sabudana, samak rice and potatoes, with no grains, onion or garlic. Tell us which fast your guests keep and we plan the menu for it.

Tell us when you book. We can label dishes, leave nuts out of chosen dishes, and add sugar-free options at the sweet counter. What we can guarantee for a severe allergy: from Baljeet.

All of them: roka, sagan, chunni, mehndi, sangeet, jaago, the Anand Karaj or phere, milni, the reception and doli. Each function gets its own menu, from a small family lunch to a full reception.

Usually snacks and chaat, paneer dishes, dal makhani, a dry vegetable, rice, tandoori breads, raita and salads, then sweets such as gulab jamun, jalebi with rabri or gajrela in winter. Non-veg weddings add butter chicken, tikka and mutton.

The ones your guests queue for: a tandoor for fresh breads, a chaat counter, Amritsari kulcha, and live jalebi with rabri. Fewer counters that stay hot beat many that run cold.

We plan quantities per dish from the guest count, the time of day and the number of counters, so food does not run short or go to waste. As an approximate guide only, caterers plan for a few extra plates over the confirmed count; Baljeet gives you the real numbers with your quote.

Some marriage palaces and hotels only allow their own kitchen; others allow outside caterers, sometimes for a fee. Tell us the venue first and we check what is allowed before we quote.

Families usually want to taste the main dishes before they fix the menu. How and when tastings happen at the Ramgarh kitchen: from Baljeet.

Yes, by the kilo, packed in boxes or bulk trays, for weddings, factories, temples and festivals. Tell us the sweet, the quantity and the date. Price per kg and minimum order: from Baljeet.

It depends on the size. As an approximate guide, 1 kg of medium motichoor or besan ladoos gives roughly 20 to 30 pieces; smaller ladoos give more. Tell us the piece size you want and we work out the kilos.

Yes. We cook in Ramgarh and send meals in containers for canteens and sites across the Tricity and nearby industrial belts such as Baddi and Derabassi. Monthly contracts, GST invoices and daily rates: from Baljeet.

Yes. Langar and bhandara food is simple and cooked in large quantity: dal, sabzi, rice, roti or puri, kheer or halwa. Tell us the place, the date and roughly how many people you expect.

Yes: sweet boxes, ladoos and pinni for families and companies. Order early, because festival weeks fill fast. The last order date for each festival: from Baljeet.

As a general guide, milk and khoya sweets keep only a few days and are best kept cool, while dry sweets such as besan ladoo and pinni keep longer. The shelf life of each of our sweets: from Baljeet.

Yes. Serving staff, counters, chafing dishes and crockery come with the booking. Exactly what is included at each price: from Baljeet, listed in your quote.

Usually both: live counters such as the tandoor, chaat and jalebi cook at the venue, and slow dishes can be prepared in the kitchen. How we split it for your event: to be confirmed by Baljeet.

Space to set up a working kitchen out of sight, water, power or a generator, and a way for the van to reach it. Hill venues and farmhouses need this checked early.

It depends on buffet or sit-down service and the number of counters. Our staff numbers per guest count: from Baljeet.

Yes, and in Panchkula, Pinjore, Kalka, Kharar, Derabassi and the rest of the Tricity, for weddings, events and bulk orders. Near towns such as Baddi, Kasauli and Ambala get bulk orders and chosen events.

Yes, at hill venues such as Kasauli, Morni and Solan when the date fits. Hill weddings need the kitchen setup, water and power planned with the venue early.

Across Haryana, Punjab, Himachal and Delhi NCR, town by town, only where Baljeet confirms delivery. Tell us the town and quantity.