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Ghee & Gold
A long buffet of brass chafing dishes in a banquet hall decorated with marigold garlands

Weddings, parties and corporate events

Food your guests remember

Vegetarian and non-vegetarian catering for 50 to 1,500 guests, with a tasting before you book and a team that serves until the last plate.

See packages

What we cater

Every kind of gathering

  • Weddings and receptions

    200 to 1,500 guests

    Multi-cuisine buffets, live counters and a service team in uniform.

  • Birthdays and family functions

    50 to 300 guests

    Menus planned around the family, at home or at a venue.

  • Corporate lunches

    50 to 500 guests

    Boxed meals or buffets, served on time for a fixed break.

  • Pujas and housewarmings

    50 to 200 guests

    Satvik and Jain menus, cooked without onion and garlic on request.

Packages

Priced per plate, clearly

Three packages to start from. Every menu is adjusted with you after the tasting.

A dessert spread of gulab jamun, rasmalai and kulfi in brass bowls

  • Silver

    Veg
    ₹450
    Non-veg
    —
    • Welcome drink
    • Two starters
    • Three mains with breads and rice
    • One dessert
    • Buffet setup and service

  • Gold

    Veg
    ₹650
    Non-veg
    ₹800
    • Two welcome drinks
    • Four starters
    • Five mains with breads and rice
    • Two desserts
    • One live counter

  • Royal

    Veg
    ₹950
    Non-veg
    ₹1,150
    • Welcome drinks and mocktails
    • Six starters, served at the tables
    • Seven mains
    • Three desserts
    • Three live counters

Per plate, before GST, for 100 guests or more. The minimum order is 50 guests.

Sample packages and prices for this demo.

How it works

From the first call to the last plate

  1. Tell us about the event

    The date, the venue, the number of guests and the food you have in mind.

  2. Taste the menu

    A tasting for up to six people, so the family decides with their own spoons.

  3. Fix the menu and the quote

    A written menu and a per-plate quote, with a 30% advance to confirm the date.

  4. On the day

    We arrive four hours early to set up, serve through the event and clear up after.

Small tasting portions in steel bowls laid out on a white tablecloth

On the day

What we bring, and how we cook

What we bring

  • Service staff in uniform, one for every 20 guests
  • Buffet setup with chafing dishes and decor
  • Crockery, cutlery and serving ware
  • Everything for the live counters
  • Cleaning after the event

How we cook

  • FSSAI-licensed kitchen
  • Food cooked on the day, never the night before
  • Covered transport in food-grade containers
  • Staff with clean uniforms, caps and gloves

Questions

Before you book

How early should we book?

Two to three months ahead for wedding season dates, and two weeks ahead for smaller events.

Do you cook Jain and satvik food?

Yes. We cook them separately, without onion, garlic or root vegetables, as you ask.

Can the final guest count change?

Yes. Confirm the final number five days before the event and the quote is adjusted.

Do you cater outside the city?

Yes, within 150 km. Travel and stay for the team are added to the quote.

Contact

Talk to us about your event

Monday to Saturday
10 am – 7 pm
Sunday
By appointment

Tastings are held at our kitchen, by appointment.

On a live website, the office address and phone number appear here.

Google Map — on a live website, the business location appears here.