शुद्ध शाकाहारी भोजन · स्वाद जो याद रहे
From the wedding mandap to a small kitty party at home — Pawan Jain Caterers brings the cooking, the crockery, the counters and the staff. You invite the guests. We take care of everything that reaches their plate.
Pawan Jain Caterers grew out of something simple — a halwai who cooks the way he would cook for his own family. Today the same hands lead a full catering brigade across Gwalior, but nothing about the standard has changed. Fresh ingredients, pure ghee, spices ground for the day, and food that goes out hot.
Because we handle the halwai work, the crockery, the counters and the staff ourselves, you are never chasing four different vendors on the morning of your function. One number. One team. One person answerable to you.
No reheated food arriving in a van. The kitchen comes to you.
No onion, no garlic, separate cooking — just tell us in advance.
For larger bookings, sit with us, taste the shortlist, then decide.
Book the full package or pick only the parts you need — halwai service, crockery on rent, service staff, or the complete event.
The heart of what we do. Traditional halwai cooking done fresh at your venue in bhattis and kadhais, with the sweets made on site.
Complete dinner service — plates, bowls, cutlery, glassware, chafing dishes and serving pieces. Delivered, laid out and taken back.
Uniformed waiters, helpers, cleaners and supervisors. Trained to serve properly, refill quietly and keep the counters spotless.
The counters guests actually queue for — chaat, tikki, dosa, pasta, momos, mocktails and dessert stations, manned and served live.
Themed buffet counters, backdrops, table skirting, food display props and lighting so the food area looks as good as it tastes.
Hand over the whole food operation. We plan the menu, quantities, timing and staffing, then run it on the day so you can be a guest at your own function.
Whatever the size, the food goes out fresh and the service stays sharp.
Mehendi, haldi, sangeet, the wedding feast and the reception — multi-day menus planned so no dish repeats.
Snack counters kids actually eat from, mocktails, live pasta and pizza, and a dessert table that photographs well.
Conference lunches, annual days and dealer meets — served to a schedule, because your session has to start on time.
Pooja, griha pravesh, kitty parties and family get-togethers from 25 guests upward, cooked in your own kitchen or ours.
Traditional halwai food is where we started — but the counters today run from Punjabi and Rajasthani to South Indian, Chinese and Italian.
No long forms, no deposits before you know the price.
Call or WhatsApp with your date, venue and rough guest count. We confirm availability the same day.
We sit with you, build the menu around your budget and family's taste, and give you a clear per-plate rate.
A booking advance locks your date. We handle staffing, crockery, counters and the shopping list from there.
Our team reaches the venue early, sets up, cooks live and clears everything afterwards. You enjoy your own function.
Anyone can quote you a per-plate rate. What decides whether your function runs smoothly is everything that happens around the food.
We stagger cooking with the flow of guests instead of preparing everything at once.
Covered storage, gloves at the counters, clean uniforms and a separate washing area.
Fifteen years of reading a guest list means we plan for the people who actually turn up.
You get a direct number for the supervisor running your event — not a call centre.
Six things we settle with you before you pay a rupee of advance.
Once the advance is in we do not double-book it, and we do not hand your function to someone else on the day.
The per-plate rate we agree is what you pay. Anything extra is discussed with you before it happens, never added afterwards.
A fully vegetarian kitchen. Jain and satvik menus are cooked in separate vessels — tell us once and you will not have to remind us.
Quantities are planned against your guest list and cooked in batches through the function, so the last table is served as well as the first.
You get the direct number of the supervisor running your event, and he is there from setup until the last plate is cleared.
Counters dismantled, vessels counted, waste cleared. The food area is handed back the way we found it.
See our work from recent events on Instagram.
Wedding season fills up months in advance. Send us your date and guest count — we'll come back with availability and a per-plate quote, no obligation.
