Ingredients First
Vegetables bought the same morning, spices ground for the day, and no shortcuts on ghee or paneer. Most of what goes wrong with catering starts at the buying stage.
Pawan Jain learned this trade the way it has always been learned in Gwalior — standing beside an older halwai, watching how the sugar behaves, learning when the ghee is ready by the sound rather than a thermometer. More than twenty-five years later, he still works the kadhai himself at the functions we cater.
What began as halwai work for family functions in the neighbourhood grew as families started calling back — first for the sweets, then for the whole feast, then for the crockery and the staff too. Today Pawan Jain Caterers runs full catering operations across Gwalior, but the model has not changed. The halwai still cooks. The family still answers the phone.
We are a fully vegetarian kitchen, and always have been. For a lot of the families we cook for that is not a preference but a requirement, and it is one we take seriously — including proper Jain and satvik cooking in separate vessels when it is asked for.
Vegetables bought the same morning, spices ground for the day, and no shortcuts on ghee or paneer. Most of what goes wrong with catering starts at the buying stage.
We cook in batches through the function rather than everything at once, so the guest who eats last gets the same plate as the guest who ate first.
Our waiters and helpers work with us regularly. They know the menus, they know the counters, and they know what a clean buffet line looks like.
The per-plate number we quote is the number you pay. Extras get discussed before they happen, not added to the bill afterwards.
Behind every function is a brigade — the halwai and his cooks at the bhattis, the counter staff working the live stations, waiters on the floor, and a supervisor holding the timing together.
You will meet the supervisor before the event and have their number on the day. If something needs to change halfway through — an extra hundred guests, a delayed muhurat, a dish that ran out faster than expected — there is one person to tell, and it gets handled.
Led by Pawan Jain, cooking on site through the function.
Waiters and bearers in matching attire, briefed on the menu before doors open.
Dedicated cooks for the chaat, Chinese, Italian and South Indian stations.
In early to build the counters, and there at the end to take everything away.
When you call, you get one of us.
Head Halwai & Founder
Plans the menu, runs the kitchen and stands at the counter through your function.
Bookings & Coordination
Your first point of contact for dates, quotes, staffing and everything on the day.
We are based in Lashkar and cater across the city — plus outstation functions in nearby districts, with travel costed into the quote.
Planning a function outside this list? Call us — we travel for larger bookings, with travel and stay for the team costed into the quote.
Tell us the date and the guest count. We'll tell you honestly whether we're the right fit — and what it would cost.