Chaat & Snacks
Golgappa, tikki, dahi bhalla, papdi chaat, bhel and pav bhaji served live.
This is the trade the business is built on. Our halwai team sets up bhattis at your venue and cooks through the function — puris coming off the tawa, sabzi finished in batches, and sweets made in front of your guests rather than bought in.
Cooking live means the food reaches the plate at the temperature it should. It also means your guests can see what goes into it, which for a lot of families matters just as much.
Puri-sabzi, kachori, dal-baati-churma, khichdi, bedmi and seasonal specials.
Hot jalebi, gulab jamun, malpua, imarti and ghewar straight from the kadhai.
Desi ghee cooking for the sweets and the feast, quoted separately so you decide.
No onion, no garlic, no root vegetables — cooked in separate vessels.
A full dinner service for however many guests you have — delivered, counted, laid out, collected and washed. You never touch a plate, and you are not left calculating breakages at 1 AM.
We keep stock across price points, so a house pooja and a 1,000-guest reception can both be served properly without you paying for more than you need.
Good food served badly is still a bad function. Our service team arrives in uniform, knows the menu before the doors open, and works to a plan — who covers which counter, who refills, who clears.
We work out staffing from your guest count and the style of service you want, so you're not guessing how many waiters to book.
Black suit, safari or traditional attire — your choice, matched to the function.
Roving snack service, seated thali service or a manned buffet line.
Loaders, cutting staff, dishwashing crew and cleaners for the food area.
One named person running the shift, reachable by you throughout the event.
The counters guests remember. Each one comes with its own setup, props and a cook who works it through the evening.
Golgappa, tikki, dahi bhalla, papdi chaat, bhel and pav bhaji served live.
Hakka noodles, chilli paneer, manchurian and momos tossed in front of guests.
Wood-fired style pizza, white sauce and red sauce pasta, garlic bread.
Mojitos, coolers and fresh juices mixed to order at a manned bar counter.
Dosa, uttapam, idli and medu vada with fresh sambar and chutneys.
Thick shakes, ice cream, falooda and a live hot-sweets counter.
Paneer tikka, malai chaap, hariyali kebab and tandoori roti off the coals.
Naan, missi roti, laccha paratha and rumali made hot as guests come through.
The food area is where your guests spend most of the evening, so it should look like it was planned. We build the counters, dress them and light them.
Hand the whole food operation to us. From the first menu discussion to the last plate cleared, you get one point of contact and one bill.
For wedding season dates, two to three months is sensible — the popular dates go early. For smaller functions like kitty parties or a pooja, a week or two is usually enough. If your date is close, call anyway; we often have room.
We take bookings from around 50 guests upward for full catering. For smaller home functions we can arrange halwai service or specific counters only — call us and we will work something out.
No. Ours is a fully vegetarian kitchen and it always has been. Jain, satvik and no-onion-no-garlic menus are available on request and are cooked in separate vessels.
Mostly on a per-plate basis, decided by the menu you choose and the number of guests. Crockery, staff and live counters can be bundled in or quoted separately — whichever is clearer for you. Send us your date, guest count and the dishes you have in mind and we will come back with an exact per-plate rate.
Yes. We regularly cater in and around Gwalior and travel to nearby districts for larger functions. Travel and stay for the team is added to the quote for outstation events.
For larger bookings we arrange a tasting of your shortlisted dishes before you finalise the menu. Ask us when you enquire and we will tell you what we can set up for your function.
Access to the venue a few hours before service, a water point and electricity near the cooking area, and space for the counters. We bring everything else — gas, vessels, crockery, staff and cleaning.
Full catering, or just the crockery and staff — send us the details and we'll put together a quote that only includes what you actually want.