Catering across Bangalore

What changes by venue type

Apartment clubhouses

Most of the questions are the building’s, not ours: whether outside caterers are allowed, whether there is a charge, which lift we can use, where a vehicle can unload, and how late the association allows service to run. We ask for the management’s rules early, because a counter with an open flame is usually where a clubhouse says no.

Banquet halls and kalyana mantapas

Some halls have their own kitchen and their own policy on outside caterers. We ask what that policy is, what the hall provides, when we can get in to set up and when service has to finish. We also ask where the counters may stand, because a hall’s floor plan is often decided by the stage, not the food.

Lawns, farmhouses and outdoor venues

Outdoors, the questions are cover, power and ground. Where can the counters stand out of the sun and the rain, is there a generator or do we need to plan around a single point, and can a vehicle get close enough to unload. Frying and open flame need a safe, shielded place away from where guests walk.

Homes and offices

At home the counter is a few steps from the guests, so we ask what we can use of the kitchen, if anything, and where the power points are. In an office we ask about the service lift, building security for our team and vehicles, and the exact window between sessions when people will eat.

Venues outside the city

Our kitchen is in Bengaluru and that is where we cater. If your venue is outside the city, ask us. We’ll give you a straight answer rather than a maybe.

Tell us your venue What a station needs