Bespoke Catering & Event Design
Locations
TRAVELS TO
Caters events across Mumbai Metropolitan Area
Mumbai Metropolitan Area, Maharashtra
Travels across India for events
India
VISIT AT
Office at Andheri West, Mumbai
See address
Eat Drink Design (Operational Office), Gala 114, Andheri Industrial Estate, Off Veera Desai Rd, opposite Chitrakoot Ground, Industrial Area, Andheri West, Mumbai, Maharashtra 400053, India
caters to areas around Juhu Beach, Lokhandwala Complex, Versova, Infinity Mall, Bandra Kurla Complex, Powai
We design custom menus and event setups that match your brand or style, combining food, drinks, and decor for a unique experience.
Pricing Guide
Stylized Grazing Table & High-Tea Spread
Edible Curation
- Gourmet Cheese Selection: Curated platter featuring 4-5 varieties such as Brie, sharp Cheddar, Smoked Scamorza, and herbed cream cheese logs.
- Artisan Breads & Crackers: Sourdough slices, breadsticks, and rosemary crackers arranged for dipping.
- Exotic Accompaniments: Fresh imported berries (blueberries/strawberries), figs, grapes, dried apricots, and premium nuts (walnuts/almonds).
- Savory Dips & Spreads: 3 types of house-made dips (e.g., truffle hummus, beetroot pesto, burnt garlic yogurt).
Design & Presentation
- Thematic Styling: Full table setup matching the event mood (e.g., Romantic with red accents, or Nature-themed with moss).
- Prop Integration: Use of tiered stands, marble platters, vintage books, or thematic artifacts to create height.
- Floral Accents: Integration of fresh flowers and foliage woven directly into the food display.
Service & Logistics
- Setup Team: 2 Stylists for 2-3 hours prior to the event for intricate arrangement.
- Tableware: Premium quarter plates (ceramic/stoneware) and high-end disposable napkins.
- Attendant: 1 uniformed staff member to replenish the grazing station and maintain cleanliness.
Flying Buffet & Floating Small Plates
Menu Curation
- Cold Canapés: 3-4 varieties of intricate cold bites (e.g., Smoked Salmon & Fennel Tart, Corn Mousse Cupcake) served on mirrors or thematic trays.
- Hot Appetizers: 3-4 varieties of hot starters (e.g., Truffle Chicken Cannoli, Smoked Aubergine Gougère) served fresh from the kitchen.
- Floating Small Plates (Mains): 2-3 substantial mini-meals served in individual ceramic bowls (e.g., Handkerchief Pasta with Walnut Butter, or mini Thai Curry bowls).
- Dessert Circulation: 2 types of signature desserts passed around (e.g., textural chocolates or berry entremets).
Service & Presentation
- Heavy Service Ratio: 1 waiter for every 8-10 guests to ensure constant circulation of food.
- Crockery: Use of stylish small-format crockery (stone bowls, slate platters) rather than standard dinner plates.
- Garnish: Artistic garnishing techniques using micro-greens, edible flowers, and foam/gels on every plate.
Staffing
- Kitchen Team: Head Chef plus Commis chefs on-site for immediate plating.
- Service Staff: Uniformed servers trained in describing dish ingredients to guests.
Live Interactive Food Stations & Buffet
Live Stations (Choice of 3-4)
- Asian Hibachi Grill: Live grilling of asparagus, avocado, prawns, and sesame udon noodles with specialized sauces.
- Modern Indian Bar: Live Kulcha station (Burrata Kulcha, Chili Cheese Kulcha) or Roomali Roti bar served with Amritsari Chole/Dal Makhani.
- Italian/European: Live pasta station (Wheel cheese pasta) or Risotto station with exotic toppings.
Main Course Buffet
- Salad Bar: 4-5 varieties of composed salads (e.g., Quinoa & Avocado, Roasted Beet & Feta).
- Main Dishes: 4-5 heavy mains (Curries, Biryanis, Exotic Veg Sauté) served in chafing dishes.
- Breads & Rice: Assorted Indian breads and flavored rice (e.g., Kathal Biryani, Burani Raita).
Infrastructure & Presentation
- Stall Design: Minimalist, clean design for food counters.
- Chef Interaction: Chefs preparing food live in front of guests allowing for customization.
- Equipment: Inclusion of heavy heating equipment, grills, and tandoors brought to the venue.
Bespoke Sit-Down Plated Dinner (5-7 Courses)
The Culinary Journey
- 7-Step Menu: Includes Amuse Bouche, Soup (e.g., Truffle Corn), Salad/Cold Appetizer, Hot Appetizer, Sorbet/Palate Cleanser, Main Course (Modern European or Progressive Indian), and Dessert.
- Couture Plating: Dishes styled as edible art using molds, tweezers, and architectural placement.
- Premium Ingredients: Usage of high-value items like Truffle oil, imported cheeses (Scamorza, Burrata), exotic mushrooms, and imported meats/seafood.
Tablescape & Decor
- Designer Tableware: Usage of luxury crockery, crystal stemware, and gold/rose-gold cutlery.
- Ambient Styling: Cluster candle lighting, premium linen table runners, and napkins.
- Stationery: Personalized printed menu cards and name place cards for every guest designed to match the event theme.
White Glove Service
- Synchronized Service: High staff-to-guest ratio (approx. 1 server per 2-3 guests) to ensure all guests at a table are served simultaneously.
- Beverage Support: Glassware and service for wine/champagne (alcohol provided by client).
About Bespoke Catering & Event Design
Where Food, Design & Story Meet
I’m all about meals that look as good as they taste. For me, catering isn’t just about filling plates - it’s about using food, drinks, and design to set a vibe and tell your story. Every event I do is a bit different because I pick up cues from your brand, your style, or even just the mood you want to set.
My Approach: From Idea to Plating
- I start by listening to you - what you love, your brand’s spirit, or the kind of feeling you want to create.
- Menu curation is where it all begins. I’ve worked with all sorts of briefs, from creating a “colour story” for Versace to designing a meal inspired by a sculpture or a fashion label.
- Expect artistic food presentation for events - think salads in blueberry purses or pasta that looks like a ribbon bow.
- I pay close attention to the “stage” too: lush, wild tablescapes or a candlelit Hall of Mirrors. All the little things, like playful butter shapes or custom drink tags, come in too.
What I Love Doing
- Brand launches, luxury events, and immersive pop-up dining experiences.
- Private dinners, milestone birthdays, and even art-inspired gallery nights.
- Weddings that need something different.
How I Serve
- Sit-down dinners, flying buffets, live stations, or those OTT grazing tables - I’ll match the style to the mood.
If you want your event to feel truly you, with food, decor, and details all coming together, that’s what I do best.
Meet your Expert
Eat Drink Design
157 connects in last 3 months
My Story
We’re Eat Drink Design, and honestly, we’re all about connection. Food’s not just food for us – it’s art, it’s memory, sometimes it’s even therapy. We get inspired by artists, fashion, even a wild sculpture or two. Every event is a fresh canvas, and we love teaming up with people who get that. We obsess over the little things, like a praline shaped just right or a menu that’s got your vibe. It’s about making moments, one plate at a time.
My Work
Creative Catering for Events - We do private and brand events, luxury pantry delivery, and design-led dining. Food’s always a statement.
Couture Brunch & Experiential Pop-Ups - Menus inspired by art, fashion, architecture, or you. Every course is a conversation starter.
Design-Led Tablescapes - Minimal or dramatic, we make sure every table looks as good as it tastes.
Collaborative Curation - We work with you to echo your event’s vibe, from cocktail parties to cheeky Galentine’s dinners.
Playful Menu Curation - Menus, butter sculptures, plates that surprise – we love details that get people talking.
