Behind the Scenes: Large-Scale Catering
We handle events for 100 to 1500 guests across Mumbai. This is how we keep the food hot and fresh when the crowd is huge.
This is what it takes to cook for 1500 people. Here you can see large pots of rice, dal, and other preparations for a Bhandara, ensuring everyone gets a hot and fresh meal.
About Behind the Scenes: Large-Scale Cooking
Most people only see the final buffet, but the real work happens hours before in our kitchen setup. When we cater for 1500 people, we do not just scale up the ingredients, we adjust our entire cooking method. We use industrial-grade vessels and strict batch timing to ensure that the food for the 1000th guest is just as hot and fresh as the first, maintaining the same taste that makes every guest say, "Jevan khup chaan hota" (The food was very good).
When managing large-scale catering for weddings, Bhandaras, or corporate events, consistency is our biggest challenge. We don't believe in cooking everything at once and letting it sit. Instead, we divide the cooking into cycles based on the guest count and the venue setup. For large crowds, we mobilize a team that handles everything from the live tandoor stations to the main course preparation, ensuring the counters are replenished without any delay.
How We Manage Large Events
- Logistics & Prep: For a 1500-pax event, the prep starts in our Airoli base kitchen. We portion out ingredients so that on-site cooking is efficient and fast.
- Temperature Control: We use large, heavy-bottom vessels specifically designed for bulk quantities. This ensures that dal, rice, and gravies retain their heat and texture for the duration of your event.
- Setup Consistency: Whether it is a traditional Pangat on banana leaves or a royal buffet, we ensure the setup looks uniform. If you have 500 guests or 1500, we bring enough staff to ensure every row and every corner of the buffet line is attended to.
We know that for big functions, you have enough tension. Our role is to handle the food so you can focus on your guests. We don't use fancy jargon to describe our work; we just show up, set up the counters, and make sure the food is ready when the first guest arrives.
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