The five steps, in order
Every one of them links to a deeper guide if you want the detail behind the decision.
1. Tell us the shape of the event
Date, venue, rough guest count and the kind of event. That is enough for a realistic price band — the menu comes later.
What a per-head price includes2. Choose a service style
Buffet, family-style sharing platters or plated. This decides staffing, room layout and how long service takes, so it is settled before the menu.
Buffet vs plated, compared3. Build the menu around your guests
Mains, vegetarian and vegan cover, breads, rice, sides and dessert — balanced by spice level and checked against your allergen list.
Spice levels explained4. Confirm quantities and final numbers
We plan in grams per head, not dishes. Final numbers land seven days out; that is the figure the kitchen buys against.
How much food per person5. Cook, deliver, set up, clear down
Food is cooked fresh in our Richmond kitchen, transported hot, set up on chafing units with labelling, served, then cleared away.
Wedding day timeline
Go deeper
The full Academy: portion maths, cost breakdowns, planning timelines and our kitchen’s own recipe guidelines.
How much Indian food to order per person
The portion maths professional Indian caterers use — grams per head for curry, rice, breads and starters, and how the numbers shift for a buffet, a plated meal or an all-day event.
Breakdown guideWhat you are actually paying for, per head
A line-by-line breakdown of an Indian catering quote — food, kitchen labour, service staff, equipment, delivery and VAT — and which of them genuinely move when you change the menu.
Planning explainerBuffet, family service or plated?
Three service styles, what each one does to your timeline, staffing and room layout, and the guest counts where each stops working.
Planning explainerSpice levels, and how to cater for everyone
Why heat and spice are not the same thing, how a professional kitchen builds a menu that suits both a five-year-old and a chilli enthusiast, and what to ask your caterer.
Planning explainerThe wedding catering timeline that actually holds
What to lock in at twelve months, six months, four weeks and on the morning itself — written from the caterer's side of the run sheet.
Planning explainerPlanning corporate Indian catering
Delivery windows, desk-side versus boardroom service, dietary cover, allergen paperwork and invoicing — the operational detail office managers actually need.
Recipe guidelineChicken biryani, scaled properly
Our kitchen's working method for layered chicken biryani — the marination, the par-cooked rice, the dum seal, and what changes when you cook it for fifty rather than four.
Recipe guidelineLamb rogan josh that holds on a buffet
A slow-braised rogan josh built to survive two hours in a chafing unit — the browning, the yoghurt tempering, and the reduction stage most home recipes skip.
Recipe guidelineVegetable samosas by the hundred
Pastry, filling, folding and frying — plus the batch-cooking rules that decide whether a samosa is crisp or soft by the time it reaches a guest.
Frequently asked questions
Why organisers trust us
A caterer Richmond already knows
- Food Hygiene Rating
- 5
- Catering since
- 2008
- Events catered
- ~500
- Google rating
- 4.7★
- Ham Fair stallholder
- Hollyfest partner
- Richmond Park events
- Corporate & private clients