Indo-Chinese at a Khar reception: the wok-char rule
Paneer Chilly without wok-char is reheated curry. Why every functional Indo-Chinese spread at a Khar reception needs a live wok station.
The technical fault line in Indo-Chinese catering is the wok-char — the high-heat scorch on paneer, vegetables and noodles that defines the cuisine. A pan held over a banquet flame at 160°C produces a stew. A wok blasted over a 280°C burner produces the dish. Most caterers attempt the first because the second requires a dedicated live station, a chef who can run sustained high-heat cooking for two hours, and a setup that vents safely. Khar reception spreads built without a live wok consistently underperform; the spreads built around one consistently work.
What Khar reception spreads require
Khar reception guest counts run 150 to 350. The Indo-Chinese spread is almost never the entire menu — it pairs with an Indian section anchored by Dal Makhani and Paneer Makhani, with the Chinese registering as the contrast cuisine. Guests choose by mood: the older table stays on the Indian side, the younger table circulates between both, and the late-night crowd at 10pm runs on Hakka Noodles and Manchurian.
The throughput math at the live wok determines the spread's structure. A single wok chef plates 25 to 30 noodle portions per hour. For a 250-guest reception, two wok chefs running in tandem on a long station handle the dinner peak; one chef extends through the late-night window after the buffet closes. Spring rolls fried to order rather than held in oil keep the texture intact through the ten-minute service window.
The Kravvia Chinese spread
Starters: Veg Spring Rolls (fried to order at the live counter), Veg Manchurian (gravy), Crispy Corn, Paneer Chilly, Water Chestnut. Main course: Paneer in Black Bean Sauce, Sweet and Sour Veg, Veg in Hot Garlic Sauce, Kung Pao Veg. Noodles: Hakka Noodles, Chilli Garlic Noodles, Malaysian Noodles. Rice: Veg Fried Rice, Chilli Coriander Rice, Shanghai Fried Rice. Dessert: Coconut Rolls, Date & Sesame Wontons, Honey Noodles with Vanilla Ice Cream.
The live Asian Wok Counter is where the Chinese spread comes to life — a chef tossing noodles or stir-fry to order, with the smoke and sound that makes the station a gathering point. We recommend running the wok counter for the first 90 minutes of dinner service, then transitioning to the buffet for the rest of the evening.
Pricing band
Chinese catering at Kravvia for a Khar reception starts from ₹800 per guest for a full Chinese spread with starters, mains, noodles, rice and dessert. Live Asian Wok Counter adds ₹250–₹350 per guest. Combined Indian + Chinese spread starts from ₹1,000 per guest.
Booking notes
Khar reception bookings need 21 days minimum; 30 days for a combined Indian and Chinese spread with live counter. WhatsApp Priti at +91 98207 11758 to discuss the menu and get an estimate for your guest count.
Frequently asked
Is the Chinese menu vegetarian? Yes — Kravvia is 100% vegetarian. All Chinese dishes use paneer, tofu, vegetables, and plant-based sauces.
How spicy is the Hot Garlic Sauce? We calibrate heat to the audience — medium-hot by default, adjustable at booking.
Can we do Chinese and Thai together? Yes — an Asian section combining Chinese and Thai is a popular format for receptions with a cosmopolitan guest list.
Do you do Jain Chinese? Some Chinese dishes adapt to Jain spec (no garlic, no roots) — the Spring Rolls, Crispy Corn, and Coconut Rolls are naturally compatible. Discuss at booking.
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