Punjabi wedding catering in Bandra West

A Punjabi wedding reception in Bandra West runs on a calendar that is now twenty-seven years old at Kravvia: delivery to the venues off Linking Road and the garden lawns at Carter Road is confirmed at booking. The economic decision a Bandra host makes when booking a 400-guest reception is whether the catering reads as buffet or statement. The food choices that separate the two are specific (slow-cooked dal makhani from the previous evening, a live tandoor running through the evening, dessert plated rather than self-served), and the gap is mostly invisible in the proposal stage.

What a Punjabi wedding in Bandra actually requires

Guest counts at Bandra West weddings typically run 300 to 600 for a reception, with cocktail pre-dinners pulling 150 to 250. The venue logistics matter: Bandra's older buildings have narrow service corridors, and newer event spaces along the Western Express Highway have loading docks that demand a tightly timed arrival. For a 400-guest reception, we deploy four kitchen runners, two live-counter chefs, and a dedicated dessert station crew, all briefed on the venue layout 48 hours before.

Dietary range at a mixed Punjabi-Marwadi Bandra wedding can be wide: pure Jain guests at the same table as non-Jain guests who want the full garlic butter naan experience. We handle both, simultaneously, with labelled dishes and separate serving tongs.

The Kravvia Punjabi wedding menu

The foundation is non-negotiable: Dal Makhani slow-cooked from the previous evening, Paneer Makhani in a velvety tomato-cashew gravy, Dum Aloo Punjabi, Palak Paneer. Starters include Hara Bhara Kabab, Rajma Kabab, Mini Punjabi Samosa and Corn Tikki, plated and passed before the buffet opens. The live Tandoor counter runs all evening: missi roti, tandoori naan, stuffed paratha. A dedicated Veg Biryani station keeps the rice anchored.

Dessert is where Bandra receptions tend to go quiet: people stop talking and start eating. Moong Dal Halwa, Gajar Halwa, Gulab Jamun, and Rabri form the standard quartet. We'll add a Churro Station or Waffle Bar for younger crowds who want theatre with their sugar.

Pricing band

Kravvia prices this from the published rate card: drop-off from ₹650 per guest from 20 guests, a buffet with service staff from ₹850 from 50 guests, live counters from ₹1,200 per guest from 100 guests, and strict Jain service from ₹850 per guest. The final quote moves with headcount, menu depth, date and venue.

Booking notes

Mumbai's wedding season runs October through February, with a secondary season in April to May before the monsoon. Bandra venues book 6 to 9 months in advance; catering should follow the venue by no more than four weeks. We ask for 30 days' notice for wedding bookings, a finalised guest count 14 days out, and a tasting appointment, complimentary for confirmed bookings of 200+ guests.

WhatsApp Priti at +91 98207 11758 to plan your Bandra wedding menu.

Frequently asked

Can you handle Jain and non-Jain at the same wedding? Yes. Jain dishes come from a fully isolated Jain kitchen, in place since 2012 (separate prep, separate utensils), travel with separate serving equipment and are labelled clearly. The two spreads run in parallel at the buffet.

What's the minimum guest count you cater? Drop-off starts at 20 guests, a buffet with service staff at 50 guests, and live counters at 100 guests.

Do you cover venues in Bandra East? Yes, Bandra East, Bandra Kurla Complex and Khar are all within our standard service radius.

Can we do a tasting before we confirm? Absolutely. Tastings are complimentary for wedding bookings above 200 guests.