Vegetarian Wedding Catering in Juhu, Mumbai — Kravvia

Juhu, 2026: What a 400-Guest Vegetarian Wedding Reception Actually Requires

Juhu's wedding circuit runs dense. Beach-facing banquet halls book out six months ahead; boutique hotel ballrooms in the neighbourhood prefer week-long anchor blocks. A 400-guest vegetarian reception here is not a single menu problem — it is a logistics brief with three simultaneous service streams, live-counter infrastructure and a kitchen team that has already done this in Vile Parle, Santacruz and Andheri West enough times to know where the venue freight lifts are located.

Kravvia — founded in 1999 by Priti S Shah and operating out of Hubtown Solaris in Andheri East — has catered Juhu-area weddings across this guest band since the early 2000s. The kitchen runs eight cuisines from a single facility. No subcontracting. What follows is how the menu architecture for a Juhu wedding reception typically looks.

The Brief: 200–600 Guests, Multi-Cuisine, Fully Vegetarian

A reception in this band usually involves three distinct service modes running concurrently:

• Sit-down mains — the Punjabi core: Dal Makhani, Paneer Makhani, Dum Aloo Punjabi, Veg Biryani, Hyderabadi Biryani, Shahi Paneer. Served at table with puri, naan and jeera rice.
• Live counters — the showpiece stations that guests circulate through during cocktail hour. Typical configuration for a Juhu reception: Tandoor (clay oven at 480°C, naan and seekh paneer live), Chaat Cart (eight chutneys, live papdi and puri), Asian Wok (wok-hei tossed noodles and Kung Pao Veg) and a Pasta Station (tossed in cheese wheel, red or pesto).
• Drop-off international — Mexican and Italian served from pre-positioned buffet points rather than staffed counters. Nachos with Cheese Sauce and Salsa, Burrito Wraps, Quesadilla; on the Italian side, Pizza in assorted formats, Lasagna, and Risotto.

The live counters carry an overhead above the base rate. Factor that in from the first budget conversation, not after the quote is signed.

Sample Wedding Menu — Juhu Reception (400 Guests)

Welcome Drinks

Virgin Mojito, Mint Mojito, Watermelon Mojito, Blue Lagoon, Kiwi Cooler, Aam Panna. Poured at the arrival gate. For a beach-facing Juhu property the cooler-forward list outperforms the juice formats in the 7–10 pm slot.

Starters — Passed and Counter

• Hara Bhara Kabab
• Rajma Kabab
• Mini Punjabi Samosa
• Mini Paneer Capsicum Samosa
• Corn Tikki
• Thai Paneer Satay with Peanut Sauce (from the Thai line)
• Veg Spring Rolls
• Crispy Corn
• Lettuce Wraps
• Bruschetta (Italian station opener)

Punjabi Mains — Sit-Down Core

• Paneer Makhani
• Paneer Tikka Masala
• Palak Paneer
• Dum Aloo Punjabi
• Veg Kadai
• Dal Makhani
• Dal Fry
• Veg Biryani / Hyderabadi Biryani
• Jeera Rice, Veg Pulao

Thai Live Counter

• Thai Green Curry
• Thai Red Curry
• Tofu Mushroom Veg
• Coconut Veg Rice
• Green Thai Rice

Italian Station

• Pizza (assorted, from the dough-to-order line)
• Pasta in Red, White or Pesto Sauce
• Lasagna
• Risotto

Mexican Drop-Off

• Nachos with Cheese Sauce and Salsa
• Nachos Overload
• Burrito Wrap
• Quesadilla
• Mexican Rice
• Enchiladas

Desserts

• Moong Dal Halwa
• Gajar Halwa
• Gulab Jamun
• Rabri
• Churro Station (fried to order, 6 dips)
• Mango Pancakes (Thai dessert line)
• Tiramisu

Pricing Band

Catering for a vegetarian wedding reception in Juhu — Punjabi sit-down mains plus two or three live counters — starts from ₹650 per guest. Live counters (Tandoor, Asian Wok, Pasta Station, Chaat Cart) carry a per-counter overhead that varies with staffing hours and guest count. A full multi-cuisine setup at the 400-guest mark — Punjabi mains, Thai live counter, Italian station, Mexican drop-off — will come in above that base; the exact figure depends on final headcount, venue access hours and number of active counters.

All pricing is quoted inclusive of service staff, crockery, chafing equipment and on-site supervision. No separate “service charge” added after the fact.

Venue Logistics for Juhu

Juhu banquet halls — whether beach-facing properties on the strip or boutique hotel ballrooms further inland — share a few structural constraints the Kravvia team accounts for at briefing:

• Freight access: Beach-adjacent venues frequently have narrow service lanes; the kitchen team scouts this on a pre-event site visit, not on the day.
• Generator load: Three live counters running simultaneously (Tandoor, Wok, Pasta) draw significant power. Venue's DG capacity is confirmed at booking.
• Adjacent areas: For guests travelling from Vile Parle, Santacruz or Andheri West, the Juhu venues sit 10–20 minutes away; timing the welcome-drinks window to the actual arrival curve prevents cold starters.

Lead Time and Booking

A full wedding brief — multi-cuisine, live counters, 200-plus guests — requires 4–6 weeks of lead time minimum. That window covers the initial menu call, a tasting session (held at the Andheri East kitchen for the wedding principal and up to four family members), finalisation of the counter lineup, and coordination with the venue on logistics.

Bookings under three weeks are occasionally possible for simpler configurations — Punjabi mains without live counters — but the tasting step cannot be compressed.

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