The menu
Welcome: jaljeera and mango mocktail. Starters: paneer tikka, hara bhara kabab, corn cheese balls. Chaat: pani puri, sev puri, dahi bhalla. Mains: paneer butter masala, dal makhani, aloo dum banarasi, mix veg jaipuri, chhole. Rice: jeera rice, veg dum biryani. Breads: naan, laccha paratha. Sides: raita, salad, pickle, papad. Desserts: gulab jamun, moong dal halwa, rasmalai, live jalebi with rabri, kulfi.
Production planning
Prepare 300 grams of main course, 150 grams of rice, 2 breads, and 100 grams of dessert per guest as a starting baseline. Adjust down 10 to 15 percent if you have 3+ live counters, which slow buffet consumption.
Staffing
1 chef per live counter (2 counters minimum), 20 to 25 buffet and service staff, 2 supervisors, 1 event manager. Total: around 28 to 32 people on-site.
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