Menu template for 200 guests
Welcome drinks: masala chaas, jaljeera. Starters: paneer tikka, hara bhara kabab, dahi ke kebab. Chaat: pani puri, sev puri. Mains: paneer butter masala, dal makhani, jeera aloo, mix veg jaipuri, tawa paratha, naan, jeera rice, veg biryani. Desserts: gulab jamun, moong dal halwa, kulfi.
Menu template for 500 guests
Add: 1 extra starter, live dosa counter, chole bhature counter, 2 extra mains, second rice option, kaju katli, rasmalai, live paan. Increase staff count to 20 to 25 and add 2 chefs per live counter.
Menu template for 1000+ guests
Full multi-cuisine buffet: Rajasthani section, Punjabi section, Gujarati section, chaat street, live tandoor, live jalebi rabri, mithai counter with 8 sweets, ice cream cart. Plan for a minimum of 40 service staff and 3 hours of buffet flow.
How to avoid waste
Do not over-order. For UAE Indian weddings, plan 550 to 650 grams of food per adult across the entire meal. Track RSVPs weekly and adjust production 72 hours before the event.
Frequently asked questions
Around 4 starters, 6 mains, 2 rice, 2 breads, chaat, 2 live counters and 4 desserts. Beyond this, quality tends to drop and waste rises.
For most guest lists, yes. Vegetable biryani or a hyderabadi-style dum biryani is one of the top three most-eaten items at Indian wedding buffets in UAE.
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