Looking for Caterers in Kolkata who deliver delicious food, reliable service, and seamless event execution? From intimate house parties to grand weddings, we connect you with trusted professionals across Salt Lake (Bidhannagar), New Town–Rajarhat, Park Street, Ballygunge, Alipore, Tollygunge, Behala, Garia, Lake Gardens, and Dum Dum. Expect authentic flavors, punctual setup, and transparent pricing tailored to your guest list and venue.
Why Choose Our Kolkata Caterers
- Diverse cuisines: Bengali, Mughlai, North Indian, South Indian, Continental, and fusion.
- Hygiene-first prep with FSSAI-compliant kitchens and trained staff.
- Full-service options: buffet, plated, live counters, and cocktail snacks.
- Diet-friendly menus including Jain, vegan, and gluten-free selections.
- City-wide logistics, ideal for venues in Park Street, Salt Lake, New Town, Ballygunge, and Alipore.
Popular Packages & Pricing
Packages for Caterers in Kolkata are typically priced per plate and vary by menu, season, and service style. Use these ranges as a guide; final quotes depend on tasting and inclusions.
- Veg buffet: INR 450–800 per plate (3–4 starters, mains, breads, rice, dessert).
- Non-veg buffet: INR 600–1,200 per plate (includes one or two meats or fish).
- Premium wedding spreads: INR 1,200–2,500+ per plate with multi-cuisine and live stations.
- Corporate box/high-tea: INR 350–700 per person.
- Add-ons: live counters (kebab, chaat, kathi roll, dosa) at INR 100–250 per item.
Menu Highlights
- Bengali classics: luchi–aloor dom, kosha mangsho, chingri malai curry, Kolkata biryani, mishti doi.
- Pan-Indian favorites: tandoori platters, paneer tikka, dal makhani, butter chicken.
- Continental and fusion: grills, pasta bars, salads, artisanal desserts.
- Interactive counters: chaat, phuchka, roll, pasta, and desserts.
How to Book Caterers in Kolkata
- Define guest count, venue, and service style (buffet vs plated).
- Shortlist 3–5 vendors serving your area (e.g., Tollygunge, Behala, Garia, Dum Dum, New Town).
- Request curated menus and a tasting; compare portions and presentation.
- Check licenses, staff ratio, and on-site hygiene protocols.
- Confirm inclusions: crockery, service ware, chef teams, live stations, waste disposal.
- Verify power/water needs with the venue; align setup timelines and permits.
- Get a written contract with menu, per-plate rate, taxes, and payment schedule.
