Caterers in Mumbai for Weddings, Corporate Events & Parties

Find the Best Caterers in Mumbai

Looking for reliable Caterers in Mumbai? Our curated network covers intimate house parties to grand weddings and corporate galas, delivering fresh, flavorful menus tailored to your taste, budget, and venue. From traditional Maharashtrian delicacies and North Indian feasts to global cuisines, bar setups, and live counters, our partners bring experienced staff, hygienic kitchens, and punctual service. Whether you’re hosting in a chic Lower Parel banquet, a seaside sangeet in Juhu, or a corporate offsite in BKC, we help you compare menus, packages, and reviews to find the perfect fit.

Popular Areas We Serve

• Bandra
• Andheri
• Juhu
• Powai
• Lower Parel
• Worli
• Dadar
• Colaba
• Chembur
• Borivali
• Malad
• Goregaon
• Kurla
• BKC (Bandra Kurla Complex)

Services & Cuisines

Choose from multi-cuisine spreads, regional specialties, and themed counters designed for your guest list and venue constraints. Our Caterers in Mumbai offer:

• Vegetarian, non-vegetarian, and Jain-friendly menus
• Live stations: chaat, grills, pasta, dosa, kebab, sushi
• Corporate boxed meals, high-tea, and conference buffets
• Wedding buffets, plated service, and butlered canapés
• On-site chefs, trained servers, and supervisor support
• Tableware, linens, setup, and basic decor add-ons

Pricing & Packages

Typical pricing varies by menu, season, and location. Veg buffets often start around ₹400–₹700 per plate; non-veg from ₹600–₹1,000+, while premium wedding spreads can be ₹1,500–₹3,000+ per guest. Corporate high-tea can range ₹200–₹450. Packages may include food, setup, service staff, and basic disposables; rentals, premium tableware, live counters, bar, taxes, and transport are usually extra. Get itemized quotes from multiple Caterers in Mumbai to compare value.

How to Book

• Share date, venue, guest count, cuisine preferences, and service style.
• Shortlist 2–3 vendors; review recent photos, licenses, and hygiene practices.
• Request a tasting of the proposed menu and confirm portion sizes.
• Check inclusions (staff ratio, setup, live counters, tableware) and extras.
• Lock in with a clear contract, 30–50% advance, and final headcount timeline.