Yes, baby showers are one of our regular bookings, typically for twenty five to one hundred and twenty guests at a home or a small hired room. We handle daytime service, mild menus suited to mixed-age guests, and chaat items assembled on site. We cover the inner west, the western suburbs and the wider Melbourne metro area.

Yes, we run complete vegetarian menus for naming ceremonies, pujas and similar occasions, prepared with separate equipment and served on their own line. No-onion-no-garlic and Jain versions are also available. Mention the requirement in your first enquiry, because it shapes the whole cook rather than just which dishes appear on the list.

Yes, and we ask for a separate child headcount when quoting because it changes both quantities and dish selection. Children generally go for Plain Naan, mild dishes like Dal Makhani and Butter Chicken, Veg Fried Rice and ice cream. We keep a mild section on the line so parents are not negotiating with a toddler over chilli.

A good anniversary lunch menu stays mild and generous rather than long — a chaat selection to start, three or four mains including a paneer dish and a dal, Saffron Rice, two breads, and Gulab Jamun or kulfi to finish. Older guests appreciate low heat and soft textures, so dishes like Punjabi Malai Kofta work well.

Yes, a staffed chaat station works well at baby showers and is usually worth it above about sixty guests. Pani Puri, Dahi Puri and Bhel Puri are assembled fresh in front of guests, which solves the problem of puri going soft on a platter. For smaller groups we plate chaat on arrival instead of staffing a station.

Two weeks is comfortable for a small family event, and we can sometimes take bookings inside a week for mid-week daytime functions. Weekend dates fill faster, particularly through spring and summer. If your menu involves a full satvik or Jain cook, give us extra notice because that requires separate prep planning.

Yes. Morning functions are routine for naming days and housewarmings, and we schedule arrival and setup around an early release. Early starts mean the kitchen prep runs the day before, so confirm the ritual timing at booking. If the priest’s window shifts, tell us as soon as you know — a thirty-minute change is manageable, a two-hour change affects staffing.

Not as catering equipment, though our own venues can usually arrange a small number of high chairs on request. For a hired hall or home event, check what the space already has. What we do handle is a children’s food area set lower and away from hot chafers, which keeps little hands clear of the service line and makes supervision easier.

We refresh it rather than leave it standing. Dairy, cut fruit and anything cold goes out in timed waves with chilled backup held in eskies or a fridge, so nothing sits in Melbourne heat for hours. For long daytime events we recommend two releases. Tell us the venue’s refrigeration and shade situation at booking so the plan matches the room.

Yes, with physical separation. Vegetarian dishes go on their own table or the clearly marked end of the buffet, with separate utensils and no shared serving spoons. Many families run a fully vegetarian ceremony portion and add non-vegetarian items later in the day. Say which approach you want at booking, since it changes how many serving points the room needs.

Small changes are workable close to the date. Family celebrations are notorious for late additions, so we set a confirmation deadline and discuss a range rather than a fixed number. Upward moves are easier than downward ones. If you expect a swing of twenty or more either way, say so at booking and we will build the quantities to absorb it.

Yes, and we work in hall kitchens across the west and north regularly. What we need first is the kitchen inventory, power point layout, bin arrangements and the access window. Many halls have a servery rather than a commercial kitchen, so we bring mobile holding equipment. Send the hall’s name and your booking time and we will check what the space needs.