Maharashtrian Catering in Bangalore: Veg Function Menus & 2026 Prices

1. Start with the family's version of a Maharashtrian meal

At Upendar Caterers, our starting question is not how many dishes to add, but which dishes will make the meal feel right to the family. As a chef running a pure vegetarian catering business in Bengaluru since 1995, I prefer to settle those expectations before discussing decorative counters.

Maharashtrian food is not one uniform menu. A family may want mild varan-bhat with ghee, a tangy-sweet amti, a coconut-forward preparation or a stronger chilli profile. For a function, choose one coherent direction rather than combining regional dishes simply to make the list longer.

Ask the family to approve the flavour of the amti, the filling and thickness of puran poli, and the heat level of the main bhaji. These small decisions matter more than an extra starter.

• Confirm varan versus amti: plain, mild dal and a seasoned, tangy dal are not interchangeable expectations.
• Specify whether goda masala is wanted in the amti or masale bhat; blends and household preferences vary.
• Decide whether coconut, peanuts, jaggery and kokum belong in the chosen dishes rather than adding them indiscriminately.
• For a pooja-linked function, get the family's ingredient restrictions approved before procurement.

2. Three vegetarian menus that work for functions

For a seated lunch, I would build around one bread, one main rice preparation, a dal, two vegetable preparations and one principal sweet. A larger buffet can carry more choice, but it should still taste like a Maharashtrian meal.

The menus below are starting points. Kothimbir vadi needs a crisp finishing plan, while puri needs frying close to service; adding both increases the pressure on a small venue kitchen.

• Simple family-function lunch: kakdi koshimbir, batata bhaji, fully cooked matki usal, chapati, varan, steamed rice, shrikhand, pickle and papad.
• Festive puran poli lunch: kothimbir vadi, koshimbir, seasonal bhaji, batata bhaji, puri, masale bhat, amti, puran poli with measured ghee, pickle and papad. If the family prefers katachi amti alongside puran poli, specify that version.
• Modak-led pooja lunch: approved no onion–no garlic koshimbir, batata bhaji, a seasonal vegetable, chapati, varan-bhat, ghee and ukadiche modak. Check each recipe with the family rather than assuming this menu meets every ritual rule.
• Optional welcome drink: kokum sherbet in warm weather, or taak with the meal. Solkadhi is another option when its coconut-garlic profile suits the family; request a garlic-free version if needed.

3. Maharashtrian catering prices in Bengaluru for 2026

Use these as indicative 2026 budgeting bands for approximately 100–250 guests at an accessible venue. They are planning estimates, not a published fixed tariff: smaller orders, premium ingredients, elaborate service and limited kitchen access can change the per-plate amount.

For comparison, the bands assume food, standard buffet vessels, setup and routine buffet service. Ask for transport, crockery, furniture, venue charges and applicable GST to be shown separately; do not assume those are covered.

A ₹600-per-plate menu for 150 confirmed guests gives a food-and-standard-service subtotal of ₹90,000 before separately quoted additions. Agree whether billing follows the guaranteed count, plates served or another written method.

4. Portion planning: puran poli, modak and the savoury meal

The quantities below are cooked, ready-to-serve starting points per adult for a lunch containing both bread and rice. They are not raw purchase weights. Adjust after choosing the actual menu: guests eat differently when the main attraction is puran poli rather than a light shrikhand finish.

For one principal sweet, allow one medium puran poli or two small modak per guest. If serving two sweets, reduce the first serving of each and hold a measured replenishment batch; two full dessert portions alongside an already generous meal usually create avoidable leftovers.

• For 100 adults choosing puran poli as the sole sweet, an initial production plan of 110 medium pieces provides a modest second-helping allowance.
• For 100 adults choosing modak as the sole sweet, plan approximately 220 small pieces, then adjust for children and the family's expected demand.
• Keep any naivedya portion separate and agree its quantity and handover time; do not take it from an active guest-service tray.

5. Plan service around the dishes that cannot wait

Ukadiche modak should be steamed in controlled batches and handled gently; prolonged holding can damage its texture. Puran poli needs separate finishing space so that warming and ghee service do not block the bread station. Shrikhand needs refrigeration, not a place beside hot buffet vessels.

For a 150-person buffet served over 60–75 minutes, plan roughly one service attendant per 25 guests: six attendants, plus a captain and two utility staff. For a seated meal, use approximately one server per 12–15 seated guests, plus a captain and runners. These are service-team ratios; cooks and specialist sweet staff are additional.

For a 12:30 pm lunch, arrange venue access around 10:00 am, complete the buffet layout by 11:30 am and check hot and cold holding before opening. Begin final modak batches approximately 20–30 minutes before their intended service, based on the steamer's tested cycle and capacity.

• Allow a dedicated cook and helper for fresh puran poli finishing, or a separate two-person steaming team for modak; do not assign the same pair to both during peak service.
• Keep hot food at 65°C or above and cold items at 5°C or below, with temperature checks during holding and replenishment.
• For an office lunch with only a 30-minute service window, use parallel serving lines rather than making guests wait at a live sweet station.
• Confirm water, drainage, ventilation and permitted cooking equipment before promising on-site frying or steaming.

6. Record ritual restrictions and allergens dish by dish

Our food is pure vegetarian, but that alone does not establish a no onion–no garlic or ritual-compliant menu. Usal, chutney, solkadhi and spice preparations need individual checking. For a pooja meal, the family or priest should approve the final ingredient list.

Peanuts can appear in koshimbir, vegetables and chutneys; wheat is present in chapati and many puran poli recipes; dairy is central to shrikhand and ghee service. Tell us about allergies before the menu is finalised, not when the buffet opens. A shared preparation environment should never be described as allergen-free without verified controls.

• Label peanut-containing dishes clearly and do not garnish a shared tray with peanuts after declaring it peanut-free.
• Check asafoetida blends when avoiding wheat, because some commercial blends contain wheat flour.
• Rice-flour modak is not automatically suitable for every guest: confirm the filling, ghee use and cross-contact controls.
• For vegan guests, agree separate recipes and serving utensils; removing visible ghee does not make a dairy-containing dish vegan.

7. What to confirm before booking your Maharashtrian menu

A useful tasting focuses on the dishes that define this meal: amti, masale bhat, the selected bhaji and the principal sweet. Ask to taste puran poli or modak under conditions close to the proposed service, rather than judging only a freshly made kitchen sample.

To discuss a Maharashtrian vegetarian function with Upendar Caterers, call 9661650666. Our official office and kitchen address is Coffee Board Layout, Nagavara, Bengaluru, Karnataka 560024. Share the date, guest count, lunch timing and preferred sweet so that we can scope the menu and service requirements.

• Confirm the exact dishes, portion sizes, spice level and onion–garlic rules in writing.
• State whether puran poli or modak is included in the per-plate price, how many pieces are planned and whether extra pieces are chargeable.
• Request a written service-team count, including separate staff for any sweet station.
• Agree a final-headcount deadline, preferably 48–72 hours before service where procurement allows.
• Record transport, crockery, applicable taxes, venue facilities, overtime, cancellation terms and leftover handling separately.

Areas we serve in Bengaluru

We cook on site across Bengaluru. Pick your neighbourhood for local menus, pricing and venue notes:

• Yelahanka catering
• RT Nagar catering
• Kalyan Nagar catering
• Nagavara catering
• Hebbal & Kempapura catering
• Sahakarnagar catering
• Thanisandra catering
• Manyata Tech Park catering