Weddings & receptions
Sit-down thali service in the hall, or a full buffet on the floor below. Menus built with our chef, not picked off a list.
100 – 1,000 guests
Catering · Corlim, Old Goa
We cook it,
and we serve it
The kitchen that runs a restaurant every day of the year is the one that caters your function — in our own hall in Corlim, or wherever you are holding it. Pure vegetarian throughout, with dedicated Jain and Shravan menus.
WeddingsCorporatePoojasBirthdaysOutdoor catering
100%
Pure vegetarian kitchen
1,000
Guests, indoors at Corlim
7
Cuisines on the card
Jain
Dedicated menu, always
What we cater
Five hundred plates, or fifteen
The same kitchen, the same standard, whether it is a wedding for a thousand or a pooja lunch for the family.
Corporate & conferences
Tea breaks and working lunches timed to the agenda, and packed boxes for delegates leaving in a hurry.
30 – 450 delegates
Poojas & house functions
Satvik cooking without onion or garlic, delivered hot to your home or cooked on site if there is a kitchen.
25 – 300 guests
Birthdays & anniversaries
The private dining room at Pangat for thirty, or the whole hall for a party that outgrew the house.
15 – 200 guests
Institutional & bulk
Standing arrangements for offices, sites and institutions across the Corlim and Kundaim belt, billed monthly.
Ongoing, from 50 a day
Indoor and outdoor
Two ways to have us cook
01
Indoors, in our hall
The air-conditioned hall upstairs seats the function; the ground floor carries the buffet along its full length, so dining never interrupts the ceremony above.
Up to 1,000 guests
Buffet floor of its own
Crockery, service staff and clearing
Rooms one flight up for the family
02
Outdoors, at your venue
We travel with the kitchen — counters, chafing dishes, service staff and the food cooked either here or on site, depending on the distance and the menu.
100 to 1,000 people
Live counters and chaat stalls
Staff in uniform, on your timings
Setup and clearing included
सात्त्विकCooked at Pangat
Pure veg, Jain and Shravan
Our catering runs out of Pangat, the pure-vegetarian restaurant on the same premises. No meat crosses the kitchen at any point in the year, so a pure-veg function is not something anyone has to arrange — it is simply what we cook.
Jain spreads leave out root vegetables entirely. Shravan and fasting menus are cooked without onion or garlic and, when the month calls for it, without grain. Tell us at the enquiry stage and the menu is built that way from the start, not adapted at the end.
100% pure vegetarianDedicated Jain menuNo onion-garlicNo root vegetablesShravan & fasting menus
Packages
Five ways we are usually booked
Every one of these is priced on the headcount, the menu and the date. Tell us those three and you get a number back the same day.
Weddings
Sit-down thali service
A complete thali carried to every seat, refills walked down the row. The way a pangat is meant to be served.
Quoted on enquiry
Weddings & receptions
Buffet, full spread
Starters, two mains, breads, rice, salads, pickle and dessert laid along the buffet floor, replenished through the sitting.
Quoted on enquiry
Evenings
Live counters & grills
Chaat, grills and wok counters run in front of your guests, with passed starters through the room.
Quoted on enquiry
Corporate
Conference day catering
Two tea breaks, a working lunch and packed boxes for anyone leaving early — all timed to the agenda.
Quoted on enquiry
Outdoor
Off-site catering
The kitchen travels to your venue with counters, staff and service, for a hundred people or a thousand.
Quoted on enquiry
Where we cater
Out of Corlim, across Goa
We are opposite the IOC petrol pump in Corlim, minutes from Old Goa and roughly central to both halves of the state. Outdoor catering travels; how far depends on the size of the function and the date, so ask.
Base kitchen
Corlim, Old Goa
Karmali station
2 km
Panjim
12 km
Dabolim airport
25 km
Kundaim estate
10 minutes
Further afield
Ask — depends on the date
On the day
A look at the table
Talk to the kitchen
Headcount, menu, date
Before you ask
Questions we get
For a wedding or a function of more than three hundred, as early as you have the date, because the hall and the kitchen are booked together. Smaller functions and outdoor catering need about a week, and a pooja lunch for the family can often be done in two or three days.
Catering is in-house. Our kitchen cooks the menu we build with you, including satvik and dedicated Jain spreads. Keeping it in one kitchen is what lets us answer for the quality and the timing on the day.
Yes. No meat, fish or egg enters the kitchen at any point in the year. That is true of the restaurant, the hall catering and the outdoor work alike.
We do, and we build the menu that way from the start rather than adapting one at the end. Jain spreads leave out root vegetables entirely; Shravan and fasting menus are cooked without onion or garlic, and without grain when the month calls for it.
On the headcount, the menu and the date. There are no fixed per-plate packages on this page for that reason. Tell us those three things and you get a number back the same day.
Yes. Service staff in uniform, crockery, chafing dishes, counters, setup and clearing are all part of the quote, indoors and outdoors alike.