For a wedding in Punjab or elsewhere in North India, an outside caterer typically quotes roughly Rs 500 to Rs 2,000 per plate for a buffet, more for premium caterers and large menus, and a non-veg menu usually adds roughly Rs 200 to Rs 800 per plate over the veg version. Five-star hotels and premium caterers in big cities go well beyond that. These are broad, approximate figures that move with your city, the season, the menu and what is included, so treat them as a starting point and compare written quotes from two or three caterers.

The per-plate number on its own tells you very little. Two quotes of Rs 1,200 can mean completely different things depending on how many dishes, counters, staff and what kind of crockery come with them. Here is how to read a quote properly.

What actually changes the per-plate rate

  • Veg or non-veg. Chicken, mutton and fish cost more to buy and prepare, and many families also want a separate veg and non-veg line, which adds staff and serving equipment.
  • Number of dishes. Every extra starter, sabzi or dessert adds to the rate. A tight menu of well-made dishes usually beats a long one.
  • Live counters. Chaat, tikki, tandoori, pasta, dosa or jalebi counters each need their own cook, equipment and gas, and are normally charged on the full guest count, not just the people who eat there.
  • Service staff. Count how many waiters, counter staff and helpers are included, and whether starters are passed around or served only from counters.
  • Crockery and cutlery. Melamine, ceramic, bone china or disposables, and whether glasses, steel or copper serving dishes and chafing dishes are part of the package.
  • Venue and logistics. A marriage palace with an in-house kitchen is easier than a farmhouse where the caterer must bring water, gas, tandoors and a generator.
  • Date and season. Popular dates in the November to February season leave caterers with less room to negotiate.
  • Taxes. GST is often quoted on top of the per-plate rate, so always ask whether a quote includes it and at what rate.

How to estimate headcount and keep wastage down

Catering is the one cost that grows directly with the guest list, so the headcount deserves real attention.

1. Start from your invitation list, not a guess. Count people, not families. A card to "Sharma ji and family" may mean two people or seven.

2. Separate each function. The roka or chunni lunch, the sangeet or jaggo night, the wedding day and the reception will all have different numbers. Do not reuse one figure for all of them.

3. Account for children. Many caterers count children above a certain age as a full plate. Ask what their age cut-off is and whether a reduced rate applies.

4. Remember the people you do not invite. Photographers, the DJ team, drivers and decorators often eat too. Agree in advance whether they are on your plate count or whether the vendor arranges their own food.

5. Give a minimum guarantee you are confident about. It is safer to commit to a slightly lower number and pay the agreed extra-plate rate than to pay for 100 plates nobody eats.

To cut wastage, keep the number of dishes sensible, ask the caterer to refill in smaller batches towards the end of the evening, and avoid ordering the same type of item twice (two paneer dishes plus a paneer tikka counter is a common example).

Book a tasting before you sign

Most good caterers will arrange a tasting for a shortlisted menu, sometimes free and sometimes adjusted against the final bill. Take two or three family members whose taste you trust, including at least one person who eats non-veg if you are serving it. Taste for salt and spice levels, how the dal and the gravies hold up, the softness of the breads and whether the sweets are freshly made. Note what you change, and make sure the final menu in the contract reflects those changes.

A sample Punjabi wedding menu structure

This is a common shape for an evening wedding or reception buffet. Use it as a skeleton and trim or expand to suit your budget.

  • Welcome drinks: jaljeera, fresh lime soda, a seasonal mocktail, and kesar badam milk or hot soup in winter.
  • Starters: paneer tikka, hara bhara kebab, mushroom or veg spring rolls, and for non-veg, chicken tikka, tandoori chicken or fish amritsari.
  • Live counters: chaat and golgappe, aloo tikki, and a tandoor for fresh breads; one or two counters done well are better than five average ones.
  • Main course: dal makhani, shahi paneer or paneer butter masala, a seasonal sabzi, dum aloo or chole, and for non-veg, butter chicken or mutton rogan josh.
  • Rice and breads: jeera rice or veg pulao, tandoori roti, butter naan, lachha paratha and missi roti.
  • Salads and sides: green salad, onion and lachha pyaz, boondi or mixed raita, pickle and papad.
  • Desserts: gulab jamun, jalebi with rabri, kulfi or ice cream, and gajar halwa or moong dal halwa in winter.
  • To finish: paan counter, saunf and mishri.

For a morning Anand Karaj, families often serve a lighter breakfast and lunch instead, such as chole bhature, poori aloo, kadhi chawal and halwa, which usually costs less per plate.

What to put in the contract

A short written agreement avoids most catering arguments. Make sure it covers:

  • The exact menu, item by item, and the per-plate rate for veg and non-veg.
  • The minimum guaranteed plates and the date by which you must confirm the final number.
  • The rate for every plate above the guarantee, and how plates will be counted on the day.
  • Whether GST is included, and what the total looks like with it.
  • Number of service staff, their uniforms and their working hours.
  • Type of crockery, cutlery, glasses and serving equipment.
  • Serving start and end times, and charges if the function runs late.
  • Leftover policy: whether you can pack food for the family and whether leftover food can be donated.
  • Who provides water, ice, gas, tandoors and generator back-up.
  • Advance amount, payment schedule and the cancellation or date-change policy.

Frequently asked questions

How many dishes are enough for a wedding buffet? For most Punjabi weddings, four to six starters, five or six main dishes, a choice of breads and rice, and three or four desserts is plenty. Beyond that, you mostly add cost and wastage.

Is it cheaper to let the venue provide the food? Sometimes. Many marriage palaces include catering in a per-plate package that also covers the hall, which can work out well. Others charge a fee if you bring an outside caterer. Compare the total cost, not just the plate rate.

How early should I book a caterer for a wedding? For dates in peak wedding season, booking four to six months ahead is sensible, and earlier for popular dates. Off-season weddings usually need less lead time.

What if fewer guests turn up than expected? You normally pay for the minimum guarantee regardless, which is why it should be a number you are confident about. Ask whether the caterer will let you reduce it up to a fixed date before the wedding.

When you are ready to compare quotes, you can browse verified caterers on Set My Event and contact them directly with your menu and guest count.