Pure vegetarian, always

A proper Gujarati thali, six hundred plates at a time.

Catering Patel is a family kitchen preparing full Gujarati wedding food — undhiyu in season, dal that tastes of home, rotli coming off the tava through the whole meal. We're setting up our commercial kitchen now and previewing our menus here.

See the thali menus Inquire for a date

The menus

Three ways we set the table.

Every package is built around the thali: a set of courses that arrive together and get refilled until your guests say bas. Final menus are written with each family — these show how we structure them.

Gher nu jaman

For dawats, pujas & gatherings at home · 25–100 guests

One shaak of the season — ringna bateta, bhinda, or undhiyu in winter
Dal & bhat — Gujarati dal with steamed rice
Rotli — delivered soft, ghee on request
Farsan — khaman or patra, one kind
Athanu & chaas — pickle, papad, buttermilk

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Prasang thali

For engagements, receptions & milestone birthdays · 100–350 guests

Two shaak — one dry, one gravy
Dal or kadhi — plus jeera rice or khichdi
Live rotli station — off the tava through the meal
Farsan counter — khaman, patra, samosa
One sweet — mohanthal, shrikhand, or basundi
Athanu, papad, chaas — the full rim of the thali

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Lagan jaman

For weddings · 300–800 guests

Full thali service — three shaak, dal, kadhi, rice, rotli & puri
Undhiyu-jalebi pairing in season
Farsan & chaat counters — live khaman, pani puri, dahi puri
Two sweets — one warm, one chilled
Serving staff — thali refills at the table, the way a lagan demands

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How we cook

The kitchen rules we won't bend.

Gujarati food fails quietly: dal that's flat because the vaghar was rushed, rotli that stiffened in a hotbox, shrikhand that never got its saffron. Our rules exist to stop exactly those failures at volume.

We're a family operation finishing our commercial kitchen build-out now. Until it's licensed and inspected, we're writing menus with families for upcoming dates rather than taking deposits — the inquiry list below holds your date in line.

Cooked the morning ofNothing served at your prasang was made the day before. Shaak and dal finish on site or arrive within the hour.
Rotli made liveFrom the prasang thali up, rotli comes off the tava during the meal — never stacked an hour ahead.
Pure veg kitchen, no exceptionsOne kitchen, vegetarian only — no shared fryers or borrowed equipment from mixed kitchens. Jain variations cooked separately on request.
One wedding a dayWe don't split the kitchen across two halls. Your date gets the whole family.

Inquire

Hold a place for your date.

Tell us the occasion, the headcount, and the menu you're drawn to. When the kitchen is licensed and bookings open, we'll work through this list in order — your place in line is your place in line.