We cook to your final headcount with a margin on top, and that margin is written into your sheet before the day so you know exactly what you are getting. If your numbers move, tell us and we cook to the new number.

The same person cooks your biriyani whether it is fifty plates or eight hundred. The pot gets bigger. The recipe does not.

Yes. We cook our biriyani over firewood, not on gas. It takes longer and needs a cook watching the fire the whole time, but wood heat wraps the whole pot and gives the rice a smoky depth a gas stove cannot. That goes for chicken and mutton both.

We time the cooking backwards from when your guests sit down, not forwards from when it suits our day. Tell us your serving time and your venue and we work to that.

It depends on three things: your menu, your headcount, and what rice, chicken, mutton and vegetables cost in the market that week. Market prices move without warning, so any number printed here would be wrong within a month. Send us your menu and headcount and you get today's real figure the same day.

Yes. Industrial catering works differently from a function. It runs on a contract instead of a one-off quote, with a fixed price per head, a fixed serving time and the same food turning up every shift. Send us your headcount and your shift timings and we will price it as a monthly arrangement.

Your sheet lists the menu, the headcount, the timing and the price. If something is not on that sheet, it is not a charge. Anything that changes gets discussed with you before the day, not added to a bill after it.

Wedding dates go early, especially in season. Send us your date as soon as you have it and we will tell you straight away whether it is still open.

We cater across Tamil Nadu. Send us your venue with your date and we will tell you plainly whether it is within our run.