Seven ways we cater
Daily canteen service, a boardroom lunch for twenty, or a wedding for twelve hundred — same kitchen, same sourcing. Pick the service that matches and we will build the menu around it.
From first call to clean-up
Guest count, venue and a rough budget. Two minutes on the phone or the form.
A per-guest price with everything included. Revise it as many times as you like.
Free tasting for up to four people once you shortlist us. Change anything after.
Setup, service, refills and clean-up. You get an event manager's number, not a hotline.
Corporate
Conferences, town halls, AGMs and client lunches. Plated or buffet, run against your agenda so the break actually lasts as long as the slide says it does.
Wedding · most booked
Holud, akhd and reception, catered as one brief so the menus don't repeat across three days. Live counters, uniformed service and a stage-side plate for the couple that actually arrives hot.
Subscription
A rotating 20-day menu on a monthly contract, so nobody eats the same thing twice in a month. Delivered hot in insulated containers by 12:45, headcount adjustable up to 10am that morning.
Private
At home or at a venue. Finger food on arrival, a main spread, a dessert table, and a team that clears the kitchen before they leave — the part most home hosts forget to ask about.
Add-on
Grill, pasta, chaat and dessert stations run by our chefs in front of your guests. Counters double as crowd control — they pull the queue off the main line.
Logistics-heavy
Rooftops, lawns, resorts and out-of-city venues. We bring a mobile kitchen, a generator and our own water — so a venue with no kitchen is not a problem, it's just a longer load-in.
Before you commit
Come to the Badda kitchen and eat the actual menu, cooked by the chef who will cook it on the day. Free for up to four people once you have a quote in hand.
Where we cater
No delivery charge inside the metro. Outside it, we quote travel with the menu so there is no surprise line on the invoice.
