Large-Scale Indian Wedding Catering — 300 to 800 Guests
Big fat Indian weddings happen in Mexico now — Punjabi joint families, Marwari business families, NRI weddings flying in extended family from the US, UK, India. We have catered Indian weddings of 300, 500, 700+ guests across Cancun, Cabo and Mexico City. At this scale, food quality is hard — most caterers cut corners. Our model is different: we scale the kitchen, not the shortcuts.
How We Scale Without Compromising
For 300+ guest weddings: 3-4 live stations running simultaneously (tandoor, biryani, chaat, dosa or street food), 20-30 kitchen staff, 30-50 service staff, redundant equipment so any single failure does not slow service. We run multiple buffets in parallel to prevent queues. Hot dishes are batched and rotated every 15 minutes so nothing sits more than 30 minutes before being eaten.
Multi-Station Service for Large Counts
For 500+ guests we typically run: 2 live tandoor stations (one veg, one non-veg), 2 biryani stations (chicken and vegetable), 2 chaat counters in different parts of the venue, 1 dosa station, 1 mithai bar, 1 paan station, 1 chai bar. Plus 2-3 buffet lines for the main meal. Guests should never wait more than 3 minutes for any station — if they do, we add staff or stations.
Logistics We Handle
For 500+ guest weddings at remote venues, we typically set up an on-site temporary kitchen with our own equipment. Refrigerated containers for cold storage, dedicated prep tents, multi-burner ranges, multiple tandoor ovens, full dishwashing setup. Staff transport, accommodation, meal coordination. Equipment freight from CDMX or sourced locally with our verified vendors. Full event-day timeline coordinated with the wedding planner — every dish has a serve time.
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