From a Punjabi wedding feast with a live tandoor to a South Indian vegetarian thali, a Hyderabadi biryani station or a chaat counter that steals the evening. Dubai’s Indian caterers cook for weddings, sangeets, Diwali celebrations and corporate dinners at every scale. We introduce licensed, halal-certified specialists.
South Asian catering is regional first. North Indian, South Indian, Gujarati, Bengali, Pakistani and Sri Lankan kitchens each have their own wedding traditions, and the best caterers specialise rather than generalise. Tell us where your family’s food comes from and we shortlist accordingly.
Multi-day celebrations need a caterer who can pace the menu: lighter chaat and snacks for a mehndi, a generous sangeet buffet, the wedding feast itself and a brunch the morning after. Live stations, including dosa, tandoor, chaat and kulfi, bring theatre and keep queues moving.
Dietary rules are part of the brief: pure vegetarian kitchens, Jain menus without root vegetables, halal meat, and separate service lines where needed. Experienced caterers handle this without fuss and label everything clearly.
Regional menus for the main event, from biryani to dal makhani.
Tandoor, dosa and chaat counters cooked in front of guests.
Pure vegetarian kitchens and Jain menus prepared to the rules.
Gulab jamun, rasmalai and kulfi carts to end the night.
No two quotes are built the same way. These are the four things that decide yours, and the reason our quotes itemise them.
Caterers price per guest according to the menu and the number of courses or dishes. Premium proteins and live stations sit in higher tiers.
Plated service needs more staff than a buffet; live stations add chefs. The style often moves the price more than the menu does.
Most caterers set a minimum guest count, and live stations have their own minimums. Final numbers are confirmed shortly before the event.
Waiters, equipment hire, transport and any venue surcharge for outside catering appear as separate lines on a clear quote.
Yes, and the good ones plan it as one brief: different menus for the mehndi, sangeet, wedding and reception, with consistent quality across all of them. Ask for a single proposal covering every function.
They do. Dubai has specialists in South Indian, Gujarati, Bengali and Pakistani cuisine as well as the familiar North Indian repertoire. We shortlist by region, not just by the word “Indian”.
Usually as an add-on per station with a chef, on top of the per-person menu, with a minimum guest number. Quotes we send separate the stations so you can decide which ones earn their place.
Free, no obligation, and every vendor we introduce is licensed and reviewed.