Catering Services in Hyderabad
Hyderabadi, Andhra, North Indian, Jain and Continental menus with live counters and tastings.
Wedding & Event Catering Services Across Hyderabad
Food is what your guests remember. Vinora Events runs a licensed central kitchen and a trained service brigade that has catered weddings at Shamshabad farmhouses, corporate lunches in HITEC City and intimate dinners in Banjara Hills. Every menu starts with a tasting session before you confirm.
Our catering services in Hyderabad cover menu design, live counters, crockery and cutlery, buffet styling, service staff, beverage stations and complete post-event clearing — with FSSAI-compliant handling at every stage.
Everything We Handle for You
One team, one contract, one point of contact — across every element of your event.
Menu Design & Tasting
Curated menus with a complimentary tasting session for your family before you sign off.
Hyderabadi Specialities
Dum biryani, haleem, mirchi ka salan, double ka meetha and Nizami kebabs prepared by specialist chefs.
Live Counters
Chaat, dosa, pasta, grill, sushi, mocktail and dessert counters with chefs serving guests directly.
Multi-Cuisine Spreads
North Indian, Mughlai, Chinese, Thai, Italian and Continental sections for mixed guest lists.
Buffet Styling & Service
Themed buffet setups, premium crockery, uniformed stewards and one steward per 25 guests.
Dietary & Hygiene Care
Jain, satvik, vegan and allergen-aware menus with FSSAI-compliant preparation and labelled counters.
Your Event in Four Steps
Free Consultation
We meet you in Hyderabad or over a call, understand your vision, guest count and budget, and share honest guidance.
Concept & Quote
Mood boards, 3D decor renders, venue shortlists and an itemised quote — usually within 48 hours.
Planning & Production
Vendor booking, tastings, run-sheets and rehearsals. You approve; we chase every moving part.
Event Day
Our crew arrives early, executes to the minute and stays till the last guest leaves.
What You Can Expect From Us
A new studio, so no borrowed reviews — just how we work, in writing.
Your quote is itemised line by line and locked in writing before we order anything.
One planner owns your event start to finish. You never repeat yourself to a second person.
Decor, catering, photography and production are our own teams — nothing sub-contracted.
Catering Services in Hyderabad — Across the City
Same team, same standards, wherever in Hyderabad you celebrate.
Frequently Asked Questions
Vegetarian buffets typically start around ₹450 per plate, mixed non-vegetarian menus from ₹650, and premium multi-cuisine spreads with live counters from ₹1,100 per plate. Final pricing depends on menu, guest count and service style.
Yes. Hyderabadi dum biryani, haleem, Andhra spice specialities, Telangana village-style thalis, plus North Indian, Mughlai, Chinese, Italian and Continental menus — all cooked fresh on site or at our licensed kitchen.
Absolutely. We regularly prepare Jain, satvik, vegan, diabetic-friendly and allergen-conscious menus with separate preparation areas and clearly labelled counters.
From 50-guest house parties to 3,000-guest weddings. Our service staff ratio is one steward per 25 guests for buffets and one per 12 for plated service.
How We Actually Do It
Catering goes wrong in the ninety minutes when everyone eats at once. This is how we plan backwards from that moment.
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Step 1
We ask what kind of eating this is
A muhurtham lunch, a standing reception and an office lunch are three different problems. Guest count, timing, how long people will be standing, and the veg / non-veg / Jain split decide the menu shape before a single dish is chosen.
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02
Step 2
Menu built to a shape, not a wish list
We propose the item count that actually works — usually 15 to 20, because past that guests eat the same eight things and you pay for the rest. Every dish goes into the quote by name, with the live-counter items marked separately.
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03
Step 3
You taste it, then you decide
A tasting of the exact menu at our LB Nagar kitchen before the balance is due. You are welcome to see the kitchen while you are there. If something is not right, this is where it changes.
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04
Step 4
Quantities and staffing on paper
We write down the per-head quantity for each main, the number of service staff per hundred guests, the number of buffet lines and counters, and the replenishment plan for the first thirty minutes. These are the numbers that decide whether food runs out, and they belong in the quote rather than in someone’s head.
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05
Step 5
Cooking and transport
Cooked in our own kitchen. Biryani goes into staggered degs rather than one drum, so it reaches the counter hot rather than sitting an hour. Veg, Jain and satvik lines are cooked in separate vessels and travel separately.
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Step 6
Service day
Counters are laid out so the queue moves — starters circulating on trays, rice away from the gravies, veg and non-veg physically separated with their own spoons and signage, desserts at the far end. A supervisor stays on the floor, watching what is emptying, until the last guest has eaten.
Anything here you want done differently, say so at the first meeting — this is how we work, not a rule you have to accept. Talk to us or call +91 97036 16476.
What It Costs
Catering in Hyderabad is quoted per plate. These are the bands, and what each one actually includes.
| Traditional veg meal, banana leaf | ₹280 – 380 |
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| Breakfast / tiffin | ₹150 – 250 |
| Veg with one live counter | ₹450 – 550 |
| Non-veg with biryani and starters | ₹550 – 700 |
| Multi-cuisine with counters | ₹750 – 900 |
| Premium plated / chef stations | ₹1,200 + |
| Each extra live counter | +₹60 – 150 per head |
Indicative ranges for Hyderabad, not a price list. Your number depends on guest count, venue and season — every estimate we send is itemised line by line with GST shown.
What is included
- Cooked in our own LB Nagar kitchen, which you are welcome to visit
- A tasting of the exact menu before the balance is due
- Veg, Jain and satvik lines in separate vessels and at separate counters
- Service staff and counter numbers written into the quote
- Biryani in staggered degs so it reaches the counter hot
What is the catering cost per plate in Hyderabad?
A traditional vegetarian meal is ₹280 to ₹380. Non-veg with biryani and starters is ₹550 to ₹700. Multi-cuisine with live counters is ₹750 to ₹900.
What does catering cost for 100, 200 or 500 guests?
At a ₹600 non-veg menu: roughly ₹60,000 for 100 guests, ₹1.2 lakh for 200 and ₹3 lakh for 500, before GST. Per-plate rates soften above 300 guests.
Can we taste the menu before booking?
Yes, and it should be the exact menu you ordered rather than a sample of other dishes.