Services
Food, sadya and bar
Kerala sadyas, regional menus, international food and bars.
Updated Kalyan Co Planning TeamReviewed by Mefas Fransis
We plan every meal of the wedding: a Kerala sadya served on banana leaves, regional Indian menus, international food for guests who want it, cakes, and a bar where the venue is licensed. Tastings happen before you confirm, and every dietary need is tracked per guest.
Food is what guests remember. We pair the venue’s kitchen with specialist caterers, such as a sadya team from central Kerala or a Rajasthani thali team in Udaipur, and design menus that introduce guests from abroad to Indian food gently.
We track allergies and dietary needs for every guest and label every counter in English.
What’s included
Sadya
Twenty-plus dishes on a banana leaf, served in the traditional order.
Regional menus
Kerala seafood, Rajasthani thalis, Goan specialities and more.
International food
Continental menus and a wedding cake alongside Indian food.
Bar
Cocktail menus and bar service where the venue holds a licence.
The process
- 1
Menu design
We propose menus for each function.
- 2
Tasting
In person or by video with the chef.
- 3
Service
Labelled counters and allergy tracking on the day.
What it costs
Starting points; your quote is itemised for your dates and guest count.
| Option | From | Includes |
|---|---|---|
| Per guest, per function | ₹700–5,000 | Depends on menu, venue and service style |
Questions couples ask
Will there be food for guests who don’t eat spicy food?
Yes. We design menus with mild options and international dishes, and label every counter so guests know what they are choosing.
Can we have alcohol at our wedding?
Yes, at venues that hold a bar licence. Some destinations, such as parts of Rishikesh, are alcohol-free; we confirm before you book.
Tell us about your wedding
Where you live, roughly when, and how many guests. A planner replies within a few hours, in your time zone.