Catering Menu Catalogue · 211 ideas across 15 chapters
+91 80540 37000 · lavoyacatering@gmail.com · lavoyacatering.com
The same kitchen, shaped to a different rhythm. Tell us which of these you are planning and we will build the menu around it.
Open a focused chapter, then come back to the shortlist to shape the complete menu.
Search all 211 ideas, narrow them by preference, and add anything that appeals to your shortlist.
Add a few ideas to discuss with our chefs.
A counter does more than serve — it gives people a reason to move, a place to gather and something to watch while the evening finds its pace. We plan them around guest flow and the venue’s power and ventilation, not just the menu.
See The 16 Live Counter Ideas
Jain and Satvik preferences, allergies, religious requirements and anything a guest cannot eat should be raised at the enquiry, not on the day. Ingredients, preparation and the section of the kitchen a dish is cooked in are all confirmed against the specific event.
Explore Jain & Satvik planning →Gucchi in spring, sarson through winter, aam ras only while the fruit is worth serving. Seasonal additions and some live preparations depend on sourcing, the venue’s kitchen and the service window — we will tell you honestly what your date supports.
See seasonal & premium additions →No. This catalogue is a planning resource, not a set of packages. Every Lavoya menu is built for the specific celebration — the occasion, the guest count, the venue and the time of day all shape the final combination.
No. Pricing depends on guest count, menu composition, service style, live counters and venue logistics, so we quote against a brief rather than per dish. Share your date and guest count and we will send a costed proposal.
Yes. 91 of the ideas in this catalogue are Jain-adaptable, and we run a separately managed section of the kitchen for Jain and Satvik preparation — no onion, no garlic and no root vegetables. Raise it at the enquiry stage so we can plan the kitchen around it.
Yes. Add any dish to your shortlist as you browse, then send the whole list on WhatsApp or carry it straight into the enquiry form. It gives our chefs a genuine starting point for the first conversation.
For a wedding dinner we usually plan six to eight starters, two or three live counters, six to eight main courses with breads and rice, and three or four desserts. We will right-size it against your guest count and service window.
Yes. Every confirmed celebration includes a curated tasting session, so you can experience the shortlist and refine it before the event.