What we serve
The menu is counters, not courses.
A chaat counter menu for a wedding, a mehendi or a corporate morning is built the same way, five families of live counters, each styled around one food tradition, fixed per event and quoted in writing.
The five counter families
Every counter carries one tradition.
One hundred dishes sit under five families. A no onion, no garlic menu is available for bhog and satvik functions. These are the signatures each counter is known for.
01
Lucknow
Matka phirni, makhan malai, shahi tukda and kulfi set by hand
02
Bombai
Pav bhaji off the tawa, vada pav, bhelpoori and ragda pattice
03
Banaras
Dahi papdi chaat, dahi bhalla, khasta kachori and golgappa with five flavoured waters
04
Madras
Dosas and appams off the griddle, filter coffee pulled to order
05
Naya Bazaar
Makhana chaat, avocado sev puri, tacos chaat and shakarkandi in desi ghee
And one counter outside the families, the 24/7 Chai Tapri.
Kulhad chai, bun maska, mathi and late night maggi, running until the last guest leaves.
Kulhad chai, bun maska, mathi and late night maggi, running until the last guest leaves.
From the counters
What a live counter serves, up close.
The five counter families, plate by plate. Tap any frame to see it full.
The full spread, every dish under every family, is in the menu itself. Take it with you.
Download the menu (PDF)
Your menu
The range is ours. The menu is yours.
- 01 Pick the families Counters are chosen per function. A mehendi grazes differently from a reception.
- 02 Fix the dishes Settled with you on one call, counter by counter. No onion, no garlic menus.
- 03 Get it in writing Your menu arrives itemised with the quote, per event, back within 24 hours.
The queue is a counting problem, not a menu problem.
A menu only holds up if there are enough counters behind it, and a line at the counter is the thing you hear about afterwards. So the ratio is set before you book: one live counter per 100 guests, plus a chai tapri per 300, with two crew on each counter and service staff to headcount. Hold that against a confirmed headcount while you are still shortlisting, whether the guest list is your family's or your client's.
A menu only holds up if there are enough counters behind it, and a line at the counter is the thing you hear about afterwards. So the ratio is set before you book: one live counter per 100 guests, plus a chai tapri per 300, with two crew on each counter and service staff to headcount. Hold that against a confirmed headcount while you are still shortlisting, whether the guest list is your family's or your client's.
Counters, crew, power and setup times on one sheet for planners →