How to order Punjabi food for a party in Jaipur (10 to 100 people)

The rule that survives almost every gathering: one main portion for every two people, one bread or rice portion per person, one shared starter plate for every two. Restaurant portions run bigger than home portions, and that gap is where most over-ordering comes from.

Heavy eaters push those numbers up. So do dinners, and so do events that run long. Alcohol pushes the starters up and the mains down.

Spreading the mains across more dishes as the group grows matters more than adding volume. Fifty people eating from three dishes will strip two of them bare and leave the third barely touched.

Gravies are the backbone of a party order, because they hold heat and texture through the trip. Butter chicken, dal makhani and masala paneer all arrive in decent shape and reheat cleanly when your guests run late, which they will.

Two things you have to time properly:

• Breads. Order them to the side and warm them just before serving. They're best fresh and they suffer most from waiting.
• Fried starters. Anything fried is happiest within about twenty minutes of arriving, so schedule them for when people are actually ready to eat instead of two hours early.

Assume some of your guests are vegetarian and some can't handle much heat, because at any real gathering both are true. A spread that works needs at least one rich vegetarian main, one mild non-vegetarian dish, and one properly spicy option for the people who turned up hungry for exactly that.

A worked example for twenty five people off our menu: Butter Chicken as the mild hero, Punjabi Masala Chicken Fry as the spicier one, Masala Paneer and Dal Makhani carrying the vegetarian side, Chole Chawal for the rice eaters, and a big stack of tandoori and butter tawa rotis. Rasgulla at the end, because somebody will ask for meetha and it's easier to have it than to explain why you didn't.

Getting that balance right beats adding dishes. Three well-chosen mains feed a room better than six that all lean the same way.

In order, a day or two before:

1. Lock the headcount, then add ten percent. Someone always brings someone.
2. Decide lunch or dinner. Dinner eats more, and late events eat more still.
3. Pick one mild non-veg hero, one rich veg main, one spicy option. That's your spine.
4. Add a dal for every table. It's the dish that quietly rescues anyone who can't eat the rest.
5. Count breads and rice against heads, not against dishes.
6. Order starters for the arrival window, not the meal window.
7. Confirm one delivery time, and give an address where somebody will actually pick up the phone.
8. Send the order at least twenty four hours ahead, with the headcount written down rather than described.

Number eight is the one people skip. It's also the one that decides whether the kitchen can prep properly or is improvising on your behalf.

Large orders aren't a last-minute job. Use our bulk orders page or message us on WhatsApp with your date, headcount and rough budget, and give us about twenty four hours. We'll size the order against the table above so nobody leaves hungry and you aren't eating cold chole on Thursday.

Kitchen hours are 11:00 to 23:00, all seven days, and Swiggy handles delivery around Pratap Nagar and Sanganer. For anything over fifty people, message earlier rather than later. Not because we'll say no, but because a party order is mostly prep, and prep needs runway.