@bisibisi_eatsWedding Catering in Hyderabad
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We reply on WhatsApp within working hours. Veg menus from 420 plus GST. 36-hour minimum lead time.
A Hyderabadi wedding is rarely just one event. The sangeet kicks things off the night before with music, dance, and a long buffet. Daytime brings mehandi for the women, and through the wedding day itself a sequence of rituals unfolds: the Madhuparkam, the Kanyadanam, the tying of the mangalsutra, the Saptapadi seven steps around the fire, the iconic Telugu moment of Jeelakarra Bellam (the couple places a paste of cumin and jaggery on each other's heads, the gesture that seals a Telugu Brahmin marriage), and the playful Talambralu shower of turmeric-coated rice. Then comes the reception in the evening, usually the largest single sitting of the entire week and the meal everyone remembers.
Hyderabadi weddings draw on three culinary traditions in varying ratios: Telugu / Andhra (pulihora, gongura, vepudu, miriyala kodi, Andhra-style biryani), Hyderabadi-Muslim (Hyderabadi Dum Biryani, mirchi ka salan, baghara baingan, double ka meetha), and North Indian (paneer dishes, rotis, dal makhani, gulab jamun). The mix usually reflects the families' regional roots and the venue's location. Catering at this scale is less about the food alone and more about run-of-show: when does the priest's plate go out, when does the reception buffet open, where are the live counters parked so the queue doesn't block the reception line.
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Why Bisi Bisi for wedding catering
How our kitchens, scale, and lead times match the wedding format.
Bisi Bisi runs wedding catering across Hyderabad with 10,000+ combined Google reviews. We cater each event individually or take the entire wedding chain as one package quote: Pelli Koduku, Pelli Kuuturu, Mehandi, Sangeet, the wedding day rituals, and the reception, all coordinated under a single multi-event quote so the menu, packaging, and service team stay consistent across the days. The three Hyderabadi wedding culinary traditions (Telugu, Hyderabadi-Muslim, North Indian) are catered in the proportions you choose, with Banti Bhojanam (banana-leaf seated row service), Buffet, and Plated formats all available. Veg menus start at 420 plus GST per plate; non-veg additions are confirmed in the WhatsApp follow-up at +91 90329 87111.
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Catering at a glance
Final price varies based on headcount and menu selection.
How a typical wedding day runs
The customary sequence most families follow. Catering plans backwards from this so each meal lands when it should.
- 1
Sangeet evening
Music, dance, family entertainment. Buffet or live counters from around 7 to 10 PM. Headcount typically 100 to 400 close family and friends.
- 2
Mehendi lunch
Daytime, women-led ceremony where bride's hands and feet are decorated with henna. Sit-down lunch or grazing-style spread for 30 to 150 guests.
- 3
Wedding morning rituals
Ganesh pooja, Kanyadanam (giving of the bride), Mangalsutra Dharanam, Saptapadi (seven steps around the fire). Priest, family elders, and immediate family fed first, often a small sattvic meal.
- 4
Reception evening
Largest single sitting of the week, typically 200 to 1,500 plates depending on family scale. Buffet or Banti Bhojanam are most common at this scale; live counters add interest. Sweet course closes the meal.
How we plan wedding catering
The logistics decisions that shape your quote. Tell us your direction on each in the form above and the menu lands accurate from the start.
- →Multi-day events run on one quote so the menu, manpower, and packaging stay consistent across functions.
- →Reception sittings above 500 plates work best with Buffet plus live counters; pure Banti Bhojanam works at any scale but slows service.
- →Live counters: chaat, dosa-uttapam, biryani, paan, kulfi are the most common requests at Hyderabadi weddings.
- →Lead time: 36 hours is the technical minimum, but reception scale events benefit from 5 to 7 days of menu and logistics planning.
- →Service staff are typically charged separately by headcount and confirmed alongside the menu.
Multi-event package
One quote across the entire wedding chain
Most caterers price each event separately. We bundle the full Hyderabadi wedding sequence into a single quote so the kitchen, packaging, and service team stay consistent - and you get a sharper rate per plate at scale.
- 1
Pelli Koduku & Pelli Kuuturu
Day 1, mornings (groom's-side / bride's-side)
Sattvic veg by tradition. Typical 50 to 200 plates each.
Standard package: Andhra veg spread, banana-leaf seated.
- 2
Mehandi
Day 1 daytime, women-led
Sattvic veg lunch or grazing spread. Typical 30 to 150 plates.
Standard package: lighter veg menu with chaat counter on request.
- 3
Sangeet
Day 1 evening (or Day 2)
Veg + non-veg both supported. Typical 100 to 400 plates.
Live-counter heavy: chaat, dosa, biryani, kulfi. Buffet format.
- 4
Wedding day rituals
Day 2 morning
Sattvic veg for priest + immediate family. Typical 50 to 150 plates.
Priest's plate timed to Saptapadi conclusion. Madhuparkam observance respected.
- 5
Reception
Day 2 evening
Veg + non-veg. The largest sitting. Typical 200 to 1,500 plates.
Buffet plus live counters. Telugu / Hyderabadi-Muslim / North Indian mix as you choose.
Each event can be split out as a standalone quote if you want to use different caterers for different days. Most families pick the bundle for run-of-show consistency and a sharper plate rate.
Sample wedding menus by headcount
Three configurations we run most often. Items rotate seasonally, but the structure stays consistent. Confirm your tier and any swaps in the WhatsApp follow-up.
Sangeet (live-counter evening)
100 to 400 plates
Buffet-led with live counters, evening event. Veg base + non-veg add-on confirmed in WhatsApp.
- Welcome counterMocktails, masala chai, panakam, buttermilk
- Live countersChaat (pani puri, sev puri, dahi puri), dosa-uttapam, mini biryani, paan & kulfi
- Starters (veg)Paneer tikka, gobi 65, mirchi bajji
- Starters (non-veg)Chicken 65, mutton kebab, fish fry - confirmed separately
- Main courseHyderabadi Dum Biryani (veg + chicken or mutton), dal makhani, paneer butter masala, naan, jeera rice
- SidesMirchi ka salan, raita, baghara baingan
- DessertsDouble ka meetha, gulab jamun, kulfi
Wedding-day morning (sattvic)
50 to 150 plates
Sattvic veg only. Priest, family elders, and immediate family. Banana-leaf seated. Timed to land hot at Saptapadi conclusion.
- WelcomePanakam, vadapappu, buttermilk
- RicePulihora, coconut rice, plain rice
- CurriesPappu, vepudu (cabbage or beans), kootu
- LiquidsSambar, pepper rasam, perugu
- SidesPapad, gongura chutney, chutney pudi
- SweetsBobbatlu, rava kesari
- ClosingBanana, betel leaf with paan supari
Reception (large mixed)
200 to 1,500 plates
The largest sitting of the week. Buffet plus live counters at higher headcount. Telugu, Hyderabadi-Muslim, and North Indian traditions mixed in your chosen ratio.
- Welcome counterMocktails, masala chai, lemon mint, kulukki sarbath
- Live countersChaat, dosa-uttapam, mini biryani, pasta, kulfi, paan
- StartersVeg: paneer tikka, gobi 65, mushroom kebab. Non-veg: chicken 65, kakori kebab, fish tikka.
- Main course (Telugu)Pulihora, gongura mamsam, miriyala kodi, Andhra biryani
- Main course (Hyderabadi-Muslim)Hyderabadi Dum Biryani, mirchi ka salan, baghara baingan, sheermal
- Main course (North Indian)Paneer butter masala, dal makhani, naan, jeera rice
- Salads & sidesSalad bar, raita, two pickles, papad, chutneys
- DessertsDouble ka meetha, gulab jamun, ras malai, kulfi, fruit on banana leaf
Every tier scales with sattvic (no-onion-no-garlic) substitutions on request. Veg menus from 420 plus GST per plate; final price varies with headcount and menu selection.
Pre-event planning checklist
Six decisions that determine whether your wedding catering runs smoothly or creates last-minute friction. We confirm each on WhatsApp before the kitchen plans the menu.
- 1
Lock the run-of-show
Send the schedule for all functions across both days. We work backwards from the reception start time to plan dispatch and live-counter setup, not just menu items.
- 2
Decide bundle vs standalone
Bundle the full chain (Pelli Koduku → Reception) under one quote for kitchen consistency and a sharper plate rate. Or split events between caterers - both are supported, just decide before pricing.
- 3
Mark sattvic vs flexible per event
Pelli Koduku, Pelli Kuuturu, Mehandi, and the wedding morning are sattvic by Telugu tradition. Sangeet and reception can include non-veg. Confirm at booking so the kitchen plans separate prep batches.
- 4
Pick service format per event
Banana-leaf seated for sattvic mornings; Buffet plus live counters for sangeet and large receptions. Plated for under-50 intimate sittings.
- 5
Choose the cuisine ratio
Telugu / Hyderabadi-Muslim / North Indian - most receptions blend all three. Pick a primary tradition for the main course; we balance the supporting dishes around it so the menu reads coherent rather than buffet-of-everything.
- 6
Headcount lock 5 days before reception
Reception scale (500+ plates) needs more lead time than 36 hours. A firm headcount 5 days before lets us pre-position non-veg sourcing, biryani rice, and live-counter staff cleanly.
Frequently asked questions
What is the starting price for Wedding catering in Hyderabad?+
Veg menus start at 420 plus GST per plate. Final price varies based on guest count, menu selection (number of items, premium add-ons), and service style: Banti Bhojanam (banana-leaf seated row service rooted in the Telugu tradition), Buffet, or Plated. We share a customised quote on WhatsApp once we know your event details.
What is the minimum lead time?+
36 hours is our minimum confirmation window. For wedding events above 250 plates we recommend 5 to 7 days notice so the menu, manpower and packaging can be coordinated cleanly.
What is the typical guest count for Wedding catering?+
Most wedding bookings sit between 100 to 1,500 guests. We accept a 15-plate minimum for veg menus and 25 for non-veg, and scale up to 1,500 plates for large events.
What kind of cuisine do you cater?+
Authentic Telugu and South Indian cuisine - Andhra and Telangana classics (gongura pachadi, pulihora, pesarattu, pappucharu, mamsam pulao) alongside Karnataka and Tamil South Indian dishes. The veg menu has 60+ items across pachadi, podis, rices, breads, gravies, and desserts; non-veg adds biryani, kodi (chicken) and goat preparations.
Where in Hyderabad do you cater?+
Across Hyderabad: 138 localities catered. See the full area list at /catering/hyderabad.
Can the menu be customised (Veg only, no-onion-no-garlic, Jain, regional)?+
Yes. The standard Telugu and South Indian menu has 60+ items across starters, rices, breads, gravies, and desserts. You can choose Veg or Non-Veg, request sattvic / no-onion-no-garlic / Jain preparations, or describe a custom menu in the quote form. The team confirms specifics on WhatsApp.
Can you handle multi-day weddings (sangeet, mehendi, wedding, reception)?+
Yes. Multi-meal weddings are quoted as a single event so the kitchen run-of-show, packaging, and service team stay consistent across the days. Tell us the full schedule in your WhatsApp follow-up and we plan backwards from your reception start time.
Do you offer Hyderabadi Dum Biryani for wedding receptions?+
Yes. Hyderabadi Dum Biryani in veg, chicken, and mutton variants is a frequent request for receptions at this scale. We discuss spice level, basmati grade, and accompaniments (mirchi ka salan, raita, baghara baingan) over WhatsApp once headcount is locked.
Can you mix Telugu, North Indian, and Hyderabadi-Muslim cuisines on one menu?+
Yes. Most Hyderabadi reception menus blend traditions. We help you balance the proportions so the menu reads coherent rather than buffet-of-everything: typically a primary tradition for the main course and supporting dishes from the other two.
Wedding catering across Hyderabad
Pick your area to see locality-specific coverage and FAQs.
- Madhapur
- Jubilee Hills
- Banjara Hills
- Gachibowli
- Kondapur
- HITEC City
- Kukatpally
- Miyapur
- Ameerpet
- Secunderabad
- Kompally
- Uppal
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