Sixteen waiters in white bandhgala coats and safas standing in a line before service
Our service team, before doors
A row of hammered brass chafing dishes set along a buffet counter
Our own counters and chafing dishes
An orange and white shamiana put up by the team, with matching chair covers on green matting
Tentage we put up ourselves

One team for the
food, the structure
and the decoration.

Bittu Caterers & Tent House works out of Jacubpura in Gurugram. We cook the food, we put up the tent and the lighting, and we do the flower and balloon decoration — for weddings, receptions, corporate events, birthdays and pujas.

That combination is the whole point. Catering at scale is a logistics business wearing an apron, and most of what goes wrong at a function goes wrong in the gaps between vendors — the tent team finishes late, so the decorator starts late, so the food goes out late, and each of them tells you it was somebody else's doing. Running those together means there is one team to hold to it.

Our printed card runs to 135 vegetarian dishes across seventeen counters and stations, and we cater non-vegetarian as well. Nobody orders all of it — you build the menu you want and we quote that.

Dishes on our card
0
Counters & stations
0
Services we offer
0
Veg & non-veg
Both

How we work

Four things we will not
negotiate on

  • One team for the whole function

    Catering, tent, lighting and decoration are all ours. Most of what goes wrong at a function goes wrong in the handover between vendors — this removes the handover.

  • We arrive with our own kit

    Brass chafing dishes, buffet and salad counters, tentage, seating, covers and the mobile bar all travel with the team. A venue with nothing but a lawn is workable.

  • Live counters, not just a buffet

    Seven items on our card are cooked in front of your guests — pizza, pasta, chole bhature, tawa roti and paratha, live jalebi with rabri and live gulab jamun.

  • Say what you need and we will answer straight

    Jain, satvik, no onion or garlic, an allergy — tell us exactly what the restriction is and we will tell you honestly what we can do, rather than agreeing on the phone and improvising on the day.

Ask us for our paperwork

Licences, registration and insurance — ask before you book and we will send you what we hold. Any caterer worth booking should be able to produce this without hesitating, and you should ask all of them.

In their words

What clients say afterwards

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