1. Ask who cooks each cuisine
Not "do you do North Indian and Kerala" — every caterer says yes. Ask who cooks each, and what else that person cooks that day. If the tandoor, the sadya and the pasta are one chef, you have your answer. Food writers have said for years that multi-cuisine kitchens are "skeptical of one chef's ability to expertly cook multiple cuisines" (The Juggernaut, 2021), and they are right. This house has a chef per cuisine, and the menu names the seat.
2. Taste, and check who cooked the tasting
A tasting is only useful if the chefs who cook it are the chefs who cook the wedding. Ask. Taste the dishes that matter to your family — the sambar, the biryani, the paneer — not the safe ones.
3. Budget against published bands
A caterer who publishes per-plate ranges by cuisine lets you budget before the first call. See ours on the pricing page. A caterer who will not name a range until they know your budget is pricing to your budget.
4. Get the guarantee and the buffer in writing
Bangalore's commonest catering complaint is food that ran out or went cold. The guaranteed count, the buffer cooked above it, and the plan for keeping the last wave hot are contract items, not conversation.
5. FSSAI on the quote
A licensed caterer's FSSAI number goes on the quote and can be checked on FoSCoS. Ask for it; a caterer who hesitates has told you something.
6. References from your size and your venue type
A caterer who is excellent at 150 in a farmhouse may not be at 1,200 in a convention hall. Ask for a reference from a wedding of your scale at a venue like yours.
7. A floor plan
Where the counters go, where the queues form, which counter opens first. A caterer who draws it has done it before.