Cuisines we serve
KhanePe’s vendors cover 45 cuisines and formats in five groups: regional Indian, international, dietary and community, live counters, and courses. Pick one or mix several in a single brief, and compare three vendor quotes.
Which cuisines are most requested in Ahmedabad?
In Ahmedabad and Gandhinagar, the most requested cuisines are Gujarati, Punjabi and North Indian, South Indian, Indo-Chinese and Italian, with Jain and Swaminarayan versions for many guests and live counters at parties. Each has its own page with signature dishes, formats and questions answered.
- Gujarati cateringGujarati food is the vegetarian cuisine of Gujarat, known for balancing sweet, sour and spicy flavours and for its thali and farsan (snacks).
- Kathiawadi cateringKathiawadi food is the cuisine of the Kathiawar (Saurashtra) peninsula of Gujarat: spicier than mainstream Gujarati food, with millet breads and garlic.
- Rajasthani cateringRajasthani food is the cuisine of Rajasthan, built on lentils, gram flour, millet and ghee, suited to long shelf life in a dry climate.
- Punjabi and North Indian cateringPunjabi and North Indian food is the gravy-, bread- and tandoor-led cuisine of northern India, the default main course at Indian events.
- South Indian cateringSouth Indian food is the rice- and lentil-based cuisine of India’s southern states, known for dosa, idli, sambar and coconut chutney.
- Chinese and Indo-Chinese cateringIndo-Chinese food is the Indian take on Chinese cooking, with soy, chilli and garlic sauces, and is a staple counter at Indian parties.
- Italian cateringItalian catering serves pasta, pizza, risotto and baked dishes, often from live counters, and is a favourite with younger guests.
- Continental cateringContinental food is European-style cooking (baked, grilled and creamy dishes), widely used for corporate events and receptions in India.
- Jain cateringJain food follows Jain dietary principles: vegetarian, and without onion, garlic, potatoes and other root vegetables, among other rules.
- Swaminarayan cateringSwaminarayan food is vegetarian food prepared without onion and garlic, following the dietary practice of the Swaminarayan tradition.
- Live countersA live counter is a station where a cook prepares food to order in front of guests, adding freshness and theatre to an event.
What are all 45 cuisines and formats KhanePe covers?
KhanePe’s list covers 11 regional Indian cuisines, 11 international cuisines, 5 dietary and community styles, 10 live-counter and serving formats, and 8 courses and meal occasions. The tables define each one and give example dishes, so you can brief vendors precisely or discover something new for your event.
Regional Indian (11)
Gujarat’s own cuisines and India’s major regional kitchens.
| Cuisine | What it is | Example dishes |
|---|---|---|
| Indian | An umbrella menu that mixes dishes from several Indian regions, the safest choice for mixed groups. | paneer tikka, dal makhani, veg biryani, gulab jamun |
| Gujarati | Ahmedabad’s home cuisine: a balance of sweet, sour and spice, served as a thali with farsan. | dal, kadhi, undhiyu, dhokla, shrikhand |
| Kathiawadi | The robust, spicier food of Saurashtra, built on millet rotlas, garlic and buttermilk. | sev tameta, ringan no olo, bajra rotla, lasaniya bataka |
| Rajasthani | Desert cooking with lentils, gram flour and ghee, known for dal baati and gatte. | dal baati churma, gatte ki sabzi, ker sangri, bajra roti |
| Marathi | Maharashtrian food, from street snacks to home-style thalis. | pav bhaji, misal pav, vada pav, puran poli |
| Punjabi | Rich, tandoor-led North Indian food built on butter, cream and spice. | paneer butter masala, dal makhani, chole, butter naan |
| North Indian | The broad cuisine of northern India: gravies, breads and rice dishes most Indian events expect. | kadai paneer, jeera rice, mix veg, tandoori roti |
| South Indian | Rice- and lentil-based dishes from Tamil Nadu, Karnataka, Kerala and Andhra, often served as breakfast or live counters. | idli, dosa, uttapam, sambar, medu vada |
| Bengali | Food from Bengal with mustard, poppy seed and famous milk sweets. | aloo posto, cholar dal, luchi, rasgulla, mishti doi |
| Mughlai | Rich, aromatic court cuisine with nuts, saffron and slow-cooked gravies; vegetarian and non-vegetarian versions exist. | shahi paneer, biryani, kebabs, sheer khurma |
| Parsi | The food of Gujarat’s Parsi community, mixing Persian and Gujarati influences. | dhansak, patra ni machhi, lagan nu custard, sali |
International (11)
European, Asian and American cuisines, plus fusion.
| Cuisine | What it is | Example dishes |
|---|---|---|
| Continental | European-style dishes: baked, grilled and creamy, popular for corporate lunches and receptions. | baked vegetables, stroganoff, grilled sandwiches, herb rice |
| Italian | Pasta, pizza and risotto, a favourite with younger guests and as a live counter. | penne arrabbiata, lasagne, margherita pizza, tiramisu |
| Mexican | Bright, bean- and corn-based food that works well as a build-your-own counter. | nachos, burrito bowl, quesadilla, tacos |
| Chinese | Indo-Chinese favourites, from manchurian to hakka noodles, a staple at Indian parties. | veg manchurian, hakka noodles, fried rice, spring rolls |
| Thai | Fragrant curries and stir-fries with lemongrass, basil and coconut. | green curry, pad thai, jasmine rice, tom yum |
| Japanese | Clean, precise flavours: sushi, ramen and teppanyaki, with vegetarian versions available. | vegetable sushi, ramen, teriyaki stir-fry, edamame |
| Mediterranean | Fresh, grain- and legume-based food from the Mediterranean rim. | hummus, falafel, pita, tabbouleh, baklava |
| English | British classics, from high-tea sandwiches to bakes. | cucumber sandwiches, scones, shepherd’s pie (vegetarian), trifle |
| American | Burgers, fries and diner-style comfort food. | burgers, loaded fries, mac and cheese, brownies |
| Asian Fusion | Pan-Asian dishes reworked with Indian or Western touches. | bao, dimsums, Korean-style rice bowls, satay |
| Global Fusion | Menus that mix cuisines freely on one table, often for receptions. | tacos with paneer tikka, pasta in makhani sauce, sushi-style rolls |
Dietary and community (5)
Menus built around food rules and diets.
| Cuisine | What it is | Example dishes |
|---|---|---|
| Jain | Food without onion, garlic, potatoes and other root vegetables, prepared to Jain rules. | Jain pav bhaji (raw banana), paneer tikka (Jain), dal, khichdi |
| Swaminarayan | Vegetarian food prepared without onion and garlic, following Swaminarayan practice. | sabzis without onion and garlic, dal, kadhi, puri, shrikhand |
| Vegan | Plant-based food with no dairy, ghee, honey or other animal products. | vegetable curries in oil, dal, millet rotis, fruit desserts |
| Keto | Low-carbohydrate, higher-fat meals built around paneer, vegetables, nuts and seeds. | paneer steaks, cauliflower rice, grilled vegetables, nut salads |
| Seasonal | Menus built around what is in season, such as winter undhiyu or summer mango dishes. | undhiyu (winter), aamras (summer), sarson ka saag (winter) |
Live counters and formats (10)
Food cooked or assembled in front of guests, and serving styles.
| Cuisine | What it is | Example dishes |
|---|---|---|
| Live Cooking | Dishes cooked in front of guests by a chef at a counter. | dosa, pasta, pav bhaji, jalebi |
| Barbecues | Grilled food from a barbecue counter, vegetarian or non-vegetarian. | paneer skewers, grilled corn, mushroom tikka |
| Tandoors | Clay-oven breads and tikkas made fresh at the counter. | tandoori roti, butter naan, paneer tikka, tandoori aloo |
| Kebabs | Grilled or pan-cooked kebabs served hot as starters. | hara bhara kebab, dahi kebab, soya seekh |
| Tawas | Food cooked on a large flat griddle (tawa) at a live counter. | tawa sabzi, tawa pulao, tawa paneer |
| Sizzlers | Dishes served sizzling on hot iron plates. | paneer sizzler, veg sizzler with rice, brownie sizzler |
| Chaats | Tangy street snacks assembled to order. | pani puri, sev puri, dahi puri, ragda pattice |
| Platters | Shared trays of starters, cheese, fruit or snacks for standing events. | starter platters, fruit platters, cheese and crackers |
| Bowls | Single-serve rice, noodle or salad bowls, easy to eat at desks or standing. | burrito bowl, rajma chawal bowl, Buddha bowl |
| Gourmet | Premium plated or counter menus with refined presentation and specialty ingredients. | plated starters, artisan breads, plated desserts |
Courses and meal occasions (8)
Parts of a menu and meals beyond lunch and dinner.
| Cuisine | What it is | Example dishes |
|---|---|---|
| Breakfast and Brunches | Morning menus for early events, trainings and travel days. | poha, upma, idli, sandwiches, fruit |
| Bakery and Patisserie | Breads, cakes, pastries and cookies for high-teas and celebrations. | cakes, muffins, cookies, pastries |
| Starters | The first course, served at tables or passed around. | paneer tikka, spring rolls, hara bhara kebab |
| Appetizers | Small bites and canapés for receptions and standing events. | canapés, mini tacos, cheese balls |
| Main Courses | The core of the meal: gravies, sabzis, dals, rice and breads. | paneer gravy, dal, pulao, breads |
| Sides | Accompaniments such as salads, raita, papad and pickles. | raita, salad, papad, pickle |
| Dips | Spreads and dips for platters, chaat and international menus. | hummus, salsa, mint chutney, cheese dip |
| Desserts | Indian sweets and Western desserts to close the meal. | gulab jamun, rasmalai, brownies, ice cream |
Can you mix several cuisines in one event?
Yes. Most Ahmedabad events mix cuisines: a Gujarati or Punjabi main course with a Chinese or Italian counter, plus a Jain counter and a dessert station. Choose your cuisines on the Inquire page, and vendors will balance the menu so each course has a sensible number of dishes.
Not sure how to structure the menu? See the buffet packages for course-by-course templates.
Frequently asked questions
How many cuisines does KhanePe offer?
KhanePe covers 45 cuisines and formats: 11 regional Indian, 11 international, 5 dietary and community styles such as Jain and Swaminarayan, 10 live-counter and serving formats, and 8 courses and meal occasions, from breakfast to desserts. Vendors quote menus built from the ones you choose.
Is KhanePe food vegetarian?
Most catering in Ahmedabad and Gandhinagar is vegetarian, and every cuisine here has vegetarian options. Some events need non-vegetarian dishes; KhanePe sources vendors who serve them while keeping preparation separate. Mention your requirement in the inquiry so only suitable vendors quote.
What is the difference between Jain and Swaminarayan food?
Both are vegetarian and avoid onion and garlic. Jain food also avoids potatoes, carrots and other root vegetables, and follows further rules for some guests, such as not eating after sunset. A Jain dish usually suits Swaminarayan guests, but not always the other way round.
Can I get international cuisines like Thai or Mexican?
Yes. Vendors working with KhanePe cover Continental, Italian, Mexican, Chinese, Thai, Japanese, Mediterranean, English, American and fusion menus. They suit corporate receptions, themed parties and younger groups, and most can be made Jain on request. Share the theme, and vendors who specialise in it will quote.
Do live counters count as a cuisine?
KhanePe lists live counters, such as chaat, dosa, pasta, tandoor, kebabs and sizzlers, as formats alongside cuisines because they change how food is served. Each counter has a cook and equipment and is priced separately in the vendor’s quote. Most events add one or two counters to a buffet.
One brief. Three vetted quotes. Book at least a week ahead.
Tell us the date, guests and food you want. KhanePe calls you, briefs vendors and sends the best three quotes to compare.