01 · Planning with myCHEF
Build the celebration around your family’s food traditions
Tell us the dishes that make Diwali feel familiar to your family or team. You may want a fully vegetarian menu, a regional Indian selection or separate vegetarian and non-vegetarian options. Confirm Jain observances and other ingredient exclusions explicitly, as the details vary between households and guests.
A standing party can begin with passed bites before a main meal. A chaat counter adds an interactive element, while a buffet may work better where everyone will eat at a similar time. Discuss the preparation space, power requirements and service area before including a live station in the menu.
Mithai, desserts and drinks should fit the rest of the selection and the length of the gathering. Share the adult and child counts, any allergies and the timings for greetings or other important moments. The final quote should identify the food, service team, equipment, crockery and clear-down agreed for your celebration.
02 · Planning with myCHEF
Bring savouries, main dishes and mithai together
Begin with the regional food your family or team enjoys. A welcome might include samosas or chaat, followed by paneer, dal, vegetable dishes, rice and breads. A mixed menu can be discussed where it fits the household brief. The chef confirms the actual dishes and quantities for your celebration.
Choose a chaat or dosa station when guests want food finished to order and the venue has suitable power, preparation space and room to queue. A buffet may be more practical for a shared mealtime; delivery may suit a home where the host will handle service.
Finish with a mithai selection such as laddoo, barfi, jalebi or gulab jamun, agreed around your guest count and menu. Confirm milk, nuts and other ingredients with the chef. Dessert labels and serving arrangements should follow the dietary brief for the whole event.
03 · Planning with myCHEF
Confirm vegetarian and Jain requirements dish by dish
For vegetarian Diwali catering in Dubai, build a satisfying meal from agreed paneer or vegetable dishes, dal, rice, breads and accompaniments. Vegetarian, vegan and dairy-free are different requests; tell the chef which applies to each guest.
Jain requirements are confirmed individually, including onion, garlic, root vegetables and any other exclusions that your guests specify. Review sauces, spice mixtures, breads and sweets as carefully as the main dishes. We agree what can be prepared before including it in the final proposal.
Tell us which dishes need their own labels, utensils or service sequence. Allergies require a separate ingredient and preparation review. For a mixed gathering, the proposal should identify the alternative dishes and how they will be served.
04 · Planning with myCHEF
List the equipment before calling the plan complete
Food, kitchen equipment and table items are separate parts of a catering brief. Confirm what the venue supplies and what the catering team needs to bring. Depending on the format, that may include preparation equipment, holding equipment, serving utensils, crockery, glassware or linen.
A photograph of a styled event does not establish what is included in your own package. If you want the same type of table setup or service display, ask for those items to be identified in the proposal. This is particularly useful when the property has limited kitchen facilities or the event uses more than one dining area.
Also agree how equipment will arrive, be set up and be collected. Access restrictions and collection times can affect the plan. A clear equipment list helps the team prepare properly and gives you a practical way to check that the venue is ready before guests arrive.
Your occasion, thoughtfully planned
Tell us what you have in mind.
Share your date, venue, guest count and menu preferences. We’ll discuss the service your occasion needs and confirm the details in a written proposal.
Start your catering enquiry