SwaadCatering management · by Dhumketu AI Labs
Banquet Event Order
BEO-4471
Rev. 3 · Updated 09:14 · 21 May 2026
Menu & quantities
Canapés · passed · 18:30
Paneer tikka, mint chutneyveg · gluten-free180 pc
Corn & water-chestnut shammiveg · vegan180 pc
Mains · plated
Dal makhani24 h slow-cooked · finished à la minute14 kg
Hyderabadi veg biryanidum · saffron · served from copper handi22 kg
Paneer lababdarcontains dairy & nuts (cashew)12 kg
Sides & breads
Assorted breads — laccha, butter naan, missi roti540 pc
Burhani raita · kachumber salad10 kg
Dessert · 22:00
Gulab jamun, warm2 per cover360 pc
Seasonal kulfi faloodacontains dairy & nuts180 pc
Stations & staffing
TandoorR. Mehta · 2 crew
Live counter — biryaniA. Khan · 3 crew
Dessert & platingS. Nair · 2 crew
Floor serviceCapt. D. Roy · 12 stewards
Run sheet
Prep load-out from base kitchen14:00
On-site mise en place16:30
Canapés passed18:30
Mains service20:00
Dessert22:00
Kitchen notes
Allergens — Table 4 (8 covers): no nuts, no dairy. Plate paneer lababdar substitution: subzi-e-bahar. Flag at the pass.
Yield check — biryani plated at 120 g rice + 1 protein piece per cover; 10% contingency held back at the counter.
Client — first toast at 21:15; pause mains service for 10 min on the captain's call.
Generated by Swaad · swaad.dhumketu.space
Status: Confirmed