What goes on a Madurai kari virundhu leaf
The meat feast, dish by dish, from kola urundai to the final curd rice.
How many leaves should you plan for?
Guest counts at Tamil weddings are always a guess. Here is how we plan.
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Notes from Sembagam Caterers
Guides, care tips and stories from behind the counter.
Planning a muhurtham breakfast
Timing, menu and why our team reaches the hall at 3 am.
The serving order on a vegetarian wedding leaf
Salt at the tip, payasam near the end: how a Madurai wedding lunch is laid out and served, course by course.
Banana leaf or buffet for a wedding reception?
How the two compare on cost, speed, space and guests’ comfort, and when a mix of both works best.
Booking a caterer for Thai, Panguni and Avani muhurthams
Which months fill up first in Madurai, how far ahead to book, and what to confirm before you pay an advance.
How we make sambar for 1,500 guests
Two hundred litres, eight vessels and a wood fire: the quantities and timing behind one dish at a large wedding.
Choosing a Madurai wedding hall with the kitchen in mind
Gas lines, wood-fire space, water and the distance to the dining hall: what a caterer looks at on a hall visit.
How we keep food safe for a thousand guests
Separate kitchens, cooked-to-served times, drinking water and leftover rules: our everyday practice at large events.
What a ₹450 leaf pays for
Groceries, cooks, servers, vessels, leaves and water: a breakdown of our vegetarian wedding lunch price.
Muhurtham dates book a year ahead.
Send your date and guest count. We reply with a menu and price within a day.