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.
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.
Families usually choose a wedding hall for its location, its stage and its dining capacity. As caterers, we look at a few other things, and they decide how smoothly the food reaches 1,000 guests.
The first is the kitchen itself. Many older halls in the town centre, around Town Hall Road and the Masi streets, have compact kitchens built for gas stoves only. Halls on the Alagar Kovil Road, in KK Nagar and towards the Bypass Road often have open yards where we can set up our wood-fire stoves. If you want wood-fire cooking, ask the hall manager where the cooking area is and whether open fires are allowed.
The second is water. A wedding of 1,000 guests uses 6,000 to 8,000 litres of water for cooking, washing and drinking. Ask how large the hall’s sump is and whether there is a borewell. We bring our own drinking water in sealed cans for guests, but the kitchen needs a steady supply. Third, check the distance and the path from the kitchen to the dining hall. A long corridor or a flight of stairs slows service and lets food cool. A ramp and a straight route are ideal.
Last, ask about the dining hall’s seating and fans. A hall that seats 250 in one round needs five rounds for 1,200 guests; one that seats 400 needs three. Fewer rounds mean shorter queues and happier guests. We are happy to visit a hall with you before you book it, free of charge within Madurai.
