Nothing kills a party faster than food running out. And nothing wastes money faster than cooking twice what you need. Here's your definitive quantity guide.
The Golden Rule: Plan for 10–15% more food than your headcount. If 20 guests are confirmed, cook for 22–23.
PER PERSON QUANTITIES (North Indian): Rice: 80g uncooked. Dal: 50g. Paneer/Chicken: 100g. Roti/Naan: 3 pieces. Salad: 50g. Dessert: 1 serving (100ml/80g).
FOR 10 GUESTS: 1kg rice, 600g dal, 1.2kg paneer/chicken, 35 rotis, 500g salad, 10 dessert servings. Starters: 3 pieces per person = 30 pieces total.
FOR 20 GUESTS: 2kg rice, 1.2kg dal, 2.5kg paneer/chicken, 70 rotis, 1kg salad, 20 dessert servings. Starters: 60 pieces total.
FOR 30 GUESTS: 3kg rice, 1.8kg dal, 3.5kg paneer/chicken, 100 rotis, 1.5kg salad, 30 dessert servings. Starters: 90 pieces total.
FOR 50 GUESTS: 5kg rice, 3kg dal, 6kg paneer/chicken, 165 rotis, 2.5kg salad, 50 dessert servings. Starters: 150 pieces total.
BIRYANI: Plan 200g cooked biryani per person. For 20 guests = 4kg cooked = about 2kg raw rice.
CHINESE: Noodles: 80g per person. Fried rice: 80g raw rice. Starters (spring rolls, manchurian): 4 pieces per person.
DRINKS: 2 glasses per person per hour. For a 4-hour party of 20 guests = 160 glasses = plan for 40 liters total (including water).
With a Garniche chef, we handle all quantity calculations. Tell us the guest count and preferences — we buy exactly what's needed.
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