Indian Party Menus

meal menuPreparing for a party all by yourself can be a tiring job. But if planned efficiently, it can make cooking a pleasure and you will feel like organizing a party every weekend. Have you by any chance missed my meal planning basic section then please read that and it will put some light on – “How should you get started on meal planning?”


This is my Diwali Menu that I had prepared last year for 16 guests – 10 adults and 6 kids.  TOTAL TIME TO COOK THIS WHOLE DINNER – 7 HRS. 10 MINUTES – divided over the period of 2 days. Don’t be alarmed, see the step by step preparation below and you will find it quite comforting.

Recipe Links provided in the steps below.

Indian Party MenusMy first step was to multiply my ingredients- lets see the sample below. In this image I have doubled the quantity of my corn soup to match up to my guest count. I have skipped kids from the soup list – as kids usually pass on soup. But if someone is still up for one, this soup will yield enough quantity. 🙂Indian Party Menus

My planning started a day ahead – TOTAL TIME – 2 hr. 30 minutes.

  • Soak the dal. Link – Dal Makhani
  • Chopped/grounded ginger – garlic for all my veggies and snack. Chopped/pureed tomatoes for next day. I prefer not to chop onions a day ahead and store in fridge as it leaves a strong odor.
  • Prepare chutneys. I always have tamarind chutney ready in my freezer  – so this one is marked out. Link – Green Chutney, Tamarind Chutney.
  • Marinated Paneer. Though recipe says marinate for 2-3 hours but I kept it overnight. Link – Paneer tikka Masala
  • Started on making Gajar ka halwa. Link – Gajar halwa
  • Prepared 30 peda pieces. Link – Milk Peda

Party day cooking – TOTAL TIME – 3 hr. 40 minutes

  • I started by boiling potatoes, boiling dal makhani and grilling paneer all at once on different burners. While these were boiling/cooking, I moved on to cutting my veggies and salad. This was all done in 30 minutes – in between I kept a close watch on paneer.
  • Chopped onions.
  • Made soup. Link – Corn Soup
  • Prepared Khaman. While this was steaming, I prepared my veggie dip. Link – Khaman and Veggie dip
  • Then I moved on to assemble potato balls. Link – Cocktail snack – Potato balls
  • Made tadka and kept the dal on low flame to simmer.
  • Cooked achari gobi. Emptied in serving dishes. Link – Achari Gobi
  • Cooked Paneer. Emptied in serving dishes.
  • Made raita and kneaded the dough for rotis. Link – Raita, Roti
  • When dal was ready – emptied it in serving dishes.

2 Hours before the party starts – Final touch ups – TOTAL TIME – 1 hr.

  • Fried potato balls. Kept them in warm otg/oven on the lowest setting, so that they stay crisp.
  • Made rotis.
  • Made rice. Link – Jeera Rice
  • Arranged chips/nachos in a bowl to go along with veggie dip


More Menus coming up……..

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28 Responses

  1. Harini says:

    Hi Ruchi,
    Thanks for ur reply. All 15 r adults only

  2. Harini says:

    Hi Ruchi,
    Thanks for your wonderful recipe. I am planning for b day party of my 2 year old daughter this month for 15 guests. I just came up with a very simple menu – jeera rice, chappathie, dhal fry or chenna masala, paneer gravy, onion / cucumber raita, carrot halwa, dhokla/rava idly, green chutney, salad, ice cream. I need ur kind help in the measurements n also planning like what n all can be done the previous day. Can u pls tell me the quantity for the various items i have to prepare. Thanks for ur help

    • Ruchi says:

      Harini will get back to you by Monday.
      Please clarify – all 15 guests are adults or do it involve kids too?

    • Ruchi says:

      Harini below is the measurement list for 15 adults.

      1. Jeera Rice – you will need 7 cups of raw rice
      2. Chapati- Consider 2 chapati per head that equals 30-35 chapatis
      3. Dal fry/Dal Tadka – 4 cups uncooked dal boiled in 9 cups of water. It will require a tadka of 4 medium onions, 6-7 medium tomatoes, 4-5 garlic and 2 teaspoon of ginger.
      4. Paneer Gravy – 950 grams of paneer and 6 small capsicums. For the gravy you will need – 7 medium onions, 500 grams of tomato puree, 2 tablespoon ginger paste and 2 tablespoon garlic paste and dry spices. Add 3 cups of water to make a thick gravy. Adjust gravy according to taste.
      Onion-cucumber Raita – 6 cucumbers chopped, 3 onions chopped. 8-9 cups of beaten curd.
      Carrot Halwa – 22 carrots shredded boiled in 9.5 cups of milk, 9 cups of ghee, dry nuts and appx. 1 3/4 cup of sugar.
      Dhokla- 1 dhokla serves 5. So, you need 3-4 dhoklas.
      Chutney – Use 2 bunch of cilantro + 2 bunch of mint to make chutney.
      Ice Cream- For icecream please follow this link –
      Double the quantity from 8 to 16 and it will calculate ingredients for you.

      Planning – I would start 3 days in advance. Let’s say the party is on Saturday.
      Wednesday – Grocery shopping
      Thursday – Prep-work
      1. Thursday – make carrot halwa and Ice cream.
      2. Friday –
      a) Boil dal
      b) Make gravy for paneer
      c) Steam dhokla – Wrap each dhokla in-between a paper towel and store individually in plastic bags.
      d) Make chutney
      e) Knead dough for chapati
      f) Chop tomatoes for dal tadka
      Party day – Saturday Morning work –
      a) Start by chopping onions for dal tadka. Prepare tadka. Boil dal and add tadka to it.
      b) Chop onions and cucumber for Raita. Add to curd and set in the fridge. Do not add salt or extra milk to dilute raita as cucumber will release its juices.
      c) Assemble paneer in gravy. Bring it to boil and set aside.
      d) Cut dhokla in cubes and prepare its tadka. Add tadka, sprinkle some water and set aside.
      e) Time to prepare chapatis.
      You are pretty much all set.
      1 hour before guest arrival –
      a) Make rice
      b) Heat your Main course.
      c) Warm dhokla
      d) Set up your counters
      e) Clean kitchen
      f) Final check-up of your menu
      Get dressed as it’s time to impress your guests!

      I guess I have covered everything you have asked for. Let me know if you need any additional help.
      Have fun and enjoy your princess birthday party!!

  3. aisha says:

    hi….I am planning for a party..for 100 people…I have many maincouse ITEMS like mixveg…daal….chole….shahi paneer….tawa.masala….chilli paneer…..This I will b making……apart from this ….stall of pav bhaji…..stall of dosa….and a stall of chinese will also b there as live counters…..I am now confused how many kg of chole should I make and how many kg of shahi paneer will b used…….please help

    • Ruchi says:

      Aisha, are they all adults? Considering they are all adults you will need – appx. 6.0 – 7.0 kg of raw chole + the added masala and gravy.
      For Paneer are you going to add some veggies too? If so, then you will need appx. 7-8 kg of raw paneer for 100 adults + the veggies and gravy.
      Hope this helps!

  4. Sindhoori says:

    Hi ruchi
    I saw ur menu and cooking time
    It’s so good u r a great planner
    And ur recipes r awesome
    I m planning to cook for my daughters bday party which has a crowd of 32 adults and 24 kids
    So I m planning for
    Pav bhajji
    Panner subzi
    Veg kurma
    Curd semiya
    Gulab jamun
    I just need a help from you
    Can you tell me how much rice for puloa I should use and how much roti to make

    • Ruchi says:

      Thanks for your kind words Sindhoori.
      That’s an awesome menu plan for your darling daughter’s birthday.

      Sindhoori, if kids are under the age of 10 than I will go with the below suggested quantity. But if they are older than 10, adjust the quantity. Considering they are under 10, I will plan meal plan for 45 people (as kids under 10 eat less, they focus more on snacks and other munchies).

      Now coming onto your query – I usually keep a measurement of 1/2 cup (uncooked) rice per person. That equals 16 cups of rice for 32 adults. With added veggies or protein the total quantity of pulao will come to 18-20 cups of Pulao. That should be enough for 45-50 people – considering you have pav/bhaji and rotis too on the menu.

      You will be serving bhaji with pavs, right? If yes, then go with 1 roti/per person. A total of 50-60 rotis.
      Feel free to email me if you have any other query. Chalk out your day and plan ahead!

      Have fun,

  5. Sim says:

    hi this was too good. i searched to find more such menu’s and step by step on what to do but could not find. I see you mentioned more menus coming so please send me the link. thanks

  6. Nidha sharma says:

    Ruchi, this is perfect for an upcoming lunch at my house.
    Please add more posts like this.

    Thanks again for all your awesomeness!

  7. Ronica says:

    Hi, I wanted to know how much paneer would be required to make paneer korma for 40 people?
    Thank you.

  8. Saumya says:

    Hello Mam
    I want to plan my 6 yr old kids bday evening party .about 55 people.
    Please suggest what to serve.
    I shall be thankful.

  9. Shipra says:

    Can you please suggest menu for 30 people…..let me know if I am planning for snacks cocktail samosa and paneer tikka…then is it fine and in main course kadaii paneer, Dal makhani….please do suggest what else I can make in main course….and how much quantity required for 30 people

  10. Sridhar murthy says:

    Hi,I am planning to host party for 100 people.I have already set the menu.To cook for 100 people my kitchen staff is 4 .my menu includes day Nalani,chapati and rice.I just want to know the quantity of dal,rice and flour I should need to cook for 100 persons.thanks

    • Ruchi says:


      For 100 people you need-

      25 cups of rice that’s appx. 4 kilos ( 1 cup = 180 grams). A 10lb (4.54 kilo) bag should be good.
      24 cups of dal that’s appx. 5 kilos ( 1 cup = 200 grams). A 12 lb (5.448 kilo) bag should be good.

      Regarding rotis – take an estimate of 2-3 rotis per person and that should come to 200- 250 rotis. Hope that helps.

      Feel free to email me if you need any other info.

  11. Geeta Thachapully says:

    Can you kindly help in planning quantity along with menus you are giving while cooking for the crowd.

  12. Huma says:

    Hi ruchi. Thanku for this post I have been looking for something like this. I always have last minute stress as i want to serve everything hot due to this im always late. I had a question. If i fry the potato balls and keep them in warm oven 2 hours before the party they stay crisp? Same goes for pakoras as well? Wont they get dark color?

    • Ruchi says:

      Thanks Huma!
      Yes you can keep the fried potato balls and pakoda in a warm oven. By warm I mean, a temperature of 200 degree F. This way they will stay warm and crisp. Make sure the tray is not overcrowded, spread them evenly.
      P.S. Every oven is different, so keep an eye on the food. If the fried food start to sizzle then turn off the oven for a while and reheat it again closer to the time your guests starts to arrive.

  13. studentsim says:

    Ruchi: You are an inspiration! Your pragmatic and yet simple approach to cooking, planning along with the delicious recipes make each of your post worth-reading many times. Knowing that you are a busy mom and yet strive to put delicious and healthy food on the table for the family is very inspiring. I look forward to your ‘just do this’ style in your posts. Thank you for all the hard work, time and energy!

    • Ruchi says:

      Wow.. I am speechless! Thanks dear for such kind words. That’s very encouraging and glad to hear that you liked the blog and my recipes. 🙂

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