The Journal

Stories from the pass.

Notes from the Rana Caters kitchen — planning a wedding menu, designing a multi-cuisine evening, and the small details that separate dinner from a night people remember. Written by the chefs and team who serve it.

Pure vegetarian wedding feast spread with paneer, dal and breads

Featured

Weddings · 28 May 2026 · 8 min read

Pure vegetarian wedding caterers in Delhi NCR: a complete guide

Why a dedicated pure-vegetarian kitchen matters for your wedding — what to look for in vegetarian caterers in Delhi NCR, and how to design a menu that no guest misses meat.

Read the story →

All stories

Browse the journal

Plated catering portion with menu card and pricing

Planning

20 May 2026 · 8 min

Catering price per plate in Delhi: a transparent guide for 2026

What catering services in Delhi actually cost per plate in 2026 — honest bands, what changes the number, and the line items that quietly inflate the final bill.

Read →

Planning

12 May 2026 · 9 min

Best caterers in Delhi: how to actually choose the right one for your wedding

A practical, no-fluff guide to choosing among the best caterers in Delhi — what to ask, what to taste, what the price quote is really hiding, and the red flags most couples miss.

Read →

Elegant plated wedding course on a candlelit table

Weddings

22 April 2026 · 7 min

How to plan a wedding menu your guests will still talk about a year later

A chef-led guide to designing a wedding menu that flows, photographs beautifully, and leaves every guest fed and remembered.

Read →

Live chef station with steam rising over a candlelit counter

Cuisines

8 April 2026 · 6 min

Five cuisines, one evening: the quiet art of the multi-station feast

When one menu can't carry the whole room, live stations do. A short guide to designing a multi-cuisine evening that still feels considered.

Read →

Long candlelit dining table set for a slow-paced private dinner

Stories

21 March 2026 · 4 min

The quiet luxury of a three-hour dinner

Fast service feels efficient. Slow service feels expensive. A short essay on why the best private dinners are paced, not rushed.

Read →

Chef plating a course in a service kitchen

Planning

4 March 2026 · 5 min

What to ask your caterer before you sign anything

Twelve questions every host should ask before booking a caterer. Most are about what happens when something goes wrong.

Read →

Corporate

18 February 2026 · 5 min

Corporate dining without the corporate feeling

Conference lunches and gala dinners don't have to taste like the room they're served in. How we approach catering for business events.

Read →

Chef working at the pass in a busy kitchen

Stories

29 January 2026 · 6 min

Behind the pass: a day in our studio kitchen

From the 6 a.m. market run to the last plate at midnight — what actually happens in a full-service catering kitchen on event day.

Read →

Planning your evening?

Let's design a menu just for you.

From intimate dinners to 800-guest weddings, our kitchen designs and serves every event end to end. Reserve a tasting and we'll walk you through the menu, course by course.

Reserve a Tasting→Explore Menus