Start with the guest count, then look at the rest of the meal. You will need more biryani if it is the main dish and less if you are also serving kebabs, gravies or dessert. A crew coming off a long shift may need a larger portion than guests having a light lunch.
Decide whether biryani is the main meal
A one-kilogram handi generally serves four to five people as part of a complete meal. Use these quantities as a starting estimate and check with the kitchen if biryani is the only main dish.
- 10 guests: start with 2 to 3 one-kilogram handis
- 20 guests: start with 4 to 5 handis
- 50 guests: start with 10 to 12 handis and confirm the full menu
Allow for your guests' appetites
Use the upper end of the range for a hungry crew or a meal centred on biryani. The lower end may suit a menu with starters and dessert.
- Keep veg and non-veg handis separate
- Allow roughly one generous portion of raita for every four to five guests
- Include a vegetarian main if you are unsure of everyone's preferences
Share the serving time and delivery details
Tell us when the food will be served, how far it needs to travel and whether there are stairs or access restrictions. These details help us plan packing and dispatch. We accept bulk handi enquiries from Andheri West and nearby areas, with the route and order confirmed in advance.