Live food counters · Hyderabad

Chaat, dosa
and a little more.

Choose the counters you want at your event, then select the items at each. Add them to a buffet menu or discuss a counter-led service with the Phulkaas team.

Single functions: 150+ guests · Multi-function events: 100+ guests per function

A Phulkaas server offering pani puri and condiments to guests
Chaat service from the Phulkaas event gallery.

Choose the station first

What would your guests enjoy?

These are examples from the existing menu collection. Available choices and selection limits are shown inside the menu builder.

Chaat

Pani Puri · Dahi Puri · Shakkarkandi Chaat

Discuss whether you want guests to visit a counter or snacks to be offered around the venue.

Dosa

Plain Dosa · Masala Dosa · Butter Dosa

Fresh preparation needs room for the cooking station, accompaniments and guests waiting for their order.

Chinese

Gobhi Manchurian · Veg Manchurian

Choose the items within the counter. Tell us if the function is vegetarian or mixed so the menu stays relevant.

More counter options

Explore the full collection in the menu builder, or ask us which formats suit your venue and guest count.

Open the counter collection →
Indian & regional
Appam with stew, tiffins, kathi rolls, Telangana mutton with jowari roti.
Global
Pasta, pizza, Mongolian bowls, shawarma, Mexican and burger stations.
Fruit & dessert
Fruit, jalebi, cream-stone ice cream, crepes and dessert counters.

Before confirming a counter

Check the space as well as the menu.

Venue facilities. Share the available power, water and permissions for gas or open-flame cooking.

Guest count and timing. A short meal break needs a different arrangement from an evening with staggered arrivals.

Food preferences. Flag Jain requirements and discuss preparation separately. Don’t assume every counter item can be adapted on the day.

Counters are optional. Even a starting menu without counters can have them added in the next step.

Choose your counters and dishes.

Send the selection with your event details so we can discuss staffing, equipment and a quote.

Build your menu
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