The most common question we get at receptions is simple: chicken or mutton? The honest answer is a menu that combines both smartly.
Chicken is the value hero — it holds its texture under mass production and carries South Indian spice blends beautifully.
Mutton lifts the perceived value of the spread, but at 2–3× the per-kilo cost of chicken, it belongs in one signature dish, not across the menu.
A strong pattern for 700–1,000 guests: one mutton signature, two chicken preparations, and a rich vegetarian main to balance the plate.
Portion planning and confirmed quotes should always come from your catering manager before the event.
