Food and menu pricing
$15–$75 per person
Cuisine, staffing, rentals and tax can change the final total. Gratuity is optional at payment.
Work events
Diwali catering for Toronto offices and events
Plan a Diwali office lunch, employee celebration or client event with Indian starters, mains, breads, rice, sweets and serving formats suited to the room and agenda.
Owner-confirmed service facts
Clear numbers before you request a menu.
LunchLink is a managed catering marketplace for one-time events and flexible recurring meal programs. It matches the brief to approved restaurant partners and manages the menu, delivery, payment and invoicing workflow.
Commercial facts approved August 31, 2026; final menu and availability are confirmed in writing.
Order size
10 to 1,000+ guests
LunchLink can coordinate multiple approved partners for high-volume programs and events.
Standard delivery
$40
Includes floor delivery, parking, basic setup in LunchLink's approved service areas.
Seasonal booking window
7+ days before service
Begin 2–4 weeks ahead for 50+ guests or complex service. There are no preset blackout dates, but menu, route, capacity and timing require written confirmation.
Event support
Delivery-only or staffed
Servers, rentals, beverage stations, cake service, venue coordination, leftovers, garbage removal and cleanup can be quoted as add-ons.
Payment and invoicing
Flexible business payment
Credit card, EFT or bank transfer, cheque and approved invoicing are available. The final payment schedule is written into the quote.
Dietary requests require menu-level confirmation
LunchLink can source halal, vegetarian, vegan, gluten-aware and nut-aware options. Share allergies and every dietary requirement before menu selection; ingredients, substitutions, kitchen practices and cross-contact risk are confirmed with the selected partner. LunchLink does not make a universal allergen-free guarantee.
Useful for
Office Diwali lunches, employee celebrations and client events
Commercial terms
Confirmed in the quote
Planning note
Submit the complete brief at least 7 days before service. Menu terminology and presentation are reviewed with the selected restaurant and client representative before the event plan is finalized.
Buffet, boxed, sweets, chaat-station and thali formats
Vegetarian, vegan, halal and other dietary needs reviewed menu by menu
Cultural terminology and presentation checked before finalization
Diwali office and corporate catering
The short answer.
LunchLink can coordinate Diwali catering for Toronto offices and corporate events as a buffet, individually boxed meal, sweets-only spread, chaat or live station, or thali-style service. Build the menu from Indian starters, mains, rice, breads, sides and sweets; submit the complete request at least 7 days ahead, and allow 2–4 weeks for 50+ guests or live-station service.
- Serving choices
- 5 flexible formats
- Buffet, boxed meal, sweets-only, chaat or live station, and thali-style service.
- Minimum order
- 10 people
- The current menu, kitchen capacity and route require written confirmation.
- Booking window
- At least 7 days
- Begin 2–4 weeks ahead for 50+ people or staffed live service.
- Menu review
- Restaurant + client
- Terminology and presentation are reviewed before the event plan is finalized.
Serving formats
Choose the format before choosing the menu.
Match service to the schedule, room, guest flow and distribution plan. Current items and availability are confirmed in writing.
Best for: Shared office lunches and larger team celebrations
Buffet
A broad menu with separate starters, mains, rice, breads, sides and sweets.
- Vegetarian and non-vegetarian sections
- Labelled dietary items
- Staffing and holding equipment by quote
Best for: Fixed seating, short breaks and split teams
Individually boxed meal
Pre-portioned selections support faster handout and clearly identified dietary meals.
- Starter or snack
- Main with rice or bread
- Sweet where confirmed
Best for: Short gatherings, gifting and afternoon events
Sweets-only celebration
A focused assortment can complement speeches, recognition or a tea break.
- Milk pedha or kalakand direction
- Barfi and halwa direction
- Regional Gujarati or Bengali sweets where available
Best for: Interactive celebrations with enough room and time
Chaat or live station
A staffed station needs a clear queue, setup surface, service window and venue approval.
- Pani puri or chaat direction
- Components and condiments
- Staff, equipment and cleanup by quote
Best for: Structured or seated meals
Thali-style service
A coordinated plate or compartment meal can present several components in one service.
- Starter, mains and dal
- Rice, bread, raita and salad
- Sweet where confirmed
Menu planning
Build a balanced Diwali catering brief
Use these menu groups as a planning vocabulary. Regional style, item names, recipes, dietary status and presentation are confirmed with the selected restaurant and the client representative before finalization.
Starters and chaat
Choose a manageable assortment for the serving format and available setup.
- Samosas
- Pani puri or chaat direction
- Paneer tikka
- Aloo or vegetable bonda
- Dhokla
Mains
Balance vegetarian and non-vegetarian choices around the guest requirements.
- Butter chicken
- Malai kofta
- Navratan korma
- Chicken or vegetable biryani
- Dal makhani
Rice, breads and sides
Confirm holding, replenishment and serviceware for every supporting item.
- Pulao or jeera rice
- Naan or roti
- Raita
- Salads
- Chutneys or accompaniments from the current menu
Indian sweets
Confirm assortment, portion count, ingredients, labelling and presentation.
- Milk pedha
- Kalakand
- Barfi
- Halwa
- Gujarati or Bengali regional options where available
Booking timeline
Work backward from the eating time.
2–4 weeks ahead
Start larger or interactive events
For 50+ guests, chaat service, staffing, rentals or regional menu preferences, begin with an estimated brief.
At least 7 days ahead
Submit the complete request
Provide the occasion, date, headcount, address, budget, dietary counts, preferred format, access and staffing needs.
Before acceptance
Complete cultural and menu review
The selected restaurant and client representative review terminology and presentation; LunchLink confirms items, quantities, dietary handling and operations in writing.
Service day
Follow the labelled handoff
Keep dietary meals separated, make the onsite contact available and follow the confirmed station, setup and cleanup plan.
Quote checklist
Include these details in the first request.
- Diwali occasion and workplace audience
- Service date, eating time and arrival window
- Headcount and budget range
- Full address and building access
- Dietary requirements with exact counts
- Buffet, boxed, sweets, chaat or thali preference
- Regional menu preferences and terminology review contact
- Station, equipment, staffing, beverage and cleanup requirements
Plan with confidence
The operational details behind the menu.
Begin with the celebration format
A buffet suits a shared office lunch, individual boxes simplify distribution, a sweets-only table supports a shorter gathering, a chaat station creates an interactive moment, and thali-style service supports a more structured meal.
Review terminology and presentation
LunchLink asks the selected restaurant partner and a client representative to review menu terminology and presentation before the event plan is finalized. This helps align regional preferences, dietary expectations and the tone of the workplace celebration.
Confirm dietary details at menu level
Vegetarian, vegan, halal, gluten-aware, dairy-aware and allergy needs must be supplied as counts. Ingredients, preparation, substitutions, labelling and cross-contact limitations are confirmed for each selected item.
Frequently asked
Answers before you book.
Possible formats include a buffet, individually boxed meal, sweets-only spread, chaat or live station, and thali-style plated service. Current menus, station requirements, staffing and availability are confirmed in the quote.
A brief can consider starters such as samosas, chaat, paneer tikka, bonda or dhokla; mains such as butter chicken, malai kofta, navratan korma, biryani or dal makhani; rice, breads and sides; and Indian sweets. Final items depend on the selected restaurant's current menu.
Submit the complete request at least 7 days before service. Begin 2–4 weeks ahead for 50+ people, a staffed chaat station, rentals, multiple drops or detailed cultural and dietary review.
Potential vegetarian, vegan, halal and other dietary choices can be reviewed. The selected restaurant must confirm ingredients, preparation, labelling, substitutions and cross-contact limitations for every final item.
Share the date, complete address, headcount, budget range, desired eating time, serving format, dietary requirements, room setup, and onsite contact. These details allow current options to be reviewed accurately.
The selected restaurant partner and a client representative review menu terminology and presentation before the event plan is finalized. Regional preferences and workplace requirements should be included in the brief.
Individual meals, shared platters, and buffet-style service may be considered when the room and agenda support them. The selected format and current menu must be confirmed for the occasion.
Collect requirements before the ordering cutoff and share them in the brief. Available dishes, substitutions, labels, ingredients, and cross-contact practices depend on the selected restaurant.
Related catering services
Continue with the service that matches the occasion.
Related planning paths
Continue with the page that owns the next decision.
Each destination covers a separate service, format, location, or planning question so the guidance stays focused.
Ready to plan?