Frequently asked questions

For weddings, book as soon as your date and venue are fixed, ideally two to three months ahead in the wedding season. New Year's Eve and peak festive weekends fill early, so four to eight weeks ahead is sensible. For smaller parties, a week or two is often enough, and we always try to help with shorter notice when the team is available.

Yes. Our core service area is Delhi and nearby cities, and we also travel for destination weddings and outstation events. Travel, accommodation and transport of equipment are added to the quote at cost or as a fixed line item, so you see them clearly before you confirm.

A booking advance of 30 to 50% confirms your date, with the balance due as set out in your contract. Cancellation and date-change terms are written into the contract before you pay anything, so there are no surprises. If your date moves, tell us early and we will do our best to carry the booking over.

Yes. The Basic, Premium and Luxury packages are starting points. You can add a mocktail counter, a dry ice presentation, flair bartenders, butler service or a branded menu, or remove items you do not need. Tell us your guest count, the feel you want and your budget, and we will shape the bar around them.

Always. Every booking starts with a written quotation that itemises staff, equipment, transport and consumables, and states clearly who supplies the beverages. Once you approve it, we share a simple contract covering the service window, payment schedule, overtime and cancellation terms.

Yes. Many families book us for the sangeet, cocktail night and reception, sometimes with a mehendi mocktail counter too. We plan each function separately, with its own menu, bar style and staffing, and offer a combined quote so the logistics and pricing stay simple.

As an indicative guide, our Basic Bar package starts from around ₹15,000 for 50 guests for a 4 to 5 hour event, including bartenders, a portable counter, tools, mixers and garnishes. Premium and Luxury packages add supervisors, custom menus and premium presentation. Your exact price depends on guest count, duration, menu and add-ons. See packages and pricing or ask for a free quote.

Packages include bartenders, the bar counter, tools, non-alcoholic mixers, ice and garnishes for the agreed menu, plus setup and cleanup. Alcohol, venue charges, travel outside the service area and premium customisation such as designer counters or special decoration are extra and listed separately on your quote.

The standard service window is 4 to 5 hours. If the party is going well and you want the bar open longer, we can extend on the night where staff availability allows. Overtime is charged per additional hour at the rate stated in your quote, and the bar captain will confirm with you before extending.

Prices on the website are indicative starting prices. Applicable taxes are shown as a separate line on your written quotation so the final amount is clear before you confirm.

Our published packages start at 50 guests. For smaller gatherings, such as an intimate dinner or a house party of 20 to 30 people, we can usually provide one bartender with a compact setup. Share your details and we will suggest the most sensible option for your numbers.

We do not sell alcohol. In most cases the host buys it through licensed retail, or the venue or a licensed caterer supplies it, depending on local rules. We provide the bartenders, bar, mixers, ice, garnishes and service, and we help you work out quantities so you buy the right amount. Your quotation always states who supplies beverages.

It depends on your state, district and venue. Many states require a temporary or occasional permit for serving alcohol at private events, especially at banquet halls, farmhouses and open venues, and some states prohibit alcohol entirely. Check with your venue first, then your state excise department. We guide you on the right questions to ask, but the permit is the host's or venue's responsibility.

Yes. Our mocktail bar serves fresh, creative non-alcoholic drinks made with real fruit, herbs and house syrups. It works on its own for family functions and daytime events, or alongside a cocktail bar so every guest has something thoughtfully made.

Always. Every menu we design includes proper non-alcoholic drinks, not just soft drinks, and our bartenders give them the same care and presentation as cocktails. For weddings with many non-drinking guests, a separate mocktail counter keeps queues short and makes everyone feel looked after.

National holidays such as Republic Day, Independence Day and Gandhi Jayanti, election days and some festival days are dry days in most states, when alcohol cannot be served. Check your state's dry-day list when fixing the date. We can still run a full mocktail bar on those days.

Our bartenders serve alcohol only to guests of legal drinking age under the rules of your state, and may politely decline service where age is in doubt. Younger guests are welcome at the mocktail counter, and we ask hosts to brief us if many young guests are expected.

As a typical planning guide, one bartender per 50 to 75 guests works for a cocktail bar, with a barback for every two or three bartenders at larger events. Signature-only or beer-and-wine bars need fewer staff; complex cocktails and peak moments such as a welcome hour need more. We recommend exact numbers in your quote. Read our guest-by-guest guide.

A standard 6 to 8 foot bar counter needs roughly a 10 by 8 foot area, including space behind for the team and stock. An LED or illuminated bar needs a standard power socket within reach, or an extension from the venue's supply. Outdoors, we need a level surface and shade or cover. We confirm the exact layout with your venue beforehand.

For most events the team arrives about two hours before service to build the bar, chill ingredients and prepare garnishes. Large or themed setups, LED bars and multi-counter weddings may need longer. We agree arrival time and access with your venue in advance so setup never clashes with decor or catering.

Premium and Luxury packages include proper glassware sized for the menu. For Basic packages, outdoor events or venues that restrict glass, we use quality disposable alternatives. Glassware rental for the full guest list, including champagne flutes and specialty glasses, can be added to any package.

We do. After service, the team dismantles the bar, packs our equipment, clears bar waste and leaves the bar area tidy. General venue cleaning and disposal of the host's own supplies are usually handled by the venue, and we confirm the split before the event.

Our team wears a smart, coordinated bar uniform by default. For weddings and themed events we can match a colour palette or dress code, such as all black, Indo-western or a theme you have chosen, so the bar blends with your decor.

Yes. Once you confirm, we share the bar layout, power and space needs, arrival time and menu with your planner, caterer and venue manager, and stay in touch with them on the day, so you do not have to pass messages between suppliers.

Yes, when it is handled properly. Our staff handle dry ice with insulated gloves and tongs, it never goes directly into a drink a guest will swallow, and drinks are served only once the visible effect has settled. We use it only in well-ventilated spaces and keep quantities controlled. Read more on our smoky dry ice bar page.

No. Fire bartending is performed only by trained performers, only where the venue permits it, and only with a clear safety zone, fire extinguisher and away from decor, fabrics and guests. Indoor halls, low ceilings and crowded spaces are usually unsuitable, and we will suggest a safer flair routine instead.

We work with a wider pool of vetted freelance bartenders, so if someone falls ill or has an emergency, the bar captain arranges a briefed replacement. You deal with one point of contact throughout, and the service you booked does not change.

Ice is kept separate from storage ice and handled with scoops, never glasses or hands. Fruit and herbs are washed and cut fresh, stations are wiped throughout service, and bartenders follow basic food-safety practice, including clean uniforms and hand hygiene.