Our kitchen
Three kitchens, one rule: cook it like it's for family.
Harshad Patel started Swaad in 2004 with two bhattis and a borrowed tempo, cooking for his neighbours' weddings in Navrangpura (sample story). Today we run three separate kitchens, for veg, Jain and non-veg, with their own cooks and utensils.
We still grind our masalas every week, still fry jalebis in front of the guests, and still taste every dal before it leaves the kitchen.
- founded (sample)
- 2004
- functions catered
- 1,800+
- cooks and service staff
- 65
- separate kitchens
- 3
How we work
Fresh, on site
Rotis, puris and live counters are cooked at the venue, not reheated.
Separate means separate
Jain and non-veg food have their own kitchens, cooks and utensils.
The quote is the bill
Per-plate prices in writing. Extra guests at the same rate, nothing hidden.
Nothing wasted
Leftover food goes to a local food bank the same night, with your permission.
The kitchen team
Harshad Patel
Founder and head maharaj
Cooking for weddings since 1998 (sample).
Nirali Patel
Menus and tastings
Plans every menu with the family, dish by dish.
Imtiyaz Shaikh
Non-veg and tandoor lead
Runs the separate non-veg kitchen and the angithi.
Kokila Mehta
Jain kitchen lead
Separate utensils, separate cooks, no shortcuts.
From families and offices
Eight hundred guests at the reception and the jalebis were still hot at eleven at night. My mother-in-law asked for the halwai's number.
Dhruvi and Karan, reception at a Sindhu Bhavan Road lawn, Jan 2026 (sample)
Half our family is Jain. Swaad ran a separate Jain counter with its own cooks and nobody had to ask twice what was in a dish.
Mr. Paresh Shah, father of the bride (sample)
We order lunch for 140 people every quarter for our town hall. Always on time, always labelled, and the bill matches the quote.
Admin team, a GIFT City office (sample)
Taste it before you book it.
Free tasting for up to four people at our Navrangpura kitchen once your date is on hold. Wedding season dates for 2027 are going fast.