Rooted in the temple grounds of Perunna, Changanassery, Sree Vinayaka Caterers has nurtured the purest traditions of Kerala vegetarian culinary art since 1998.
In 1998, in the peaceful heritage locality of Thencheril Illam, situated close to the legendary Perunna Subramanya Swami Temple, Sree Vinayaka Caterers began its culinary journey. Founded with a solemn promise: to treat every single feast as a sacred offering (Prasadam) served with genuine love and uncompromising purity.
Over the past 26+ years, what began as catering for intimate temple ceremonies and ancestral weddings has flourished into one of the most respected names in Kerala traditional catering. We have had the honor of serving more than 15,000 auspicious weddings, Upanayanams, Shashtipoorthi milestones, and grand corporate Onam celebrations across Kottayam, Ernakulam, Alappuzha, Pathanamthitta, and beyond.
While food trends come and go, our dedication to the canonical rules of the 28-course Kerala Sadhya remains pure and unshakable.
True Kerala Sadhya is not merely cooking—it is an intricate ritual of temperature, timing, metal metallurgy, and devotion.
We cook in century-old bell metal (Vengalam) Urulis. The unique metal alloy distributes woodfire heat evenly, caramelizing the milk sugars in Palada payasam and concentrating the rich spices in Sambar without burning.
We strictly preserve slow woodfire cooking (Adippu) for curries and payasams. The gentle, aromatic woodfire smoke infuses deep nostalgia into our curries that gas burners can never reproduce.
100% pure cold-pressed coconut oil extracted from sun-dried Kerala copra. Hand-ground fresh coconut pastes and fragrant curry leaves picked on the morning of your feast.
Passed down through generations of master Thirumenis. From the tangy dark Inji Puli to Kurukku Kalan and silky Olan, our recipes strictly honor Ayurvedic harmony and digestion.
A Sadhya is an emotional experience. The sight of long banquet tables lined with fresh, fragrant banana leaves, brass oil lamps (Nilavilakku), and marigold flower runners sets the stage for a memorable feast.
Our service staff are dressed in pristine white and gold Kerala Kasavu mundu. They are trained in traditional etiquette: pouring steaming dal and golden ghee with respectful smiles, replenishing hot rice and payasams without guests ever having to ask, and ensuring every single diner leaves completely content and blessed.
"Serving food is a sacred privilege. When our guests wash their hands, smile, and fold the top of their banana leaf toward themselves in satisfaction, our day's tapasya is fulfilled."
A journey marked by unwavering consistency, word-of-mouth recommendations, and generations of loyal clients.
Founded at Thencheril Illam, Perunna, Changanassery with an intimate crew of master thirumenis dedicated to traditional temple and family ceremonies.
Recognized across Central Kerala as the premier caterer for grand wedding Sadhyas, introducing custom mobile banqueting and steam transport.
Celebrated our 20th anniversary with statewide catering reach, including mega Onam Sadhyas for leading corporations and NRI families visiting Kerala.
Launched biodegradable leaf-lined meal boxes and digital booking support while keeping woodfire bronze-uruli cooking 100% intact.
We treat our kitchen as a sacred temple. Hygiene, health, and cleanliness are our holy vow.
All cooking, rice washing, and vegetable rinsing is performed strictly with high-grade multi-stage reverse osmosis purified water.
Vegetables are sourced directly from farm cooperatives in Kanthalloor, Vattavada, and local Kerala farmers on the morning of preparation.
100% natural, washed plantain leaves that are completely compostable. We responsibly coordinate organic leaf waste disposal post-event.
We welcome families to schedule an appointment with our culinary coordinators at Perunna, Changanassery for date booking and menu customization.
