Nepali Catering for 20 to 50 Guests in DFW: Exact Order Sheets (2026)
You have a date, a headcount somewhere between 20 and 50, and one real question: exactly what and how much do I order so nobody runs out and I do not overspend? This guide gives you copy-ready order s…
You have a date, a headcount somewhere between 20 and 50, and one real question: exactly what and how much do I order so nobody runs out and I do not overspend? This guide gives you copy-ready order sheets for 20, 35, and 50 guests, with quantities, a budget range, and a booking timeline, built around a full Nepali and Indian spread with handmade momos as the centerpiece.
Quick answer: the 35-guest order sheet
For 35 guests: about 320 to 350 momos, 3 curry or jhol trays, 2 to 3 rice trays, 3 vegetable sides, dal, achaar, and dessert for 38 to 40. Budget roughly the standard buffet band ($15 to $25 per head). Book at least a week ahead. The 20 and 50 sheets are below.
Order sheet: 20 guests
| Item | Quantity |
|---|---|
| Momos (8-10 each) | ~200 |
| Curry / jhol trays | 2 |
| Rice | 1-2 trays |
| Vegetable sides + dal | 2-3 |
| Achaar | included |
| Dessert | 22-24 servings |
Order sheet: 35 guests
| Item | Quantity |
|---|---|
| Momos (8-10 each) | ~320-350 |
| Curry / jhol trays | 3 |
| Rice | 2-3 trays |
| Vegetable sides + dal | 3 |
| Achaar | included |
| Dessert | 38-40 servings |
Order sheet: 50 guests
| Item | Quantity |
|---|---|
| Momos (8-10 each) | ~500 |
| Curry / jhol trays | 3-4 |
| Rice | 3-4 trays |
| Vegetable sides + dal | 3-4 |
| Achaar | included |
| Dessert | 55-60 servings |
One tray serves about 4 to 6 people; catered momos run 8 to 10 per person. Each sheet already includes the roughly 10% buffer over headcount. Send us your exact number and we will fine-tune the sheet for your menu.
Budget by tier
| Guests | Buffet band ($15-25/head) |
|---|---|
| 20 | about $300-500 |
| 35 | about $525-875 |
| 50 | about $750-1,250 |
This is a planning range using standard DFW buffet pricing; staff, farther delivery, rentals, tax, and gratuity may add to it. We will quote your exact event clearly.
Booking timeline for a mid-size event
- 2+ weeks out: lock date and rough headcount, request a quote.
- 1 week out: confirm menu, final-ish count, and delivery window; pay deposit.
- 48-72 hours out: confirm final headcount and any dietary changes.
- Event day: delivery lands with a buffer before serving.
Dietary adjustments for the sheet
For each sheet, swap proportionally: if 8 of 35 guests are vegetarian, shift roughly a quarter of the momos to veg/paneer and make sure dal and a veg side scale up. Tell us your vegetarian, vegan, and halal counts and we will rebalance the sheet.
Setup and leftovers
Set the buffet so momos and a sauce lead the line, then rice, curry, sides. Keep mains covered and warm. With the 10% buffer, expect modest leftovers, which is normal and better than running short. Bring a couple of containers if you want to send food home with guests.
3 mistakes to avoid
- Ordering for exact headcount. Always add about 10%; these sheets already do.
- Too few vegetarian dishes. Scale veg items to your actual veg count, not a token tray.
- Booking inside 48 hours for 50 people. Mid-size needs about a week; more on busy dates.
Frequently asked questions
How many momos for 35 guests?
About 320 to 350, which is 8 to 10 per person plus a small buffer.
What does catering for 50 cost in DFW?
Roughly $750 to $1,250 at standard buffet pricing, before any staff, delivery, or tax. We will give you an exact quote.
How far ahead should I book for 20 to 50 guests?
About a week for most mid-size events, 2 or more weeks for busy dates and festival weekends.
Can you adjust the order for vegetarians?
Yes. Tell us your veg, vegan, and halal counts and we will rebalance momos, dal, and sides accordingly.
Will there be leftovers?
Usually a little, by design, since we plan a 10% buffer so you never run short.
Is there a minimum order?
Reach out and we will confirm any minimum for your event size and date.
Do you deliver and set up?
Yes, drop-off delivery is standard; ask about setup or staffed service when you request your quote.
The simplest pre-event timeline (work backward from event day)
- 4-6 weeks before: firm date, ballpark headcount, venue confirmed. Start caterer outreach for wedding-scale events.
- 2-3 weeks before: caterer locked in, deposit paid, menu drafted. Send dietary survey to guests if mixed crowd.
- 1 week before: RSVPs in, headcount within 10% accuracy, menu finalized.
- 48-72 hours before: final headcount confirmed with caterer, payment terms reconfirmed, day-of contact exchanged.
- Day of event: caterer arrives 30-60 minutes before guests. You receive food, confirm headcount one last time, and let the buffet do its work.
This timeline works for 20-50 guest events. For larger or smaller, adjust the lead time up or down as needed.
Get your exact order sheet
Send us your headcount and date and we will return a precise order sheet and a clear quote. Call or text (817) 692-8003, use the contact form, or email tiffinstogoindfw@gmail.com. Please give at least 48 hours notice.
Related reading: the full Nepali catering planning guide, cost guide, and sample menus. See our menu or catering page.
Three sample orders: 20, 35, and 50 guests
The most common planning mistake at the 20-50 range is undershooting on sides. Here is what a real, well-balanced order looks like at each scale.
20 guests, mixed diet (5 veg / 15 omnivore), buffet, ~$18-22/head
| Item | Quantity |
|---|---|
| Chicken momos | ~150 (9-10 per omnivore + spillover) |
| Vegetable momos | ~70 (9-10 per vegetarian + spillover) |
| Chicken curry or jhol | 1 large tray |
| Mixed sabzi | 1 large tray |
| Dal | 1 medium tray |
| Basmati rice | 2 large trays |
| Achaar | 2 small containers |
| Dessert | ~22 servings |
35 guests, mixed diet (8 veg / 25 omnivore / 2 vegan), buffet, ~$20-24/head
| Item | Quantity |
|---|---|
| Chicken momos | ~240 |
| Vegetable momos | ~110 (vegan-safe wrapper) |
| Paneer momos | ~50 (for veg guests who eat dairy) |
| Chicken jhol | 2 large trays |
| Mixed sabzi (dairy-free) | 2 large trays |
| Aloo tama | 1 large tray |
| Dal | 1 large tray |
| Rice | 3-4 large trays |
| Achaar | 3 small containers |
| Dessert | ~40 servings |
50 guests, mostly omnivore (10 veg), buffet, ~$22-25/head
| Item | Quantity |
|---|---|
| Chicken momos | ~400 |
| Vegetable momos | ~140 |
| Chicken curry | 2 large trays |
| Chicken jhol | 1 large tray |
| Mixed sabzi | 2 large trays |
| Dal | 1 large tray |
| Basmati rice | 4-5 large trays |
| Sel roti | ~30 pieces (festival vibe) |
| Achaar | 4 small containers |
| Dessert | ~55 servings |
How to scale from 20 to 50: the math that actually matters
- Momos scale linearly: 9-10 per omnivore guest plus 9-10 per vegetarian guest. Always.
- Rice scales at about 1 large tray per 10 guests. Going from 20 to 50 = roughly doubling rice.
- Curries scale slower than guest count: one large tray serves 12-15 people for a single dish. Add curries by variety, not just by guest count.
- Sides scale by dietary need, not by total guest count: dal is a vegetarian backbone, so scale it to your veg guests + 30% buffer. Sabzi works for everyone, so scale at half the rate of momos.
- Achaar: one small container per 10-15 guests. Skimping here is a real mistake - momos without enough achaar feel incomplete.
What to do if your headcount is in flux
Lock the bigger number, not the smaller one. Caterers can usually scale down a bit closer to the event (food cost only); scaling up at the last minute is harder and costlier. Order for your expected high-end RSVP plus 10%.
My headcount is 28 - should I round to 30 or 25?
Round to 30. Catering quantities are forgiving on the high side; running out is the worst-case scenario. The extra 2 servings cost less than the embarrassment of short food.
How many chafing dishes do I need for buffet service at 35 guests?
Roughly one chafing dish per dish-type on the buffet line. For 35 guests with a 6-dish menu, plan 6 chafers. Most caterers can include or rent these - confirm in your quote.
Can I order Nepali catering for under 20 guests?
Yes, though some caterers have a 20-guest minimum on certain tiered packages. For 10-15 guests, drop-off momo-anchored orders are a great fit and usually have lower minimums.