About NISAR Catering
Experience cuisine and culture
A Mississauga kitchen cooking Indian, Italian and Mexican food for the celebrations that matter across the GTA.
Our Story
It started the way most good food does. At home.
NISAR Catering grew out of family kitchens where cooking for forty people on a Sunday was normal. Someone was always getting married, someone was always doing a path, and the food was never an afterthought. It was the reason people stayed late.
When we started catering professionally we kept that standard and added the things a hall actually needs: proper chafing dishes, staff who know when to refill, timing that fits around a program instead of fighting it, and menus written for the specific crowd in the room rather than pulled off a laminated sheet.
Today we cater everything from a thirty person shagun in a living room to a thousand plate reception in a banquet hall, across Mississauga, Brampton, Toronto and the wider GTA. The kitchen has grown. The standard has not moved.
500+
Events Catered
1000
Guests Per Event
60+
Dishes On Menu
5.0
Client Rating
What We Stand On
Four things we do not negotiate
Cooked the day of
Nothing is made ahead and frozen. Prep starts the morning of your event and the food goes in the chafing dish hot.
Seasoned to your family
We ask how you like it before we cook it. Mild for a mixed crowd, proper heat when the family expects it. Your call, not ours.
Respect for the occasion
A langar is not a birthday and a reception is not a boardroom lunch. We turn up dressed for the room and we know how each one runs.
We clean up after ourselves
The hall goes back the way we found it. You should be saying goodbye to guests, not stacking trays.
In The Kitchen
Halal, vegetarian and Jain, handled properly
Most of our events have guests with real dietary requirements sitting side by side. This is the part where caterers cut corners, so here is exactly how we handle it.
Separate preparation
Vegetarian and non-vegetarian are prepped on separate surfaces with separate equipment. Not wiped down in between. Separate.
Separate service
Every dish gets its own serving utensil and stays with its own dish. Stations are laid out so nothing crosses over.
Clear labelling
Every tray is labelled veg, non-veg, halal, contains nuts or contains dairy, so guests are not guessing or asking.
Jain and sattvic menus
No onion, no garlic, no root vegetables where required. Cooked in a dedicated batch, not adapted from the main one.
Halal sourcing
Halal meat from certified suppliers, on request, with the certification available if your family wants to see it.
Allergy awareness
Tell us at booking and we will build around it and brief the staff serving on the day.
Why NISAR
The part most caterers get wrong
Food arriving hot, on time, in the right quantity, with someone standing behind the table who cares. That is the whole job.
Cooked Fresh, Never Frozen
Everything is prepped and cooked the day of your event. Spices are ground in house and the heat level is set to your family's taste, not a default.
On Time, Every Time
We arrive early, set up before guests do and keep the chafing dishes hot right through the program. No scrambling at the last minute.
Halal, Veg & Jain Handled Properly
Separate prep, separate serving utensils, clearly labelled stations. Your vegetarian aunty and your halal guests are both taken care of.
Staff, Setup & Cleanup Included
Chafing dishes, serving tables, skirting, disposables and uniformed servers. We leave the hall the way we found it.
Come and taste it
For larger weddings and functions we run tastings so the family can try the menu before signing anything. Ask us when you enquire.