A good office lunch should give people a proper break, not leave them searching for something else an hour later. This office lunch Indian catering example shows how to build a generous shared meal that suits mixed tastes, accommodates dietary requirements and arrives ready for a straightforward team lunch.
Indian food works particularly well for workplaces because the menu naturally offers variety. Mild and richly spiced curries can sit alongside vegetarian dishes, fragrant rice, tandoori favourites and fresh breads. Rather than ordering separate meals for every person, a shared spread lets colleagues choose what suits them while keeping the order practical to manage.
Start with the size and style of the lunch
The best catering order depends on more than headcount. Consider whether the lunch is a casual Friday meal, a project milestone, a client meeting or a longer staff event. For a quick lunch in the meeting room, dishes that are easy to serve and eat are usually the best choice. If guests will be seated for longer, you may wish to include more starters and desserts.
Ask for RSVPs before placing the order, especially where vegetarian, vegan, gluten-free or allergy requirements are involved. It is also worth considering the group itself. A team that already enjoys Indian food may welcome a little more heat and variety, while a group with mixed familiarity may prefer a balanced selection centred on mild, crowd-pleasing dishes.
Timing matters as well. Arrange delivery or collection shortly before the break, and make sure there is enough table space for the food, plates, serving spoons and clearly labelled dietary options. A well-planned order is as much about an easy service as it is about good food.
Office lunch Indian catering example for 20 people
For a team of 20, a balanced order could include four mains, two rice options, breads, a starter and a few cooling sides. This gives people genuine choice without making the table unnecessarily crowded.
Start with a chicken curry such as butter chicken or chicken korma for those who prefer a mild, creamy dish. Add a lamb curry or beef vindaloo-style option for guests looking for deeper, more pronounced flavour, though a hotter dish should be clearly marked. Then include two plant-based mains, such as dal tadka and a vegetable curry. A chickpea curry is another filling vegan-friendly choice that works well for shared lunches.
Serve the curries with basmati rice and vegetable biryani. Plain rice is useful for guests who want to build their own plate or temper a spicier curry, while biryani brings colour and fragrance to the meal. Naan breads are a familiar favourite for the table, and a combination of plain naan, garlic naan and a vegan bread option helps ensure more people can take part.
For starters, samosas or vegetable pakoras are easy to share while everyone gathers. Add cucumber raita, mango chutney and a fresh salad to provide contrast to the warm dishes. These smaller details make a catered lunch feel considered, particularly for colleagues who prefer lighter plates or less spice.
A practical order for 20 people might look like this:
- Two chicken curry trays, with one mild option.
- One lamb or beef curry tray, marked with its spice level.
- Two vegetarian or vegan curry trays.
- One tray of basmati rice and one tray of vegetable biryani.
- Around 25 to 30 naan breads, including a vegan-friendly choice where needed.
- Shared starters, raita, chutney and salad.
Portion sizes vary by menu and by occasion. A team of tradespeople or staff coming straight from a busy shift may have bigger appetites than an office group sitting down after morning tea. If lunch replaces a larger team event meal, ordering a little extra is often sensible. For a light midday gathering with snacks or cake planned afterwards, the standard catering quantity may be enough.
Build a menu that feels inclusive
A strong office lunch does not treat dietary needs as an afterthought. Indian cuisine makes it easier to create a meal where vegetarian and vegan guests have full, satisfying choices rather than just side dishes.
Aim for at least two substantial meat-free mains in a group order. Lentils, chickpeas, paneer and seasonal vegetables all provide different flavours and textures. If vegan guests are attending, confirm which dishes are prepared without dairy, including breads and sides. Raita, for example, contains yoghurt, while some curries may use cream, ghee or paneer.
Allergy requirements need individual care. Gluten, nuts, dairy and other allergens can be present in ingredients or kitchen environments, so provide the caterer with details early and ask about suitable options. Clearly label dishes when they arrive, and place serving spoons with the right tray to reduce mix-ups during lunch.
Heat is another form of inclusion. People have very different comfort levels with chilli, so do not make every main spicy. A mild chicken dish, a gentle vegetable curry and plain rice give cautious eaters plenty to enjoy. A medium or hot curry can still add interest for those who want it. The goal is choice, not compromise.
Keep ordering and serving simple
Catering becomes stressful when the organiser has to answer ten different questions on the day. Keep the order clear: confirm the delivery or collection time, the building address, contact number, serving size, dietary requirements and whether disposable plates and cutlery are required.
Set out the food in a natural order. Place plates and cutlery first, then rice and breads, followed by curries, starters and sides. Labels should show the dish name, whether it is vegetarian or vegan, and a simple indication of heat where useful. This is especially helpful when people are serving themselves quickly between meetings.
Avoid ordering too many similar dishes. Two creamy chicken curries, for example, can make a large spread feel repetitive. Better balance comes from choosing different styles: one creamy curry, one tomato-based or slow-cooked curry, one lentil dish and one vegetable dish. Rice, biryani, breads and condiments then bring the whole table together.
Drinks deserve a little thought too. Water is essential, and soft drinks are easy for a casual event. For a more relaxed afternoon gathering, mango lassi can be a popular addition, although it should be kept separate from vegan choices because it contains dairy.
When a smaller or larger order makes more sense
For a group of eight to ten, the same approach works with fewer mains. Choose one chicken curry, one vegetarian curry, rice, naan and a starter or side. Keeping the selection tight avoids excess food while still giving colleagues a choice.
For 30 people or more, expand the range rather than simply doubling every dish. Add a second meat option, a second vegan-friendly main and extra rice. This makes the lunch feel more generous and prevents one popular tray from disappearing before everyone has eaten. Larger groups also benefit from two serving stations if the room allows, particularly when the lunch break is short.
For client-facing meetings, consider slightly less saucy dishes alongside curries, such as tandoori chicken or vegetable starters. They can be easier to serve neatly while still offering the familiar warmth of an Indian meal. For a casual staff celebration, a fuller shared buffet with biryani, curries and breads often creates a more relaxed atmosphere.
Indian Brothers has been serving Queensland communities since 2003, with catering choices built around the dependable, home-style flavours that make shared meals easy to enjoy. When discussing an office order, provide the group size, occasion, preferred collection or delivery time and any dietary needs so the menu can be planned with care.
The most memorable work lunches are not necessarily the most elaborate. They are the ones where everyone can find a plate they enjoy, the food is ready when the break begins, and colleagues have time to sit together over a warm, satisfying meal.