Whether you are looking for an outdoor event or indoor, Advaita is the perfect choice! At Advaita, we provide the perfect setting for your wedding, corporate or private event. With a striking and modern setting, it is the perfect event venue that offers both outdoor and indoor options.
Spread over a total area of 40,000 sqft, this beautiful area stands out in grandeur and can accommodate over 1200-1500 guests (with reference to full venue capacity). Advaita has a covered banquet space of 10,000 sqft, 30,000 sqft of garden area, 5,000 sqft of area for pre-wedding function; along with 300 in-house car parking.
Away from the hustle-bustle of the city, Advaita is a perfect venue that brings the beauty of the outdoors inside. The lawns provide easy access to the banquet hall, which is an airy and clean indoor space that offers unmatched elegance and sophistication for creation of any style of wedding or event celebration, also providing a back up venue in case of rainy weather. Individually, the hall can hold up to 500 guests, while the lawns can play host to the most charming outdoor ceremonies for up to 1000 guests.
From intimate personal celebrations to large private functions and corporate events, we will cater for your every requirement and work hard to transform your ideas into reality. We aim to combine elegance with distinction to make sure that you get an unforgettable setting for your event and that you are left with enchanting memories of your day.For hosting your next event at Advaita, please contact +91-9571771330
Founder and Partner
Sanjeev Jain is the youngest of Gyanjee’s three sons. From a very early age, he knew he wanted to join his father in the family catering business. He formally joined the business at the age of 19 having spent half of his childhood around the cooks and food.
When he joined the business, Gyanjee Sweet and Caterers was an already established firm and catering was a more common concept. The challenges facing him and the company then were much more different. He quickly realized that the growing number of customers would demand more and more and in order to stay at the top he would have to change a few things. He, therefore, focused his energies on trying to make the business more professional. He quickly grasped the changing trends and introduced new and varied dishes from all across the globe on to the menu.
In addition he built up a network of specialist cooks to make these dishes. He understood that to make the company better, they would have to compete on a much larger scale. He, along with his father, has taken the company from being a small city firm to a national level company which has catered to many international conferences and events.
But despite modernizing and expanding the company his core values have never changed and he still derives the most pleasure from the fact that he serves people good food.
Vaibhav Jain is the third generation to join the family catering business. He has taken a reputed establishment known for exceptional food and outstanding service and given it an edge of creativity and innovation that the business is quickly gaining fame for.
To keep up the name of a business that had become a brand might easily be a daunting task for any young man, but Vaibhav had great plans for the inheritance he was to receive. An IHM(A) graduate, he has not only kept the legacy of years intact, he has kept attuned to the changing tastes and trends in food and presentation. Passionate, well-trained and innovative, Vaibhav brings with him the experience he gained at Taj, Marriott, Sheraton, and the enthusiasm that is second to his nature. In 2012, he joined the family business full time and has been responsible for the day-to-day operations.
Keeping up with the growing demands of the current market, Vaibhav believes in creating new trends while maintaining the balance between tastes and looks. He believes in development of new ideas and pioneering trends in the field of catering and such is his passion for novelty that his name in the market is now synonymous with ‘originality’.
Next name in the third generation of the business is the young and energetic Tarun Jain who is a creative, enthusiastic and hardworking chef with an ever increasing passion for food.
Younger of Sanjeev Jain’s two sons, Tarun stands by the standard Gyanjee’s has set – for how catering should be, and he adds strength and charm to the business by bringing fresh and innovative ideas with him. After having completed his Hotel Management course from GD Goenka, Gurgaon, Tarun worked with names like The Taj Palace, Fairmont Hotel and Hotel Claridges. A Grand Diploma holder in Culinary from Le Cordon Bleu, London, Tarun is skilled at putting his own stamp on traditional dishes, creating new combinations and experimenting with new flavours, all the while maintaining the freshness and originality. Armed with his culinary expertise, bubbling energy and absolute passion for the industry, Tarun adds an edge to the three decades old family business of catering.