What to buy for a Vaisakhi celebration

A Vaisakhi celebration usually combines a shared meal, music, registration and a volunteer-run kitchen. This shopping list covers the items that are easy to overlook when preparing rice, lentils, roti, hot dishes and fresh produce for a group. Plan serving equipment as carefully as the ingredients: buffet tables, food warmers, deep bowls and serving spoons are needed before cooking starts. Check dietary requirements early so separate meals can be labelled and served correctly.

Organize this event for free with Lizzt

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Foldable tablesqty 14
Folding chairsqty 140
Buffet tablesqty 6
Registration desk
Tablecloth setsqty 20
Clothes racksqty 2
Shooting tablesqty 12

Tableware

Reusable platesqty 160
Deep bowlsqty 160
Drinking glassesqty 180
Cupsqty 100
Knivesqty 180
Forksqty 180
Spoonsqty 180
Serving spoonsqty 24

Kitchen

Large cooking potsqty 8
Roasting pansqty 4
Cutting boardsqty 8
Chef knife setsqty 6
Serving plattersqty 24
Food warmersqty 12
Measuring cupsqty 6
Kitchen scalesqty 2
Gas burnersqty 4
Gas cylindersqty 4

Equipment

Portable speakersqty 2
Wireless microphonesqty 3
Microphone standsqty 3
Mixer
Extension cordsqty 6
Power stripsqty 6
Mobile chargersqty 4
Coolersqty 6
Thermos flasksqty 8
Kettlesqty 3

Decorations

Buntingqty 8
Vaisakhi flagsqty 6
Flower arrangementsqty 8
Table flower arrangementqty 14
Welcome sign
Program boardsqty 6
Name badgesqty 160
Pensqty 20
Coloring pagesqty 60

Lighting

LED light stringsqty 6
LED lampsqty 8
Battery lanternsqty 6

Cleaning

Bucketsqty 4
Mopsqty 4
Broomsqty 3
Dustpan and brushqty 3
Cleaning glovesqty 12

Catering

Groceries
- Basmati rice - 12 kilograms
- Wheat flour for roti - 15 kilograms
- Chickpeas - 8 kilograms
- Red lentils - 5 kilograms
- Paneer - 6 kilograms
- Potatoes - 15 kilogram
- Onions - 8 kilograms
- Tomatoes - 10 kilogram
- Spinach - 6 kilogram
- Cauliflower - 6 kilogram
- Carrots - 6 kilograms
- Green peas - 5 kilograms
- Cucumbers - 6 kilograms
- Red peppers - 4 kilograms
- Green bell peppers - 3 kilogram
- Coriander - 20 bunches
- Mint - 10 bunches
- Lemons - 40 pieces
- Fresh ginger - 1 kilogram
- Garlic - 1 kilogram
- Green peppers - 500 grams
- Coconut milk - 12 liters
- Plain yogurt - 10 kilogram
- Chickpea flour - 3 kilograms
- Tomato paste - 12 cans
- Vegetable stock - 10 liters
- Sunflower oil - 10 liters
- Ghee - 3 kilogram
- Cumin seeds - 500 grams
- Coriander powder - 500 grams
- Ground cumin - 500 gram
- Turmeric - 300 gram
- Garam masala - 500 grams
- Chili powder - 300 grams
- Cardamom - 200 grams
- Cinnamon sticks - 200 grams
- Bay leaves - 100 gram
- Salt - 3 kilograms
- Black pepper - 300 gram
- Sugar - 8 kilograms
- Mango chutney - 8 jars
- Mint chutney - 6 jars
- Tamarind sauce - 6 bottles
- Papadums - 300 pieces
- Samosas - 300 pieces
- Pakoras - 250 pieces
- Gulab jamun - 200 pieces
- Jalebi - 5 kilograms
- Fresh fruit - 15 kilograms
- Peanuts - 2 kilograms
- Raisins - 2 kilograms
- Cola - 12 bottles
- Cola Zero - 8 bottles
- Orange soda - 8 bottles
- Sparkling mineral water - 8 bottles
- Flat mineral water - 24 bottles
- Mango juice - 12 liters
- Apple juice - 8 liters
- Lemon syrup - 4 bottles
- Black tea - 6 boxes
- Herbal tea - 4 boxes
- Coffee - 4 packs
- Milk - 20 liters
- Oat milk - 8 liters
- Tea bags - 300 pieces
- Stirrers - 300 pieces
- Ice cubes - 20 kilograms
- Paper towels - 12 rolls
- Toilet paper - 48 rolls
- Liquid hand soap - 6 bottles
- Dish soap - 6 bottles
- All-purpose cleaner - 6 bottles
- Sponges - 20 pieces
- Microfiber cloths - 20 pieces
- Garbage bags - 100 pieces
- Aluminum foil - 6 rolls
- Plastic wrap - 4 rolls
- Baking paper - 4 rolls
- Food storage containers - 30 pieces
- Diet meal labels - 100 pieces

Tips

Count reusable plates, deep bowls, glasses, cups, knives, forks and spoons against your expected guest total, then add at least 10% extra for breakages, late arrivals and second servings.
For a shared meal with rice, lentils, roti and hot dishes, use kitchen scales and measuring cups rather than estimating. Buy fresh vegetables as close to the event as practical, ideally within 24 hours.
Reserve enough large cooking pots, roasting pans, cutting boards and chef knives for parallel preparation. If the venue kitchen is limited, check gas burners, gas cylinders and extension cords before shopping.
Set up buffet tables with serving platters, serving spoons and food warmers before the hot dishes are ready. Keep separate utensils and clearly marked tableware available for dietary meals.
Do not leave drinks service and registration until the final hour. Place glasses and cups at the serving area, and prepare the registration desk, printed list and tablecloths before guests arrive.

Frequently asked questions

What do I need to buy for a Vaisakhi celebration?: Plan for food ingredients, fresh produce, rice, lentils, roti ingredients, herbs, sauces and hot dishes. You will also need servingware, cooking equipment, food warmers, tables, chairs, registration supplies and sound equipment for the programme.
How much tableware do I need for a Vaisakhi meal?: Start with one plate, bowl, glass or cup, knife, fork and spoon per guest, then add 10% extra. For 100 guests, that means at least 110 of each frequently used item, with extra serving spoons for every buffet dish.
When should I buy fresh vegetables for Vaisakhi?: Buy fresh vegetables within 24 hours of the celebration whenever possible. Dry goods and disposable or reusable serving supplies can be checked and purchased several days earlier, but fresh produce should be inspected again on the day before cooking.
What kitchen equipment is needed to cook for a large Vaisakhi gathering?: For a group meal, plan large cooking pots, roasting pans, cutting boards, chef knives, measuring cups, kitchen scales and serving platters. If the venue has no suitable kitchen, arrange gas burners and gas cylinders before the event and test them at least one day in advance.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.