Equipment list for a new Indian restaurant — kitchen + FOH BOM
Equipment list for a new Indian restaurant — full kitchen + FOH bill of materials with vendor categories and indicative prices for a 50-cover casual dining.
Last updated 12 May 2026
About this piece. Most equipment lists you'll find online are either franchisor BOMs (over-spec for an independent) or trader catalogues (under-spec for a real kitchen). This one is the operator-grade middle path — the equipment list that has actually run 50-cover Indian casual dining kitchens in NCR, BLR, MUM. Prices are indicative ranges from the wholesale equipment markets in those cities (Karol Bagh, Jayanagar, Crawford Market). Verify with your local vendors; expect ±15%.
The kitchen has 5 functional zones
Before the line items, the layout. Every Indian restaurant kitchen splits into five zones. Equipment is allocated by zone, not by category — that's how you avoid duplicating fridges or under-buying prep tables.
- Receiving + dry stores — what comes in goes here first
- Cold prep + cold storage — vegetables, marinades, salads, dairy
- Hot line (cooking) — ranges, ovens, tandoor, fryers
- Pass / plating — finishing, garnish, plating
- Dishwash + waste — bussing, washing, segregation
The bill of materials below is grouped by zone for easy procurement.
Kitchen BOM (50-cover Indian casual dining)
Zone 1 — Receiving + dry stores
| # | Item | Spec | Qty | Indicative ₹ each |
|---|---|---|---|---|
| 1 | Weighing scale (50kg) | Digital, table top | 1 | 6,000–10,000 |
| 2 | Dry storage rack (SS) | 6-tier, 4ft | 4 | 8,000–12,000 |
| 3 | Trolley (utility) | 4-wheel, SS | 2 | 7,000–11,000 |
| 4 | Bin set (3-colour segregation) | 60L each | 1 set | 4,500–7,000 |
Zone 2 — Cold prep + cold storage
| # | Item | Spec | Qty | Indicative ₹ each |
|---|---|---|---|---|
| 5 | Walk-in cold room (or 2-door upright fridge) | 800L+ | 1 | 1,80,000–3,50,000 |
| 6 | Under-counter chiller | 2-door, 250L | 2 | 55,000–80,000 |
| 7 | Vertical freezer | 500L | 1 | 75,000–1,10,000 |
| 8 | Veg prep table (SS, with sink) | 6ft, twin-bowl | 2 | 22,000–32,000 |
| 9 | Working table (SS, with under-shelf) | 6ft | 3 | 14,000–22,000 |
| 10 | Vegetable cutter (commercial) | 4-blade | 1 | 35,000–55,000 |
| 11 | Wet grinder (commercial) | 5L | 1 | 28,000–42,000 |
| 12 | Mixie (commercial) | 1.5L | 2 | 8,000–14,000 |
Zone 3 — Hot line
| # | Item | Spec | Qty | Indicative ₹ each |
|---|---|---|---|---|
| 13 | 4-burner gas range with oven | Heavy-duty, MS frame SS top | 1 | 65,000–95,000 |
| 14 | 2-burner Chinese range | High-pressure, with idle burner | 1 | 45,000–70,000 |
| 15 | Tandoor (clay or SS) | 30-inch, single | 1 | 35,000–80,000 |
| 16 | Deep fryer | 16L double basket | 1 | 28,000–45,000 |
| 17 | Salamander / griller | 600mm | 1 | 35,000–60,000 |
| 18 | Bain marie (hot holding) | 4-pot | 1 | 22,000–38,000 |
| 19 | Idli / steamer | 3-tier commercial | 1 | 18,000–28,000 |
| 20 | Bulk cooker (handi range) | 30L | 2 | 8,000–14,000 |
Zone 4 — Pass / plating
| # | Item | Spec | Qty | Indicative ₹ each |
|---|---|---|---|---|
| 21 | Pass table with hot lamps | 6ft SS, 4 lamps | 1 | 28,000–45,000 |
| 22 | Plating shelf overhead | SS, 3-tier | 1 | 8,000–14,000 |
| 23 | Garnish chiller (counter-top) | 6-pan | 1 | 25,000–40,000 |
| 24 | KOT printer + display screen | Per pass station | 1 | 18,000–32,000 |
Zone 5 — Dishwash + waste
| # | Item | Spec | Qty | Indicative ₹ each |
|---|---|---|---|---|
| 25 | 3-sink dishwash | SS, 10ft | 1 | 38,000–55,000 |
| 26 | Pre-rinse tap with hose | Heavy-duty | 1 | 8,000–14,000 |
| 27 | Drying rack | SS 5-tier | 2 | 9,000–14,000 |
| 28 | Glass washer (under-counter) | If bar | 1 | 65,000–1,10,000 |
| 29 | Grease trap | 100L | 1 | 12,000–22,000 |
| 30 | Wet waste bin set | 60L × 4 colours | 1 set | 5,500–8,500 |
Kitchen equipment subtotal: ₹12L–₹22L depending on tandoor format, walk-in vs upright, salamander spec.
FOH equipment + smallware
| # | Item | Spec | Qty | Indicative ₹ each |
|---|---|---|---|---|
| 31 | Tables (4-seater) | Wood / engineered | 8–10 | 8,000–18,000 |
| 32 | Chairs | Wood / metal mix | 50 | 1,800–4,500 |
| 33 | Bar / counter (if applicable) | 8ft SS frame, wood top | 1 | 65,000–1,20,000 |
| 34 | Bar stools | If bar | 6 | 3,500–7,000 |
| 35 | Cash counter / host stand | Wood with drawer | 1 | 22,000–45,000 |
| 36 | POS hardware (terminal + cash drawer + printer) | Standard | 1 | 35,000–65,000 |
| 37 | Payment terminal (card + UPI) | From bank / Razorpay / Pine Labs | 1 | 0 (rental) – 8,000 |
| 38 | Sound system | 4 ceiling speakers + amp | 1 set | 35,000–70,000 |
| 39 | CCTV (8-camera) | 4MP, 30-day storage | 1 set | 45,000–75,000 |
| 40 | Wi-Fi router + dual ISP setup | Mesh router + redundancy | 1 | 22,000–35,000 |
| 41 | Air-conditioning (4 × 2T cassette) | 50-cover area | 4 | 65,000–95,000 each |
| 42 | Lighting (track + accent + wash) | 50-cover layout | full kit | 1,20,000–2,40,000 |
Smallware checklist (replenishable)
Smallware is the most under-budgeted line in pre-opening. Buy 30% extra of every breakable item; you will lose them in month 1.
- Plates — 60 dinner + 60 quarter + 30 side; ₹35,000–₹55,000
- Bowls + katoris — 80 each in 3 sizes; ₹18,000–₹28,000
- Glassware — 60 water + 36 wine (if alcohol) + 60 lassi; ₹15,000–₹35,000
- Cutlery — 80 each (spoon, fork, knife, dessert spoon); ₹18,000–₹28,000
- Serving spoons + ladles — full kit; ₹8,000–₹14,000
- Service trays — 12 round + 4 rectangular; ₹6,000–₹10,000
- Steel containers (kitchen) — 30 in 3 sizes; ₹14,000–₹22,000
- Cooking utensils — kadhai, handi, tawa, dosa pan etc.; ₹35,000–₹55,000
- Tongs, spatulas, peelers — full set; ₹8,000–₹14,000
- Knives + chef's knife set — 4-set + 2 chef's; ₹12,000–₹22,000
Smallware subtotal: ₹1.5L–₹2.8L.
Smallware is where every operator over-promises savings to themselves and then over-spends in week 2 of operations because something always breaks. Budget the upper end of every range; whatever's unused becomes month-2 backup.
What to spend on premium and what to value-engineer
The trade-offs that matter most:
- Spend on: Hot line (range, oven, tandoor) — these run 14 hours a day, replacement mid-year is operationally crippling.
- Spend on: Cold storage — under-spec'd cold storage causes 2–3% food waste creep that wipes out the savings.
- Spend on: HVAC + exhaust hood — the comfort and compliance line, hard to retrofit.
- Value-engineer: Furniture — start with a basic spec, upgrade in year 2 from cash flow.
- Value-engineer: Lighting + ambience — minimum viable setup at launch, layer in year 2.
- Value-engineer: Glass washer — manual wash by dishwash team works for the first year if covers stay below 60.
Vendor categories to negotiate with
For each line item, get 3 quotes before signing. Vendor categories that work in India:
- Direct from manufacturer — hot line equipment (Premier, Cochin Stainless, Saraswathi). Best price, longer delivery.
- Wholesale market — Karol Bagh (DL), Jayanagar (BLR), Crawford Market (MUM). Best for cold storage + smallware. Trade in cash typically.
- Online B2B (IndiaMart, IndustryBuying) — listed prices, faster delivery, slightly higher cost.
- Used / second-hand — viable for 6–8 specific items (vertical freezers, prep tables, racks). Saves 30–50%. Avoid for hot line.
A negotiation tip
Pre-opening, you have one real lever: pay 50% upfront, 50% on commissioning + 7-day acceptance. Most equipment vendors will accept this for orders above ₹3L. It protects you against post-installation defects and sets expectation on installation quality. The vendor who refuses this term has a quality reason — find another vendor.
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