Mini catering menus.
Open menus, curated by leading chefs. Describe the evening — we compose it.
A hearty Indori spread built around ghee-soaked baflas and dal — the pride of Malwa. Slow-cooked panchmel dal, gatte ki sabzi, seasonal greens, churma, and house pickles, finished with saffron shrikhand. Perfect for farmhouse lunches and family gatherings.
A grand farmhouse buffet with live counters — dal bafla station, tandoor, chaat corner and a dessert cart. Built for garden parties and celebrations of fifteen or more, with vegetarian and non-vegetarian spreads and on-site chefs plating to order.
An Indori night-market experience for parties of fifteen plus — poha-jalebi, bhutte ka kees, garadu, dahi vada, sabudana khichdi and more, plated live at charming counters. Nostalgic, playful and unmistakably Indore.
A live barbecue evening for farmhouse and poolside parties — marinated skewers, grilled vegetables, smoked paneer and slow-charred meats, served hot off the coals with dips and flatbreads. Minimum fifteen guests.
A curated coastal Indian tasting menu featuring fresh seafood, coconut, kokum and curry leaf. Designed by a collective of chefs from The Bombay Canteen and Karavalli.
An intimate Japanese omakase brought to your dining table. Sashimi, nigiri, hot courses, dessert. Requires 48 hour lead time for sourcing.
A vegetarian-forward Levantine spread — hand-pounded hummus, wood-fired flatbreads, spiced vegetables, and pomegranate desserts.
A signature multi-cuisine journey — pan-Asian starters, Northern Italian pasta interlude, Modern Indian mains, closing with a chocolate finale. Designed for households that entertain across cultures.
A curated evening across two coastlines — Chef Ala's hand-pounded mezze and mangal grills, then a Northern Italian interlude of hand-pulled pasta and slow-roast lamb. Closes with knafeh and espresso.
Slow-cooked dum biryani, kebabs on charcoal, and desserts that trace back to the Nizam's kitchen. A theatrical evening.
A sit-down Chettinad lunch — slow-cooked, spice-forward, served on banana leaves. Pairs beautifully with filter kaapi.
A vegetarian, sattvic tea service designed with ayurvedic principles. Perfect for daytime gatherings.