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, Main Course Buffet 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.
Turn your home into a restaurant for the evening with Chef-Hire’s curated Indore House Party Menu. Enjoy a delicious spread of crowd-favourite Indian and fusion dishes, freshly prepared by a professional chef at your home.
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.
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.
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.
An intimate Japanese omakase brought to your dining table. Sashimi, nigiri, hot courses, dessert. Requires 48 hour lead time for sourcing.
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 coastal Indian tasting menu featuring fresh seafood, coconut, kokum and curry leaf. Designed by a collective of chefs from The Bombay Canteen and Karavalli.
A vegetarian-forward Levantine spread — hand-pounded hummus, wood-fired flatbreads, spiced vegetables, and pomegranate desserts.
1 starter, 2 mains, dal, rice, 1 bread, raita, 1 dessert, welcome drink
Slow-cooked dum biryani, kebabs on charcoal, and desserts that trace back to the Nizam's kitchen. A theatrical evening.
A vegetarian, sattvic tea service designed with ayurvedic principles. Perfect for daytime gatherings.
A sit-down Chettinad lunch — slow-cooked, spice-forward, served on banana leaves. Pairs beautifully with filter kaapi.
Home style food served at your office