Events
Grill food caters well. Skewers, whole chickens, chaap and momos hold their temperature, they look good on a table, and people can help themselves without a plate-and-cutlery operation.
Catering is arranged directly with the restaurant rather than through a form, because quantities, timing and the mix of veg and non-veg all need a two-minute conversation to get right.
At a glance
The date, the rough headcount, how many guests are vegetarian, and whether people will be sitting down or standing with plates. That is enough to build a realistic order. Spice level is worth mentioning too — mixed groups usually want the mild end leading.
Momos, wraps cut into halves, wings and skewers. Everything eats in one or two bites and nothing needs a knife. Chaap and paneer tikka cover the vegetarian side without a separate menu.
Whole chickens as the centre, two or three tikka marinades around them, lacha pratha for the table, and a fried starter to open. Keep one mild, one hot and one vegetarian option in play and the table sorts itself out.
Give as much notice as you can, especially for whole chickens and larger platters — the tandoor can only hold so much at once, so timing is what makes a big order work.
On the menu
Straight from the board — every dish below is on the current menu.
Good to know
Catering enquiries are handled directly by phone or email so the kitchen can plan quantities and timing around your event. Call with your date, headcount and dish preferences.
Taste of Togetherness
One call and it goes on the fire. Tell us how many people you are feeding and we will tell you what to order.
