About Tandoori Flames Melbourne
A family-run catering company in Melbourne’s inner west, cooking for weddings, corporate functions and celebrations since 2013.
From A Family Kitchen To 850+ Events
Tandoori Flames started the way most good caterers do — cooking too much food for family gatherings and getting asked to do it again for someone else’s. More than a decade and 850-plus events later, the kitchen has grown but the standard has not moved.
We are a catering company, not a dining room that also does functions. That distinction shapes everything: our South Kingsville kitchen is built for catering volume, our chefs cook to a run sheet, and our event team is trained to set up, serve and pack down at someone else’s venue.
Along the way we have added three event venues of our own — Ultima Function Centre, Fleur Weddings & Events and Amora — so clients who need a room and a caterer can get both from one team.
- Family-run since 2013
- 850+ events catered
- Dedicated production kitchen in South Kingsville
- Chefs across eight cuisines
- Three of our own event venues
- 15 to 500+ guests
What We Are Known For
A starting point, not a fixed list. Every menu is built around your guest list, your budget and the dietary needs in the room.
The Food
Whole spices ground in-house, Curries built properly, Breads cooked to order, Generous vegetarian, Halal on request, Eight cuisines
The Service
Early setup, Timed to your run sheet, Trained event staff, Clean pack-down, One named event lead, No guest left waiting
The Scale
15-person drop-offs, 500+ guest weddings, Multi-day celebrations, Parallel service points, Site visits for large events, Marquee and no-kitchen venues
The Venues
Ultima Function Centre, Fleur Weddings & Events, Amora, Catered in-house, Ample parking, Or we come to yours
Three Melbourne Venues Of Our Own — Or We Come To Yours
Tandoori Flames is a catering company first. We own and operate three event venues across Melbourne, and we also cater your event at any venue, marquee, hall, park or private home you choose.
Ultima Function Centre
Keilor East — eight event spaces and capacity to 800 guests. Catered in-house by our own team.
Visit site →Fleur Weddings & Events
Fawkner — a glamorous single-room reception for up to 400 guests. Catered in-house by our own team.
Visit site →Amora
Melbourne — our third event space, for clients who want a hotel-grade setting. Catered in-house by our own team.
Melbourne-Wide, From Our South Kingsville Kitchen
Our production kitchen is in South Kingsville and our vans go everywhere — the inner west, the CBD, the bayside suburbs, the north and the outer west. Any delivery charge is quoted up front, never added later.
South Kingsville · Williamstown · Newport · Yarraville · Altona North · Point Cook · Hoppers Crossing · Tarneit · West Footscray
Our base is South Kingsville, in Melbourne’s inner west, which puts Williamstown, Yarraville, Newport, Altona North and Footscray within a few minutes. That proximity is practical, not sentimental: short transport times mean more live cooking and better food on the plate. Our venues extend the reach, with Ultima Function Centre in Keilor East, Fleur Weddings & Events in Fawkner and Amora in Melbourne. Beyond those we cater routinely in Point Cook, Werribee, Tarneit, Truganina, Hoppers Crossing, Sunshine, Craigieburn, Dandenong and Springvale, which is where most of Melbourne’s large family functions happen.
About Us — Your Questions Answered
Since 2013. More than 850 events in that time, from 15-person family lunches to 500-plus guest weddings.
Yes. Tandoori Flames started as a family kitchen cooking too much food for family gatherings, and being asked to do it again for someone else’s.
South Kingsville in Melbourne’s inner west. It is a dedicated production kitchen built for catering volume, not a kitchen attached to a dining room.
Because sending 300 covers out at the same temperature at the same minute is a different job to serving twenty tables. A kitchen built for catering is set up for it; one built for dining is not.
Yes, three — Ultima Function Centre in Keilor East, Fleur Weddings & Events in Fawkner, and Amora. All catered in-house by our own team.
Eight: Indian, Sri Lankan, Middle Eastern, Vietnamese, Greek, Italian, African and Samoan/Pacific Islander. Our chefs cook the cuisines they know rather than approximating them.
Vegetarian, vegan and gluten-free are built into every menu as standard, not charged as add-ons. Halal-certified meat is available on request, and allergies get clearly labelled separate portions.
Constantly. We cater at function centres, hotels, halls, marquees and private homes across Melbourne, and coordinate with venue staff and wedding planners as a matter of course.
All of greater Melbourne, with the inner west, bayside and outer west as home ground — Williamstown, Yarraville, Newport, Point Cook, Altona North, Hoppers Crossing, Tarneit and West Footscray.
Not running out of food, and packing down clean. They sound unglamorous, and they are the two things clients mention most often afterwards.
Call 0401 338 005 any day between 9am and 8pm, or send your date and guest count through the quote form. We come back within 24 hours.
We own and operate three: Ultima Function Centre in Keilor East with eight event spaces for up to 800 guests, Fleur Weddings & Events in Fawkner with a single-room reception for up to 400, and Amora in Melbourne, which offers a hotel-grade setting. You can book the venue and catering together.
No. Most of our catering work takes place at venues we do not own, as well as private homes, halls, parks and marquee sites across Melbourne. Our venues are an option if you need a room, not a condition of the catering. We visit any unfamiliar venue before the event.
One coordinator handles your booking from the first enquiry through to the night of the event, including the menu, the dietary counts and the run sheet. That same person briefs the on-site team. It avoids the situation where details discussed in planning never reach the staff actually running service.
We are a dedicated catering company, so the food is the core business rather than an add-on to a room booking. That means a much deeper menu, real capability across eight cuisines, and proper handling of Jain, satvik, halal and vegan requirements. We bring the same kitchen standard to any venue in Melbourne.
A Melbourne-based team that has been catering since 2013, built around chefs who specialise by cuisine rather than generalists. The business grew from catering Indian functions in Melbourne’s west into multicultural and cultural event catering across the city, and then into owning and operating three event venues. The kitchen in South Kingsville is where all production happens, for every event and every venue.
Because the venue determines what catering is possible. Owning Ultima Function Centre, Fleur Weddings & Events and Amora means we know the kitchens, the power, the access and the layouts, and we can run live cooking and tight service windows without negotiating. For clients it removes a whole layer of coordination. Both sides of the event answer to the same team.
It scales with the event. We have a permanent kitchen and management team, and we roster additional chefs and service staff for each function based on the guest count, the service style and the number of live stations. A large wedding takes a substantially bigger crew than a corporate lunch. We will tell you the staffing your event needs when we quote.
It is a commercial catering kitchen in South Kingsville, built for volume production and dispatch rather than service to guests. That includes tandoor cooking, bulk rice and biryani production, separated preparation areas for Jain, satvik and halal work, and cold and hot holding for transport. The layout is designed around getting food out to venues at temperature, on schedule.
We cook our menus in our own kitchen with our own chefs. Specialty desserts and some bakery items may be sourced from trusted suppliers where that produces a better result than making them in-house, and we will tell you when that is the case. The core menu, including all Indian cooking and all separated dietary preparation, is ours.
Mostly scale and the range of dietary work. We started catering Indian functions and now regularly run two-cuisine menus with Jain, satvik, halal, vegan and allergy requirements on the same event, which was rare in our early years. Melbourne’s guest lists have become genuinely mixed. The kitchen, staffing and labelling practices all changed to keep up with that.
From One Kitchen In 2013 To Three Venues
Tandoori Flames started in 2013 catering Indian food for weddings and community functions in Melbourne’s inner west. The first jobs were the ones nobody else wanted to touch properly: large Punjabi receptions where the family knew exactly what good Dal Makhani tastes like and would notice if it was rushed. Word moved through the community that way. We grew because the food held up at 400 covers, not because of advertising.
The business today runs a commercial kitchen in South Kingsville, caters eight cuisines, and owns three event venues across Melbourne. The scale changed. The approach did not. We still cook in batches through service rather than preparing everything early. We still turn down work we cannot do to the standard a family expects. And we are still a catering company at heart, which means our job is making your event work in your room, not getting people through a door.
Tandoori Flames MelbourneTalk To A Human
Call 0401 338 005 any day between 9am and 8pm, or send the form and we will come back within 24 hours.
Get An Itemised QuoteThe Kitchen, The Team, The Venues
The South Kingsville kitchen
Our kitchen is built for function volume: tandoor capacity, bulk gravy production, cold storage for multi-event weekends and separate preparation areas for Jain, satvik and halal work. It is a production kitchen, which is a genuinely different build from a kitchen that serves one room.
The team on the ground
Our chefs come from North Indian kitchens and from the other cuisines we cook, not from a single training programme. Our service staff work events week in and week out, so they read a room properly: when to hold service, when to push dessert, when to leave a family alone.
Three venues, run by us
Ultima Function Centre in Keilor East runs eight event spaces for up to 800 guests. Fleur Weddings & Events in Fawkner is a single-room reception for up to 400. Amora in Melbourne is the hotel-grade option. Owning them means we know every service constraint in advance.
The Dishes That Built The Business
These are the dishes we were booked for in the early years and still cook most weekends, with the same methods and the same cooking times.
Where We Started
Veg Pakoras, Onion Bhaji, Chicken Tikka, Seekh Kebab, Aloo Tikki Chaat
The Punjabi Core
Punjabi Butter Chicken, Dal Makhani, Saag Paneer, Mutton Curry, Amritsari Chole
Added As We Grew
Vegan Butter Chicken, Tofu Masala, Smoky Salmon, Lamb Shank, Murg Kali Mirch
Made In House
Pista Kulfi, Mango Kulfi, Matka Kulfi, Gulab Jamun, Chocolate Naan
A starting point, not a fixed list. Swap any dish at no extra charge — the menu is built around your guest list, your budget and the dietary needs in the room.
How The Business Is Set Up To Deliver
Everything runs from one kitchen and one schedule. Each event gets its own team, its own vehicle, its own equipment load and its own written run sheet, built by the coordinator who takes your booking and stays with it through to the night. That continuity matters more than people expect. The person who heard you say your grandmother cannot eat chilli is the same person briefing the staff on the line. We cap how many events we take per day rather than stretching the team thin across a peak-season Saturday.
Operating our own venues taught us things we now apply everywhere. Where queues form. How long 400 guests really take to clear a buffet. What happens to a run sheet when speeches run thirty minutes over. We take that into external venues across the inner west, Point Cook, Tarneit, Keilor East, Fawkner and the CBD. For any venue we have not worked before, we visit first and check power, access, bench space, ventilation and whether a live tandoor station is feasible. Guessing at those details is how service falls over.
Our Three Venues And What Each One Suits
We own and operate three event venues across Melbourne, each with a different capacity and a different kind of event it fits.
| Venue | Location | Capacity | Best suited to |
|---|---|---|---|
| Ultima Function Centre | Keilor East | Up to 800 guests across 8 separate spaces | Large weddings, multi-function events, community gatherings needing several rooms |
| Fleur Weddings & Events | Fawkner | Up to 400 guests | Weddings, engagements and mid-size family functions |
| Amora | Melbourne | Hotel-grade event spaces | Corporate functions, formal plated events, city-based receptions |
| Your chosen venue | Across metropolitan Melbourne | Set by the site | Clients with a venue already booked, plus temples and community halls |
| Private homes and marquees | Mostly outer west and north | Set by the space available | Smaller family gatherings and backyard events |
| Our kitchen | South Kingsville | Production base, not a guest space | Cooking, preparation and dispatch for every event above |
What A Decade Of Catering Has Taught Us
Capacity on paper is not capacity in practice
A room rated for 400 seated does not hold 400 comfortably once you add a dance floor, a stage, a buffet line and a cake table. We have seen hosts book to the maximum number and then lose the dance floor. Work out what the room needs to contain besides chairs, then set your guest number against that.
Chefs cooking outside their speciality
Early on, every kitchen learns the same lesson: a good chef cooking an unfamiliar cuisine produces food that is technically fine and tastes approximate. Guests from that background notice straight away. We now roster by speciality, so South Indian is cooked by South Indian chefs and Mediterranean by chefs who work in it. It is the main reason our two-cuisine menus hold up.
Equipment decides the menu more than taste
A menu designed without checking the venue’s power, ventilation and kitchen access will be cut back on the day. We learned to survey the site first and build the menu to what the site can actually support. That is why we ask about loading docks and power before we talk about dishes. It avoids a disappointing substitution at the last minute.
Short notice is a logistics problem, not a cooking one
A kitchen can cook at short notice. What takes time is sourcing specialty ingredients, rostering the right chefs and securing equipment and transport. Over the years we have built enough depth in staffing and supply to say yes to a lot of late bookings, particularly memorials and prayer gatherings, where the family has no time to plan.
Get An Itemised Quote Within 24 Hours
Six details is all we need to start. No deposit, no obligation, and we will not add you to a mailing list.
