Banquets

Our Banquets

Entrée

  • Veg pakora
  • Aloo Tikki

Mains

  • Malai Kofta
  • Dal makhani

Served with

  • Saffron Rice
  • Salad
  • Raita
  • Plain Naan

Entrée

  • Chaat papri
  • Veg Manchurian

Mains

  • Butter chicken
  • Dal makhani

Served with

  • Saffron Rice
  • Salad
  • Raita
  • Plain naan

Desserts

  • Pista Kulfi

Entrée

  • Aloo Tikki Chaat
  • Veg Manchurian
  • Chicken Tikka

Mains

  • Butter chicken
  • Dal makhani
  • Rogan Josh

Served with

  • Saffron Rice
  • Salad
  • Raita
  • Plain naan & Roti

Desserts

  • Pista Kulfi
  • Gulab Jamuns

Pre starters

  • Hara bhara kebabs
  • Amritsari fish

Entrée

  • Tandoori Chicken
  • Seekh Kebab
  • Onion Bhaji

Mains

  • Butter chicken
  • Dal makhani
  • Rogan Josh
  • Paneer Balti
  • Palak Kofta

Served with

  • Saffron Rice
  • Salad
  • Raita
  • Plain naan & Roti

Desserts

  • Pista Kulfi
  • Gulab Jamuns

Drinks –choice of

  • Softdrinks
  • Juice

Glossary Of Indian Catering Curries

Balti

Balti is more a style of cooking than one particular curry. The word balti can be translated as “bucket” (I.E. A cooking pan) and some say the style of cooking is indigenous to an area of northern Pakistan known as Baltistan. A balti pan is basically a karahi which has the shape of a Chinese wok but with 2 small round handles on either side of the pan instead of one long handle. In specialist “balti houses” the balti is a meal in itself which contains both meat and vegetables and is eaten straight from the karahi using curled up pieces of nan bread. In standard Indian catering, the balti is more of a stir-fried curry containing plenty of fried green peppers and fresh coriander (an equivalent word in American English cilantro). Medium hot.

Bhuna

Bhuna is first and foremost a cooking process where spices are gently fried in plenty of oil to bring out their flavour. The dish “bhuna” is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce. The catering bhuna is a well-spiced curry with a thick sauce. It is often garnished with fried green peppers (an equivalent word in American English bell peppers) and shredded onions. Usually medium hot although I have had some pretty hot ones in my time.

Biryani

Biryani is not a curry at all but the curry connection comes from the mixed vegetable curry with which it is served in most indian catering. Biryani originated in persia and, at its simplest, was rice and meat baked together in the oven. The cooks to the moghul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice.

Madras

The curry house Madras is a catering invention which started life as simply a hotted up version of the standard catering curry. Because it is a catering invention rather than a traditional recipe the madras can vary considerably from one catering to another. The catering madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced. It is the standard catering hot curry.

Korma

A traditional korma will have long slow cooking. In fact, Korma is not one particular dish but rather a method of cooking similar to braising. Because Korma is a cooking method there are a wide variety of dishes that could be described as “Korma”. Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on very low heat until all the juices condense down into a thick sauce. The catering chef has to cook to order so doesn’t have time for long, slow cooking. The korma you find in Indian catering usually contains ground almonds, coconut and thick cream. It is often described on catering menus as being “very mild” but a good korma should not be bland.

Rogan Josh

Rogan josh is another all-time favourite on the curry house menu. It was originally a Kashmiri dish but is equally at home in Punjab. An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. The Kashmiri and Punjabi versions do differ (the Kashmiri does not traditionally contain onions or garlic) but they are both highly spiced and share a deep red colour derived from the liberal use of dried red Kashmiri chillies. The curry house Rogan is also red but the colour comes from red peppers and tomatoes rather than Kashmiri chillies. The catering Rogan is characterised by its garnish of tomato pieces and fresh coriander. It is usually medium hot.

Saag

Saag gosht is a classic curry traditionally made with spinach and lamb. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves. If you were talking about spinach on its own it would be called palak. Many catering these days will offer a chicken or a prawn alternative to lamb and so the dish will show on the menu as just “saag” or “palak” omitting the gosht (lamb) from the name altogether. The saag is usually served medium hot and is made in the bhuna style.

Vindaloo

The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were “vinho”, wine/wine vinegar, and “alhos”, garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa.

Tikka Masala

To my mind, it is fruitless to enter the debate on the origins of the famous chicken tikka masala. If you want to remind yourself of the contending arguments then take a look at the essay on the subject “is it or isn’t it? – the chicken tikka masala story” by food historians Peter and Colleen Grove. Chicken tikka masala is the all-time most popular dish on the Indian catering menu and what the catering diner really needs to know is whether the catering is providing a good example of the dish. And what is a good example? Well, the chicken tikka pieces should be aromatic and slightly smoky from the tandoor. The masala sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka masala usually has a deep red colour, gained from the use of artificial food colourings.

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Hear From Our Clients

Had my daughters 1st bday party. Food was very yummy and all my needs were taken care off. Special Thanks to Neha!! She helped us throughout the party with all our needs and made sure everyone is being served well.Great place for party. Staff was professional and active.Jimmy n Deepti n Reena made sure things are managed well!!

ish@ k@il@

We celebrated our son’s first birthday at Tandoori Flames. We were really happy with the whole arrangement. The food was to die for and the staff were extremely polite and took great care of all our guests. Our guests were raving about the whole arrangement too. A big thanks to Jimmy and his team for making this big day truly special for us. Highly recommend this place

Raghav Suri

Great venue for a family function. Amazing setup and service. Delicious food at a good price. All my guests and I had a great time. Thank you for making my function even better. We will definitely be coming back for more. I recomend Tandoori Flames to anyone looking for a venue or just looking for a place to dine. 👍

Gareth Peppin

Last weekend we celebrated our nephew’s wedding reception in Tandoori Flames & experience was extremely delightful in all respects.

Ruksana Rahman

We had our little one’s first at Ultima however the catering and event planning was done by Jimmy from Tandoori Flames. Jimmy was cooperative throughout the whole process, impeccable presentation and food was great too. Recommended

Vinay Ranjit Bhardwaj

My best to go place for authentic Indian food. Loved the food and paneer curry!!

Taras Singh

Food was great, especially for vegetarians. Had a lovely dine in experience as well with Ravinder serving us 🙂

Jonathan Leibel

Nikhil is an incredible chef with fantastic charisma that sparkled in his interactions with guests. All 3 serving staff were thoughtful, considerate and professional. Servers attended well to needs of guests.

Kaumil Shah

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Dive into the tangy flavours of attractively laid elaborate chat platters or pamper your senses in sublime desserts. Whatever is on your mind, we bring it on your plates! No matter what is the nature or scale of your party, our expert team of chefs help you pull off an indelible soiree.

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Preparing Indian spread is not everyone’s cup of tea! It takes a great deal of understanding about the intricacies of Indian flavours to create an extraordinary culinary experience. Our chefs are all well-trained with a passion for Indian food and prepare a menu that gives strong “Indian Vibes”.

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Hear From Our Clients

Had my daughters 1st bday party. Food was very yummy and all my needs were taken care off. Special Thanks to Neha!! She helped us throughout the party with all our needs and made sure everyone is being served well.Great place for party. Staff was professional and active.Jimmy n Deepti n Reena made sure things are managed well!!

ish@ k@il@

We celebrated our son’s first birthday at Tandoori Flames. We were really happy with the whole arrangement. The food was to die for and the staff were extremely polite and took great care of all our guests. Our guests were raving about the whole arrangement too. A big thanks to Jimmy and his team for making this big day truly special for us. Highly recommend this place

Raghav Suri

Great venue for a family function. Amazing setup and service. Delicious food at a good price. All my guests and I had a great time. Thank you for making my function even better. We will definitely be coming back for more. I recomend Tandoori Flames to anyone looking for a venue or just looking for a place to dine. 👍

Gareth Peppin

Last weekend we celebrated our nephew’s wedding reception in Tandoori Flames & experience was extremely delightful in all respects.

Ruksana Rahman

We had our little one’s first at Ultima however the catering and event planning was done by Jimmy from Tandoori Flames. Jimmy was cooperative throughout the whole process, impeccable presentation and food was great too. Recommended

Vinay Ranjit Bhardwaj

My best to go place for authentic Indian food. Loved the food and paneer curry!!

Taras Singh

Food was great, especially for vegetarians. Had a lovely dine in experience as well with Ravinder serving us 🙂

Jonathan Leibel

Nikhil is an incredible chef with fantastic charisma that sparkled in his interactions with guests. All 3 serving staff were thoughtful, considerate and professional. Servers attended well to needs of guests.

Kaumil Shah

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