A catering company. We cook from a dedicated production kitchen in South Kingsville and bring the food, equipment and staff to your venue, home or one of our three event spaces.

Butter chicken, Hyderabadi dum biryani, goat rogan josh, lamb handi, dal makhani, malai kofta and paneer tikka. For canapés, samosa, chicken 65 and pani puri shots move fastest.

Halal-certified meat is available on request for any booking, and we can run an entirely halal menu. We confirm certification details in writing when you book.

Genuinely generous — it is not one paneer dish beside five meat ones. Dal makhani, malai kofta, chilli paneer, aloo gobi, chana masala and seasonal vegetable dishes are all standard, not surcharged.

Yes, and we ask at menu stage. Most event menus run a spread so guests who want heat and guests who do not are both looked after, with the hotter dishes labelled.

Yes. A live tandoor is one of our most-booked additions — naan and tandoori meats cooked in front of guests, which doubles as entertainment during the gap between ceremony and reception.

Yes. Engagement, mehndi, sangeet and reception are regularly booked together, and we vary the menus so guests are not served the same dishes across the week.

Yes. Biryani and tandoor alongside dosa, idli and sambar is a common request, particularly for weddings joining families from different regions.

Better than most cuisines, which is partly why it suits large events. Curries, biryani and dals hold temperature and flavour through a long service window; we choose dishes accordingly for 300-plus guests.

Yes. Drop-off catering suits smaller gatherings — we deliver hot and ready in chafing dishes and you serve it yourself.

Yes. Tell us at enquiry so we can plan separate preparation and avoid cross-contact rather than retrofitting it later.

Gulab jamun, shahi kulfi, rasmalai, mithai platters and a live jalebi option for larger events. Masala chai service is a popular finish.

Yes, we run a live tandoor station on site wherever the venue permits open flame and has suitable ventilation or outdoor space. Naan, roti and kebabs are cooked in front of guests and served straight off the clay. Where a venue does not allow it, we cook breads in our kitchen and manage them in staged batches.

Butter Chicken remains the most requested dish at Melbourne Indian weddings, followed closely by Dal Makhani and Chicken Biryani. On the vegetarian side, Paneer Butter Masala and Punjabi Malai Kofta are the consistent favourites. Most wedding menus we build include at least three of those five, regardless of what else goes on.

Yes, we set spice levels per dish rather than per menu. A typical buffet runs two mild dishes, two medium and one hot, all labelled, so guests choose for themselves. If the room skews towards children and older relatives we pull the heat back across the board and note it on your menu before the event.

Ten to twelve dishes suits 150 guests: three entrees, two tandoor items, two vegetarian curries, two meat curries, one biryani, one bread and condiments. Adding more curries past that point does not improve the meal, it just spreads guests thinner across the line and increases leftovers.

Yes, fully vegetarian Indian menus are a large part of our work, particularly for temple functions and community events. The vegetarian range runs deep: Dal Makhani, Kadahi Paneer, Amritsari Chole, Baigan Bharta, Methi Malai Matar, Veg Biryani and a full chaat section. Vegan options including Tofu Masala and Saag Tofu are available.

Yes, we cater halal Indian menus and source halal meat on request for the whole event. Halal needs to be specified at booking so we order correctly and keep preparation separate. We confirm the arrangement in writing before the event, which matters to families who need to be able to tell guests with confidence.

Yes, at venues that allow it. A tandoor needs clearance, ventilation and the venue’s approval for open flame, so it has to be checked before the menu is locked. Many function centres and outdoor sites are fine; some CBD venues and indoor halls are not. Where a tandoor is not possible we cook tandoori items in our kitchen and time the batches to service.

We cook it in layers and finish it sealed so the rice takes the flavour rather than sitting on top of it, and we cook to the guest count rather than reheating one large batch. Goat biryani takes longer and we build that into the schedule. For large events we cook it in multiple handis so the last served portion is as good as the first.

We source halal meat as standard and can supply certification details on request. For events where halal is a requirement for all guests we apply it across the whole menu, including the second cuisine at mixed events. If a client specifically needs non-halal items as well, we handle those with separate equipment, separate preparation and separate serving utensils.

Our default sits at a moderate level that most guests handle comfortably, and we adjust from there for your guest list. Lowering heat does not mean lowering flavour: we reduce chilli while keeping the spice base intact. We also send heat to the table separately through pickles and chutneys, so individual guests can take it where they want it.

Yes. Punjabi and North Indian is our strongest area, but we cook South Indian, Gujarati, Bengali and Indo-Chinese menus too, and these are rostered to chefs who specialise in them. Regional menus need more notice because of ingredient sourcing. Tell us the region early and we will tell you honestly what we can deliver well at your guest count.

Yes, and it does not feel like a compromise. A large part of the North and South Indian repertoire is already plant-based or close to it, with lentils, chickpeas, vegetables and rice doing the heavy lifting. We replace ghee and cream with oil and plant-based alternatives in the gravies, and keep the breads dairy-free. Vegan guests at mixed events get the same menu depth.