Rich & Flavourful Main Courses for Your Next Party
I bring the authentic taste of my Cutchi Memon heritage and slow-cooked Mughlai favorites straight from my kitchen to your table. These main courses are made for sharing, packed in fuss-free trays for your home gatherings.
My Chicken Lajawab, a rich and creamy Mughlai-style chicken gravy. The name means "rendered speechless," and its delicious taste lives up to it.
A bowl of my flavourful Chicken Lajawab, garnished with fresh mint. This dish combines traditional Indian spices with a creamy texture for a truly memorable main course.
A party tray of my baked Malai Chicken. This creamy, mild chicken gravy is topped with fried onions and fresh cream, making it a rich and comforting dish.
Another look at the Malai Chicken, a popular Memon dish. The creamy tomato-based gravy and tender chicken pieces make it a favorite for family-style meals.
This baked Malai Chicken is a perfect main course for parties, served in a convenient glass tray. The swirls of cream and garnish make it visually appealing.
A close-up of the rich texture of my Malai Chicken gravy. It's a creamy and flavourful dish that pairs perfectly with naan or rice.
My Badam Chicken, a luxurious curry made with a paste of almonds (badam), giving it a unique nutty flavour and rich consistency. It's garnished with fried onions and cilantro.
A party-sized tray of Badam Chicken, ready for a celebration. The almonds add a wonderful richness to this special occasion chicken gravy.
Another view of the Badam Chicken, showing the generous garnish of fresh herbs and slivered almonds that complete the dish.
This Badam Chicken curry is a great example of my specialty Indian main courses, perfect for making any meal feel special.
About Rich & Flavourful Main Courses
Because I cook from home, my main courses arrive in spill-proof foil trays, ready for you to transfer to your own serving dishes. If you are ordering traditional dishes like Mutton Paya or rich curries, note that I prepare them with a generous amount of oil and ghee—the traditional Cutchi Memon way—to keep the flavours bold and the meat tender during transit.
My approach to main courses is simple: I cook the food I grew up eating. Whether it is a slow-cooked Mutton Paya or a creamy Badam Chicken, the goal is to provide a meal that feels like it came from a family kitchen rather than a restaurant.
The Menu
I specialize in Cutchi Memon cuisine, which is known for its depth of flavour and generous use of spices.
- Mutton Paya & Heritage Dishes: These are slow-cooked to get that perfect, gelatinous texture that pairs beautifully with roti or bread.
- Creamy Mughlai Curries: Dishes like my Malai Chicken or Badam Chicken use almond pastes and cream to create a rich, luxurious gravy. They are party favourites because they are mild, comforting, and crowd-pleasing.
- Steak (Phaal): For those who prefer dry, spicy meat dishes, my Phaal is a hit. It is marinated in a robust masala and finished with onion and lemon for that tangy kick.
Ordering for Parties in Bangalore
I offer these mains in 1kg portions, which generally serve 3 to 4 adults. Since I do drop-off catering, you do not need to worry about staff or serving equipment; the food arrives ready to serve. For larger gatherings, I can mix and match these mains with my party starters or individual dessert cups. If you are planning a specific theme, let me know, and I can adjust the spice levels or gravy consistency to suit your preference.
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