Fresh Neapolitan Pizza Sides & Party Add-ons

People usually ask, 'Akash, it's just garlic bread, right?' But here's the thing, I use the exact same high-hydration dough for my garlic bread as I do for my pizzas. That 48-hour fermentation cycle means it’s not just a side, it’s light, airy, and has that signature chew you won't find anywhere else. I pull it fresh from my portable oven right at your venue, so it stays crisp and warm for your guests.

When you're throwing a party, you want the food to flow. A pizza is great, but a complete experience is better. My sides aren't afterthoughts; they are an extension of the pizza craft. I keep the menu simple because I believe in doing a few things exceptionally well rather than a massive, mediocre spread.

The Garlic Bread

This is the fan favorite. Using high-hydration dough—the same stuff that makes the 'cornicione' on my pizzas—creates a crust that is airy and light, not dense or oily. I finish it with garlic butter, fresh herbs, and jalapeños, baking it at 450°C so the edges get that perfect char. It brings a completely different texture to the table.

Fresh Salads & More

I stick to what works. Fresh, crunchy salads with house-made dressings that cut through the richness of the cheese. Depending on your event, I also throw in dips or simple pasta options to round out the meal.

Why This Works for You

Having me bring the live station means your guests get the full show—the stretching, the topping, and the live fire. Whether it's a house party in Kharghar or a corporate bash in BKC, these sides ensure the menu feels full and thoughtful. It's not just catering, it's a pop-up experience right in your living room. Let’s make it happen.