Catering Kitchen Preparation in Adugodi, Bangalore
See our chefs prepare soups, wok dishes and paneer gravies in the kitchen.
A look at how I prepare my improved Mushroom Schezwan. I start with fresh ingredients, create a balanced sauce in a hot wok, and finish with a refined plating to ensure the dish is as beautiful as it is tasty.
A look at how I prepare my improved Mushroom Schezwan. I start with fresh ingredients, create a balanced sauce in a hot wok, and finish with a refined plating to ensure the dish is as beautiful as it is tasty.
This is how I make a comforting bowl of Manchow soup. The process involves creating a flavorful base, adding spices, and letting it simmer to perfection before serving it hot, topped with crispy noodles.
This is how I make a comforting bowl of Manchow soup. The process involves creating a flavorful base, adding spices, and letting it simmer to perfection before serving it hot, topped with crispy noodles.
An earlier food-sampling visit shows our chicken lollipops and a curry. Current sampling covers food already cooking for that day's events.
Our earlier sampling footage includes served starters and a curry. It does not promise that spread or a menu made for every visitor.
Watch the step-by-step process of making my popular Chilli Paneer. It starts with frying the paneer to get it crispy, then tossing it in a wok with a medley of sauces and fresh vegetables for that perfect Indo-Chinese flavour.
A peek into how my Chef Hriday prepares a classic Shahi Paneer. He uses a variety of fresh ground spices and pastes, cooking them carefully in a wok to create the rich, royal gravy this dish is known for.
Here is how my Chef Hraday crafts our signature Paneer Butter Masala. The dish is slow-cooked with a rich, creamy tomato base to develop those authentic, comforting flavours that everyone loves.
Our kitchen tour shows cooking ranges, ventilation and a Rational oven. This is the base where we prepare event food before transporting it.
About From My Kitchen to Your Plate
Chef Hraday / Hriday prepares Paneer Butter Masala and Shahi Paneer in this gallery. Other footage follows our Mushroom Schezwan, Manchow soup and Chilli Paneer preparation.
Our event food is cooked at the Adugodi base kitchen and transported to the venue. The kitchen has high-capacity cooking ranges, commercial-grade ventilation and a Rational oven.
Veg and non-veg use separate vessels. Non-veg arrives cut, is cooked and leaves; none is stored in the kitchen. For allergies, we remove the ingredient from the whole dish rather than preparing an isolated portion for one guest.
Wood-fire chulhas provide LPG backup. This does not promise immunity from every delay or power failure.
Earlier sampling footage includes starters and main courses. Current sampling is informal, limited to food already cooking for that day's events. There is no separate tasting menu and no sampling parcels.
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