Behind the Scenes at Camillo's Kitchen
See how I turn flour and fire into the authentic Neapolitan experience, from the first stretch of dough to the perfect blistered crust.
The fire dances just a few steps from your table, wrapping the room in its glow. The crust blisters, the cheese melts, and the air carries you straight to Naples.
This is how we get to that beautiful pizza. Watch the process of our high-hydration dough being carefully handled and shaped by my skilled team.
The man behind it all, Chef Sudeep Kashikar, spreading smiles one slice at a time. Catch me in action at your next event.
It all begins here. A handful of dough, gently shaped and left to rest, gathering softness with every passing hour. There’s something calming about this part.
It all starts with the sauce. A ladle of rich, red tomato sauce is poured onto the stretched pizza dough, the first layer of flavour.
A little fire, a lot of flavour. My wood-fired pizza never disappoints, seen here baking right next to the glowing embers.
When someone wants something light, and someone else wants pizza, this is the middle ground. A pizza crust becomes the base for a delicious, hearty salad.
The saucier, the better. A perfect swirl of tomato sauce is spread across the pizza base, ready for its toppings.
When the sauce meets its match. Cubes of fresh mozzarella are sprinkled over the tomato sauce, promising a cheesy, delicious pizza.
Savour the best slice of life. A freshly baked pizza is being placed into a delivery box, ready to be enjoyed at home.
About The Heart of the Kitchen
You might notice the signature blistered crusts in these photos—that comes from using our professional portable wood-fired oven at your venue, which maintains the intense heat needed for authentic Neapolitan results. I bring this same oven to every private event, so whether you are hosting at home or in a rented venue, the quality stays exactly what you would get if you visited us at Friends Colony.
My process is less about complexity and more about patience. Everything starts with our high-hydration dough, which is shaped and left to rest for hours. This fermentation is what gives the base its airy texture and depth of flavour that you can't rush.
When I show up for a catering event in Delhi or Gurgaon, I am not just bringing food. I am setting up a functional, live kitchen. Watching the fire dance just a few feet from your table is part of the experience. It creates that warm, trattoria-style atmosphere where the smell of wood smoke and melting mozzarella signals that the meal is about to begin.
I handle the logistics entirely—from the setup of the oven to the service staff who ensure your guests are always taken care of. Whether it is a small family gathering or a larger Diwali bash, my goal is to strip away the formality of traditional catering and replace it with the honest, immediate joy of food coming straight out of the heat. If you are curious about how we can fit a wood-fired setup into your specific space, let's talk about the requirements.
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