Our Kitchen Philosophy: Rethinking Classic Flavours

For many, a royal dish like Nihari feels too heavy, so I spent time developing Nihari 2.0. By using lamb shanks slow-cooked for six hours and refining the fat content, I have created a version that keeps the deep, traditional Awadhi flavour but feels much lighter on the palate. It is this balance of tradition and modern dietary preference that guides every menu I curate.

Cooking for large events does not mean compromising on quality. I apply the same rigour to a buffet for 500 people that I would to a plate in my own kitchen. My process starts with sourcing the right ingredients, like the raw papaya paste I use for tenderizing meat, or the specific mix of ginger, mint, and green chilli for my Multani Paneer Tikka stuffing.

Why I Innovate

When I introduce a dish, it is because I feel a classic is being underserved. Take the paneer tikka, for instance. It is often a generic starter, but by stuffing it with a tangy, spiced chutney and using a yellow marinade, I turn it into a main event rather than a side dish. The same logic applies to my dessert station. The Doda Barfi Tart is not just a sweet treat; it is a bridge between the classic richness of doda barfi and the texture of a warm brownie. Served with vanilla ice cream, it satisfies both the traditional palate and those looking for something contemporary.

How I Build a Menu

• Respect the Roots: I start with authentic recipes from Lucknow, Rajasthan, or Amritsar.
• Adapt for Today: I adjust oil levels, spice profiles, and presentation to fit modern guest expectations.
• Make it Interactive: If a dish can be served live—like tandoori kebabs or wood-fired pizzas—I make sure it happens in front of your guests.

Food is a conversation, and I make sure your event starts the right one.