A Royal Feast: Authentic Regional Curries & Mains
Explore our collection of slow-cooked curries and signature mains, bringing the authentic flavours of India from the North to the coasts, delivered in reusable tin boxes.
Behind the scenes of our famous Butter Chicken. Watch as we simmer tender chicken in our signature velvety, aromatic tomato gravy.
Our classic Butter Chicken, rich and creamy, is a comforting indulgence. We use a perfect blend of spices, tomatoes, and cream to create this beloved dish.
The story of our Butter Chicken, a dish of pure comfort. This image from our recipe book shows our commitment to authentic preparation.
The ingredients that make our Butter Chicken special: a base of tomatoes, onions, and cashews, with spices like garam masala and kasuri methi, enriched with cream and butter.
The first step to perfect Butter Chicken is the marinade. We soak tender chicken pieces in a mix of yogurt, lemon juice, and ginger-garlic paste.
The gravy is the soul of the dish. We simmer tomatoes, onions, and cashews to form a rich, aromatic sauce that coats every piece of grilled chicken.
The final dish. When the chicken and sauce come together, magic happens. A touch of cream and butter adds richness, served hot with fresh coriander.
Watch our chefs prepare our signature Dal Makhani. Slow-cooked to perfection, this creamy and indulgent dish is a true labour of love.
Our Dal Makhni is a Delhi classic. This rich, buttery, slow-cooked lentil dish is the ultimate comfort food, captured here with the iconic Humayun's Tomb in the background.
A close-up of our Dal Makhani, showing its rich and creamy texture. It features a hint of smokiness from slow-cooked lentils and kidney beans.
About A Royal Feast: Curries & Mains
One detail you will appreciate when hosting is our choice of serving ware. We skip plastic entirely, opting instead for retro-style reusable tin boxes that double as serving bowls. They keep your slow-cooked curries at the perfect temperature and arrive ready to place directly on your table, so you spend less time cleaning up and more time with your guests.
Our approach to curries is strictly rooted in the origin of the dish. We do not do fusion. When you order our Laal Maas or Kerala Prawn Curry, you are getting the spice profile true to Rajasthan or the coast, respectively. We source our masalas directly from these regions, ensuring the 'Baraat' experience on your table is identical to what you would find in a local kitchen.
Our kitchen staff treats every curry as a slow-cooked project. The Dal Makhani, for instance, requires a full 24 hours of attention to achieve that velvety texture and smoky depth. We balance these rich, heavy North Indian gravies with lighter, tangy coastal preparations and the fiery heat of Eastern Indian recipes like Calcutta Mutton Biryani.
Whether you are planning a festive gathering like Diwali or a corporate dinner, our curries are designed to be the centerpiece of the meal. We focus on consistency across batch sizes, ensuring the 10th portion tastes as fresh and balanced as the first. All our main courses are prepared to travel well, maintaining their texture from our Shahpur Jat kitchen to your venue across Delhi NCR.
Baraat
We started Baraat because we missed that specific energy of a wedding feast—the anticipation, the variety, and the rich depth of flavour. We bring that fine-dining quality to your living room without you having to lift a finger in the kitchen.
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