A Peek Inside Our Kitchen: Real Punjabi Cooking

We don’t cook in massive, pre-made batches that sit around. Whether it’s a house party or a large wedding, our chefs set up live tandoor counters on-site because that smoky flavour in a fresh naan or kebab disappears within minutes of leaving the clay oven. When you see our team prepping at your venue, you are getting the food exactly as we serve it in our restaurants, not something that has been transported for hours.

I started Punjabi Rasoi in 2000 with a simple rule: no fusion, no shortcuts. That applies as much to our catering as it does to our daily restaurant service. When we cater your event, we aren't just dropping off food. We are recreating the kitchen environment.

Our process starts with the masalas. I personally ensure we use the same spice blends we started with decades ago. For starters, we set up live counters. If you’ve ever had a paneer tikka that lost its warmth on the way to the table, you know that texture matters. Our chefs are trained to manage the heat of the tandoor so that every kulcha, roti, and kebab lands on your guest's plate while it’s still piping hot.

For larger events, we bring the same setup you see in our restaurant kitchens. We handle the heavy lifting, from the marination done hours in advance to the final tossing of the tadka. You get the consistency of a restaurant meal with the personal touch of a home-style feast. Whether it's a corporate lunch or a wedding dinner, we keep the menu straightforward and the flavours bold.