Rich Curries and Hearty Sides for Your Next Event
When the biryani is the main act, these curries are the soulmates. Slow-cooked over wood fire in traditional deghs, these gravies are thick, kadak, and packed with flavour.
This is my Mutton Handi Gosht, a specialty curry cooked in a clay pot. The process gives the mutton a unique earthy flavour and makes it incredibly tender.
A large degh of mutton curry being prepared. The meat is slow-cooked in a rich, dark gravy until it's falling off the bone.
A whole roasted chicken or lamb leg simmering in a deep red, spicy gravy. This is a showstopper dish for a special occasion.
Stacks of soft, layered Rumali Roti, ready to be packed. They are the perfect bread to scoop up my rich and flavourful curries.
Freshly made Rumali Rotis, quartered and stacked. I can provide these along with my bulk curry orders.
Different curries being cooked over a wood fire. You can see a green masala chicken and a rich, orange-hued curry bubbling away.
A huge pot of mutton korma or curry simmering over a wood fire. This slow-cooking process is essential for developing the deep, complex flavours of the gravy.
A large degh of chicken korma cooking over a wood fire. The steam shows it's being cooked at the perfect temperature to make the chicken tender and juicy.
A bowl of my rich mutton curry, with the oil separated from the masala, a sign of a well-cooked gravy.
Adding fresh cream to a large pot of curry. This is the final touch to give the gravy a rich, smooth, and luxurious texture.
About Rich Curries & Hearty Sides
You will notice in these photos how the oil separates from the gravy—that is the mark of a properly cooked, slow-simmered curry. These are not your typical light gravies; they are thick, kadak, and packed with spice. Whether you are ordering my Mutton Handi or Chicken Korma for a party, plan for about 250-300ml per person, and I will ensure it arrives hot and ready to serve.
My philosophy for curries is exactly the same as for my biryani: taste first, health worries later. I do not use gas stoves for my bulk orders. Every curry, from the Mutton Handi Gosht to the spicy Chicken Korma, is cooked in large traditional deghs over wood and charcoal fires. This process takes time, but it is the only way to get that deep, authentic colour and the rich consistency that you see in the photos.
Why the method matters
When you cook in massive quantities over a real fire, the spices bloom differently. The gravy doesn't just sit on top of the meat; it penetrates deep into the pieces. My Mutton Handi is a particular favourite because the clay pot (or degh) retains heat so well, keeping the meat incredibly tender even after delivery.
Pairing your order
These curries are designed to be substantial. They aren't meant to be eaten alone. I highly recommend pairing them with my soft, quartered Rumali Rotis, which I also supply in bulk. If you are hosting a wedding or a large office lunch in Bangalore, this combination is a classic crowd-pleaser.
Ordering for your crowd
- Bulk Logistics: My curries are delivered in large containers, ready for your banquet setup. I do not provide serving ladles, so please have your catering team ready.
- Consistency: Because I use fresh masala bases for every batch, the spice level is consistently high. If you are serving a crowd that prefers milder food, please let me know when you call.
- Customisation: While the Mutton Handi and Chicken Korma are my staples, I can also prepare vegetable korma or special mutton curry requests if you speak to me in advance.
Samiulla Khan
I am Samiulla, and for me, food is not a business—it is about zaayka. I cook my curries the old way, over real wood fires, because that is the only way to get the true, deep flavour. If you want a party menu that actually tastes like tradition, I am here.
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