Rich & Hearty Curries

Most caterers rush their gravies, but I don't. When you look at my Mutton Handi or Butter Chicken, notice the oil and the richness. That’s because I cook these in traditional Deghs over an open wood fire for hours, letting the meat soak in the spices until it’s perfectly tender.

Let’s be honest, you’ve eaten enough watery, bland curries at parties. When I make a curry, be it a Mutton Korma or a creamy Butter Chicken, I make sure the masala hits you right. We use authentic, kadak masaledaar blends that take time to develop. Cooking on a wood fire isn't just for show; the smoke gives the gravy a unique depth that a gas stove simply cannot match.

Whether it's my Mutton Handi, slow-cooked in clay pots to lock in the flavor, or the rich Chicken Korma with that perfect layer of oil and cream, the focus is always on the zaayka. I don't do short-cuts. If you’re planning an event in Bangalore and want food that your guests will actually talk about, this is it. We handle everything from intimate house warmings to big wedding receptions, ensuring every bowl served is as flavorful as the first one out of the Degh. You don't need a fancy presentation if the food doesn't have heart.