Hearty Main Courses for Authentic Mughlai Catering
A great party menu relies on robust, flavorful curries that satisfy everyone. From my signature slow-cooked Dal Shikhara to tender Chicken Rogan Josh, here is how I bring authentic Mughlai mains to your home setup.
This video shows a typical main course layout for a home catering event. You can see a variety of dishes including Chicken Rogan Josh, Saag, Palak Paneer, and my popular Dal Makhani, ensuring there's a delicious option for every palate.
About Hearty Main Courses
When you book my catering, the food doesn't just sit in standard warmers. I bring my copper and silver-finish chafing dishes to keep the curries hot and looking sharp. It transforms a standard home dinner into a spread that looks and feels like a wedding buffet, but with the comfort of your own dining room.
The Foundation of a Great Meal
A truly great main course spread balances texture, spice, and comfort. My catering philosophy centers on providing a mix that keeps every guest happy. You will find my signature Dal Shikhara—a rich, slow-simmered Dal Makhani that is a constant crowd favorite—alongside robust non-vegetarian classics like Chicken Rogan Josh or butter chicken. For vegetarian guests, I ensure dishes like Paneer Lababdar or Aloo Gobhi Adraki are just as flavourful and fresh as the meat options.
Why Presentation Matters
We eat with our eyes first. That is why I move away from standard plastic or steel buffet trays. Whether it is a small family dinner or a larger festive gathering, the setup includes elegant, heat-retaining chafing dishes that keep the gravy at the perfect temperature. My staff handles the service from start to finish, ensuring the plates are replenished and the area stays clean throughout your event.
Tailored for Your Guests
Whether you are hosting a Diwali party, a birthday, or a casual weekend get-together, I adapt the portion sizes and variety to your guest list. I work with you to balance the menu so that you get the right mix of staples, like assorted bread baskets and pulao, alongside the heavy hitters. You call the guests, and I make sure they leave with a full plate.
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