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Culinary Artistry and Event Snapshots

bySingle ThreadCaters at venues across Bengaluru and IndiaStarts from3,800 Per GuestView full gallery

A peek into the details, the kitchen hustle, and the final plating behind our custom events.

A tray of freshly baked Edamame Kachoris, ready to be served at my 'Modern Luxury' dinner series in Delhi.

Another view of the Edamame Kachoris, a modern Indian twist on a classic snack.

Beautifully shaped rosettes made with umami paste and dotted with beetroot and avocado puree, showcasing the artistry in my canapés.

My modern take on Surti Chaat, served as an amuse-bouche. It features crisp shells, dahi pearls, and tamarind caviar.

A beautiful canapé featuring a pink mousse in a crisp tart shell, presented on a bed of white pebbles.

Another view of the delicate pink canapés, showcasing the creative presentation.

Bite-sized canapés served in elegant cones on a wooden stand, a perfect pass-around appetizer.

Another view of the cone-shaped canapés, ready for service.

Preparing fresh batter in a paniyaram pan, a glimpse into the creation of a South Indian specialty.

Another shot of the paniyaram pan, a versatile tool for creating delicious savory and sweet bites.

About Additional Media

When we move into a venue, we do not just bring food; we bring a satellite kitchen. Whether it is a formal dinner at a hotel or a setup in the middle of Nandi Hills, we build our stations to maintain restaurant-quality temperature and texture. It is a logistical puzzle, but that is how we ensure your guests get the same heat and precision they would expect at a fine-dining table.

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