Dispatches from the kitchen and catering floor

Fresh perspectives on South Asian hospitality, seasonal menus, and event host planning.

Banquet spreads in country halls

Winter slow-roast curries on the bone

Firing the tandoor for blistered naan

A recap of our recent multi-course wedding feast for two hundred guests in Hampshire, featuring slow-simmered lamb and layered saffron biryani platters.

How our kitchen prepares deep-flavored bone-in lamb curries as the temperature drops, simmering whole spices until the gravy breaks clean and rich.

An inside look at our early morning tandoor preparations, ensuring every flatbread emerges hot, blistered, and kissed by charcoal smoke.

Planning a celebration or corporate gathering?

Share your guest numbers and preferred date with our catering team.