Indian Catering

In 1995 Sarah and I spent 4 months in India researching eating authentic Indian food.

I have been cooking Indian food since I was a teenager probably my first large scale cooking experience was an authentic Rogan Josh for my rugby clubs fund raising dinner.

We have over the last few years eaten regularly in Southall and recently have been guided by clients towards the modern Indian styles of café food coming out of London and have perfected dishes that we have tasted in restaurants like Dishoom http://www.dishoom.com/shoreditch/ and Gunpowder.

The black lentil dahl, Lamb Raan and deep fried okra etc. are extraordinary and miles away from what many restaurants have been serving, backed up by our old favourites of Sri Lankan red lentil dahl, Rogan josh and some lovely chicken curries, we have an wide range of dishes and are always looking to discover more.

In November 19  we were asked at the last minute to step in to recreate some curries at the memorial of a keen  chef.  The BBQ  Monkfish Makhani I created following  her recipe was lovely. We also used  their  fresh Lemon Verbena to make vervienne.

We often serve a range of curries as bowl food and a mix of canapés to standing guests at drinks parties. We hand make our own samosas, bhajis etc and all our pastes and most of our spice mixes are made at home. We do not use commercial pastes. We can also introduce other Asian foods to a menu like our from scratch Thai Green Curry and noodle dishes.

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