Who we cook for

We cook for weddings. Walimas, mehndis, engagements and corporate events come from our Leyton kitchen, and a Saturday in London is wedding numbers, not a tray for twenty. The kitchen Halal, five star food hygiene, working across London. The dishes below are what we actually cook, and you pick from that range for the room, the numbers and the time of day. Canapés Arrival food has to hold a room until people sit. Dynamite prawns, chicken manchurian, cocktail chicken tikka, mini seekh kebabs, mini reshmi kebabs, cocktail lamb tikka, mango tikka, murgh goli, shami goli, fish and chip cones in a retro cone, mini sliders with an Indian twist, chicken parcels, noodle boxes. Vegetarian: cocktail spring rolls, Bombay crustards, vegetable samosa, vegetable kofta, tandoori paneer tikka, paneer pudina pakora, bhel puri chaat on a savoury disc, mini aloo tikki with chana masala. Starters The tandoor is how we open a walima. Tandoori chicken, chicken tikka, malai tikka, lamb tikka, seekh kebabs, reshmi kebabs, shami kebabs, chapli kebab topped with melted cheese, peri peri wings, deghi chicken, jeera chicken, haryali tikka, chicken pakora, deghi boti, tandoori lamb chops, lamb strips, chilli chicken strips, fried masala fish, meat and chicken samosas. Vegetarian: aloo papri chaat, samosa chaat, spring rolls, vegetable samosa, mixed vegetable kofta, aloo tikki, onion bhajia, paneer tikka, paneer pakoras, katchori, aloo bhajia, haryali paneer tikka, singhara. Mains This is the part that feeds a wedding. Vegetarian: saag aloo, channa masala, tarka dhal, channa dhal, dhal makhani, aloo methi, vegetable kofta, palak paneer, shahi paneer, aloo baingan, rajmah, tinday masala, bhindi masala, mattar paneer, baingan masala, aloo gobhi, Bombay aloo, aloo channa, mirchi ka sallan, achari aloo baingan. Chicken: korma, jalfrezi, butter chicken, malai jeera, karahi, balti, achari. Lamb: korma, bhuna gosht, karahi, balti, jalfrezi, pasanda, lamb chops masala, achari gosht, palak gosht, aloo gosht, kofta curry, kofta palak, keema curry, kofta anday, nargisi kofta. Prawn: king prawn masala, prawn bhuna, king prawn karahi, sag prawn. Rice and breads Rice and bread are how the mains land. Plain rice, jeera rice, mixed vegetable rice, lamb pillau, chicken pillau, pillau zafarani with saffron, mattar pillau, channa pillau, kabuli pillau with carrots, almonds, pistachio and sultanas, and biryani with lamb, chicken or vegetables. Breads from the tandoor: naan, roti, bhatoora, puris, tawa paratha, peshwari naan stuffed with almonds, pistachios, coconut and cream. The table The cold dishes keep a buffet moving. Salad, and raitas including cucumber and carrot, boondi, jeera, pakorian, onion and cucumber, and dhai bhalla. Chutneys: mango, mint, red chilli, tomato, plum. Assorted pickles. Dessert The last hour is when a walima is remembered. Gajar ka halwa served hot, kheer, phirni, kulfi in plain, pistachio, almond and mango, ras malai, zarda, mutranjan, flooda, mango delight, cheesecakes in six flavours, warm chocolate brownie. Drinks and stations Drinks start on arrival and stay on the table. Welcome juices in mango, pineapple, apple, lychee, orange and cranberry, plus mocktails. Table drinks. Five stations run through the event: tea, coffee, masala chai, karak chai and pink chai. Karak chai and pink chai stations tell a family planning a walima that we know the job. We ask about allergies and dietary needs before the event and take every reasonable step on cross contamination.