What are we feeding the crowd?

A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.

Prepared by SHALIMAR - FREMONT

Small pieces of chicken in a red chili, ginger and garlic batter, fried till the edges crackle, then tossed with curry leaves and yogurt.

Prepared by FALAKNUMA

Sea scallops seared and paired with slow-braised Chinese black mushrooms in a dark oyster sauce, the mushrooms deep and smoky.

Prepared by GOLDEN BUDDHA

Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.

Prepared by BABY CAFE

Beef brisket braised slowly in a yellow curry loosened with coconut milk, with soft carrot and potato soaking up the sauce.

Prepared by BABY CAFE

Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)

Prepared by GARAM MIRCHI

Boneless chicken marinated in cream and yogurt with mild white spices, baked in the tandoor and basted with warm butter as it comes off the skewer.

Prepared by SHALIMAR - FREMONT

Large crispy egg roll filled with a savory mix of pork, shrimp, and shredded vegetables.

Prepared by GOLDEN BUDDHA

Batter-fried paneer, crisp at the corners and stained red with chili, then rolled through a hot tempering of curry leaf, green chili and lemon.

Prepared by FALAKNUMA

Paneer cubes seared until the faces are golden, then tossed in a thick soy and chili glaze with pepper strips and cracked black pepper, no gravy.

Prepared by GARAM MIRCHI

Potato, chickpeas, sprouts and chilled yogurt loaded into a large hollow kachori cracked open at the top, then showered with sev, chutneys and pomegranate. (Sold per piece, $15.00 each, minimum 20.)

Prepared by GARAM MIRCHI

Pickling spices carry this one: mustard seed, fennel, nigella and fenugreek cooked with chicken in a tart tomato and yogurt gravy.

Prepared by FALAKNUMA

Strong black tea simmered with cardamom, cloves, ginger, nutmeg and cinnamon, then finished with evaporated milk until creamy.

Prepared by MOKA & CO

Toasted almonds go in at the end, over chicken stir-fried with celery, mushroom and water chestnut in a light, barely thickened sauce.

Prepared by GOLDEN BUDDHA

Ground beef or chicken browned with onion, tomato and whole ginger, then simmered with cubes of potato until the potatoes take on the spices.

Prepared by SHALIMAR - FREMONT

Layers of buttered dough wrapped around spiced mashed potato, then griddled until the outside turns flaky and the filling stays soft. (Sold per piece, $5.00 each, minimum 20.)

Prepared by SHALIMAR - FREMONT

Afghan leek-filled dumplings topped with a savory tomato meat sauce and garlic yogurt, garnished with dried mint for a flavorful finish.

Prepared by RUBY ROYAL

Authentic Gambian Jollof Rice (Off-White/no tomato)) Our signature Gambian jollof rice is slow-cooked using fragrant long-grain rice, authentic nokoss (a vibrant blend of fresh herbs, garlic, onions, peppers, and spices), and traditional West African seasonings. Every bite is rich, aromatic, and full of authentic Gambian flavor.

Prepared by TUTI FRUTI'S BAZAAR

Authentic Gambian Jollof Rice (with tomato)/Red) A vibrant tomato-based West African rice dish simmered with tomatoes, authentic normoss (onions, herbs, garlic, peppers, and house spices) until perfectly seasoned and deeply flavorful.

Prepared by TUTI FRUTI'S BAZAAR

Unleavened wheat dough shaped into dense balls and baked until the crust splits, then cracked open and soaked in ghee. (Sold per piece, $4.00 each, minimum 20.)

Prepared by GARAM MIRCHI

Baby eggplants stuffed and stewed in a dark Hyderabadi gravy of roasted peanut, sesame and coconut, soured with tamarind and jaggery.

Prepared by FALAKNUMA

A griddled chicken steak set over rice or spaghetti under a savory sauce and melted cheese, baked until the cheese turns glossy and golden.

Prepared by BABY CAFE

Seasoned minced pork cooked down into a rich meat sauce, layered over spaghetti and baked until the surface darkens and the edges catch.

Prepared by BABY CAFE

A crisp fried pork chop over rice or spaghetti, smothered in tangy tomato sauce, then buried in cheese and baked until the top blisters.

Prepared by BABY CAFE