Every kitchen, one bundle.

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

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

Prepared by SHALIMAR - FREMONT

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

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

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

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

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

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