Indian catering
The menu, built for groups
37 group-sized trays across 1 section. Add any to your bundle and keep mixing kitchens.
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.
Bone-in goat layered with saffron-scented basmati, fried onion and mint, then sealed and steamed on dum so the rice drinks up the meat stock.
Thin slices of boneless mutton marinated with ginger, garlic and green chili, then seared Hyderabadi style on a hot stone slab until smoky.
Ground almond, cashew and pistachio thicken this Mughlai gravy around braised chicken, finished with cream and a light hand of green cardamom.
Tomato simmered down slow into a silky, faintly sweet gravy, finished with butter and cream, with soft cubes of paneer folded through at the end.
Whole chicken pieces sit overnight in yogurt, ginger, garlic and red chili, then roast in the tandoor until charred outside and juicy through.
Thick paneer cubes threaded onto skewers with onion and bell pepper, marinated in yogurt spiked with chili and carom, and cooked hard in the tandoor.
Fried paneer fingers tossed hot with onion, green pepper and slit chilies in a garlicky soy sauce, the Indo-Chinese way.
Onion, potato, cabbage and spinach bound in spiced gram flour batter and fried into craggy fritters, crisp outside and soft within.
Soft paneer sits in a pale, silky cashew gravy loosened with thick yogurt and cream, perfumed with saffron and green cardamom.
Cauliflower, carrot, beans and peas in a mild korma gravy of ground cashew, yogurt and coconut, warm with cardamom rather than chili.
Yellow lentils cooked soft, then finished with a tempering of cumin, garlic, tomato and green chili sizzled in ghee and fresh cilantro.
Black urad lentils and kidney beans simmered overnight with tomato, butter and cream until the pot turns thick and glossy.
Baby eggplants stuffed and stewed in a dark Hyderabadi gravy of roasted peanut, sesame and coconut, soured with tamarind and jaggery.
Long green chilies fried whole, then held in a tangy peanut and sesame gravy with tamarind, the classic partner to a plate of biryani.
Boneless chicken marinated in cream, hung yogurt and cashew paste, then grilled so it stays silky and pale rather than heavily charred.
Minced chicken kneaded with onion, green chili, ginger and cilantro, pressed along skewers and cooked over tandoor heat until browned.
Boneless thigh cut into chunks, marinated with lemon, ginger-garlic and hung yogurt, then skewered over tandoor coals until the surface takes smoke.
Shredded chicken pounded with cracked wheat, barley and lentils into a thick, spiced porridge, topped with fried onion, ginger and lemon.
Wheat, barley and lentils pounded together with slow-cooked goat until the mix turns glossy and heavy, served under fried onion and lime.
Goat mince, coarser and richer than the chicken version, bound with onion, mint and warm spices and grilled on skewers until dark outside.
Rib chops of goat simmered soft in ginger, garlic and garam masala, then fried until the outside crisps and the meat pulls off the bone.
Olive oil and lemon dress a chunky chop of cucumber, tomato, red onion and olives, with flat-leaf parsley through it and cracked black pepper on top.
Cucumber, tomato, onion and carrot chopped fine and tossed with lemon juice, green chili and a dusting of chaat masala.
Boiled potato, carrot, peas and sweet corn folded into a creamy mayonnaise dressing with diced apple, served chilled and lightly peppered.
Tandoori-roasted chicken finished in a tomato gravy rounded out with butter, cream and crushed fenugreek leaf, mild enough for any table.
Braised the Hyderabadi way in beaten yogurt and slow-fried onion, chicken here leans on cardamom, bay and black pepper for its warmth.
Pickling spices carry this one: mustard seed, fennel, nigella and fenugreek cooked with chicken in a tart tomato and yogurt gravy.
Chicken sealed in the pot and cooked on dum with a paste of cashew and almond, yogurt, fried onion and cardamom until the gravy clings.
Long-simmered goat broth from the Hyderabadi wedding table, bone-in meat with ground almond and cashew stirred through and a finish of cream.
Slow-braised goat in a heavy, sweet-edged gravy of ground cashew and cream, darkened with deeply fried onion and finished with a lick of ghee.
Goat on the bone braised in whisked yogurt and deeply browned onion until the meat slides free, warm with clove, cinnamon and mace.
Cooked on dum in the style of the Nizams' kitchens, goat sits in a thick almond and poppy seed gravy lifted by black pepper and clove.
Beef shank stewed overnight in a dark, chili-forward gravy thickened with wheat flour, served with slivered ginger, green chili and lemon.
Trotters cooked down for hours until the goat broth turns sticky with collagen, deeply spiced and brightened with ginger, cilantro and lemon.
Saffron milk soaks down through layers of yogurt-marinated chicken, half-cooked basmati, browned onion and mint as the sealed pot finishes on dum.
That's the magic of CaterBundles, round out your spread with crowd-pleasers from across the city, all on one delivery and one invoice.
Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Prepared by BABY CAFE
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
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
