Indo-Pak catering
The menu, built for groups
7 group-sized trays across 1 section, plus per-person packages. Add any to your bundle and keep mixing kitchens.
Chicken simmered in a mild yogurt and onion gravy thickened with ground cashew and almond, scented with cardamom, clove and mace.
Prepared by FAROOQUI FOODS
Chunks of boneless chicken marinated in yogurt and charred in the tandoor, then simmered in a tomato and cream gravy with ginger, garlic and garam masala.
Lamb slow-cooked in an onion and tomato gravy with ginger, garlic, cumin and coriander, finished with enough red chili to warm the plate.
Bite-size boneless chicken, red with chili, ginger and yogurt, fried crisp and then tossed through a hot tempering of curry leaves, garlic and green chilies.
Aromatic basmati rice layered with tender chicken, slow-cooked on dum for rich Hyderabadi flavor.
White flour flatbread, leavened and hand-stretched, slapped onto the wall of a clay oven and pulled off puffed, blistered and charred in spots.
Paper-thin wheat flatbread hand-tossed and cooked over an upturned griddle, then folded soft like the handkerchief it is named for.
Yogurt-marinated tandoori chicken next to goat korma, braised down in a mild onion and cream gravy, with rice, naan and syrup-soaked gulab jamun to close.
Minimum 15 guests
Lamb simmered in an onion and tomato curry shares the buffet with charred tandoori chicken, whole-spice rice pulao, naan and gulab jamun.
Chicken tikka masala in a creamy tomato gravy pairs with tandoori chicken off the same grill, alongside rice pulao, fresh naan and gulab jamun.
Mild chicken korma braised in yogurt, onion and ground nuts sits beside red-spiced tandoori chicken, with rice pulao and naan to gather it up.
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
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.)
