Indian 路 Desserts and Sweets catering
The menu, built for groups
97 group-sized trays across 3 sections, plus per-person packages. Add any to your bundle and keep mixing kitchens.
Wheat noodles seared in a hot wok with shredded cabbage, carrot and bell pepper, tossed in soy, vinegar and white pepper so they stay dry and springy.
Prepared by GARAM MIRCHI
Soft wheat noodles pan-tossed with julienned cabbage, green beans and bell pepper in a light soy, tomato and chili sauce, saucier than the Hakka, with cilantro on top.
Pounded dried red chilies and vinegar make the dark schezwan sauce that coats these noodles, with cabbage, carrot and bell pepper still crisp.
Instant Maggi noodles wok-tossed with their own masala seasoning, cabbage, bell pepper and green chili, kept dry rather than soupy.
Aromatic basmati rice stir-fried with spicy Schezwan sauce, mixed vegetables, and garnished with fresh cilantro.
Shredded cabbage and carrot bound into balls and deep-fried, then tossed dry in soy, chili and vinegar until the coating turns sticky.
Himalayan noodle soup: wheat noodles in a clear peppery broth of tomato and ginger with cabbage, carrot and greens, cilantro stirred in at the end.
Basmati rice tossed in the wok with pan-fried paneer cubes, cabbage and bell pepper, seasoned with soy, white pepper and slit green chili.
Long-grain basmati fried hard over high heat with slit green chilies and red chili flakes, finished with cilantro and a slick of chili oil.
Thick wheat noodles tossed in a dark, glossy sweet-hot sauce with cabbage, bell pepper and scallion, garlic and chili running through it.
Batter fried cauliflower florets stir-fried with garlic, chilies, and a tangy soy-based Manchurian sauce.
Baby corn in a crisp cornflour batter, deep-fried and tossed in a thick khatta-meetha sauce, tangy and sweet at once, or in schezwan for a hotter finish.
Thin pastry wrappers rolled around shredded cabbage, carrot and beans, deep-fried until the shell shatters, with a sweet chili dip alongside.
Paneer cubes marinated in chili and ginger, jacketed in a crisp seasoned batter and fried until the outside crackles and the middle stays soft.
Crispy kachori topped with tangy chili sauce, garnished with sesame seeds, chopped green onions, and crunchy sev.
Cauliflower florets marinated in yogurt, red chili and ginger, fried crisp, then finished in the pan with curry leaves and split green chilies.
Button mushrooms fried in a light batter, then wok-tossed with onion petals and bell pepper in a dark glaze of soy, garlic and vinegar, green chilies split through it.
Dark, peppery Indo-Chinese broth thick with finely chopped cabbage, carrot and beans, sharpened with soy and vinegar and topped with fried noodles.
Sweet corn kernels and creamed corn simmered into a light, silky broth with finely diced carrot and beans, seasoned with white pepper.
Clear vegetable broth cut with fresh lemon juice and a handful of chopped cilantro, with slivers of carrot, cabbage and celery through it.
Traditional Thai spicy and sour soup with lemongrass, kaffir lime leaves, galangal, mushrooms, tomatoes, and lime juice.
Steamed Himalayan dumplings, pleated wheat wrappers around minced cabbage, carrot and cilantro, with a tomato and chili chutney to dip. (Sold per piece, $3.00 each, minimum 20.)
Vegetable dumplings steamed first, then seared flat-side down in the pan until the base is golden and crisp while the pleated top stays soft. (Sold per piece, $3.50 each, minimum 20.)
Pan-seared vegetable dumplings tossed straight off the heat in a schezwan sauce of dried red chilies, garlic and vinegar that clings to every pleat. (Sold per piece, $4.00 each, minimum 20.)
Fried cabbage and carrot dumplings simmered in a glossy brown gravy of soy, chili and vinegar, thick enough to ladle over rice or noodles.
Crisp florets of cauliflower go into a thick, tangy Manchurian gravy of soy, tomato and green chili, with cilantro scattered over the top.
Golden-fried paneer cubes in a thick Indo-Chinese gravy sharpened with ginger, green chili and vinegar, with onion petals and bell pepper, spooned hot over rice.
Crisp-fried paneer sits in a fiery red schezwan gravy, hot with dried chili and sharp with vinegar, strips of bell pepper and cilantro through it.
Paneer cubes in a rich, spicy gravy with basil and chili, offering a blend of Indo-Chinese flavors.
Broccoli, baby corn, zucchini and bell pepper with paneer cubes, simmered in a smooth Indo-Chinese gravy of soy, tomato and cracked pepper.
Layered pastry shells packed with spiced moong dal, fried until crisp, then cracked open and served with green chutney, cilantro and green chili. (Sold per piece, $4.00 each, minimum 20.)
A Rajasthani street classic: a flaky fried shell stuffed with onions cooked down with fennel, coriander seed and red chili until sweet and sharp. (Sold per piece, $4.00 each, minimum 20.)
Soft urad dal fritters soaked until spongy, blanketed in whisked yogurt and finished with tamarind chutney, green chutney and roasted cumin. (Sold per piece, $5.00 each, minimum 20.)
Crisp hollow puris with a filling of mashed potato and chickpeas, ready to be dunked in cold mint and cumin water and sweet tamarind chutney.
Spinach cooked down with young potatoes and dried fenugreek leaves, kept simply spiced so the greens and the bitter-sweet kasuri methi stay forward.
Noodles tossed in Hunan sauce, a garlicky chili-bean paste that runs hot with a faint sweetness, with bell pepper, cabbage and scallion.
Chopped garlic and slit green chilies fried in oil, then noodles tossed through with bell pepper, carrot and scallion in a light soy dressing.
Thin rice vermicelli stained yellow with curry powder and tossed over high heat with shredded cabbage, bell pepper, carrot and scallion.
Peppery broth soured with vinegar and thickened to a light gloss, loaded with shredded cabbage, carrot, beans and mushroom.
Potato batons fried twice until glassy and crisp, then tossed in a sweet-sharp red chili sauce with sesame seeds and scallion.
Crackling fried noodles tossed at the last minute with shredded cabbage, carrot and bell pepper in schezwan and sweet chili sauce so it stays crunchy.
Spicy Indo-Chinese dish featuring crispy soya chunks tossed in a tangy, garlic-chili sauce with peppers and onions.
Roasted lentil papad piled with chopped onion, tomato and cilantro, dusted with chaat masala and finished with a handful of crisp sev.
Deep-fried soya chunks in a Manchurian gravy that runs sweet, hot and sour at once, thickened dark, with bell pepper and scallion through it.
Lentil kachoris crushed open and layered with chilled yogurt, green chutney, tamarind sauce, chopped onion, pomegranate seeds and cilantro. (Sold per piece, $6.00 each, minimum 20.)
Green peas and paneer cubes simmered in a tomato and onion gravy with ginger, cumin and garam masala, mild enough for the whole table.
Tender gram flour dumplings in spiced basmati rice, garnished with fresh cilantro and roasted cashews.
Split moong lentils soaked and coarsely ground with green chili, ginger and cumin, then spooned into hot oil as small crisp fritters.
Spiced gram flour dough rolled into logs and boiled, then sliced into coins and simmered in a tangy yogurt curry sharpened with red chili and turmeric.
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.)
Fried rice and hakka noodles tossed together in fiery Schezwan sauce with vegetables, piled with crisp fried noodles and Manchurian gravy.
Rounds of whole wheat dough rolled thin and cooked dry on a hot griddle until they puff and freckle, soft and pliable for scooping curry. (Sold per piece, $1.50 each, minimum 20.)
Fluffy deep-fried bread paired with spiced chickpea curry, garnished with fresh cilantro and served with sliced red onions, lemon wedges, and a green chili.
A spiced mashed vegetable curry garnished with cilantro and crumbled cheese, served with soft bread rolls, sliced onions, and a wedge of lemon.
Soft bun filled with spiced potato mix, garnished with sev, pomegranate seeds, peanuts, and fresh cilantro.
Crisp flat puris scattered with potato, onion and sev under tamarind and mint chutneys, served with hollow puris of chilled sweet yogurt. (Sold per piece, $5.00 each, minimum 20.)
Spiced potato fritters in a bun, served with green chutney, red chutney, and whole green chilies.
A samosa broken open over warm chickpea curry, then covered with whisked yogurt, tamarind and mint chutneys, sev and chopped cilantro. (Sold per piece, $5.00 each, minimum 20.)
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.
Rice and split lentils simmered together to a soft porridge, seasoned with turmeric, cumin and black pepper and finished with a chili tempering.
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.)
Flaky kachoris stuffed with spiced moong lentils, crushed open and dressed with yogurt, tamarind and mint chutneys, sev and pomegranate seeds. (Sold per piece, $6.00 each, minimum 20.)
Short crust rounds packed with a dry filling of ground moong dal, fennel and coriander seed, fried slowly until flaky and served with mint chutney. (Sold per piece, $4.00 each, minimum 20.)
Crisp fried khichiya layered with sweet tamarind and green chutney, chaat masala and chopped tomato, then buried under fine sev. (Sold per piece, $7.00 each, minimum 20.)
Lentil kachoris broken into a warm gram flour and yogurt kadhi, soured just enough, with a tempering of chili and curry leaves over the top. (Sold per piece, $8.00 each, minimum 20.)
Large mild green chilies stuffed with tangy mashed potato, dipped in besan batter and fried crisp, a Jodhpur street snack eaten hot.
Thin sun-dried rice papad that puffs and shatters when fried, finished simply with diced tomato, cilantro and a scatter of sev. (Sold per piece, $7.00 each, minimum 20.)
Stir-fried noodles with mixed vegetables in a spicy Schezwan sauce, topped with vegetable Manchurian balls.
Okra sliced into rounds and dry-fried in oil with turmeric, coriander and amchur until the edges crisp and the stickiness cooks away.
Chickpeas simmered soft in a tomato gravy darkened with chole masala, amchur and dried pomegranate seed, then finished with plenty of cilantro.
Boiled potatoes cut into chunks and tossed in oil bloomed with cumin seed, turmeric and green chili, brightened with lemon and cilantro.
Crispy papadam pieces simmered in a tangy, spiced yogurt-based curry, garnished with fresh cilantro.
Potatoes broken by hand and simmered in a thin, peppery tomato gravy the way roadside dhabas serve it, with plenty of cilantro on top.
Five lentils simmered as one: toor, chana, moong, urad and masoor, spiced with coriander and clove and sharpened with a squeeze of lemon.
Soft besan dumplings folded through a buttermilk gravy loosened with gram flour, tempered with cumin, asafoetida and dried red chili.
Ground moong dal roasted in ghee over low heat until nutty and dark, then thickened with milk, sugar and cardamom and topped with almonds.
Gram flour whisked into soured yogurt and cooked down slowly until it thickens, with soft besan pakoras dropped in, ladled over steamed basmati.
Cubes of paneer in a peppery rice flour crust, fried crisp and tossed dry with curry leaves, red chili and a little yogurt for tang.
Firm tofu fried until the corners blister, then wok-tossed hard with bell pepper, vinegar and red chili until the soy sauce coats and dries.
Flat fried flour crisps piled with boiled potato and chickpeas, covered in whisked yogurt, tamarind and mint chutneys and a handful of sev. (Sold per piece, $5.00 each, minimum 20.)
Puri shells two ways, one heaped with potato, chutneys and crunchy sev, the other filled with sweetened yogurt and pomegranate, Pune style.
Hollow crisp puris cracked open, filled with spiced potato and chickpea, then dipped to order in cool mint water and sweet tamarind water. (Sold per piece, $5.00 each, minimum 20.)
Sorghum flour kneaded with hot water, patted flat by hand and cooked on a griddle until it puffs, with a nutty, slightly coarse bite. (Sold per piece, $5.00 each, minimum 20.)
Folded pastry cones filled with cumin-spiced potato and green peas, fried until the shell blisters and turns pale gold. (Sold per piece, $4.00 each, minimum 20.)
Yellow lentils cooked until they collapse into a thick soup, then finished with a hot tempering of ghee, cumin seed, asafoetida and red chili.
Crushed wheat rounds bound with warm ghee and sugar, dotted with cardamom and chopped nuts, sweet enough to close a Rajasthani thali.
A lacy honeycomb disc of flour batter fried in ghee, then soaked in cardamom sugar syrup and strewn with pistachio and almond, as made in Rajasthan. (Sold per piece, $8.00 each, minimum 10.)
Thickened milk simmered slowly until dense, sweetened and enriched with cardamom, saffron, and nuts for a classic Indian dessert experience.
Basmati steeped with saffron until it turns gold, sweetened lightly and studded with almonds, cashews, raisins and slivers of dried coconut.
Baked wheat dough crushed to a coarse crumb and worked with ghee, jaggery and cardamom, then scattered with chopped almonds.
Discs of fresh milk cheese poached until spongy, then chilled in saffron and cardamom milk thickened to cream and scattered with pistachio. (Sold per piece, $1.00 each, minimum 50.)
Slices of bread fried in ghee, steeped in cardamom sugar syrup and covered with thickened milk, finished with saffron and sliced almonds.
Grated red carrots cooked down slowly in milk with ghee and sugar until jammy, perfumed with cardamom and studded with cashews and raisins.
A betel leaf folded around gulkand rose preserve, fennel, desiccated coconut and candied fruit, eaten in one bite to close a meal. (Sold per piece, $2.00 each, minimum 20.)
Chilled milk blended with betel leaf, gulkand rose preserve, fennel and cardamom, poured as a small sweet shot to finish a meal.
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.)
Grated carrots cooked down slowly in milk and ghee until jammy, sweetened and scented with green cardamom, topped with pistachio and almond.
North Indian cooking with a Rajasthani accent: ghee-rich dal and curries, rice and fresh-baked breads set out for the table.
Minimum 15 guests
A full Rajasthani round on one plate: dal and curries in small bowls, rice, fresh breads, papad and chutneys, and something sweet to finish.
Panchmel dal of five lentils with ghee-soaked baati, gatte ki sabzi in tangy yogurt gravy, rice, papad, chutneys and sweet churma to finish.
Gatte ki sabji, gram-flour dumplings simmered in a spiced yogurt gravy, with soft rotis, steamed rice and a sweet to close the plate.
Samosas to start, then shahi paneer in a creamy spiced tomato gravy, palak aloo of spinach and potato, rice, naan and gulab jamun.
Crusty whole-wheat dough balls baked and cracked open over spiced lentil daal, with ghee to pour and green, red and lemon chutneys.
Besan gatta dumplings in a tangy curd gravy join the Rajasthani standard: baked baati, spiced daal, ghee, chutneys and sweet crumbled churma.
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
