American catering
The menu, built for groups
20 group-sized trays across 1 section. Add any to your bundle and keep mixing kitchens.
Spiced ground beef, kneaded with green chili and ginger, pressed along a flat skewer and cooked in the tandoor until charred at the edges.
Prepared by MIRCHI CAFE
Shredded chicken in a thick, gently spiced masala, sealed inside puff pastry and baked until the layers turn gold and flaky.
Fried chicken wings tossed in the house hot sauce, buffalo or spicy Asian, with cooling ranch and sticks of carrot and celery on the side.
Leavened white-flour flatbread slapped against the wall of the tandoor and pulled off puffed, blistered and still warm.
Mozzarella melted over a bed of crisp fries already soaked in hot wing sauce and house ranch, eaten with a fork rather than fingers.
Fries straight from the fryer, tossed in a chili-heavy wing sauce and cooled with a drizzle of house ranch, no cheese on top.
Dusted while still hot with the house spicy masala, a dry chili-heavy blend rather than a sauce, so the fries stay crisp all the way through.
Ground beef worked with onion, green chili and masala, griddled and stacked on a soft bun with lettuce, tomato, mayo and ketchup.
Tandoor-cooked beef seekh kebab rolled inside a flaky whole-wheat paratha with salad, sliced onion and green chutney.
The patty here is ground chicken rather than beef, mixed with onion and green chili, in a soft bun with lettuce, tomato and mayo.
Three layers of sandwich bread built up with grilled chicken tikka, a fried egg, lettuce, tomato and mayo.
Chicken marinated in spices, battered and fried to a craggy crust, served in a bun with lettuce, tomato, red onion and a ranch-chili sauce.
Strips of chicken griddled with onion and bell pepper until the edges catch, loaded into a soft roll with mayo.
Crispy chicken stir-fried in a sweet and salty black pepper sauce, with basmati rice alongside to catch what runs off.
Egg noodles tossed with creamy garlic sauce and chicken boti. Sprinkled with Parmesan cheese
Cabbage, carrot and bell pepper are tossed hard in the wok with egg noodles and a house spicy sauce that runs properly hot.
Shredded vegetables and noodles in a spicy house sauce, no meat in the pan, everything kept crisp in the wok rather than cooked down soft.
Mixed greens piled with BBQ-marinated chicken tikka, kachumber salsa, radish, jalapeno, shredded carrot and crunchy fried bits.
Spiced fried chicken laid over a crisp Belgian waffle, with syrup and hot sauce alongside to pour over both.
Batter made in-house goes into a Belgian iron and comes out deep-pocketed, crisp at the edges and soft in the middle, left plain for syrup.
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
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.)
