Indo-Pak 路 Indian catering
The menu, built for groups
35 group-sized trays across 2 sections. Add any to your bundle and keep mixing kitchens.
Butterflied chicken breast marinated in yogurt, lemon juice and Lahori spices, then cooked on skewers over charcoal until the edges char.
Prepared by SHALIMAR - FREMONT
Goat on the bone slow-cooked with browned onion, yogurt and whole spices, then layered through basmati rice and steamed until the grains take on the color of the masala.
Cubes of fresh paneer simmered in a thick puree of spinach with ginger, garlic and cumin, finished with a little cream.
Northwestern and Himalayan region specialty. Diced chicken cooked with northern spices, herbs and tomatoes in traditional style.
Ground beef kneaded with green chili, ginger and roasted spices, pressed onto skewers and grilled over charcoal until juicy and lightly smoky.
White chickpeas simmered in butter with garam masala, tomato and onion, then finished with tamarind and cilantro for a tangy, gently spiced gravy.
Basmati rice cooked with whole spices and deeply browned onions, then finished with saffron so the grains turn gold and stay separate.
White flour dough stretched by hand, slapped onto the wall of the clay oven and baked until it blisters and puffs, soft in the middle with a crisp edge. (Sold per piece, $3.00 each, minimum 18.)
Soft tandoori flatbread stuffed with mildly spiced chopped onion and cilantro, baked until blistered and brushed with butter straight from the oven. (Sold per piece, $5.00 each, minimum 17.)
Layers of buttered dough wrapped around spiced mashed potato, then griddled until the outside turns flaky and the filling stays soft. (Sold per piece, $5.00 each, minimum 20.)
Delicately cut pieces of chicken breast meat. Saut茅ed with tomatoes, bell peppers, onions and flavored with various aromatic spices like whole cinnamon sticks and cloves.
Boneless chicken tossed with plenty of julienned ginger, onion and tomato, cooked down until the ginger sweetens and the sauce clings.
Wheat, barley and lentils simmered for hours with chicken or beef until they collapse into a thick porridge, finished with ginger, fried onion and cilantro.
Lamb braised until tender with spinach and fresh cilantro, the greens cooked down to a coarse dark masala and seasoned with ginger, garlic and warm spices.
Sliced okra fried with onion until the edges brown, seasoned with turmeric, coriander and ginger, and kept dry rather than saucy.
Cauliflower, carrot, potato, peas and beans stir-fried with tomato, onion and cumin, then left to simmer in their own juices until just tender.
A mix of lentils stewed soft and finished with a tarka of cumin, coriander and browned onion poured over the top at the very end.
Eggplant cooked down with sliced onion and tomato until it collapses into a soft, jammy masala, seasoned with cumin, turmeric and coriander.
Paneer folded into a slow-cooked tomato masala with butter, ginger and garam masala, thick enough to spoon over rice or scoop up with naan.
Saffron and yogurt carry this mild Mughlai curry, the chicken simmered slowly with browned onion and whole spices until the sauce turns silky.
Ground chicken rolled into meatballs, browned, then simmered in an onion and tomato gravy scented with cumin so the spices soak to the middle.
Lamb fried down slowly with onion, ginger and garlic until the masala darkens and clings to the meat, with almost no loose gravy left.
Ground beef or chicken browned with onion, tomato and whole ginger, then simmered with cubes of potato until the potatoes take on the spices.
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Bite-size cubes of boneless chicken breast marinated in vinegar and spices, skewered and baked over tandoor charcoal until the surface chars.
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.
Beef cut into small cubes and marinated Bihari style in yogurt, mustard oil and roasted spices, then threaded onto skewers and grilled over charcoal.
Chicken layered through basmati in the Sindhi style: sour yogurt, tomato, potato and dried plums set against green chili, mint and cilantro.
Chicken simmered in a deep green spinach curry seasoned with cumin, ginger and garlic, cooked long enough for the greens to turn almost silky.
Spinach and young potatoes cooked together with kasuri methi, the dried fenugreek leaf that gives the dish its faintly bitter, herby edge.
Charcoal-grilled chicken tikka finished in a buttery tomato masala, the smoke from the tandoor still coming through the creamy sauce.
Beef shank simmered for hours in a dark gravy of fennel, chili and warm spices until the meat slides off the bone, topped with cilantro and slivered fresh ginger.
Whole leg portions of chicken, bone in, marinated in lemon juice and Lahori spices and grilled over charcoal so the meat by the bone stays juicy.
Hand-kneaded dough stuffed with chopped garlic, slapped onto the side of the tandoor and baked until it blisters, then brushed with butter. (Sold per piece, $5.00 each, minimum 20.)
Chicken braised gently in yogurt and slow-fried onion paste, with cardamom, clove and saffron giving the gravy its Mughlai richness.
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.)
