- Includes a chef, catering assistants & wait staff for a 5-hour duration, cutlery, crockery for the table settings and all kitchen equipment
- Minimum of 30 guests
Canapés
- Dosa, chickpea savoury pancakes, sweet & white potato, paneer & pea salad
- Butternut squash, coconut & young spinach curry
- Roast cauliflower & padron peppers w/ paprika sea salt & Goan tomato & yoghurt sauce
- Grilled long aubergine w/ sesame, tamarind & peanut
- Banana shallot, potato & spring onion pakora w/ mint yogurt
- Seared broccoli w/ red chilli, ginger & toasted garlic
- Saffron & fennel seed pilaf rice
- Lamb Rogan Josh
- Cauliflower, cumin & coriander pakora w/ roast garlic & chilli aioli
- Mung dal (lentil) & paneer samosa w/ hot mango chutney
- Southern Indian, creamy Chicken korma w/ toasted flaked almonds
Dessert
Dark chocolate pot w/ a hint of cardamom, chilli & salt
Roast pineapple, brown sugar meringues, peach & mango coulis, pistachio praline – an Indian Eton Mess
Masala Chai crème brulée
Orange, lemon, almond cake w/ cardamom citrus syrup, honeyed cream & pistachio praline