Catering Selections

Full Tray

Size: Approximately 20" x 12" x 3" Capacity: Holds about 7 to 9 quarts (6.6 to 8.5 liters) of food. Servings: Typically serves around 20–25 people, depending on the type of dish (heavier dishes like pasta can serve more, lighter dishes a bit fewer).

Half Tray

Dimensions: Approximately 12" x 10" x 2.5" Capacity: Holds about 4 to 5 quarts (approximately 3.8 to 4.7 liters) of food Serving Size: Typically serves around 10–13 people, depending on the dish and portion size

Small Tray

Size: 1/3 Tray: ~12 inches × 6.5 inches × 2–2.5 inches deep Capacity 3–4 quarts (~2.8 to 3.8 liters) Serves 6-12 --usually for chutney and thick gravies.

Idli

Soft, steamed rice cakes — light and fluffy, perfect with chutney and sambar.

Rava Idli

Semolina-based idlis, mildly spiced, soft, and aromatic. Served with Chutney and Sagu.

Ghee Podi Idli

Idlis tossed in spicy lentil powder and ghee for a flavorful kick.

Ven Pongal

Creamy rice and moong dal khichdi tempered with pepper, cumin, and ghee.

Rava Khichdi

Savory semolina dish with vegetables and aromatic tempering.

Rava Upma

Traditional savory semolina cooked with mustard and curry leaves.

Poha Upma

Flattened rice lightly sautéed with onions, mustard seeds, and peanuts.

Semia Upma

Delicate vermicelli cooked with fresh vegetables , nuts and spices.

Sabudana Upma

Soft sago pearls cooked with peanuts and light spices — perfect for fasting days.

Medu Vada

Crispy, golden lentil doughnuts — crunchy outside, soft inside. A savory delight.

Sambar Vada

Medu vada soaked in spicy, tangy sambar for a delicious twist.

Rasa Vada

Medu vada immersed in flavorful South Indian rasam.

Curd Vada

Soft vadas soaked in seasoned curd, garnished with spices.

Mini Vegetable Uthappam

Small savory pancakes topped with colorful fresh vegetables.

Poori Masala

Fluffy deep-fried pooris served with spiced potato curry or mild coconut kurma.

Parotta with Kurma/Salna

Flaky layered flatbread paired with rich, flavorful kurma or spicy salna.

Coconut

(White)Freshly ground coconut blended with green chilies and tempered with mustard and curry leaves — a classic favorite.

Onion/Tomato

(Red)Spicy and tangy chutney made with sautéed onions, tomatoes, and red chilies — adds a zesty punch.

Coriander

(Green)Refreshing chutney made with mint and coriander leaves — vibrant, herby, and flavorful.

Peanut

(Brown)Creamy peanut-based chutney with a nutty flavor, mildly spiced and rich. Anytime favorite.

Tiffin Sambar

Mild and aromatic lentil stew with vegetables — specially crafted for breakfast dishes like idli and vada.

Kalyana Gothsu

Traditional wedding-style brinjal gravy, mildly spiced and perfectly paired with pongal and idli.

Kumbakonam Kadapa

Unique moong dal and potato gravy from Kumbakonam, rich and delicately spiced — ideal with idlis and dosas.

Vada Curry

Crumbled lentil fritters simmered in a spicy onion-tomato gravy — a hearty and flavorful accompaniment.

White/Green Kurma

Coconut-based mildly spiced kurma with vegetables — creamy and subtly sweet, perfect with poori/parotta/Rava Idli

Pav Bhaji

Mumbai’s favorite — spiced vegetable mash served with buttery toasted pav buns.

Veg Puff

Flaky pastry stuffed with a savory vegetable filling, baked to golden perfection.

Vada Pav

Mumbai’s iconic street food — spicy potato vada sandwiched between soft pav with chutneys.

Cut Mirchi

Deep-fried batter-coated green chilies, sliced and seasoned — crispy and spicy.

Kuzhi Paniyaram

Crispy outside, soft inside — savory rice and lentil dumplings with mild spices

Mysore Bonda

Soft, fluffy fritters made with urad dal batter, mildly spiced and deep-fried.

Masala Vadai

Crispy, spiced chana dal fritters — crunchy outside and flavorful inside.

Onion Cashew Pakoda

Thinly sliced onions coated in spiced gram flour and deep-fried until crisp.

Gobi 65

Crispy fried cauliflower florets tossed in spicy masala — a fiery, addictive snack.

Masala Peanut Sundal

Spiced boiled peanuts tossed with coconut, chilies, and aromatic seasoning

Bajji Variety

Crispy, golden fritters made with spiced chickpea batter — a tea-time treat!

Sambhar Rice

Comforting rice cooked with spicy, tangy sambar — hearty and wholesome. Pairings : Papad/Aloo Fry

Coconut Rice/Sevai

Aromatic coconut-flavored rice or sevai (rice noodles) — mildly spiced and refreshing. Pairing: Mor Kuzhambu or Chutney

Lemon Rice/Sevai

Zesty lemon-flavored rice or sevai with tempered spices — light and vibrant. Pairings: Coconuty Chutney/Papad/Aloo Fry

Tomato Rice

Tangy tomato-based rice cooked with spices and fresh herbs — a flavorful treat. Pairings - Raitha, Aloo Fry, Papad

Pudina/Coriander Rice

Rice infused with fresh mint or coriander paste — refreshing and aromatic. Pairing: Mor Kuzhambu/chutney

Curd Rice/Sevai

Soothing curd-mixed rice or sevai, seasoned lightly with mustard and green chilies.

Puliyogare

Traditional tamarind rice — tangy, spiced, and rich with South Indian flavors.

Veg Pulav

Fragrant basmati rice cooked with assorted vegetables and mild spices.

Veg Biryani

Spicy, aromatic basmati rice layered with seasoned vegetables — a royal classic.

Jeera Rice

Simple and flavorful cumin-infused basmati rice, perfect as a side dish.

Kalyana Parupu

A simple, comforting, and flavorful dal made with toor dal (split pigeon peas), cooked soft and gently spiced with a turmeric and green chili tempering.

Sambhar (Mixed Vegetable)

Variations - Pitalai, Rasavangi. Classic lentil stew with seasonal vegetables, flavored with tamarind and spices. Variations: Pitalai — Bitter gourd/White Pupmpin and dal-based gravy. Rasavangi — Brinjal and Konda Kadalai with coconut masala.

Mor Kuzhambu

(Bhindi/Bonda/Mango/Pumpkin) Mild and tangy yogurt-based curry with options like bhindi (okra), bonda (fritters), mango, or pumpkin.

Parupu Urundai kuzhambu

Steamed lentil balls simmered in a spicy tamarind gravy.

Vetha Kuzhambu

Spicy and tangy tamarind reduction flavored with roasted spices.

Veg Kootu

Mixed vegetables slow-cooked with lentils and coconut paste — mildly spiced and wholesome.

Aviyal

A medley of seasonal vegetables cooked in coconut and yogurt gravy, seasoned with coconut oil.

Tomato/Pepper/Mysore/Pineapple Rasam

Light, spicy tamarind broth varieties — soothing and flavorful.

Vegetable Curry /Podimas Curry

(Potato, Banana, Beans, Cabbage, etc.) Dry vegetable sides like potato, raw banana, beans, or cabbage, lightly seasoned.

Beans Usili

Steamed crumbled lentils stir-fried with tender beans — a protein-rich side dish.

Milagu Kuzhambu

Peppercorn-infused tamarind gravy — a comforting, spicy option.

Thuvaiyal

(Onion, Dal, Coriander, Coconut, Ridge Guard etc.) Thick, flavorful chutneys ground fresh — perfect with rice.

Plain Rice

Steamed white rice, soft and fluffy — the staple centerpiece. Ponni or Sona Masoori

Appalam/Vadam

Crunchy lentil wafers and sun-dried crisps, deep-fried to golden perfection.

Coconut/Daal Payasam

Traditional South Indian dessert — sweet pudding made with coconut milk or moong dal and jaggery.

Paal Payasam

Traditional South Indian rice pudding slow-cooked with milk and sugar, flavored with cardamom.

Curd Rice

Comforting curd-mixed rice tempered with mustard and curry leaves.

Paruppu Vadai

Crisp chana dal fritters — golden and spiced just right.

Pickles/Mor Milagai

Traditional pickles and sun-dried curd chilies for an extra spicy touch.

Paneer Butter Masala

Soft paneer cubes cooked in a rich, buttery tomato gravy — creamy, mildly sweet, and full of flavor.

Dal Makhani

Slow-cooked whole black lentils simmered with butter and cream — a classic North Indian comfort dish.

Dal Tadka

Yellow lentils tempered with sizzling ghee, cumin, garlic, and chilies — simple, soulful, and full of smoky flavor.

Rajma Masala

Kidney beans slow-cooked in a thick spiced tomato-onion gravy — hearty and satisfying.

Vegetable Korma

Mixed vegetables cooked in a mildly spiced, creamy coconut and cashew-based gravy.

Chana Masala

Chickpeas simmered in a tangy tomato gravy with bold spices — dhaba-style and spicy.

Aloo Gobhi

Potatoes and cauliflower cooked together with onions, tomatoes, and spices — a dry, rustic favorite.

Chapatis

Soft, whole wheat flatbreads, perfect to pair with any curry or side.

Cucumber/Onion - Raitha

Cool yogurt mixed with crunchy cucumber and onions — refreshing and lightly spiced.

Boondi Raitha

Crispy fried gram flour pearls stirred into seasoned yogurt — a perfect side for biryani and parathas.

Kachumber salad

Fresh chopped cucumbers, tomatoes, onions, and carrots tossed with lemon and salt — light and tangy.

Chickpea salad

Protein-packed chickpeas mixed with onions, tomatoes, and spices — wholesome and hearty.

Kala Chana Salad

Black chickpeas blended with chopped veggies and spices — a fiber-rich, flavorful option.

Bean Sprouts Salad

Freshly sprouted green gram tossed with vegetables and a dash of lemon — healthy and crunchy.

Kosambari Salad

Traditional South Indian salad made with grated carrot, coconut, and tempered mustard seeds — fresh and mildly sweet.

Badam Kheer

Rich and creamy almond milk pudding flavored with cardamom and saffron.

Carrot Kheer

A rich and creamy dessert made by simmering grated carrots in milk, sweetened with sugar, and flavored with cardamom.

Gulab Jamoon

Soft, golden milk dumplings soaked in fragrant rose-cardamom syrup.

Rasmalai

Soft paneer discs soaked in sweet, fragrant saffron milk — a North Indian favorite.

Paal Poli

Crispy semolina pooris immersed in saffron and cardamom-infused sweet milk, garnished with chopped nuts

Paal Payasam

Traditional South Indian rice pudding slow-cooked with milk and sugar, flavored with cardamom.

Pradhamam

Kerala-style dessert made with jaggery, coconut milk, and dal — rich, silky, and aromatic.

Rava Kesari

Semolina dessert cooked with ghee, sugar, and saffron — bright and melt-in-the-mouth.

Sweet Pongal

A festive rice and jaggery sweet dish cooked with ghee, cashews, and raisins — a temple-style delicacy.

Fruit Salad with custard

Fresh seasonal fruits served chilled, optionally topped with cream or syrup.

Badam Halwa

Rich and decadent almond dessert, slow-cooked with ghee, milk, and saffron for a luxurious melt-in-your-mouth experience.

Kasi Halwa

A luscious, melt-in-the-mouth halwa made from white pumpkin, slow-cooked with ghee, sugar, and flavored with cardamom.

Mango Lassi

Refreshing yogurt-based mango smoothie — rich, creamy, and sweet.

Rose Milk

Chilled, fragrant milk infused with rose syrup — a classic South Indian cooler.

Paanagam

Traditional jaggery and spiced water drink, served especially during summer and festivals.

Butter Milk/Chaas

Light, spiced yogurt drink — perfect to cool the palate after a hearty meal.

Filter Coffee

Authentic South Indian strong coffee brewed with a traditional filter and served frothy. 1.5 Gallon Serves 25

Masala Tea

Indian spiced tea brewed with milk and aromatic spices like cardamom, ginger, and cloves. 1.5 Gallon - serves 20-25

Cut Mango pickle

Spicy, tangy pickle made with raw mango pieces — a must-have traditional accompaniment.

Tomoto Thoku

Slow-cooked tomato relish with spices — tangy, spicy, and bursting with flavor.

Green Chili Thoku

Fiery green chili relish cooked in oil and spices — bold and spicy for heat lovers.

Puli Milagai( Chili)

Green chilies simmered in tamarind sauce — a spicy, tangy side perfect with curd rice.

Puli Inji (Ginger)

Sweet, tangy, and mildly spicy ginger-tamarind chutney — a Kerala special favorite.