Indian catering · Seattle, the Sound & Kitsap
Hot at one end
of the table.
Mild at the other.
You choose the spice for every dish, not once for the whole order. So the vindaloo can be properly hot and the butter chicken stays mild for the kids — on the same table, at the same party.
- Quote comes back
- Usually the same day
- Paperwork
- Permitted & insured
A plate, start to finish
This is what a good
Indian table looks like.
Five dishes, one from each part of the meal. Tap any of them to start your own menu.
- Something to start
Vegetable Samosa
Crisp pastry triangles filled with spiced potato and peas.
Mild - Off the grill
Tandoori Chicken
Bone-in, scored to the bone and marinated overnight. Quartered for service.
Medium - The big pot
Goat Biryani
Bone-in goat layered through saffron rice. Rich enough to carry a table on its own.
Medium - Fresh bread
Laccha Paratha
Layered and flaky, pulls apart in sheets.
- Something sweet
Jalebi
Fried spirals soaked in saffron syrup. Only good hot, so we fry on site.
That's five dishes. The full menu has a lot more — chaat, curries, kebabs, breads and sweets.
How it's cooked
Some of it cooks all night.
Some can't wait a minute.
Cooked overnight
Dal makhani is black lentils left on the heat all night with butter and cream. Goat and lamb go in on the bone and stay there for hours, until the meat falls apart on its own. You can't rush any of it, and we don't try.
Made in the last hour
Bread comes out of the oven in the last hour and travels wrapped in cloth, so it's still soft at the end of the line. Pani puri we fill in front of your guests — one that's been sitting for twenty minutes is a different thing altogether. Jalebi we fry at your venue, because jalebi is only good hot.
The extra step
The okra gets fried before it ever goes in the pan, so it never turns slimy. That one step is the whole difference between good bhindi masala and a bowl nobody touches. Most dishes here have a step like that in them.
Heat
You pick the spice, dish by dish.
Most caterers set one spice level for the whole order — usually the mildest person in the room — and then everybody else is a bit let down. You say “not too spicy” four times and still worry about it on the way there.
Tell us once, dish by dish. Butter chicken mild for the kids. Vindaloo properly hot on the same table — we won't talk you out of it. Everything else somewhere in between.
Mild doesn't mean plain. Take the chilli right out and the dish still tastes of cardamom, browned onion and fenugreek. That's the part people actually remember.
Vegetarian food
Somebody's grandmother has not eaten at a catered party in years.
She isn't being fussy. She's been to enough parties to know that the “vegetarian option” usually came out of the same pan, off the same spoon, and out of the same fryer oil as the chicken.
Not here. Separate pans, separate spoons, separate oil in the fryer. Vegan dishes get no dairy at any point — no butter at the end, no cream in the sauce. Every tray is labelled, so nobody has to ask a stranger what's in it.
Jain and temple rules are different in every family. Tell us which ones yours keeps — no onion, no garlic, no root vegetables, a table kept completely separate — and we'll tell you honestly what we can and can't do.
Who's eating
Every event
is different.
- Weddings
- A wedding is a whole weekend, not one meal. The mehndi wants food people can eat standing up — pani puri filled fresh, tikki straight off the griddle. The reception wants the big dishes: goat on the bone, dal cooked overnight, biryani opened at the table. Send us the whole weekend and we'll plan it so nobody eats the same thing twice.
- Office lunches
- Nobody thanks you for a good lunch. They only remember a bad one. About half this menu is vegetarian anyway, and those are proper dishes — not the meat ones with the meat left out. Every tray is labelled. If people sit on different floors, we can box it up instead.
- Temples & gurdwaras
- Langar is fully vegetarian and we cook it that way from the first pan, not fixed at the end. If your rule is no onion and no garlic, tell us and we'll say straight away what we can and can't cook. If your own volunteers are serving, we hand it over hot and stay out of the way.
- Birthdays & memorials
- For a memorial you don't have to decide anything. Send the day and the number of people and we'll suggest the food ourselves — simple, warm, familiar. For a birthday, sixty people in a house is a different job to a hall. We turn up with the food already hot, so you get to sit down and eat too.
Where we deliver
Poulsbo to Bellevue,
Marysville to Olympia.
43 towns and cities. We build the ferry crossing into the timings with room to spare, and delivery is priced on its own line so it never shows up later as a surprise.
Seattle & the Eastside
Seattle · Bellevue · Redmond and more
North Sound
Everett · Lynnwood · Edmonds and more
South Sound
Tacoma · Kent · Auburn and more
Kitsap Peninsula
Bainbridge Island · Poulsbo · Silverdale and more
Before you ask
The boring bits,
up front.
We need at least 20 people, and 3 days' notice for most orders — longer for a wedding weekend, a week for seafood over a hundred. Ask anyway if your date is sooner. We'll tell you honestly whether we can do it.
There are no prices here because the number depends on how many people you're feeding, how many dishes you pick, whether we drop off or stay and serve, and how far we drive. Send us your menu and you get all of it back, line by line.
We arrive 45 minutes before you eat, to set everything up and light the burners. Trays, burners, fuel and serving spoons are all included.
The paperwork
- Permitted food establishment
- Inspected and permitted by the county health district, with certified food handlers on every job.
- Commercial liability cover
- Fully insured. We'll send the certificate to your venue's events team directly, on request.
- Registered Washington business
- A licensed WA limited liability company. Invoices, W-9s and COIs on request — the paperwork your finance team needs.
What's the date, and how many are you feeding?
That's enough to start. Pick your dishes and send it, or send the date and the headcount with nothing picked and we'll propose the food ourselves. No payment at any point.