SAYS · Caterers
Hand-crafted royal heritage banquets cooked in aged copper degs with slow-simmered dum techniques.
Zafrani Paneer Tikka
Sun-dried saffron marinade, smoked with clove embers.
Marwari Dal Baati Churma
5-lentil melange, wood-fired baati drowned in organic A2 bilona ghee.
Awadhi Dum Subz Biryani
Layered long-grain basmati with edible silver vark & rose attar.
Shahi Tukda Brioche
Crisp brioche soaked in rabdi reduction, Iranian pistachio crumbs.
High-octane live theatrical counters bringing street gastronomy into haute-couture banquet halls.
Nitrogen Golgappa Atelier
Five bespoke waters: guava-chilli, mint-kewra, pomegranate.
Wood-Fired Kulcha & Truffle Dal Bar
Smoked brie kulchas with 24-hour slow dal makhani.
Lotus Stem Palak Patta Crisp
Flash-fried crisps, Greek yogurt drizzle, wild berry saunth.
Reimagining ancient Indian sweet-making into architectural modern confectionery.
24k Gold Motichoor Tartlets
Micro-boondi spheres, organic almond flour shell.
Smoked Ghewar Pavlova
Aerated rabdi foam, macerated wild strawberries.
Pista & Fig Halwa Bonbon
Hand-rolled Persian pistachio & sun-dried Turkish figs.
Global destination weddings from palace courtyards in Udaipur to seaside villas in Europe.
3-Day Turnkey Menus
Welcome Soirée, Mehendi Bazaar, Sangeet Feast, Royal Reception.
Traveling Master Chefs
Direct logistics with mobile artisan tandoors and degs.
Customized Dietary Architecture
Separate dedicated Satvik, Jain, and Vegan kitchens.