Indian Heritage Cuisine - a sneak peek- caters maximum of 10 pak

 Five spice Baby potatoes & spinach in rich cream (Bengal)

Mutton & Potatoes Rogan Josh (Kashmir)

  Black & Kabuli chana masala (Punjab)

   Carrot & Peas in Khoya (Kashmir)

Cauliflower, Carrot & Potatoes Jhal frazie (Anglo Indian)

Capsicum,Cauliflower,Peas Jhal frazie(Anglo Indian)

Paneer Peas masala (Punjab)

Chicken Xacuti (Goa)

Doi Maachh(Fish in Mustard) Bengal

Dry Chicken masala with cauliflower potato (Punjab)

Chilli coconut Fish (Goa)

Butter chicken with cream & silver paper ( Mughlai)

Cucumber, Onion & Tomato Raita (Punjab)

Dal Makhani (Black lentils) Punjab

Chicken Vindaloo (Goa)

Dum Aloo( Potato fry) Bengal

Mustard Fish (Bengal)

 Kadai Paneer  Capsicum(Punjab)

                                         

Paneer Saag( Cottage cheese in Spinach gravy)Punjab

 Fish in Nut gravy(Bengal)

Tomato Fish in  Red chili  curry(Parsi,Bombay)

Bafaat Mutton(Parsi,Bombay)

  Hyderabadi Biryani(Andhra Pradesh)

 Nargisi Kheema( Beef/mutton mince in spinach + egg)Punjab

                                       

Chettinad Potato(Tamil Nadu)

  Potato n carrot wedges in Amchoor( Dry Mango)Punjab

 Quail Eggs  Potato fry(Mughlai)

   Rajma Masala(Punjab)

 Creamy Rajma with Tomatoes(Punjab)

  Roasted Brinjal  Capsicum Bharta(Hyderabad)

  Saag( Spinach) chicken(Punjab)

   Shahi Dal with Spinach(Maharashtra)

 Calamari  Carrot in coconut cream(Kerala)

 Amti, Lentils in Tamarind(Maharashtra)

Five spice  Tomato chutney(Bengal)

Yakni ( Rice cooked in mutton stock)Pulao, Kashmir