The Royal Mughlai
Catering Collection

Thin ribbon fillets of tender prime beef marinated in cold-pressed mustard oil, green papaya, roasted cumin, and crushed chili; grilled on skewers till meltingly tender.

Hand-minced prime beef or lamb blended with rich marrow fat, fine-cut onions, fresh mint, coriander, and royal garam masala seared on flat steel skewers.

Silky minced chicken blended with heavy clotted cream, white pepper, grated cashew, and fresh green chilies. Exceptionally delicate and tender.

Boneless chicken breast cubes steeped in velvety garlic cream, hung curd, green cardamom, and roasted white pepper, kissed with natural charcoal smoke.

Whole skinless chicken deeply scored and steamed in deep red Lahori spices, ginger-garlic paste, and lemon juice, then finished with a crispy charcoal sear.

Coarse lamb mince patties pressed with cracked pomegranate seeds (anardana), dry coriander seeds, diced vine tomatoes, and spring onions.

Quarter-leg cuts soaked in mustard oil, sour curd, Degi red chili, fenugreek leaves (kasuri methi), and charred in our 450°C portable clay tandoor.

Thick cubes of fresh Halal paneer, bell peppers, and Spanish onions steeped in ajwain-infused yogurt marinade and chargrilled on open embers.

Slow-simmered beef shank cooked overnight in whole fennel seeds, pipli (long pepper), star anise, and roasted flour gravy. Served with bone marrow and fresh lemon ginger juliennes.

Seven varieties of slow-pounded grains and lentils blended with shredded lamb shanks, pure ghee, and whole garam masalas until reaching a thick, velvety texture.

Tender bone-in lamb simmered in a velvety sauce made of caramelized crispy onions, strained yogurt, cracked cardamom, kewra essence, and blanched almond paste.

Prepared strictly in pure fat and desi ghee with fresh crushed tomatoes, green chilies, coarse black pepper, and fresh ginger. No onion base; clean, robust, and savoury.

Smoked tandoori chicken thigh morsels simmered in a silken, strained gravy of vine tomatoes, butter, dried fenugreek leaves (kasuri methi), and fresh dairy cream.

Succulent boneless chicken pieces finished in a mild white sauce made with white pepper, cashew cream, butter, and green chili broth. Incredibly smooth and luxurious.

Whole black urad lentils and kidney beans simmered for over 14 hours over glowing coals, beaten with cultured butter and roasted whole cumin.

Slow-stewed spiced chickpeas in tamarind and crushed coriander seed gravy, or velvety garlic-tempered spinach with pan-fried cottage cheese cubes.

Raw marinated tender spring lamb pieces layered directly with 70% parboiled sella basmati, saffron-infused milk, fresh mint, plums (aaloo bukhara), and sealed with dough.

Vibrant, zesty layers of chicken, spiced baby potatoes, dried plums, slit green chilies, and fried brown onions with long-grain rice seasoned with royal cumin.

Subtle, deeply savory rice cooked directly in aromatic mutton bone broth flavored with whole coriander seeds, fennel, cloves, and whole black cardamoms.

Golden basmati rice cooked with tender garden peas, baby carrots, paneer pearls, and saffron butter, finished with fried cashews and golden raisins.

Pillowy fermented dough patterned with textured thumb dimples, brushed with melted butter, and topped with toasted white sesame and kalonji (nigella seeds).

Char-baked naan coated immediately with sizzling minced garlic butter and finely shredded garden coriander leaves.

Stuffed with finely spiced minced lamb, crushed green coriander, and roasted cumin; baked crisp until golden and flaky.

Wholesome wholewheat thin rotis baked on clay, or multi-layered flaky parathas folded with ghee for layered crispness.

Slow-reduced full cream milk and basmati rice paste infused with Kashmiri saffron strands, green cardamom pods, sliced pistachios, and pure kewra water.

Soft golden dumplings made from reduced mawa (milk solids), fried in pure ghee and steeped in cardamom and Damascus rose water syrup.

Crisp golden brioche slices soaked in warm saffron syrup, topped with thick rabri (condensed milk cream), crushed almonds, and edible silver vark.

Festive sweet basmati rice cooked in pure desi ghee, jewel-colored with ashrafi murabba (candied fruit), baby gulab jamuns, and shredded coconut.

Whipped curd with hand-ground garden mint, green chilies, roasted cumin seeds (bhuna zeera), and black rock salt.

Diced Persian cucumbers, vine tomatoes, red Spanish onions, radishes, and lemon dressing with fresh chat masala.

Sweet and sour dip crafted from strained tamarind pulp, dried whole red plums, black salt, and roasted cumin.

Traditional oil-preserved sour mango, raw lime, and green chili pickles with whole fenugreek and fennel seeds.