Breakdown guides
The numbers behind catering — portions per head and what a per-head price is actually made of.
How much Indian food to order per person
The portion maths professional Indian caterers use — grams per head for curry, rice, breads and starters, and how the numbers shift for a buffet, a plated meal or an all-day event.
What you are actually paying for, per head
A line-by-line breakdown of an Indian catering quote — food, kitchen labour, service staff, equipment, delivery and VAT — and which of them genuinely move when you change the menu.
Event planning explainers
Service styles, timelines and spice levels, explained the way a caterer plans them.
Buffet, family service or plated?
Three service styles, what each one does to your timeline, staffing and room layout, and the guest counts where each stops working.
Spice levels, and how to cater for everyone
Why heat and spice are not the same thing, how a professional kitchen builds a menu that suits both a five-year-old and a chilli enthusiast, and what to ask your caterer.
The wedding catering timeline that actually holds
What to lock in at twelve months, six months, four weeks and on the morning itself — written from the caterer's side of the run sheet.
Planning corporate Indian catering
Delivery windows, desk-side versus boardroom service, dietary cover, allergen paperwork and invoicing — the operational detail office managers actually need.
Recipe guidelines
Our kitchen's working methods for the dishes people ask about most, written to scale.
Chicken biryani, scaled properly
Our kitchen's working method for layered chicken biryani — the marination, the par-cooked rice, the dum seal, and what changes when you cook it for fifty rather than four.
Lamb rogan josh that holds on a buffet
A slow-braised rogan josh built to survive two hours in a chafing unit — the browning, the yoghurt tempering, and the reduction stage most home recipes skip.
Vegetable samosas by the hundred
Pastry, filling, folding and frying — plus the batch-cooking rules that decide whether a samosa is crisp or soft by the time it reaches a guest.
Why organisers trust us
A caterer Richmond already knows
- Food Hygiene Rating
- 5
- Catering since
- 2008
- Events catered
- ~500
- Google rating
- 4.7★
- Ham Fair stallholder
- Hollyfest partner
- Richmond Park events
- Corporate & private clients