Menus cover large celebrations and smaller gatherings, with hot buffets, sharing platters and plated service. Dishes include familiar South Asian classics alongside international choices, with desserts and traditional teas available. Portions are planned to guest numbers and service windows.

Coordination is practical: discuss headcount, select courses and agree timings and access. Staffing and tableware can be arranged where required. Allergen notes are logged early, with clear labelling on the day and a vegetarian-friendly approach.