Pan-Indian · Dubai
All of India, not just the north.
North Indian and Mughlai, South Indian, Bengali, Gujarati, Rajasthani and Hyderabadi, cooked by specialists in each.
Most Indian catering in Dubai is North Indian with a dosa counter bolted on. That is fine until your guest list is actually Indian, at which point half the room is eating someone else's regional food.
We cook pan-Indian properly because the group has been an Indian restaurant company since 1985, starting with Kwality in Abu Dhabi and now running Kababs & Kurries, Chhappan Bhog and Bombay Canteen alongside the catering division.
The regions
What pan-Indian actually covers here.
- North Indian and Punjabi: tandoor, dal, slow-cooked curries and breads fired on site.
- Mughlai and Hyderabadi: dum biryani cooked sealed, kebabs, korma and haleem-style slow cooking.
- South Indian: dosa, uttapam and appam with stew, from a live counter.
- Bengali and eastern: fish preparations and the sweets that go with them.
- Gujarati and Rajasthani: dhokla, farsan and the full pure-vegetarian thali tradition.
- Street food and chaat from the chowk, assembled live.
- Mithai and plated desserts from Chhappan Bhog, holder of the 2019 Guinness World Record for the largest display of sweets.
Why it matters
A guest list is not one region.
A Gujarati wedding, a Bengali reception and a Hyderabadi dinner want different food, and a single North Indian buffet serves none of them properly. Because the catalogue is regional rather than generic, we can weight a menu towards the families in the room instead of averaging them.
It also means the vegetarian side of the menu is real. Gujarati and Rajasthani cooking is vegetarian by tradition, not by subtraction, which is why pure-vegetarian events built from that catalogue do not taste like a compromise.
Dietary
Jain, pure-veg and vegan on a separate line.
Jain menus carry no onion, no garlic and no root. Pure-vegetarian and fully plant-based vegan menus are cooked on a separate line rather than adapted from the main service, and every dish on the buffet is labelled in text as well as by colour dot.
Common questions
Answers before you ask.
- Do you cater South Indian food in Dubai?
- Yes, including a live South Indian counter serving dosa, uttapam and appam with stew, at AED 26 per guest.
- Can you cater a Gujarati or Rajasthani vegetarian menu?
- Yes. Those regional catalogues are pure-vegetarian by tradition, and Jain versions with no onion, garlic or root are cooked on a separate line.
- Do you cook biryani on dum?
- Yes. Dum biryani is cooked sealed and opened at the counter rather than mixed after cooking.
- Can you cater Bengali or Hyderabadi food for a wedding?
- Yes. The catalogue is regional, so a menu can be weighted towards the families in the room rather than defaulting to a generic North Indian buffet.
- How much is Indian catering per person in Dubai?
- From AED 125 per head on Classic, AED 150 on Premium and AED 180 on Luxury, plus AED 500 transport, AED 150 per waiter and 5% VAT. Minimum 20 guests and AED 2,500.
Keep reading
Related to this page.
- CuisinesIndian cateringIndian catering in Dubai from a kitchen that has cooked it since 1985. Dum biryani, tandoor, slow-cooked curries and plated modern Indian, from AED 125 per head.
- CuisinesJain & vegan cateringJain and vegan catering in Dubai, cooked on a separate line. No onion, no garlic, no root, and fully plant-based menus for weddings, festivals and corporate events.
- CuisinesPan-Asian cateringPan-Asian catering in Dubai: Japanese, Chinese, Burmese, Mongolian and Thai, from award-winning restaurant kitchens. Khao suey, atho, live wok, sushi and Mongolian grill.
- CateringWedding catering in DubaiWedding catering in Dubai from AED 125 per head. Mehndi, sangeet, nikah and reception menus for 20 to 3,500 guests. Build your menu and see the price live.
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