Occasions · Column One
A hall, a kitchen, and one number to call.
The banquet hall opens off the main pavilion, air-cooled and peak-roofed, laid for anything from a fifty-guest engagement to a three-hundred-guest wedding. The kitchen behind it is our kitchen — the same tandoor line, the same Kathiyawadi hands, the same cheese butter masala that ends up on Sunday tables downstairs. Nothing is outsourced; nothing is warmed in a hotel pan.
What changes for a feast is scale, not standard. We plate onto full-size thalis when the room calls for it, run live counters when the couple wants smoke and theatre, and hold the tandoor open for a second round when the room asks. Decor, service staff, sound — we can arrange or coordinate with your team; we do not insist.
Tell us the day, the number, and the appetite of the room. From there it is one point of contact until the last plate is cleared.
