Ghar Ka Khana,
Delivered with Love.

Green peas & paneer in fragrant onion-tomato curry

Paneer with peppers in freshly ground kadai masala

Spiced potato — your choice of dry sabji or gravy

Indian vegetable fried rice is a fragrant, flavorful dish combining cooked rice, colorful mixed vegetables, and warm spices or Indo-Chinese sauces. It typically uses long-grain basmati rice, features a light tempering of cumin or curry leaves, and offers a comforting, aromatic twist on classic fried rice Key Elements Rice: Fluffy, separate grains of cooled, day-old basmati rice. Vegetables: Finely chopped carrots, beans, peas, cabbage, bell peppers, and spring onions. Flavor Profile: Can be prepared in an earthy, spice-forward traditional style (using turmeric, cumin, and garam masala) or a popular Indo-Chinese style (using soy sauce, vinegar, and green chilies).

A bright, tangy dish made by tossing cooked rice with lemon juice, turmeric, and a savory spice tempering. It is most famous as a traditional South Indian comfort food (known as Chitranna or Pulihora), but a distinct Mediterranean version (rizlemonato) exists as a Greek rice pilaf.  South Indian Lemon Rice (Chitranna) Base: Made using pre-cooked or leftover white rice cooled to room temperature. Flavor & Color: Gets its vibrant yellow shade from turmeric and its sharp punch from fresh lemon or lime juice. The Tempering (Tadka): Hot oil or ghee is infused with mustard seeds, cumin, chana dal (split chickpeas), urad dal (black lentils), curry leaves, green chilies, ginger, and asafoetida. Crunch: Peanuts or cashews are commonly fried directly into the spiced oil.

Tamarind rice is a popular, tangy, and spiced South Indian mixed rice dish known as Puliyodharai, Pulihora, or Puliyogare. It features cooked grain rice coated in a concentrated, spiced tamarind reduction (pulikachal or gojju), tempered with nuts, lentils, and aromatic curry leaves. Flavor and Characteristics Taste Profile: Distinctly sour and tangy from tamarind, balanced with heat from chili and often a touch of sweetness from jaggery. Texture: Grainy and separate rice grains coated in a rich, spiced oil and tamarind paste, punctuated by the crunchy texture of roasted peanuts or cashews and fried lentils. Cultural Role: A staple of South Indian cuisine traditionally prepared for festivals, household meal prep, and as temple prasadam. It has a long shelf life, making it ideal for travel. Key Ingredients Base: Cooked white rice (cooled completely so it stays fluffy and non-mushy). Sour Agent: Tamarind pulp or concentrate. Tempering & Crunch: Mustard seeds, chana dal (split Bengal gram), urad dal (black gram), and peanuts or cashews. Aromatics & Spices: Dried red chilies, green chilies, curry leaves, asafoetida (hing), turmeric, fenugreek, and sesame or gingelly oil.

Plain rice is rice cooked in water with no added salt, butter, oil, or spices. It serves as a neutral base for meals or a bland food for restricted diets and upset stomachs.  Key Characteristics Ingredients: Just rice and water (or plain steam). Flavor: Mild, neutral, and starchy. Types: Plain white rice, plain brown rice, jasmine, or basmati cooked without extras. Common Uses Side dish: Eaten alongside heavy or spicy foods like curries, stews, and grilled meats to balance flavors. Medical diets: Recommended for digestive recovery (part of the BRAT diet) because it is low-fiber and easy to digest. Meal base: Use as the starting point for bowls, stir-fries, or soups before adding sauces or toppings.

Zeera (also spelled Jeera rice or cumin rice) is a popular, fragrant South Asian dish made by cooking basmati rice with whole cumin seeds and ghee or oil. Key Ingredients & Flavor Base: Fluffy, aged long-grain basmati rice. Aromatics: Sizzled cumin seeds (jeera), ghee (or oil), bay leaves, cloves, and cinnamon. Garnish: Fresh chopped cilantro or coriander leaves. Half Tray Details Servings: Feeds 25 guests. Best For: Small parties, family gatherings, or office lunches. Portion Size: Standard side-dish portion per person. Full Tray Details Servings: Feeds 45 to 50 guests. Best For: Large events, weddings, and big celebrations. Setup: Standard disposable commercial full-size aluminum catering pan.

A popular, comforting one-pot Indian rice dish made with fragrant basmati rice, mixed vegetables, and aromatic whole spices. Unlike a heavy biryani, it is mildly spiced, quick to make, and features distinct, fluffy rice grains cooked together with the vegetables.  Key Ingredients Rice: Long-grain, aged basmati rice is standard for a fluffy texture. Vegetables: Common additions include carrots, green peas, green beans, potatoes, and cauliflower. Whole Spices: Cumin seeds, bay leaves, cinnamon, cloves, and cardamom provide a warm, subtle aroma. Aromatics & Fat: Onions, ginger, garlic, and ghee (clarified butter) or oil are used to sauté the base.

Vegetable biryani is a fragrant, celebratory South Asian rice dish made with long-grain basmati rice, mixed vegetables, aromatic whole and ground spices, and fresh herbs. The ingredients are typically slow-cooked together using the traditional "dum" sealing method or prepared in an efficient one-pot style. Key Components Rice: Fragrant, aged long-grain basmati rice is preferred for its light, fluffy texture and distinct grains. Vegetables: Common choices include carrots, green beans, potatoes, cauliflower, and green peas. Spices & Aromatics: Whole spices like cardamom, cloves, cinnamon, and bay leaves are paired with onions, ginger, garlic, and warm spice powders like garam masala. Herbs & Garnishes: Fresh mint and cilantro add brightness, while fried onions, cashews, and saffron provide rich flavor and texture.

Soji halwa, also known as Suji ka halwa or rava sheera, is a popular, warm South Asian sweet pudding. It is made by roasting semolina (soji) in rich ghee, then boiling it with sugar, water or milk, and fragrant cardamom. Key Characteristics and Ingredients Texture: Soft, grainy, and moist. Base Ingredients: Semolina (soji/rava), sugar, and clarified butter (ghee). Liquids: Water, milk, or a mix of both. Flavorings: Green cardamom powder, saffron, and rose water. Garnish: Fried or chopped dry fruits like cashews, almonds, pistachios, and raisins. Cultural and Culinary Significance Festivals: Prepared during celebrations like Diwali, Ganesh Chaturthi, and Navratri. Prasad: Often served as a sacred offering in Hindu temples. Comfort Food: Frequently cooked during winter mornings or simple family gatherings.

Moong dal halwa is a rich, traditional Indian sweet made from split yellow moong lentils, generous amounts of ghee, sugar, and milk. Known for its deep, nutty flavor and soft, melt-in-the-mouth, granular texture, it is a labor-intensive dessert popular in winter and during festivals like Diwali. Characteristics and Ingredients Base: Soaked and coarsely ground yellow moong dal. Fat and Sweetness: Large quantities of aromatic desi ghee and sugar. Liquid and Enrichment: Whole milk, water, or sometimes khoya (reduced milk solids). Flavorings: Cardamom powder, saffron, and a garnish of dry fruits like almonds, cashews, and pistachios.  Preparation and Texture Slow-Cooking: Roast the ground dal in ghee over low heat for a long time until it turns golden and aromatic. Grainy Consistency: Hot milk or sugar syrup is added, and the mixture is simmered until the ghee separates, giving it a distinct granular (danedar) feel

Shrikhand is a traditional, creamy Indian dessert made from strained yogurt. It is thick, smooth, and sweet, with a texture similar to a rich cheesecake filling or mousse. It is typically flavored with saffron, cardamom, and nuts, and served chilled Key Characteristics Origin: Popular in the Indian states of Maharashtra and Gujarat, with historical roots dating back to around 500 BC Texture: Velvety, thick, and dense, achieved by hanging yogurt in a muslin cloth to drain out all the liquid whey (creating chakka or hung curd) Flavor Profile: Sweet and fragrant, with a strong accent of aromatic spices like green cardamom and saffron steeped in warm milk or water Add-ins: Often garnished with chopped dry fruits such as almonds, pistachios, or charoli. Popular modern variations include Amrakhand (mango-flavored shrikhand). How It Is Served Usually served cold as a dessert after a meal. Frequently paired with hot, fluffy deep-fried flatbreads known as poori (or puri), creating a classic sweet-and-savory festival combination.

Churma Ladoo is a classic, rich Indian sweet made from coarse whole wheat flour, ghee, and jaggery or sugar. Deep-fried wheat dough pieces are crushed into a coarse powder and mixed with warm spices and nuts before being shaped into dense, round balls. Key Characteristics Texture: Dense, grainy, and crumbly with a rustic bite. Flavor: Warm and aromatic, highlighted by cardamom, nutmeg, and caramelized ghee. Appearance: Round golden-brown spheres often rolled in poppy seeds (khuskhus). Ingredients & Preparation Base: Coarse whole wheat flour (ghau no jado lot), sometimes mixed with a touch of semolina (suji) or gram flour (besan). Binder & Fat: Generous amounts of desi ghee used for kneading, frying, and binding. Sweetener: Jaggery (gur) or powdered sugar (boora/tagar). Aromatics & Add-ins: Cardamom powder, nutmeg, chopped nuts (almonds, cashews), and poppy seeds. Process: Knead stiff dough, shape into thick fist-cakes (muthiya/bati), deep-fry or bake them, grind into a coarse powder (churma), mix with sweetener and melted ghee, and roll into balls. Cultural Significance Origin: Deeply rooted in Rajasthani and Gujarati traditions, famously paired with traditional Dal Baati Churma meals. Occasions: Prepared during major festivals like Diwali, Holi, and Ganesh Chaturthi, as well as weddings and religious fasts.

A catering kheer tray is a traditional South Asian slow-cooked rice pudding made from whole milk, basmati rice, sugar, cardamom, and nuts. A half tray typically feeds 15 to 25 guests, while a full tray feeds 40 to 50 guests. Flavor and Ingredients Base: Whole milk and broken basmati rice simmered for hours until ultra-creamy. Flavorings: Infused with green cardamom powder, and often a hint of rose water or kewra essence. Garnish: Topped generously with sliced or crushed almonds, pistachios, and occasionally golden raisins or silver leaf (varq) Tray Sizes and Portions Half Tray: Serves: ~15–25 people Best for: Small family gatherings, birthdays, or intimate celebrations. Full Tray: Serves: ~40–50 people Best for: Large parties, weddings, Eid, or community events. If you are planning an event, let us know the number of guests, and we can help you plan the quantity you will need for the event.

Carrot halwa (gajar ka halwa) is a rich, sweet, and warm traditional Indian dessert made from slow-cooked grated carrots, full-fat milk, sugar, ghee, and aromatic cardamom. A Half Tray typically serves 10 to 15 people (approx. 5 lbs), while a Full Tray feeds 25 to 35 people (approx. 10 lbs) for parties Flavor and Texture Profile Taste: Deeply sweet with rich, caramelized milk notes and a fragrant hint of cardamom. Texture: Soft, moist, and dense, made from finely grated carrots melted together with ghee and milk solids. Garnish: Topped generously with toasted nuts like slivered almonds, cashews, and pistachios Catering Tray Breakdown Half Tray Estimated Weight: 4 to 5 pounds (approx. 2 to 2.5 kg of raw carrots used) Serving Size: Serves about 10–15 guests as a standard dessert portion. Best For: Small family gatherings, birthdays, or intimate celebrations. Full Tray Estimated Weight: 9 to 10 pounds (approx. 4 to 5 kg of raw carrots used) Serving Size: Serves about 25–35 guests. Best For: Large parties, weddings, cultural festivals, and corporate events. If you are planning an event or ordering food, please reach out to us: How many total guests you are serving Whether you need it warm or chilled We can help you decide on portion sizes or suggest matching side dishes!