Catering Menu

Choose from a variety of chutneys including beetroot, mint, coconut, chickpea, and kale.

Beet and potato cutlet, kale pakoras, cauliflower fritters, and tandoori tofu skewers.

Indian-style stir fry: kale, collard greens, spinach, beet leaves, or other seasonal vegetable

Yellow lentils, brown lentils, green lentils, black-eyed peas, kidney beans (Rajma), or butternut squash.

Butter tofu, veggie meatballs, vegetable korma, or palak tofu.

Vegetable biryani or pilaf made with brown rice, quinoa, or millet.

Dosas made with rice, quinoa, oats, millet, lentils, or buckwheat groats.