“The dal makhani was the best I have had outside my own mother's kitchen, which is not a comparison I make lightly. Everything arrived on time, piping hot, and tasted as though someone had been standing over it all day — because apparently they had.”
Priya M.
“We used Rasan Bazaar for a corporate lunch and the feedback from colleagues was unanimous. The food was interesting without being challenging, generous without being wasteful, and the whole arrangement required almost nothing from us on the day.”
James T.
“Booked the sharing spread for a family gathering of twelve. Every dish was different but they all belonged together on the same table — which sounds like a small thing until you have eaten at events where that is clearly not the case.”
Fatima K.
For individual dishes, 48 hours is usually enough. For a sharing spread or small gathering, three to five days gives us the room to do the job properly. Event catering — particularly for weddings or larger celebrations — works best with at least two weeks' notice, and a month or more is genuinely better. The food does not change with more lead time; the planning does, and that matters.
Yes, and this is a conversation worth having at the start rather than the end. The cuisine adapts naturally to vegetarian and vegan requirements — many of the core dishes are already plant-based. Gluten and nut allergies can also be accommodated with advance notice. The honest answer is that the more clearly you tell us what a guest needs, the more confidently we can cook for them.
Both are possible depending on the booking. Smaller orders can be collected; larger spreads and event catering are typically delivered and, where appropriate, set up on site. The logistics of this are sorted during the initial conversation, so there are no surprises on the day.
The menus listed on this site are guides rather than limits. Most bookings involve some degree of customisation — a dish added because someone's grandmother used to make it, or a region's flavours emphasised because it means something to the family hosting. That kind of conversation is not an imposition; it is usually where the most interesting cooking comes from.
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