Since 2007, Tawa India Catering & Events has elevated catering into a true art. Our expert chefs, cooks, and planners have crafted unforgettable moments at luxury weddings, corporate gatherings, and private celebrations.
Basanti Pulao – Sweet saffron rice with cashews and raisins.
Khichuri – Fragrant rice and lentil dish, often paired with fried eggplant or papad.
Begun Bhaja – Crisp fried eggplant slices, a classic side.
Main Course – Vegetarian
Aloo Posto – Potatoes cooked in a creamy poppy seed paste.
Cholar Dal – Bengal gram dal with coconut bits and aromatic spices.
Lau Ghonto – Bottle gourd cooked with bori (sun-dried lentil dumplings).
Dhokar Dalna – Steamed lentil cakes simmered in a tomato-based gravy.
Saag Bhaja – Stir-fried leafy greens like spinach or mustard leaves.
Main Course – Non-Veg
Sorshe Ilish – Hilsa fish in a pungent mustard seed gravy.
Chingri Malai Curry – Prawns cooked in a rich coconut milk gravy.
Macher Kalia – Festive fish curry with potatoes, onions, and aromatic spices.
Mangshor Jhol – Traditional Bengali mutton curry with a thin, flavorful gravy.
Chicken Kosha – Slow-cooked spiced chicken with a thick onion-tomato base.
Marathi Cuisine
Snacks & Street Food
Vada Pav – Spicy potato fritter in a bun, served with garlic chutney.
Misal Pav – Sprouted moth bean curry topped with farsan, onions, and lemon, served with pav.
Kothimbir Vadi – Savory coriander and chickpea flour cakes, steamed and pan-fried.
Batata Vada – Deep-fried mashed potato balls with mustard seeds and turmeric.
Sabudana Vada – Tapioca pearl fritters with peanuts and green chilies.
Alu Vadi (Patra) – Colocasia leaves rolled with spiced gram flour paste, steamed and fried.
Main Course – Vegetarian
Pithla Bhakri – Gram flour curry served with rustic millet flatbread.
Masale Bhaat – Spiced rice with vegetables and goda masala.
Bhendi Chi Bhaji – Stir-fried okra with mustard seeds and turmeric.
Chavli Amti – Black-eyed peas in a tangy coconut-based curry.
Matki Usal – Spicy sprouted moth bean curry.
Thalipeeth – Multigrain spiced flatbread served with butter or yogurt.
Varan-Bhaat – Simple toor dal with steamed rice, often served with ghee.
Amti – Spiced and slightly tangy dal made with goda masala and tamarind.
Goda Masala Bhaji – Vegetables cooked with signature Maharashtrian spice blend.
Rice & Sides
Tendli Bhaat – Ivy gourd rice with spices.
Khamang Kakdi – Cucumber salad with peanuts, coconut, and mustard seeds.
Thecha – Fiery green chili-garlic chutney.
Sol Kadhi – Kokum and coconut milk digestive drink.
Taak – Spiced buttermilk with cumin and coriander.
Main Course – Non-Veg
Kolhapuri Tambda Rassa – Fiery red mutton curry from Kolhapur.
Pandhra Rassa – Mild white mutton curry with coconut milk and spices.
Chicken Sukka – Dry spiced chicken with coconut and curry leaves.
Bombil Fry – Crispy Bombay duck (fish) coated in semolina and fried.
Malvani Fish Curry – Coastal-style fish curry with coconut and kokum.
Southindian Cuisine
Breakfast Favorites
Idli – Steamed rice and lentil cakes, soft and fluffy.
Vada (Medu Vada) – Crispy lentil doughnuts with a soft center.
Dosa (Plain, Masala, Mysore) – Thin rice crepes, with or without spicy potato filling.
Uttapam – Thick dosa topped with onions, tomatoes, and chilies.
Upma – Semolina cooked with mustard seeds, curry leaves, and vegetables.
Pongal (Ven Pongal) – Creamy rice and lentil porridge with ghee and pepper.
Appam with Stew – Soft hoppers served with coconut milk-based vegetable stew.
Pesarattu – Andhra-style green gram dosa.
Lunch & Dinner Entrées
Sambar – Lentil and vegetable stew with tamarind and spices.
Rasam – Tangy tomato and tamarind soup with pepper and garlic.
Poriyal – Stir-fried vegetables with mustard seeds and coconut.
Kootu – Vegetables cooked with lentils and coconut paste.
Avial – Mixed vegetables in a yogurt-coconut sauce.
Vatha Kuzhambu – Tamarind-based curry with dried berries or vegetables.
Chettinad Chicken Curry – Spicy Tamil Nadu-style chicken curry.
Andhra Kodi Kura – Fiery chicken curry from Andhra Pradesh.
Kerala Fish Curry – Tangy fish curry with coconut and kokum.
Bisi Bele Bath – Karnataka-style rice-lentil dish with vegetables and spices.
Rice Varieties
Steamed Rice – The staple base for most curries.
Lemon Rice – Flavored with mustard seeds, curry leaves, and lemon juice.
Tamarind Rice (Puliyodarai) – Tangy rice with tamarind paste and peanuts.
Coconut Rice – Fragrant rice with grated coconut and spices.
Curd Rice – Creamy yogurt rice, often tempered with mustard seeds and curry leaves.
Breads & Sides
Parotta – Flaky layered flatbread, especially popular in Tamil Nadu.
Chapati – Whole wheat flatbread.
Papadam – Crispy lentil wafers.
Pickles & Chutneys – Coconut chutney, tomato chutney, mint chutney, and mango pickle.
Desserts
Payasam (Kheer) – Rice or vermicelli pudding with milk and cardamom.
Kesari – Semolina sweet with saffron and ghee.
Mysore Pak – Rich gram flour fudge with ghee.
Rava Ladoo – Sweet semolina balls with nuts and raisins.
Gujrati Cuisine
Appetizers & Savory Snacks
Khaman Dhokla – Soft, fluffy steamed cakes made from gram flour, tempered with mustard seeds, curry leaves, and green chilies.
White Khatta Dhokla – Fermented rice and urad dal cakes with a tangy flavor from sour yogurt; steamed and served with chutneys.
White Savory Lentil Flour Cake – Likely another name for Idada or Khatta Dhokla; steamed and mildly spiced.
Methi na Gota – Deep-fried fenugreek leaf fritters made from gram flour—crispy outside, soft inside.
Bateta Wada – Spi
ced mashed potato balls dipped in gram flour batter and deep-fried.
Sabudana Vada – Tapioca pearl fritters with mashed potatoes and peanuts, typically eaten during fasting.
Patra – Rolled colocasia leaves smeared with spiced gram flour paste, steamed and sliced.
Undhiyu / Surti Undhiyu – A winter delicacy of mixed vegetables, fenugreek dumplings, and spices, slow-cooked upside down in earthen pots.
Spectacular Salads
Classic Caesar Salad – Crisp romaine tossed in creamy Caesar dressing with parmesan and croutons.
Chopped Chicken Salad – A hearty mix of greens, grilled chicken, veggies, and tangy vinaigrette.
Buffalo Chicken Salad – Spicy Buffalo chicken atop fresh greens, blue cheese crumbles, and ranch dressing.
Caesar Salad with Fried Kalamari – A bold twist on the classic - crispy calamari rings add crunch and flavor to this Caesar favorite.
Breads & Rice
Gujarati Rotli – Soft, thin whole wheat flatbreads, often served with ghee.
Poori – Deep-fried, puffed whole wheat bread - perfect with bateta bhaji or kadi.
Vegetable Curries & Dals
Ringan Bateta Vatana – Eggplant, potatoes, and green peas in a spiced tomato-onion gravy.
Gujarati Bhinda with Potatoes – Okra and potatoes sautéed with mustard seeds and turmeric.
Sev Tamata nu Shaak – Tangy tomato curry topped with crispy gram flour noodles (sev).
Bateta Sukhi Bhaji – Dry spiced potato stir-fry, often served with puris.
Raswala Bateta – Potatoes in a thin, spicy gravy - perfect with rotli or rice.
Valor Papdi nu Shaak – Hyacinth beans cooked with spices, often part of Undhiyu.
Kala Channa – Black chickpeas simmered in a spiced gravy.
Lachko Dal – Smooth, buttery yellow dal, often paired with rice or khichdi.
Gujarati Kadi – Yogurt-based curry with gram flour and tempered spices - sweet, tangy, and comforting.
Palak Moong Dal – Spinach and split green gram cooked with mild spices.
Gujarati Dal – Sweet and sour dal made with toor dal, jaggery, and kokum.
Ringan nu Oro (Baigan Bharta) – Roasted eggplant mashed and sautéed with garlic, green chilies, and spices.
Bataka nu Shaak (Potato Curry) – Classic Gujarati-style potato curry with mustard seeds and asafoetida.
Sev Tamatar Shaak (Tomato Curry) – Tangy tomato gravy topped with crunchy sev.
Khichdi & Kadi – A comforting combo of rice-lentil porridge and yogurt curry.
Italy Pastas & Pizza
Chicken Wings (BBQ, Buffalo, Mango Habanero) – Juicy wings tossed in your choice of smoky BBQ, classic tangy Buffalo, or fiery-sweet Mango Habanero glaze2.
French Fries – Golden, crispy shoestring fries with a touch of sea salt.
Sweet Potato Fries – Sweet and savory fries with a caramelized crunch.
Fried Mozzarella – Breaded mozzarella sticks fried until gooey inside and crisp outside, served with marinara.
Chicken Tenders – Crispy, golden chicken strips perfect for dipping in ranch, honey mustard, or spicy sauce.
Fried Shrimp – Lightly breaded shrimp fried to perfection, served with cocktail or remoulade sauce.
Kalamarakia – Greek-style fried calamari, tender and crisp, served with lemon wedges and tzatziki.
Spanakopita – Flaky phyllo pastry stuffed with spinach, feta, and herbs - a classic Greek vegetarian delight.
Sandwiches
Chicken Cutlet Wedge – Crispy breaded chicken cutlet served in a toasted hoagie roll, often layered with lettuce, tomato, and mayo for a classic deli-style bite.
Grilled Chicken Wedge – Tender grilled chicken breast tucked into a wedge roll with fresh greens and your choice of sauce - lighter but still satisfying.
Chicken Caesar Wrap – A wrap filled with chopped chicken, romaine lettuce, parmesan, croutons, and creamy Caesar dressing, all rolled into a soft tortilla2.
Buffalo Chicken Wrap – Spicy Buffalo-style chicken wrapped with lettuce, ranch or blue cheese dressing, and crunchy veggies.
Veggie Falafel Wrap – Crispy falafel balls wrapped with hummus, lettuce, tomato, and tangy tahini or yogurt sauce in a warm pita or tortilla.
House Favorite Pastas
Penne Alla Vodka – Penne pasta tossed in a creamy tomato-vodka sauce with a hint of chili and parmesan.
Penne Alla Vodka with Chicken – Same rich vodka sauce, elevated with grilled or sautéed chicken for extra protein.
Spaghetti & Meatballs – Classic spaghetti served with juicy beef or pork meatballs in a robust marinara sauce.
Linguini Alfredo – Linguini noodles coated in a velvety Alfredo sauce made with butter, cream, and parmesan.
Linguini Alfredo with Chicken & Broccoli – A hearty twist with grilled chicken and tender broccoli added to the creamy Alfredo base.
Eggplant Parmigiana Pasta – Breaded eggplant slices layered with marinara and mozzarella, served over pasta for a vegetarian comfort dish.
