Indian catering is not one cuisine — it is forty. We started with three we can go deep on. Every caterer on Rasoyo is cuisine-certified before they list.
Forty-item farsan-heavy thalis, Surti mithai traditions, strict no-root parallel kitchens for Jain guests, and the only cuisine where dessert counts as a starter. Authored with master halwais from Surat, Rajkot and Ahmedabad.
Sixteen-dish traditional thalis. Heritage halwai networks. Silver-thali aesthetics. Dry-pantry ingredients that need pre-booked supply chains. Ker-sangri flown in from Jaisalmer.
Tandoor logistics are half the battle. Chaap and tikka starters. Twenty-four-hour slow-cooked dal makhani. Lassi bars and chaat stations. Built on Punjab Da Dhaba's chef network.