Private dining & Catering

By Chef Tushar

OUR SERVICES

PRIVATE DINING

You are the main focus of this event, and we want to make your private dining party special. Whether you prefer a sit-down dinner or a standing cocktail party with snacks and live cooking stations, our team will show off their cooking skills and friendly service.

We can help you plan your dream party or handle everything for you with our decorator and wine expert partners. There's no right or wrong way to do it, as long as we have fun.

CANAPE STYLE

This won't be your typical catered party. Chef Tushar and his team will wow your guests and give them an unforgettable experience. Our menu is driven by local produce and we use fresh, seasonal ingredients and creativity in every canapé we make.

48 days Dry aged Ribeye cooked in Tandoor Ghee | Podi masala | Herbs @kismetwines 📸 @warren.chow
Smoked pork belly curry from Nagaland is a traditional delicacy known for its robust flavors and unique preparation. The pork belly is first smoked, imparting a rich, smoky aroma, then simmered with indigenous spices, bamboo shoots, fermented soybe
BC Morel Korma Chicken | Charred raddish A classic Kashmiri dish enjoyed when morels are in season in northern India, at the foothills of the Himalayas. Traditional morels are cooked in a yogurt-based sauce with whole spices and meat stock. . . .
I can’t wait to go foraging in the woods and ocean with @swallowtailtours and then cook an Indian tasting menu using wild ingredients from beautiful British Columbia. Check the link in my bio for dinner tickets on August 31st & September
Sunset & 🍒 #oliver #summer2024
I am crafting a unique tasting menu for the Indian Summer Festival’s Opening Party PARADOX. 🌶️✨ From the bustling streets of Mumbai to the grand banquet halls of Rajasthan, I promise a menu that brings you the very essence of India. Dance to
@theindianpantry_ simmering sauces are now available at @wholefoodscanada stores across BC. I launched Indian Pantry just before COVID, not knowing how long or how far it would go. There have been many ups and downs, but what keeps me going is connec
👅🐄 #uglydelicious #asmr
Sindhi Dal + Seaweed Pakwan #comfortfood . . . . . . . . . . . . . . . #privatechef #yvrfood #vancouverfoodie #yvrfoodie #cheflife #privatechefvancouver #artofplating #indianfood
Fermented Tomato Consommé | Mussels | Fennel | Lime leaf . . . . . . . . . . . #privatechef #vancouver #yvrfood #vancouverfoodie #yvrfoodie #dailyhive #scoutmagazine #vanmag #cheflife #seasonalfood #indianfood #vancouverfood
Dry aged Ribeye | curry leaf and garlic podi | Ghee . . . . . . . . . . #indianfood #vancouverfoodie #yvrfoodie #uglydelicious #yvrfood #vancouver
Bichu Buti ka Saag, AKA Stinging Nettle saag. A seasonal dish from Uttarakhand, India. 🐑 Lamb Nettle saag from our last pop-up at @garysontwelfth with @brocktonlane.
Chef @narendrapanwar37 in action at Manzil @kismetwines. If you’re visiting our restaurant, be sure to try chefs signature Tandoori prawns or lamb chops or BOTH. 📸 @jennaswetlikoff
Salli Boti and Berry pulao one of our main courses at Manzil @kismetwines A tasty Parsi dish made with tender pieces of meat cooked in a rich and flavorful gravy, topped with crispy potato sticks called “salli.” It’s a hearty and