Orchid caterers and Events

28/05/2023

Community Gathering

14/05/2023

16/04/2023

Mary Immaculate Ground

26/03/2023

Intimate Wedding
11th Dec 2022

06/12/2022

Catered to 800 guests for the Foundation day celebration at St Joseph Church Miraroad on 4th Dec 2022- ORCHID CATERERS

06/12/2022

Catered to 800 guests for the Foundation day celebration at St Joseph Church Miraroad on 4th Dec 2022.

01/05/2022

1st Birthday party

20/03/2022

18/12/2021

Wedding Catering and Event by Orchid Caterers

13/12/2020

We are Open ☺️

15/08/2020

Patoleo are turmeric leaf stuffed leaf wrap, a dish which is mostly prepared on the western coast of India. It is made of grated coconut, rice and jaggery, and cooked by wrapping and steaming in turmeric leaves.

The simplest version of the Catholic Patoleo is prepared by smearing parboiled rice (ukadeñ tândul) paste on fresh turmeric leaves (hôldi pân) to which a filling of freshly grated coconut (chûn) and coconut jaggery (mâddâcheñ godd) is added. Lastly, the leaves are folded, sealed and steam cooked, preferably in a traditional utensil known as chondrõ. These are served hot on a platter with the leaves on and eaten after peeling them off.

25/07/2020

Butter Chicken, which is also called Murgh Makhani in Hindi, is the most popular dish to emerge from India; Its mildly spicy, creamy, savoury flavour makes it delicious, and accessible to almost every palate.

Butter chicken originated in Delhi, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal. Moti Mahal was a success, serving many delightful tandoori dishes (a tandoor is a circular clay oven).

He realised that the Tandoori Chicken hanging on the seekhs above the tandoor all day would tend to dry out if unsold. He then came up with the genius idea of creating a basic gravy with tomatoes, butter, cream and some spices to immerse the Tandoori Chicken pieces in, helping them regain moisture and become palatable again. And thus, was born the Butter Chicken.

What gives the dish its distinctive flavour is its unique blend of spices, perfected over time. Typically, an cook will marinate the chicken for hours in yogurt blended with spices like garlic, coriander, garam masala, ginger, cumin, and others – Then it’s cooked and simmered in a mild curry sauce rich with butter, and in some cases, almonds and raisins as well.

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19/07/2020

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07/07/2020

19/05/2020

At your Service with a smile 😊

11/01/2020

Event pictures