Welcome to Kalash Cuisines

Best of food from any corner of the world. You name it and we serve it.

Marriages are made in heaven. But we make them taste heavenly here by dishing out tasty bits from all over the world. From designing a menu high on street food from all over the world to preparing a gourmet delight featuring some of the finest preparations at best of the restaurants, we create menus for occasions that leave a pleasant taste in everyone’s mouth for years to come.

Abhishek Mishra

Abhishek Mishra / Founder

   

CUISINES

LUNCH

LUNCH

DINNER

APPETIZERS

DESSERT / DRINKS

BARBECUE

APPETIZERS

DESSERT / DRINKS

NEWS & MEDIA

Veggie bash

It’s not just fancy preparations or fusions that are a rage, chef Abhishek Mishra of Kalash Cuisine is loaded with orders for all vegetarian menus high on regional specialities from across the India. He is busy preparing five to even nine course meal featuring chaats from benaras, kachoris from kota, main course dishes from kachch and kathiwad, appam from Kerala and desserts fromLucknow. Even vegetarian variants of popular European and Chinese fare have started donning the menus of banquets of leading hotels. Chef Neeraj Tyagi of The Claridges regularly is already flooded with requests for all vegetarian lunches and dinners at hotel’s banquet high on pok choy masala, veg paella, kadhai baby corn and paneer lasagna.

Pricey onion cut down to size

The problem is acute for caterers like Abhishek Mishra of Kalash Cuisines who have already booked wedding dinners at the earlier rates. Mishra says one cannot increase the price just because of the rise in the price of one ingredient. Rajasthani Jain cuisine, white stews along with grilled fish and prawn reparations, are his tasty treats to beat the onion rush for his wedding feasts. For the typical Punjabi and Mughlai meal, Abhishek is banking on tinned paste and sauces that he had stocked for the season. He is also looking at Indian herbs and pungent vegetables to counter the shortfall in onion supply.

Monsoon food secrets of top chefs

While some chefs and eateries may experiment with newer preparations, nothing beats the charm of cutting chai and roasted corn for chef Ravi Saxena of The Claridges. “We are all tea drinkers but cut down on tea consumption during summers. Rains are again an excuse to indulge on tea,” he says. Chef Abhishek Mishra actually lists spiced teas such as cinnamon, cardamom, ginger or even cumin flavoured as not only perfect companion for the seson but also aiding in digestion. “We need to take care of our digestion while indulging this season. These flavoured teas actually aid our digestion,” he says. Abhishek also suggests avoiding red meats or popular preparations such as rajma or kadhi at night during monsoons.

Everyone Has a Food Story!

Food blogger and restaurateur Mohit Balachandran says the entire food experience has become far more democratic and not limited to established spaces. “A lot of my work takes me to people’s homes and it is remarkable how every household is a treasure trove of recipes,” he says. Caterer Abhishek Mishra agrees. “Even for weddings, people want home chefs to dish out real experiences. If the theme for the wedding is Rajasthani food , then the chef had better be from the region with expertise in the cuisine. Same holds true for offbeat cuisines from Koliwadi or Magadh regions,” he explains, adding, “the spotlight is on home food.”

Delhi smacks lips as EU slams door on Alphonso

Caterer Abhishek Mishra would want buyers to not wait for Alphonso prices to fall and carefully picks their mangoes. He feels this is the best time to stock up on raw mangoes for sauces, pickles and chutney. "Even in May or June when ripe mangoes start arriving from Uttar Pradesh, langda is by far superior to the Alphonso variety, which sells only for its looks," he says. He also tells people to experiment with different varieties and even try Malda mangoes from Bengal, totapuri from Bihar and sindoori from Kerala for purees, shakes and ice-creams.

Happy feet crowd bakers’ streets

Caterer Abhishek Mishra says people looking to host parties at home or eating out with friends should follow the "roasted and baked' formula to savour the festivities even if they do not order the Christmas staples. For those who do not want to give turkey preparations a try, he suggests roasted lamb dishes or the ones prepared in cranberry or orange sauces followed by a dainty pudding to sweeten the celebrations.

GALLERY

CONTACT US

Phone: +91 9911 134 567, +098 10 444 578

Email: abhishek@kalashcuisines.co.in

Email: yogita@kalashcuisines.co.in

WE ARE SO EXCITED TO SPEAK WITH YOU ABOUT YOUR EVENT! IF YOU WOULD LIKE TO STREAMLINE THE PROCESS OF RECEIVING A PERSONALIZED ESTIMATE OR SETTING UP A CONSULTATION PLEASE FILL OUT THE CONTACT FORM AND Celeste, OUR EVENT DIRECTOR WILL CONTACT YOU WITHIN 48 HOURS. IF YOU NEED IMMEDIATE ASSISTANCE PLEASE CALL OUR OFFICE.