Private dining · Off-site · Group bookings
A long table, held for you.
Three ways to put a Banarasi meal at the centre of an evening — the room held for a private party, the kitchen sent to a venue you have already chosen, or a corner of the floor kept for a group that wants to sit together.
01 · Private dining
The room, held for you.
The whole floor, an evening that runs at your rhythm, a menu shaped with the kitchen the week before. Suited to anniversaries, milestone birthdays, small weddings, and the kind of dinners that want a single table for fifteen rather than three for five.
Buy-out evenings are agreed by date — the kitchen will tell you what is in season, what reads well at length, and how the room sets for the number you have in mind.
Hold an evening →02 · Off-site
The kitchen at your venue.
When the venue is already chosen — a home, a farmhouse, a marquee, a hall — the kitchen travels. Tandoor, baati fire, biryani pots, and the team to run them through the evening. The menu is built for the room you have in mind rather than ours.
Catering is taken on by enquiry. The kitchen will ask about guest count, dietary register, kitchen access at the venue, and the shape of the evening before quoting.
Bring the kitchen →
03 · Group bookings
A corner of the room.
For groups of eight to twenty — birthdays, anniversaries, a small corporate dinner, a long-overdue reunion — a section of the floor is held back and run at the group's pace. The full carte is available, the kitchen sets a few anchors in advance, and the rest of the room carries on beside you.
A short note on date, headcount, and the kind of evening you are after is enough to start. The kitchen replies with what it can promise.
Send a date →04 · Start a conversation
Tell us the evening you have in mind.
A short message — date, headcount, and what you are marking — is enough to begin. The kitchen replies with what it can do and what is in season.