Time is the main ingredient.
We curate a region of India and cook it slow over charcoal — the depth a fast kitchen can't reach — then bring it to your team.
How a region reaches your table
Choose a region
Six regions, six tables, six temperaments. Pick the one you want your team to taste.
We light the fire
Each Table is cooked slow over charcoal — the dishes a region keeps for its own, curated the way they're meant to be served.
Your team is let in
A meal becomes a place. The story of the region arrives with it, and the table does the rest.
Choose the region you'll taste
Every Table arrives with its story.
A card at the centre of the table tells you where each dish comes from, why it's made this way, and what it means to the people who've cooked it for generations. The food starts the meal. The story keeps it going.
- RICEMisti Pulao
- DALCholar Dal
- VEGETABLENiramish Aloo Dum
- BREADLuchi
- SWEETMishti Doi
Some flavours only fire and time can give.
Some things refuse to be hurried. A dal that gives itself fourteen hours over a low fire. Yoghurt left to set overnight until it turns to caramel. A technique a region spent four hundred years perfecting. We don't cater dinners — we curate the patience a region puts into its food, and we cook it over charcoal so your team can taste the time it took.
“We gave our team the Bengal Table. The story card sparked twenty minutes on Tagore over the luchi. That has never once happened at an office dinner.”
— HR Manager, Tech Company, Gurgaon
“Not another tray from the usual kitchen — you could taste the time in the Dal Makhani. The Punjab Table didn't last the hour.”
— Admin Head, Consulting Firm, Noida
“We brought the Awadh Table to an onboarding dinner. The new joiners still talk about it. Planning it for sixty was genuinely effortless.”
— People Ops Lead, Startup, Delhi