Our Story
We didn't start another kitchen.
We started the one we couldn't find.
Catering fails on logistics far more often than it fails on cooking. So we built the kitchen backwards from every point where it usually goes wrong.
- Culinary experience
- 15+ years
- Events catered
- 2,400+
- Guests served
- 350k+
- Areas covered
- 74+
The Beginning
Why We Started
Punjabi Curry House began with a frustration most Bengaluru families know well. You book a caterer weeks ahead, agree a menu, and on the day the food arrives lukewarm, the quantity runs short an hour in, and the person who took your booking has stopped answering the phone.
Our founding team came from three directions: fifteen years behind a professional Punjabi kitchen, fifteen years building and running food businesses, and seventeen years in IT operations. That last one matters more than it sounds. Catering fails on logistics far more often than it fails on cooking.
So we built the kitchen backwards from the failure points: a 24/7 Koramangala facility so nothing has to be cooked the night before, scheduling discipline borrowed from IT operations, and one owner-level contact per event who does not go silent on the day.
0+
years in professional Punjabi kitchens
0+
years building food businesses
0+
years in IT operations & logistics
Koramangala kitchen
Running 24 hours, 365 days a year.
What Drives Us
Vision & Mission
Our Vision
To become Bengaluru’s most trusted North Indian kitchen: the one name a family, an office or an apartment association reaches for when the food simply cannot go wrong.
Not the biggest caterer in the city. The one people recommend without hesitating, because we showed up on time, cooked it right, and treated a 20-guest house party with the same seriousness as a 1,500-guest reception.
Our Mission
Serve honest Punjabi food, cooked fresh the same day, priced transparently, and delivered to every corner of Bengaluru: from Koramangala to Devanahalli.
- Cook fresh, never reheatEvery order is cooked the same day it is served. Nothing is pre-cooked the previous night and warmed up on site.
- Quote once, honestlyThe per-plate number we send on WhatsApp is the number on your invoice. No service-charge surprises after the event.
- Show up early, leave cleanOur crew arrives before the guests, sets up the counters, serves, and clears the food area before leaving.
- Answer the phoneA real person replies: usually within 15 minutes, at any hour, because the kitchen runs 24/7.
The Honest Comparison
The Gap We Fill: what most kitchens get wrong
Bengaluru has thousands of kitchens. Very few of them close all six of these gaps at once, which is exactly where events go wrong.
| The problem | What usually happens | What we do instead |
|---|---|---|
| Food cooked the night before | Most bulk caterers pre-cook to hit volume, then reheat on site. Texture and taste both suffer. | Our 24/7 kitchen cooks same-day, in batches timed to your serving hour: not the previous evening. |
| Quantity runs out mid-event | Plates are counted optimistically, and the buffet is empty an hour before the guests are. | We plan a built-in buffer on every headcount and carry backup portions in the van at no extra charge. |
| Nobody answers on the event day | The salesperson who quoted you disappears; the on-site crew has no authority to fix anything. | One named event manager, reachable on WhatsApp and phone through the entire event, empowered to make calls. |
| The bill grows after the event | Service charges, staff charges and transport get added once the food is already eaten. | The WhatsApp quote is itemised up front. Staff, transport and equipment are inside the per-plate price. |
| One menu for everyone | A fixed package menu, take it or leave it: Jain, satvik and allergy requests get a shrug. | Veg, non-veg, Jain, satvik and no-onion-no-garlic run on separate lines with separate vessels and staff. |
| Only serves the city centre | Anything beyond the Ring Road gets refused or surcharged heavily. | We serve every locality in Bengaluru: Whitefield to Kengeri, Yelahanka to Attibele, Devanahalli included. |
Food cooked the night before
What usually happens
Most bulk caterers pre-cook to hit volume, then reheat on site. Texture and taste both suffer.
What we do instead
Our 24/7 kitchen cooks same-day, in batches timed to your serving hour: not the previous evening.
Quantity runs out mid-event
What usually happens
Plates are counted optimistically, and the buffet is empty an hour before the guests are.
What we do instead
We plan a built-in buffer on every headcount and carry backup portions in the van at no extra charge.
Nobody answers on the event day
What usually happens
The salesperson who quoted you disappears; the on-site crew has no authority to fix anything.
What we do instead
One named event manager, reachable on WhatsApp and phone through the entire event, empowered to make calls.
The bill grows after the event
What usually happens
Service charges, staff charges and transport get added once the food is already eaten.
What we do instead
The WhatsApp quote is itemised up front. Staff, transport and equipment are inside the per-plate price.
One menu for everyone
What usually happens
A fixed package menu, take it or leave it: Jain, satvik and allergy requests get a shrug.
What we do instead
Veg, non-veg, Jain, satvik and no-onion-no-garlic run on separate lines with separate vessels and staff.
Only serves the city centre
What usually happens
Anything beyond the Ring Road gets refused or surcharged heavily.
What we do instead
We serve every locality in Bengaluru: Whitefield to Kengeri, Yelahanka to Attibele, Devanahalli included.
How We Got Here
From one tandoor to all of Bengaluru
Day 0
A kitchen in Koramangala
One tandoor, one team, and a promise to never reheat.
Year 1
Catering goes city-wide
Word of mouth from birthdays and house parties pulls us across South Bengaluru.
Year 2
Corporate & cafeteria
Tech parks in Whitefield, HSR and Electronic City move their daily meals to us.
Today
24/7 across Bengaluru
Every locality served, from 10-guest dinners to 1,500-guest receptions.
Our Promise
Six things we never negotiate on
Catering fails on logistics far more often than on cooking. These are the six places we refuse to slip.
Questions, Answered
Everything people ask before booking
Still unsure about something? Ask on WhatsApp, you'll get a straight answer, not a sales pitch.
We cater across all of Bengaluru: Koramangala, Indiranagar, HSR Layout, BTM Layout, Whitefield, Marathahalli, Electronic City, Jayanagar, JP Nagar, Hebbal, Yelahanka, Rajajinagar, Malleshwaram, Sarjapur Road, Bellandur, KR Puram, Kengeri and 55+ more localities, including the Devanahalli airport belt and Attibele.
Two ways, both instant: call +91 95355 73311, or message us on WhatsApp. There is no lengthy form, tell us the occasion, date, area and headcount, and you get a menu and quote back, usually within 15 minutes.
Our catering starts at ₹199 per plate for bulk biryani counters, ₹249–₹399 for standard birthday and corporate menus, and ₹549+ for wedding and reception spreads with live counters. The per-plate quote includes staff, transport and buffet equipment: nothing is added later.
For under 50 guests, 24–48 hours is usually enough. For 100+ guests with live counters, book 3–5 days ahead. Weddings and receptions are best booked 3–6 weeks out, especially between November and February.
Yes. Vegetarian, Jain (no onion, no garlic, no root vegetables) and satvik menus run on separate kitchen lines with separate vessels and separate serving staff, which matters for pooja, griha pravesh and naming ceremonies.
Every order is cooked the same day it is served, in batches timed to your serving hour. We do not pre-cook the previous night and reheat on site, that is the single most common reason catering disappoints.
Yes. Uniformed serving staff, chafing dishes, buffet tables, crockery and post-event cleanup of the food area are included in the per-plate price for full-service catering.
Yes. Every corporate order ships with a GST invoice. Share your GSTIN at booking, and for recurring office lunch we consolidate into one monthly invoice.
Yes: our Koramangala kitchen operates round the clock, all 365 days. Late-night and early-morning orders (pooja timings, night-shift office meals) are routine for us.
There is no minimum for cloud kitchen food delivery. For full-service catering with staff and buffet setup we start at 25 guests; smaller gatherings go out as hot-case delivery instead.
Completely. Every menu on this site is a starting point. Send your must-have dishes, spice level and per-plate budget on WhatsApp and we will build the menu around them at no extra charge.
Yes: Devanahalli, Nelamangala, Anekal, Attibele and resort or farmhouse venues on the outskirts are all covered, with an on-site kitchen crew for larger events.
Question not covered here?
Message us: most enquiries get a full menu and quote back within 15 minutes.
Ask on WhatsAppBook in 3 Steps
Two taps to a booked event
No forms that vanish into an inbox. Call us or send one WhatsApp message, a real person replies, usually within 15 minutes, at any hour.
Bengaluru – 560095
24/7 Cloud Kitchen Operations
Office: 10:00 AM – 10:00 PM, all days