Catered Events
We can also provide a complete catering service for up to 300 persons.

Speak to us
We can provide anything from canapés to cocktails, a self-serve buffet, or a full meal with crockery, cutlery, glassware and waiter service – either in your home or at an outside venue.
Prices are as follows:
Classic menu for 50 guests @22.50
Babur premium menu for 50 guests @44.95
Please call us for further information on 0208 291 2400 and speak with Amin or email us mail@babur.info



Starters
Gilafi sheikh kebab
Dill bahar salmon
Mains
Chicken curry cooked with honey and apricot
Lamb cooked with aromatic dark spiced and mixed peppers
Goan tilapia fish curry with garlic and black pepper
Sides
Slow cooked creamy black lentils
North Indian mixed vegetables
Pulao rice
Nan bread
Pre dinner aperitif mini cocktail
Lemon and coconut sling
Sicilian lemon, coconut syrup, rose water, fresh lime and absolute lime
Canapés
Cottage cheese tikka with saffron V
VMixed lentil steamed cake with mango chutney V
VChargrilled coconut and kokum tiger prawn
Chicken kathi roll with mint sauce
Clove smoked lamb kebab with mango mustard sauce
1st Course
Tilapia fish tikka, gunpowder D/N
D/NFresh herbs, coriander, smoked aubergine
Matched wine:
Chardonnay, Mas La Chevalière 2014, VignoblePeyroli, IGP Pays d’Oc, Languedoc, FranceOR
Paneer ke soole D/V
D/VChar-grilled, Rajasthani masala, mango chutney
Matched wine:
Evolution, SokolBlosser 19th Edition, Oregon, USA2nd Course
Suffolk free range chicken supreme D
DMustard, yoghurt, fenugreek, black chickpea rice
Matched wine:
Viognier-Marsanne,‘The Hermit Crab’ 2015,McLaren Vale, AustraliaOR
Baby aubergines, peanut sauce D/G/N/V
D/G/N/VSpinach, cottage cheese, seasoned semolina cake
Matched wine:
Valpolicella, Le Vigne 2015, Veneto, ItalyOR
Coastal mutton masala, steamed rice
Cassia, mustard, coconut, curry leaf
Matched wine:
Negroamaro del Salento, Varvaglione, 2015, Puglia, ItalyBread
Honey and apricot nan and lachha paratha
Side Dishes
Dal Makhani
Fresh green beans, sweet coconut
Baby potato, cumin and chilli
3rd Course
Babur signature dessert platterD/N
D/NIncluding:
Ginger-Honey and buffalo milk kulfi
Pistachio moist cake with mix berry compote
Honey glazed Sesame seed brittle
Matched wine:
Orange Muscat Essencia, 2007, Andrew Quady, CaliforniaPost dinner digestive cocktail
Old monk by the fire
Green cardamom, cinnamon and bay leaf infused Assam tea, grapefruit liquor, Orgeat and Indian old monk rum, served warm
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