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Mamapaati


Bespoke Catering

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Mamapaati


Bespoke Catering

 

A Destination

From the kitchens of Mamagoto and Dhaba Estd. 1986 Delhi, erstwhile (Dhaba by Claridges); Mamapaati is India’s most distinguished catering house. With over 8 years of experience and a team of over 1800 dedicated folks. We provide bespoke menus to discerning clients who wish to entertain their guests in the privacy of their home, farm or office without the fuss.

 
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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

 

Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

 

Our R&D kitchens are at the forefront of creating new tastes and sourcing the best talent internationally for your requirements. The food is fresh with seasonal ingredients and sourced & prepared just hours prior to your guests' arrival. Each menu is designed keeping in mind the style of gathering you choose to have and we will be more than happy to provide you with supplementary services such as staff, serving gear and all sorts of other paraphernalia!

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The Kitchen


The Kitchen


JAIYWANTI DUGAL

FOOD DIRECTOR

Jaiywanti (Janti) Dugal is the food director at Azure hospitality since its inception in 2009. The much talented connoisseur oversees the kitchens at mamagoto, speedy chow, Rollmaal and mamapaati. Coming from a blend of a Sikh and an Indonesian background , Janti Dugal, embarked upon her journey into the hospitality sector from a boutique company which served Pan Asian and european cusines for over 25 years. She has also been the chef and a chief promoter at Delhi’s first authentic Thai street food restaurant “Spice.”

At Azure hospitality her role is predominantly two fold – to conceptualise new recipes, R&D while travelling various parts of Asia as well as quality control across all restaurants under Azure Hospitality and revenue centres. With a kitchen brigade of over 150 chefs, Janti’s role is pivotal to Azure’s growth and expansion in the future. Her cooking philosophy is to take standard recipes and tweak them with new, contrasting flavours, providing signature tastes that are original and scalable. Using zero preservatives, MSG or colouring, she focuses on seasonal ingredients and constant evolution.