Multi-cuisine live cooking
Live cooking catering Berlin: cooked at your venue.
We bring the mobile station, ingredients and our own kitchen team. Grill and BBQ, live finishing, burgers or our signature dosa become part of the experience.
What you can expect
Why on-site works better.
Shorter journeys to the plate, fresher textures, a visible experience and a service plan built around your event.
Adapted to the venue
Visible, aromatic, alive
For 15–500 guests
How it works
Four clear steps to the first plate.
Brief
Date, guests, venue, dietary needs and service objective.
Quote within 24 hours
A clear proposal covering menu, people and logistics.
Complimentary tasting
Review taste and service plan together before booking.
Cook at the venue
Our team sets up, cooks fresh and hands over cleanly.
Venue check
Can we cook at your venue?
Tick what applies to your venue. You get an honest answer immediately — including when that answer is "let us talk first".
Select above what applies to your venue.
From our kitchen
Examples of what we cook for live cooking.
A selection from 41 dishes we prepare for this format. We build your menu from these — or beyond them — to your brief.
Ghee Roast
Thin, crisp dosa brushed with desi ghee.
Ghee Roast Masala
Ghee roast dosa with spiced masala filling.
Cheese Dosa
Dosa filled with grated cheese.
Cheese Masala Dosa
Dosa with cheese, potato and onion.
Masala-Dosa
Dosa filled with spiced potato.
Milagaipodi-Dosa
Dosa with milagai podi spice blend.
Vegetable Idli
Idli with mixed vegetables.
Karotten-Idli
Idli with carrot.
Rava Idli
Semolina idli.
Beetroot Idli
Idli with beetroot.
Vegetable Uthappam
Uthappam with mixed vegetables.
Natur-Uthappam
Thick rice and lentil pancake, served with sambar and chutneys.
Not a fixed menu: if what you want is not listed, we can usually still cook it. Just ask.
Allergens: we adapt the dish, not your guest list
Because every dish is cooked fresh for your date, an intolerance rarely means removing something — we cook it differently instead. For our first catering job we converted the buffet to lactose-free: korma with coconut milk instead of cream, curries without butter or yoghurt, rice without ghee. Only the naan stayed as it was, at her explicit request. At no extra charge.
Our kitchen is fully halal and alcohol-free. Tell us what your guests cannot eat — gluten, lactose, nuts, celery, whatever it is. The complete LMIV allergen list is confirmed in writing before contract, matched to your final menu.
For venues and venue management
What our live station needs at your venue.
A single sheet to forward: footprint, clearances, access, throughput. So your venue manager can decide in two minutes instead of writing three emails.
Station Chef working area Buffet Guest area
What we need from the venue
Level standing area
Firm, level ground. Grass is fine if dry and even; on a slope we need boards.
Vehicle access for unloading
We unload from a van. Tell us about access, floor level and whether there is a lift — with stairs we plan more time and one extra person.
Water nearby
No connection needed, but a water point within reach makes setup and breakdown faster and cleaner.
Waste and removal
We take our waste away with us. If the venue has its own rule, tell us beforehand.
Warming: no power
Our chafing dishes run on fuel paste. The buffet needs no electrical supply — and no generator.
Live station: to be agreed
For the live station we always confirm the energy supply with your venue specifically — before booking, not on the day. Please ask us about it.
Note for listed interiors, boats and marquees: fuel paste is an open flame. Where open flame is prohibited, talk to us before booking — we will find another solution.
TASTING IN KÖPENICK
Experience Masalas first at our restaurant.
Meet the food and the team in person. Before booking, we align flavour, menu and service flow with you during a complimentary tasting.
The next step