Drop-off
Food delivered ready to set out, packed warm.
Thirteen menu worlds, not one direction
Menus that adapt to your event flow.
Choose one of thirteen menu worlds and combine cuisine, service and add-ons around your guests, venue and budget.
15–2,000 guestsQuote in 24 hrs100% halal, alcohol-freeGermany-wide
Thirteen menu worlds, one kitchen — all halal, all alcohol-free.
What you can expect
Four service formats.
Drop-off · Warm buffet with setup · Live station · Full service with staff. Your individual quote is based on menu and requirements.
Warm buffet with setup
We set up and keep it warm — fuel paste, no socket needed.
Live station
Dosa, grill or live finishing in front of your guests.
Full service with staff
Our team for setup, serving and clearing away.
Thirteen worlds
From tandoor to lasagne.
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.
Our dishes
A starting point — not a fixed menu.
We cook fresh on the day of your event, so nothing here is set in stone. This selection from our restaurant kitchen shows what is possible. We then build your menu with you, around the occasion, your guests and their dietary needs. Missing something? Ask — we can probably make it.
Course
Cuisine
Diet
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.
Carrot Idli
Idli with carrot.
Rava Idli
Semolina idli.
Beetroot Idli
Idli with beetroot.
Vegetable Uthappam
Uthappam with mixed vegetables.
Plain Uthappam
Thick rice and lentil pancake, served with sambar and chutneys.
Tomato & Pea Uthappam
Uthappam with tomato and peas.
Tomato Uthappam
Uthappam with tomato.
Tomato, Onion & Chilli Uthappam
Uthappam with tomato, onion and chilli.
Tomato & Onion Uthappam
Uthappam with tomato and onion.
Pea Pulao
Pulao cooked in oil with cumin, peas, salt and fresh coriander.
Vegetable Pulao
Pulao cooked in oil with cumin, vegetables, salt and turmeric.
Ghee Rice
Rice cooked in ghee with raisins, cashews, carrot and salt.
Jeera Rice
Rice cooked in oil with cumin and salt.
Yoghurt Rice
Rice with yoghurt, salt, carrot, South Indian tadka, cashew, pomegranate and coriander.
Mushroom Pulao
Pulao cooked in oil with cumin, mushrooms and salt.
Chicken Biryani
With chicken breast fillet.
Dhaka Biryani
With king prawns.
Jinnah Biryani
With lamb and chicken.
Mutton Biryani
With lamb.
Vegetarian Biryani
With mixed vegetables — no peas, peppers or onions.
Egg Curry
South Indian style egg curry (available as a curry add-on).
Fish Curry
South Indian style fish curry (available as a curry add-on).
Chicken Chettinad
Chettinad spice paste of whole spices and whole red chillies, finished with lemon and coconut milk.
Chicken Curry
South Indian chicken curry with curry leaves, mustard seed and coconut.
Chicken Ghee Roast
Chicken marinated in yoghurt, salt, deggi mirch, turmeric and lemon, cooked in ghee roast masala.
Lamb Curry
South Indian lamb curry with curry leaves, mustard seed and coconut.
Cream of Broccoli Soup
Garam Shorba
Hot and sour soup with chicken and lamb.
Goa Shorba
With shrimp, prawns and garlic in a creamy sauce.
Madras Rasam
Red lentil soup.
Mango Soup
Creamy Indian style mango soup made with almonds.
Murgh Shorba
Chicken soup.
Bengan Pakora
Aubergine fried in chickpea batter.
Gobi Pakora
Cauliflower fried in chickpea batter.
Khumbi Pakora
Fresh mushrooms fried in chickpea batter.
Mixed Pakora (for 2)
With cauliflower, mushrooms, paneer, aubergine and onion.
Murgh Pakora
Chicken breast fillet fried in chickpea batter.
Paneer Pakora
Paneer fried in chickpea batter.
Calamari Fritti (6 pieces)
Squid rings.
Calamari Fritti (9 pieces)
Squid rings.
Chicken Nuggets (6 pieces)
Juicy chicken wings, marinated and crisply fried.
Chicken Nuggets (9 pieces)
Juicy chicken wings, marinated and crisply fried.
Chicken Wings (6 pieces)
Juicy chicken wings, marinated and crisply fried.
Chicken Wings (9 pieces)
Juicy chicken wings, marinated and crisply fried.
Delhi Special Salad
With chicken breast fillet, pineapple, cucumber, white cabbage, tomato, iceberg lettuce and sweetcorn.
Jamaica Salad
Mixed salad with chicken breast fillet and pineapple.
Mista Salad
Mixed salad.
Panchranga Salad
Mixed salad.
Pecorino Salad
Mixed salad with feta.
Pollo Salad
Mixed salad with chicken breast fillet.
Alu Gobi
Cauliflower, potato and ginger in a spiced curry sauce.
Alu Palak
Spinach with potato in a cream sauce.
Bathura Chole (spicy)
Chickpeas in a spicy curry sauce.
Chole (spicy)
Chickpeas in a spicy curry sauce.
Dal Makhani
Mixed lentils with ginger, tomato and butter in a cream sauce.
Malai Kofta
Small vegetable dumplings with paneer, raisins, almonds and coconut.
Butter Chicken
Spiced tandoori chicken pieces in a butter tomato sauce with almonds and cashews.
Chicken Chole
Chicken breast fillet with chickpeas in a tomato curry sauce.
Chicken curry
South Indian chicken, aromatic, spiced and creamy, finished with curry leaves and coconut.
Chicken Curry (spicy)
Chicken breast fillet in a spicy curry sauce.
Chicken Da Plaza (medium hot)
Chicken breast fillet with green peas, tomato, onion and ginger in curry sauce.
Chicken Jakhni
With chicken breast fillet in a yoghurt cream sauce.
Batakh Tikka
Duck with ginger, tomato, peppers, onion and garlic.
Chicken Tandoori
Chicken legs marinated 24 hours in yoghurt with saffron and 21 spices.
Chicken Tikka
Grilled chicken breast fillet marinated in spiced yoghurt, with peppers, onion and tomato.
Fish Tikka
Grilled marinated fish fillet with tomato, peppers, ginger and garlic.
Grillplatte
With murgh tandoori, chicken tikka and mutton tikka.
Jinnah Grillplatte
Chicken tikka and mutton tikka with peppers, onion, ginger and tomato.
Laam curry South Indian food
South Indian curry, aromatic, spiced and creamy, finished with curry leaves and coconut. (Source description names chicken — kitchen to confirm the meat.)
Mutton Chole
Lamb with chickpeas in a tomato curry sauce.
Mutton Coconut
With lamb, coconut and almonds.
Mutton Curry (spicy)
Lamb in a spicy curry sauce.
Mutton Do Plaza (medium hot)
Lamb with onion, tomato, ginger and green peas in a spicy curry sauce.
Mutton Jinnah (spicy)
Lamb with peppers, almonds and saffron in a spicy curry sauce.
Fish Madras (spicy)
Redfish fillet with ginger in a spicy curry sauce.
Fish Curry (spicy)
Redfish fillet in a spicy garlic sauce.
Fish Masala
Redfish fillet with ginger, tomato, peppers, onion and garlic.
Fish Sabzi (spicy)
Redfish fillet with vegetables.
Fish Vindaloo (medium hot)
Redfish fillet with potato and coconut in a spicy curry sauce.
Machli Tikka Masala (spicy)
Redfish fillet grilled in the tandoor, marinated in yoghurt, with chopped tomato, onion and a spicy curry sauce.
Bathak Honey Lemon
With duck breast fillet in a lightly sweet curry sauce with honey and lemon.
Bathak Honig Tikka
With grilled duck, honey, onion, peppers, tomato, garlic, ginger and a spice blend.
Bathak Makhni
With duck in a butter, tomato and saffron sauce.
Bathak Masala
With pan-fried duck, fresh ginger, garlic, onion and fresh tomato.
Bathak Mughlai Tikka
With duck, paneer, Indian spices, almonds, cashews and sauce.
Batch Vindaloo
Duck breast fillet with potato and coconut in a spicy curry sauce.
Butakh Tikka
Duck with ginger, tomato, peppers, onion and garlic.
Aloo & Pea Kati Roll
Kati roll with potato and pea filling.
Chilli Baby Corn Kati Roll
Kati roll with chilli baby corn filling.
Vegetable Spring Kati Roll
Kati roll with mixed spring vegetable filling.
Gobi Pepper Kati Roll
Kati roll with peppered fried cauliflower.
Palak Paneer Kati Roll
Kati roll with spinach and paneer.
Paneer Cheese Kati Roll
Kati roll with paneer and cheese.
Mixed Vegetable Paliya
Mixed vegetables cooked with South Indian spices and fresh coconut.
Okra Paliya
Okra cooked with South Indian spices and fresh coconut milk.
Mushroom Matar Paliya
Mushrooms and peas cooked with South Indian spices and fresh coconut.
Beetroot Chana Paliya
Beetroot and chana cooked with South Indian spices and fresh coconut.
Chapati (2 pieces)
Home-made wholemeal flatbread with potato mash and curry.
Idly (2 pieces)
Steamed rice and lentil cakes, served with chutney and sambar.
Idly Vada Sambar
Steamed idly with vada, served with chutney and sambar.
Mini Ghee Sambar Idly (14 pieces)
Mini idly in South Indian lentil sauce, finished with desi ghee.
Parotta (2 pieces)
South Indian layered flatbread served with potato mash and curry.
Poori (2 pieces)
Fried bread with potato mash and curry.
Basmati Rice
Bathura
Fried leavened bread.
Chapati
Baked wholemeal flatbread.
Cheese Naan
Baked flatbread with cheese.
Country Potatoes
With sour cream.
Garlic Naan
Baked flatbread with garlic.
Pav Bhaji
Spiced vegetable sauce (pav bhaji) served with pav.
Poori Sagu
Three pooris with South Indian style potato sagu.
Sambar
Vegetables in South Indian tadka with tomato, onion, sambar masala, dal, tamarind and jaggery.
Chilli Paneer
Paneer with peppers, onion and chilli sauce.
Chilli Mushroom
Mushrooms with peppers and chilli sauce.
Gobi Chilli
Crispy cauliflower in chilli sauce.
Gobi Honey Chilli
Cauliflower in honey chilli sauce.
Potato Honey Chilli
Crispy potatoes in honey chilli sauce.
Chilli Chicken
Chicken with peppers, onion and chilli sauce.
Chicken Karahi
Chicken cooked in the karahi with tomato, ginger, garlic and green chilli.
Mutton Karahi
Lamb on the bone, slow-cooked in the karahi with tomato and black pepper.
Nihari
Lamb braised overnight in nihari spices, finished with ginger, chilli and lemon.
Haleem
Wheat, lentils and lamb stirred for hours into a thick stew, with fried onion and lemon.
Seekh Kebab (lamb)
Minced lamb skewers with coriander and green chilli, grilled on site.
Chicken Malai Boti
Chicken marinated in cream, yoghurt and white pepper, grilled mild.
Chapli Kebab
Flat Peshawari lamb patty with tomato, coriander seed and pomegranate.
Paya Shorba
Long-simmered lamb shank broth with ginger, green chilli and coriander.
Yakhni Pulao
Basmati cooked in lamb stock with whole spices — no colouring, no heat.
Daal Mash
Urad lentils cooked dry, finished with ginger, green chilli and fresh coriander.
Roghni Naan
Tandoor flatbread with sesame and nigella seed, thicker than naan.
Kheer
Rice pudding slowly reduced with cardamom, pistachio and almond.
Raita
Yoghurt with cucumber, mint and roasted cumin.
Aloo Gosht
Lamb and potato in a thin onion and tomato sauce.
Bihari Boti
Thinly sliced lamb marinated in papaya and roasted spices, cooked on the skewer.
Karahi Paneer
Paneer with peppers, tomato and ginger in the karahi.
Kachumber Salad
Finely chopped cucumber, tomato, onion and lemon — no dressing.
Gajar Halwa
Carrots reduced in milk with cardamom, ghee and nuts.
Zarda
Sweet saffron rice with cardamom, raisin, almond and coconut.
Gulab Jamun
Warm milk-dough dumplings in cardamom syrup.
Adana Kebab
Spiced minced lamb skewer, grilled over charcoal.
Urfa Kebab
Mild minced lamb skewer with isot pepper, grilled over charcoal.
Tavuk Şiş
Marinated chicken pieces on the skewer, from the mangal grill.
Kıymalı Pide
Boat-shaped flatbread with minced lamb and parsley, freshly baked.
Lahmacun
Thin flatbread with spiced minced lamb, rolled with lemon and parsley.
Şehriyeli Pilav
Rice with toasted vermicelli and butter.
Kuru Fasulye
White beans slow-cooked in tomato sauce.
Charcoal-roasted peppers
Long green peppers and tomatoes roasted over charcoal.
Ezme
Finely chopped spicy salad of tomato, pepper, onion and parsley.
Haydari
Strained yoghurt with garlic, mint and dill.
Kısır
Bulgur salad with tomato paste, parsley, mint and pomegranate molasses.
Muhammara
Roasted red pepper and walnut paste.
Stuffed vine leaves
Vine leaves filled with rice, herbs and olive oil.
Hummus
Chickpea purée with tahini, lemon and olive oil.
Lavash
Thin, warm flatbread.
Künefe
Shredded pastry over melted cheese with syrup and pistachio, served warm.
Baklava
Layered filo pastry with pistachio in syrup.
Sütlaç (baked rice pudding)
Rice pudding browned in the oven.
Lamb mandi
Slow-roasted lamb shoulder on saffron rice with fried onion, almonds and raisins.
Shish Tawook
Chicken skewers marinated in garlic and lemon.
Lamb kofta
Grilled minced lamb skewers with parsley and onion.
Mixed grill (mashawi)
Shish tawook, lamb kofta and lamb cubes with grilled vegetables on flatbread.
Kibbeh
Fried bulgur shells filled with spiced lamb and pine nuts.
Hummus
Chickpea purée with tahini, lemon and olive oil.
Mutabbal
Smoked aubergine purée with tahini.
Tabbouleh
Parsley salad with bulgur, tomato, mint and lemon.
Fattoush
Mixed salad with toasted flatbread and sumac.
Labneh
Creamy strained yoghurt cheese with olive oil and za’atar.
Muhammara
Roasted red pepper and walnut paste.
Warak enab (stuffed vine leaves)
Vine leaves filled with rice, herbs and lemon.
Toum
Strong whipped garlic sauce.
Khubz
Warm Arabic flatbread.
Kunafa
Shredded pastry over melted cheese with syrup and pistachio.
Maamoul
Shortbread filled with dates.
No dishes match this selection. Please reset the filters.
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.
Quantity calculator
How much food do you actually need?
The most common worry before a party is running out of food — the second is throwing half of it away. Here is the calculation we plan with, published openly so you can check it.
The calculation, in the open
Main dishes
Around 400 g per guest for a normal celebration. 500 g for a long evening with hungry guests, 280 g for a lighter reception. Spread across four to six dishes so everyone finds something.
Rice and sides
About 150 g per guest. Rice is the reserve: filling, inexpensive, and it saves the evening when one dish goes faster than expected.
Bread
Two pieces per guest — naan, roti or papadom. Fewer with South Indian menus, where rice takes the lead.
Starters
Three to four pieces per guest alongside a buffet. Six to eight if finger food is the main event with no warm buffet after.
Chafing dishes
One dish holds about 4 kg. We convert the weight of the mains into dishes and add one for rice — roughly one dish per ten guests. That is the same number your quote uses.
Table space
Around 35 cm of width per chafing dish, set up in two rows, plus a second small table for plates, cutlery and bread.
Planning figures, not a guarantee. Children eat less, a buffet after 10pm eats more, and a menu heavy on sides shifts the ratio. In the quote we calculate specifically for your selection.
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