Served from the degh
Karahi, nihari and haleem are cooked in the degh, not in warming trays. The guest count sets the number of deghs, not the quality.
Pakistani · halal · alcohol-free
Pakistani catering Berlin: karahi, nihari and grill from the degh.
Mehndi, walima, aqiqa, Eid or a reception: we cook in deghs, grill on site and serve so that three hundred guests are seated quickly. Fully halal, fully alcohol-free — with our own mobile kitchen in Berlin and anywhere in Germany.
15–2,000 guestsQuote in 24 hrs100% halal, alcohol-freeGermany-wide
One degh cooks for about fifty guests. For three hundred, six stand on the flame.
What you can expect
Large numbers are an arithmetic problem here, not a risk.
Pakistani celebrations are rarely small and rarely punctual. We plan from the running order, not from the menu.
The grill runs while people eat
Seekh kebab and malai boti come off the grill, not out of a warmer. Our own gas flame, no connection from your venue.
Halal without anyone having to ask
Sourcing, sauces and desserts. No pork, no alcohol — no special request and no surcharge.
Every quote is calculated
No packages. Menu, guest count, venue and service form produce a price you get in writing before you commit.
FROM OUR KITCHEN IN KÖPENICK
How it arrives on the plate.
Dishes from our restaurant kitchen in Köpenick. Your catering menu is put together individually for you, and every dish shown here is possible.
Family celebrations
Five occasions, five different running orders.
Mehndi, walima, aqiqa, Eid and Qul differ less in the menu than in the timing. What a caterer has to get right is set out here.
Mehndi
The evening starts late and runs long. Food is often not wanted before nine, while the music and the dholki continue, and guests arrive in waves. So we plan in two stages: chapli kebab, pakora and chaat go out from standing tables from the start, and the hot buffet opens only when the family says so.
Walima
The hall evening, with a fixed guest list and a hard finish — many Berlin venues close at eleven or midnight. From around two hundred guests we open two buffet lines in parallel; otherwise the queue lasts longer than the meal. The classic menu: mutton karahi, chicken karahi, yakhni pulao or biryani, daal, roghni naan, raita, then zarda or kheer.
Aqiqa
Usually midday, usually at home or in a community room, thirty to eighty guests, often at short notice. Service is plain: pulao, one gosht dish, daal, raita and naan, set up and cleared again by us. We buy the meat ourselves so its origin is documented.
Eid
On Eid-ul-Fitr and Eid-ul-Adha half of Berlin celebrates on the same day, so we take those dates several weeks ahead. The running order is open: guests come and go across hours. Haleem, nihari and kheer suit that, because they hold without suffering — roghni naan we bake in waves.
Qul and funeral gatherings
Here the only thing that matters is that it works without questions. The date is often fixed two days beforehand and the guest count is an estimate. We deliver a plain hot meal — pulao, daal, one gosht dish, naan — set it up, hold it with fuel-paste burners and clear it away. No music, no decoration. More under funeral catering.
Companies, embassies and institutions
For receptions, delegation visits and company events we convert the same menu to portion sizes and service times that a programme with speeches can absorb: a reception with finger food, then a reduced buffet of two meat dishes, one vegetarian dish, rice and bread. Alcohol-free is the default here. Details under corporate catering Berlin.
How your booking works
Four clear steps to the first plate.
Brief
Date, guests, venue, dietary needs and service goal.
Quote within 24 hours
A transparent proposal covering menu, staff and logistics.
Complimentary tasting
Check taste and running order together before you book.
Cooking at your venue
Our team sets up, cooks fresh and hands over clean.
From our kitchen
Examples of what we cook for Pakistani menus.
A selection from 20 dishes we prepare for this format. We build your menu from these — or beyond them — to your brief.
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.
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.
What is not listed here is often on the Indian card: Jinnah biryani, mutton biryani, chicken tandoori, chicken tikka and the pakora selection belong on a Pakistani buffet just as much, and are listed under Indian catering. If you miss something, we will usually cook it anyway — just ask.
TASTING IN KÖPENICK
Experience Masalas first at our restaurant.
Get to know the kitchen and the team in person. Before you book, we agree taste, menu and running order at a complimentary tasting.
The next step