The Indian
Table
Comfort first.
Then comes the spice.
A personal collection of dishes inspired by the many regional traditions Anorah continues to explore.
A table shaped by curiosity.
Anorah’s connection to Indian cooking began with a love of the food and grew into years of exploring its regional cuisines, recipes and techniques.
The Indian Table is where that curiosity becomes something personal, a style of cooking that feels expressive, generous and unmistakably hers.
“Some cuisines you learn to cook. Some keep making you want to learn.”
For Anorah, Indian food is expressive in the same way Bistro food is expressive for Reggie: a cuisine she keeps returning to because there is always more to understand.
Build a feast that feels like yours.
Samosas, bread, rice and bhindi are included. Choose two mains and one dessert, then make the table even more abundant with thoughtful upgrades.
Built to
travel well.
Butter chicken, channa masala, bhindi and basmati are generous foods for a catered room. They hold their character, stay fragrant and settle beautifully into buffet service.
Bread comes late.
Naan is handled closer to service so it reaches the table soft and warm instead of waiting under a lid.
Crunch stays crisp.
Samosas are refreshed with dry heat so the pastry keeps its crunch.
Built around the room.
For weddings and larger gatherings, we shape pork-free and vegetarian combinations when needed.
A table might
look like this.
Not a package. Not a rule. One generous way the Indian Table can gather itself around a room.
Bold.
Soulful.
Layered.
Familiar comforts meet fragrant rice, warm breads, bright chutneys and dishes with depth. A generous table designed for conversation, discovery and another helping.
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