Indian Cook

Pallavi has been a foodie since childhood, and moving around the world has developed her tastes and experience in cuisines. After living in the USA she founded Pallavi’s kitchen in Aberdeen in 2016 and built up a clientele in the Indian community as well as the locals. She now lives in London and caters a variety of events from 10 – 300 people! Alongside larger events like Weddings and Corporate events, she also runs daily dinner services and is very flexible around the client’s wishes. She took onboard requests and attended Chai and Kebab making classes as a result! Her colourful and flavourful plates are a reflection for her love of what she does and her heritage.

North Indian cuisine could be recognised as the closest Indian cuisine to what is found on an Indian takeaway menu, but it offers much more than that. Paneer, a dried cheese, features frequently. A great source of protein for vegetarian dishes, and with an excellent flavour and texture, it can blend seamlessly into many dishes and different seasonings. Chaat is potato based dish, originating as a road side snack but is now used as a side as well. Another flavourful snack is Kadhi Pakoras, fried onion fritters to dip into spiced yoghurt or curried sauces. North Indian cuisine is typically tomato based where South Indian is normally coconut based due to climatic vegetation growing differences.