WE CARE ABOUT WARMTH
उरसा · Urasa
A seasonal, ingredient-first catering house — one kitchen team, from the first tasting to the last course, built around what the market actually has that week.
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FOOTPRINT
10–0 guests
SCALE
Why clients choose Urasa
Seasonal sourcing
Food safety first
One kitchen team
Tasting-led planning
Responsible sourcing
PHILOSOPHY
Three principles govern every table we set.
Ritu
Cook with the season
Our menus rotate with the six ritu, not a fixed calendar.
Santulan
Balance on the plate
Grains, protein, and vegetables, built for flavour and nutrition together.
Nishtha
One kitchen, start to finish
The chefs who plan your menu are the chefs who cook it on the day.
Our services and who we serve
OUR SERVICES
Corporate & Private Catering
Personalised menus and live kitchen counters, built around what's in season.
Event Delivery & Staffing
Full-service delivery, front-of-house staffing, and on-site execution.
WHO WE SERVE
Corporate & Institutions
10–250 guests
Weddings
50–500 guests
Private Functions
2–40 guests
Standing & Reception
40–800 guests
We measure our meals by their impact on society, people, and the environment.
SEASONAL MENU
Right now, we’re cooking for Varsha.
VARSHA · JUN – AUG
To begin
Mains & sweets
Swagat
01Welcome
Hot tomato-dhania shorba with a tempered mustard finish.
Kachumber
02Raw salad
Roasted corn and raw papaya salad, lime.
Sabzi
03Vegetable
Monsoon greens sautéed with garlic.
Dal-Chawal
04Lentils & rice
Masoor dal with ginger, paired with steamed rice.
Tandoor
05From the clay oven
Malai chicken skewers, finished over live coals.
Mishti
06Something sweet
Warm gulab jamun, served two to a bowl.
OUR KITCHEN
The people and the plates.
Executive Chef
Head of Pastry
Tandoor Lead
Client testimonials
“The pacing was the thing our guests still mention. Nobody was waiting on a course, and nothing felt rushed either.”
“We changed our headcount twice in the final week and the team absorbed it without a single visible ripple on the day.”
“Genuinely seasonal — the menu we tasted in March was not the menu we ate in May, and it was better for it.”
Good food. Genuine care. Better tables.
Tell us your date, headcount, and occasion — we’ll take it from there.