How the evening runs
Six hours of cooking, three hours of eating, and nobody in a hurry to leave.
Skewers turning over open coals
The crew, mid-serviceLive event cooking
The whole point is the cook happening in front of the people you invited. Skewers turning, the karahi going, a salt crust getting cracked open while forty phones come out. Chafing dishes are what happens after the show, not instead of it.
Engagements, walimas, aqiqahs, milestone birthdays, graduations. Guest counts from 24 to just over 200.
A single skewer trough for a backyard of thirty, or a full build-out with carving, karahi and seafood running at once.
Backyards, driveways, event lawns, hotel terraces. He handles fire permits and clearance requirements where the venue needs them.
Six to ten weeks for the larger tiers. Spring and early-autumn Saturdays go first every year.
How the evening runs
The crew, mid-service