Five Traditions.
One Culinary Philosophy.
The chef cooking your biryani grew up making it. Every course is cooked from scratch and served by our own staff.
Made in house. Always from scratch.
Real kitchens, not staging tents. Our chefs cook every dish from scratch, finish each plate by hand, and time the line to the room. This is the difference between catering and cuisine.
Aaron Watson Photography
StudioMeem
Each menu cooked with authority.
Each of the five menus has a chef who calls that cuisine home. Kabuli palow from an Afghan hand, fesenjan from an Iranian one, tandoor lit by a cook who learned on the Lahore side of the grill. The range is not a party trick.
Barbarah Perttula
Tastings at The Manors.
Roughly four months prior to your event, you are invited to a guided tasting experience featuring dishes from your chosen menu for up to four guests. Tasting schedules and menu selections vary by cuisine. Additional guests may be accommodated for an added fee.
“Our guests are still talking about the food. The biryani tasted like it came from my grandmother's kitchen, which is the highest compliment I can give.”
Priya & Arjun Shah
Frequently Asked Questions
Do you accommodate dietary restrictions?
Fully. Halal, kosher, vegetarian, vegan, gluten-free, and nut-free menus are standard. We build from scratch around severe allergies, with our chefs directly involved.
Can we taste the menu before booking?
Yes. Private tastings are part of the planning process. Our chefs walk you through proposed courses and adjust in real time based on your feedback.
Is Gala Cuisine required for our event?
No. Outside caterers are welcome. Gala Cuisine is our in-house culinary arm, available when you want a single vendor for the full experience, with menus across American, Indian, Pakistani, Afghan, and Iranian cuisines.
Do you offer beverage service?
Yes. We offer non-alcoholic beverage service and bar staffing options based on your selected package. Alcohol may be provided by the client or through our beverage partners, depending on your event needs and licensing requirements.
How far in advance should menus be finalized?
We recommend locking the menu 60–90 days before the event. Final guest counts, dietary notes, and course adjustments are accepted up to 14 days out.
The Collection
The Six Estates.
Each estate has its own grounds and rhythm. The same commitment to hospitality guides them all.
