Catering · How we work
How We Keep Buffet Curries Hot from First Serving to Seconds
Published 1 September 2026 · Jaflong Tandoori

The photo above is a real Jaflong buffet line, laid before guests arrive. Every polished chafing dish on that table is doing one job: holding a curry at serving temperature from the moment the first guest is called to the moment someone comes back for seconds. This post explains how we make that happen — and why it matters more than any decoration.
Cooked the same morning, held properly
Everything on our buffets is cooked fresh in our Richmond kitchen on the day of your event. Dishes leave the kitchen hot, travel in insulated carriers, and go straight into pre-heated chafing units on site. We time the setup so food spends minutes — not hours — between the kitchen and the table.
Every dish is labelled
Guests shouldn't have to guess. Every chafing dish carries a printed name card, and our team briefs the organiser on which dishes are mild, which carry heat, and which are vegan or gluten-free. If your guests have allergies, tell us at booking — our kitchen cooks without nuts as standard, and we'll talk through exactly what that means for your menu.

Drop-off or fully serviced — your choice
Not every event needs our full team. For smaller gatherings we offer a simple pick-up or drop-off format: we arrive, set up the chafing line, label everything and leave you to enjoy the party. For weddings and larger corporate events, our uniformed team stays on site to manage the buffet, top up dishes and clear down afterwards.
Planning an event?
Our catering page covers packages from £18 per guest, or you can go straight to the booking form and tell us your date. We cater across Richmond, Kingston, Twickenham and the wider south-west London area.
