Our catering team
Catering is only as good as the kitchen behind it. Here is who plans your menu, cooks it fresh on the day, and runs service at your venue — the same team that has cooked for Richmond for 18 years.
Founder & head chef
Syed opened Jaflong Tandoori in Richmond 18 years ago and still personally oversees every catering menu that leaves the kitchen. From the first tasting to the final service on the day, he sets the standard for seasoning, freshness and presentation — the same standard that has kept the restaurant at the top of local reviews for nearly two decades.
Tandoor & grill specialist
Our tandoor specialist has worked the clay oven for years, turning out naans, tikkas and seekh kebabs at event pace without losing the char and smoke that define tandoori cooking. On larger events the tandoor station runs as live cooking, so guests get bread and grill items straight from the oven.
Curry & sauce kitchen
The curry kitchen prepares every dish fresh on the day of your event — never reheated from the day before. Slow-cooked biryanis, karahi dishes and our signature curries are cooked in event-sized batches, tasted and adjusted before they are sealed for transport. The kitchen cooks nut-free curries as standard and caters confidently for vegan, vegetarian and gluten-free guests.
Service & logistics
The events lead is your single point of contact on the day: arrival and setup, chafing-dish layout, labelled menu boards, uniformed serving staff and clear-down. Timings are agreed in writing beforehand, so you always know who is arriving, when, and what happens next.
Our kitchen is 100% halal and we cook nut-free curries, though we cannot guarantee against supplier-factory traces. Tell us about allergies and dietary needs in your enquiry and the chef will plan around them.
Send a booking request and you'll get written confirmation within minutes, then a call or WhatsApp with a firm quote.
