Cooking for Kids: Hyderabadi Recipes That Even Picky Kids Love

If you have kids at home, you already know the torture. They will eat biryani one day, and the next day they play like it’s poison. You lovingly prepare one dish, your mom assured was a kid’s favorite, and they scrunch up their faces. Welcome to the mad world of picky eaters. At Hussain Catering, we’ve experienced it all — fussy toddlers, teenager attitude swings, and those children who declare war against green peas. But in the process, we’ve discovered a secret. Hyderabadi food, with its spices and comfort textures, will satisfy even the most discerning little food critics — if you select the right foods.

Today, we’re sharing some kid-approved Hyderabadi recipes and ideas that have saved countless dinner tables and made more than a few moms and dads heroes in their own kitchens.

Why Hyderabadi Food Works for Kids

Hyderabadi food is not so much about spice and masalas. It’s about balance. It’s rich without being heavy, spicy without being tongue-searing, and loaded with textures that kids secretly love. And most things have a dash of sweetness, creaminess, or crunch, exactly what kids are attracted to.
And come on — who can resist the smell of cooking biryani or the butter softness of bagara khana?

Kid-Friendly Hyderabadi Recipes You Must Try

1. Chicken 65 (But Mild)

Yes, it is usually a spicy dish, but you can water it down for kids. Fried, boneless pieces of chicken with just a hint of garlic and curry leaves. It’s like nugget-sized pieces of chicken, Hyderabadi style, and once you serve it with ketchup or yogurt dip, it’s guaranteed to be a success.

Hussain Catering Tip: We make a children’s version at parties every day — no green chilies, extremely crispy, and lots of love.

2. Khichdi with Khatta (Mild Lentil Rice with Tamarind Curry)

A soothing, one-pot meal that’s gentle on little stomachs. Hyderabadi khichdi is made of rice, lentils, and mild spices. Serve with a hint of sour but not strong khatta (tamarind curry) on the side. It’s simple, soothing, and perfect for fussy eaters. It’s also a nice dish when your child is low with a temperature or in the mood for something soft and comforting.

3. Ande ka Korma (Egg Curry)

Soft-boiled eggs in a slightly spiced, creamy gravy. Eggs are a popular dish with most kids, and this is a form of the simple boiled egg. This may be done as soft as needed by reducing the masalas, and served with soft roti or rice.

4. Zafrani Seviyan (Sweet Vermicelli)

You know the feeling after dinner, children suddenly want something “meetha”? Zafrani seviyan is quick, easy, and like a treat. Vermicelli cooked in milk with saffron, cardamom, and a pinch of nuts (omit that if your child is fussy about textures). For gatherings with family, we always find children flocking to the dessert table when this is out.

5. Mini Samosas with Chicken or Cheese Filling

Mini samosas are always a hit. I mean, at Hussain Catering, we do chicken mince, ginger-garlic, and hardly any spice for mini samosas. Even the parents request cheese ones. Give it to them with tomato ketchup or a raita dip, and you’re a winner.

How to Get Kids Excited About Hyderabadi Food

It’s not what you’re offering — it’s how you present it. Get creative. Call it “Hyderabadi popcorn chicken” instead of Chicken 65. Term the khichdi as “magic rice.” Offer mini samosas as “Desi pizza pockets.” Kids like creative names and creative presentation. Also, engage them in the cooking. Ask them to stir the seviyan or roll out a roti. When children feel included in the process, they’ll be more inclined to eat what’s on the plate.

Memories Around the Table

Whenever I recall how my grandmother lovingly reserved a dainty spice-softened portion of biryani for me, realizing that my juvenile taste buds were not yet ready to handle the hot symphony of flavors enjoyed by the adults. She always tried to add low-grade spices and make it aesthetic and mouthwatering. My cousins and I would engage in spirited, almost ritualistic competitions to get hold of the prized crispy morsels of Chicken 65 while the elders would have good-natured disputations over the remaining tender kebab that lay smoldering on the platter.

In Hyderabadi households, food has never been a mere act of sustenance — it’s an unspoken ritual, a tapestry of moments woven together with shared laughter, quiet stories, and aromatic memories that linger long after the plates are cleared. These meals are not just dinners, they are timeless chronicles of togetherness, and every morsel carries the weight of nostalgia you’ll recount for years to come. The memories this desi food will give its unforgettable!

Final Thoughts

If you’re a working parent with work, home, and a picky little one who turns into a food critic at night, I get it. It’s real. But trust me, a few Hyderabadi recipes are make-or-break moments. There’s something about their balance — that gentle heat, nuanced spice, and soothing textures — that will charm even the pickiest of eaters.

It’s not about complicating it. Simple, gentle, fun. Turn khichdi into “magic rice,” call Chicken 65 “Hyderabadi popcorn chicken,” and watch those small hands reach for seconds.

And when you simply can’t take one more kitchen mess or tantrum over what’s for dinner, remember Hussain Catering’s got your back. We cook home flavors for you just the way your ammi or dadi would’ve done it — patiently, with love, and a dash of old-school nuskhas (secrets). Because, as they used to say in Persian, “Bā ghazā delhā be ham miyāyad” (with food, hearts come together). And as a matter of fact, isn’t that what every meal is about? Sharing food, tales, and a little laughter after a hard day.

Then go ahead — fire up your house with the warmth of Hyderabadi tastes. “Har lahzeh ghanimat ast” (each moment is valuable), and what better way to pass them than around a table with nice food and the people you love.
“Nush-e jan!” (May it nourish your soul.)

Grandma’s Sambar Recipe — Nothing Fancy, Just Honest Food

You know, some dishes aren’t just recipes. They’re memories. Whole moments tied up in a smell, a taste, a sound, even. And if you grew up in a South Indian household or around one, you probably know exactly what I mean when I say sambar recipe. It wasn’t just food. It was Sunday lunch, school mornings, surprise guests, and family get-togethers. It was there, always.

I honestly can’t remember the first time I had it because it feels like it’s always been part of my life. Like rice. Or rain in July. It’s one of those constants you don’t question. And for us, the best one-the only one, really — was my grandmother’s. She didn’t call it anything special. She’d just say “daal ready hai” but we knew what that meant. The spicy, tangy, soupy goodness was about to hit the table.

No Fancy Gadgets, No Written Recipe

This was way before anyone wrote down a sambar recipe. It was all in her head. And her hands. You could watch her do it a hundred times and still mess it up when you try it yourself. Because she never measured anything. A fistful of dal. A pinch of this. A splash of that. How do you write that down?

She had this tiny spice tin — those old school round metal ones — with little compartments for coriander seeds, methi, mustard seeds, red chilies. The whole thing smelled like home. Before every batch, she’d dry roast the spices in a cast-iron pan till the kitchen filled up with that sharp, toasty aroma. No store-bought masalas. No shortcuts. If she didn’t have fresh curry leaves, she wouldn’t make it. That was the rule.

It Was Never the Same Twice

That’s the beautiful thing. No two batches were ever exactly alike. It depended on what vegetables were around. Some days drumsticks and pumpkin, other days just tomatoes and onions. Tamarind would be extra sour some weeks, and mellow the next. And if she was in the mood, she’d add extra chilies. You couldn’t predict it, but it always tasted like comfort.

I’d sit on the kitchen counter, legs swinging, watching her taste and adjust, taste and adjust. Not a word was said. Just the quiet sounds of a pressure cooker whistle and the sizzle of tempering mustard seeds in hot oil.

The Tempering Was The Magic

That last step. It wasn’t optional. Hot oil in a small kadai, mustard seeds popping, a few dry red chilies thrown in, fresh curry leaves (and I swear if they were plucked from the backyard tree, it tasted better), and finally, hing. That moment — the loud hiss as she poured it over the steaming sambar — was like a signal. Everyone in the house would perk up. Lunch was ready.

And even now, when I do that in our kitchen at Hussain Catering, that exact smell takes me straight back. It’s wild how food does that.

Why We Keep It That Way At Hussain Catering

You’d think with all the modern appliances and ready-made sambar mixes, we’d switch over. Make our lives easier. But nah. Some things deserve to be done the long way. When we opened Hussain Catering, we promised ourselves — no packet masalas. No cutting corners. If we’re putting sambar on a client’s menu, it’s going to taste like someone’s grandmother made it. The slow way. The right way.

We’ve had people come by, taste a spoonful, and tear up. Grown men, even. One guy hugged me and said, “I haven’t tasted sambar like this since my mother passed away.” Moments like that remind you why you do it.

Is It The Best Sambar Recipe?

Listen, probably not for everyone. That’s the thing about food. It’s so personal. What’s perfect to me might be too tangy for you. Or not spicy enough for someone else. And honestly? That’s fine. I’m not here to win awards. I just want it to taste like home for the people who miss it.

And from the looks of the empty bowls we send back, I think we’re doing okay.

So If You’ve Been Craving The Real Deal…

Stop by. We make a fresh batch almost daily. No need for reservations or fancy clothes. Just come hungry. We’ve got fluffy idlis, crisp dosas, and piping hot rice ready to go with it. And yes — we’ll pour the tempering on fresh, right in front of you, so you can get that same sizzle and aroma grandma used to make.

Food’s better when it feels like a memory. And this one’s ours.

The Curry Leaf Collins: Refreshing, Herbal & Spicy

Where tradition becomes playful with innovation, you are left with something incredible, such as the Curry Leaf Collins, a cocktail (or mocktail) that revolutionizes what it means to be revitalized. At Hussain Catering, where South Asian spices and flavors meet modern presentation, we are huge fans of taking the traditional and making it new again. And this cocktail is just one example of how traditional cocktails and delicate herbs can blend for something truly unforgettable.

What Is a Curry Leaf Collins?

Imagine the crisp crack of a Tom Collins—now with the spicy heat of fresh curry leaves. Mix in citrus, a hint of sugar, and plant complexity, and you have a beverage that calms the mind yet provokes the senses. Serve it however you please—over gin or as an alcohol-free soda-based cooler—it’s revitalizing, herby, and in-your-face bold. It’s not just a beverage. It’s an experience.

Standout Ingredients

And now for flavor. The Curry Leaf Collins is all about harmony, where Eastern spices meet Western mixology:

Fresh curry leaves – The star of the show. The leaves contribute a peppery, light lemony aroma that’s earthy and undeniably South Asian.
Lemon juice – For the brightening zip that puts a burst of fun in each sip.
Simple syrup or jaggery syrup – A splash of sweetness to counterbalance the tart.
Gin or soda water – Your base—alcoholic or otherwise.
Ice & soda top-off – Because this drink will be enjoyed cold.

Optional: Black salt or chili rim – For a zesty, spicy kick on the glass rim.

The scent of muddled curry leaves alone is sufficient to stop people in their tracks at a party—it’s that intriguing.

The Inspiration Behind the Drink

The Curry Leaf Collins is not just a trendy twist on a classic—it’s a culinary nod to South Asia’s botanical brilliance. Desi restaurants have been using curry leaves as a pantry staple for generations, tempering dals, chutneys, and curries. Lately, however, chefs and bartenders have embraced these leaves for purposes other than their taste.

Here at Hussain Catering, we enjoy playing it big, especially with ingredients rooted in heritage. Tasting curry leaves in drinks is a way of closing the loop on the familiar in new, unexpected ways.

How We Serve It Here at Hussain Catering

When we serve up the Curry Leaf Collins at our gatherings—whether a Mehndi celebration, upscale brunch, or food fusion tasting—the reaction is always the same:

Wait. What’s in this?

Served over ice, crushed in a tall glass with a garnish of a sprig of curry leaf, it’s a winner in terms of presentation. We like to rim the glass with a mixture of black salt and chili powder for added depth, especially for those who enjoy a splash of hot spice.

Hungry for a non-alcoholic version? No problem. We prepare ours with a curry leaf and lemon shrub, topped with soda and a dash of ginger syrup. It’s herby, tangy, and 100% party-worthy.

Why You Should Give it a Go

Herbal or spiced drink lover
Fan of fusion food and Desi innovation
Seeker of a one-of-a-kind signature drink for your party. Then the Curry Leaf Collins is your go-to try-it-out.

It’s not about being trendy—it’s about having a conversation. This cocktail opens a window to home memories as well as serving up something entirely new and unexpected.

Make it Part of Your Next Celebration

At Hussain Catering, we’re experts at creating experiences that are both nostalgic and new at once. Whether through creative Indian cuisine, house-made mocktails, or vibrant fusion cuisine, we infuse storytelling into each dish—and every cocktail glass.

The Curry Leaf Collins is more than a drink. It’s an ode to heritage, a twist on tradition, and a refreshing invitation to uncover spicy, botanical tastes.

Ready to add this drink to your next menu?

Get in touch with us today and let’s make your event unforgettable—with flavor that says Desi and drinks that say style.

Fusion Food: Indian-Inspired Tacos, Burgers & Bowls Conquering the US

Find Out the Spread of Indian Fast Food in America By Hussain Catering

American fast food has traditionally been defined by the suspects du jour—burgers, fries, pizza, and fried chicken. But times are a-changin’. A new flavor revolution is sweeping the cities of America coast to coast. It’s spicy, it’s colorful, and it perfumes the air with garam masala. That’s right—Indian fast food in America is having its moment.

From turmeric-laced tacos to butter chicken burritos, Indian flavors are no longer just for upscale restaurants or weekend takeout—they’re popping up in fast-casual joints, food trucks, and pop-up kitchens. At Hussain Catering, we’ve seen this firsthand. Indian-inspired street-style eats are becoming crowd favorites, not just for Desi communities, but for adventurous eaters all across the U.S.

Why the U.S. Is Falling in Love with Indian Fast Food

America’s food culture is shifting fast. Diners today want more than speed—they want flavor, story, variety, and soul. Add in the rise of TikTok food trends, global street food cravings, and a growing interest in vegetarian eating, and you’ve got the perfect setup for Indian cuisine to thrive.

So, why does Indian fast food in America feel like the future?

It’s loaded with bold, addictive flavors
It’s naturally vegetarian and vegan-friendly
It features an incredible variety of regional styles—from hot Andhra to rich Punjabi
It’s hot and homely, yet light and crisp

Simply put, it’s food with attitude—and people can’t get enough of it.

From the Streets of Mumbai to Main Street USA

What used to require a passport or a trip to Devon Avenue in Chicago or Jackson Heights in Queens is now springing up on Main Street. And it’s not retro food—it’s fusion at its finest.

Tacos con un Toque

Tandoori Chicken Tacos with Mint Chutney
Paneer Tikka Wraps wrapped in tender naan
Masala Fish Tacos with Mango Slaw

These aren’t your everyday tacos—these are cultural mashups that are loaded with spice, crunch, and comfort.

Burgers with Bombay Flair

Spicy lamb burgers with green chutney and pickled onions
Vada Pav—the original Mumbai street burger featuring a spicy potato fritter
Butter Chicken Sliders on toasted brioche

Ditch boring patties—these burgers pack a bigger punch, taste stronger, and make a lasting impression.

Bowls Built for the Fearless

Biryani Bowls with yogurt, onions, and herbs
Chana Masala Bowls over quinoa or brown rice
Kebab & Korma Bowls with greens and crispy toppings

Perfect for power lunches or quick bites—these bowls offer flavor, nutrition, and flexibility, all in one container.

Indian Spices Are Taking Over Fast Casual Chains

Even mainstream food brands are starting to get the memo. You’ve probably seen:

Curry aioli sneaking into burger
Golden milk lattes trending at coffee chains
Samosa-inspired pastries showing up in bakeries

Garam masala isn’t quite yet a ketchup equivalent—but it’s definitely shoulder-to-shoulder with it.

What Makes Indian Fast Food Different?

We have a feeling that Indian food brings something special to the fast food space:

complexity without compromise

History in every bite: Every mix of spices comes with a story behind it, passed down through the ages.
Crazy flexibility: Meat-lover, gluten-free, or totally committed to the veggie route—there’s something for everyone.
Global charm: Whether Desi or simply a spice-fanatic, there’s something in every dish that no one can forget.

Traditional fast food is all about the quick and inexpensive, and Indian fast food in America provides speed and complexity. It’s fast food with a pulse.

Hussain Catering’s Twist on Indian Fusion

At Hussain Catering, we take great pleasure in raising the game for Indian street food. From corporate lunch to weekend party, here’s why our guests can’t help but come back for more:

Mini Butter Chicken Naan Sliders – Tiny, tasty marvels
Samosa Chaat Cups – Crispy, zesty, sweet, and spicy all at once
Paneer Tikka Tacos – Soft tortillas wrapped around it and stuffed with smoky spices
Chicken 65 Popcorn – Spice-filled bites that bite back
Biryani in a Bowl – Speedy, fragrant, and filling

We don’t merely feed people—we craft an experience. One that shifts from the tumultuous streets of Delhi to a midday rooftop lunch in LA or a tech campus in Austin.

The Future of Indian Fast Food in America

The trend isn’t fresh anymore—it’s burning. Today’s industry statistics show that Gen Z and Millennials’ interest in Indian cuisine has grown by over 30% in the last five years. And it’s not slowing down. Here’s where we think it’s going next:

Fast-casual Indian chains expanding across the country
Fusion food menus at universities and tech campuses
Viral Indian food trends on TikTok and Uber Eats

And the cherry on top? What was formerly labeled “ethnic” is now simply wonderful food. And everybody’s invited to the table.

Final Bite

If you want to know what the future of fast food holds, it might just be a spicy paneer taco or tamarind-soaked biryani bowl. With its unique flavors, rich heritage, and ability to reinvent itself, Indian fast food in America is not something that’s going to pass—it’s a flavor revolution.

We’re thankful to be part of this revolution here at Hussain Catering. We mix tradition and trend, spice and surprise, and soul and speed. From the office lunch to the wedding buffet, from the food festival booth to somewhere else—heck yes, we bring the heat, the flavor, and the excitement.

Still hungry?

Let Hussain Catering transport the wonder of Indian street food to your special occasion. Tacos, bowls, burgers, chaat—ours is a fusion feast in the making.

Hussain Catering – Where tradition meets trend in every bite.

Are Indian Spices Really Good for You?

Have you ever eaten a plate of Indian food and thought, “Why does this taste like a warm hug and a spicy therapy session at the same time?”

We hear you. And we’ve got news: Indian spices aren’t just good—they’re downright magical.

At Hussain Catering, we use spices the way a DJ uses beats. Carefully. Joyfully. Sometimes wildly. But always with a purpose. Beyond the mouthwatering flavors, Indian spices come with a long resume of health benefits, ancient wisdom, and some surprisingly fun facts that might just spice up your dinner table convo.

So let’s pop open the spice box and see what these colorful powders and seeds are actually doing for your body (besides making your sweat glands work overtime in the best way possible).

🌟 Turmeric: The Beyoncé of Spices

Color: Bright Yellow
Mood: Bold. Healing. Queen Energy.

Turmeric is the “golden spice” for a reason. It’s the main reason grandma’s curry looks like a masterpiece and why your white shirt is forever stained.

Fun fact

In India, turmeric is used in weddings. Not just in food, but in skincare rituals! It’s believed to make your skin glow. And honestly? It does.

At Hussain Catering, we like to say: a little turmeric a day keeps the doctor away—and maybe your ex too, if you spill it on their clothes.

🌿 Cumin: The Unsung Hero of Digestion

Color: Earthy brown
Mood: Reliable. Strong. Slightly roasted.

Cumin is that friend who doesn’t make a scene but quietly fixes everything in the background. Most of our lentil dishes begin with a quick sizzle of cumin seeds in hot oil—and just like that, flavor explosion.

Health Bonus

Cumin is rich in iron, supports digestion, and reduces bloating. Some studies even suggest it may help manage blood sugar.

Weird-but-true

In ancient Egypt, cumin was used in the mummification process. Yep. The Pharaohs knew the value of good flavor even in the afterlife.

At Hussain Catering, we use cumin generously—not to mummify you—but to keep your tummy happy and your soul fed.

🧡 Coriander: The Cool Cousin

Color: Warm beige (seeds) or fresh green (leaves)
Mood: Soothing. Aromatic. Kind of a showoff in chutneys.

Coriander is used in two forms—seeds and fresh leaves (you probably know them as cilantro). It balances out spicy flavors, freshens up rice, and adds a garden-fresh note to chutneys.

Health Perk

Coriander is believed to help lower cholesterol, calm anxiety, and even clear up your skin. Plus, it’s a great source of dietary fiber.

Controversy Alert

Some people think cilantro tastes like soap. If you’re one of them, we still love you—but we’ll keep the coriander in your butter chicken anyway. It’s for your own good.

💚 Cardamom: The Fancy Spice with a Sweet Side

Color: Pale green pods
Mood: Fancy. Fragrant. The life of the dessert party.

Cardamom is the spice that makes your biryani smell like luxury. We also use it in chai, rice puddings, and sometimes, just to impress our aunties.

Health Benefits

Helps with digestion, fights bad breath (yes, it’s basically edible mouthwash), and may even help lower blood pressure.

Little-known Fact

Cardamom is called the “Queen of Spices.” (Black pepper is the king, in case you were wondering. Spice monarchy is real.)

We crush it fresh at Hussain Catering, because powdered cardamom is like texting “LOL” instead of actually laughing. Not the same.

🔥 Chili: The Firecracker of the Spice Box

Color: Red or green
Mood: Sassy. Bold. No chill.

Chilies are the real MVP when it comes to flavor and drama. They kick up the heat and your metabolism.

Health Benefit

Chilies contain capsaicin, which can help relieve pain, boost your metabolism, and even trigger a little adrenaline rush (hello, spice high!).

Cautionary Tale

Don’t rub your eyes after chopping chilies unless you’re emotionally ready to see your ancestors. Just sayin’.

We balance our spice levels at Hussain Catering so you can experience flavor without spontaneously combusting.

🧄 Bonus Round: Garlic & Ginger—The Dynamic Duo

Not technically “spices,” but they’re so essential to Indian cooking that we couldn’t leave them out.

Ginger calms your stomach, garlic boosts immunity, and together they make magic in everything from butter chicken to veggie korma.

Interesting Tidbit

In medieval Europe, garlic was believed to ward off vampires. We can’t vouch for that, but it definitely wards off boring food.

Are Indian Spices Actually Good for You?

They’re delicious healing and have been passed down through generations not just for their taste, but for how they make us feel.

At Hussain Catering every dish is packed with love, tradition, and spices that aren’t just there for the Instagram-worthy colors—they’re there to nourish your body, mind, and taste buds.

Final Bite: Spices Are the Soul of Indian Cooking

Next time you taste our masala chicken, our rich dal, or that subtly spicy paneer curry—know this:
You’re not just eating a meal.
You’re experiencing thousands of years of wisdom, flavor, and science… wrapped in warm naan.

So yes, Indian spices are good for you.
And at Hussain Catering—we make sure they taste even better.

Raita Options to Chill Down a Spicy Meal

There’s no denying the thrill of a dish that dances upon your palate and teases your senses with bold bravado. But as any seasoned epicure will attest spice without solace is but anarchy on the tongue. Enter raita—a humble yet gallant condiment that tempers the flame with refinement and elevates the dinner table from rowdy to sublime.

It is not just that we prepare meals at Hussain Catering we orchestrate harmony on the plate. And there is nothing that heralds this harmony quite like our carefully crafted raita choices to balance a spicy meal. These yogurty interludes are far from an afterthought—they’re an integral part of the gastronomic symphony.

1. Cucumber Raita: The Essence of Cool

This oldie is a nobody needs an introduction. Shredded cucumber blends with dense yogurt sprinkled lightly with roasted cumin and salt—a plain recipe, but profoundly restorative. Its water content and mild texture make it the perfect antidote to any spiced-out entrée.

2. Boondi Raita: The Alchemy of Texture

For fun play of textures, boondi raita is it. Crispy, fried chickpea flour drops are soaked in spiced yogurt flavoring, but do not lose their crunch completely. The end result? A dish that pleases and reassures equally.

3. Mint-Coriander Raita: Herbaceous Refuges

Colourful, green and completely revitalizing—this raita pairs the peppery spiciness of mint with the earthy richness of coriander. The touch of green chili adds an air of intrigue, and it goes well as a side to grilled meats or very marinated kebabs.

4. Onion-Tomato Raita: Rustic and Reliable

This raita is your homesick friend back home—a combination of nicely chopped onions, tomatoes, and green chilies softly mixed into yogurt, spiced with black salt. It’s plain, genuine, and extremely versatile.

5. Fruit Raita: A Sweet Interlude

And then, of course, there’s sweetness. Sometimes it’s the slightest subtlety. Our raita, studded with pomegranate beads, diced apples or even banana slices, is a refreshing relief in the midst of a spice-fortified array. It’s a palate cleanser disguised as a side.

More Than a Condiment: Raita as Cultural Code

In the vast stage of South Asian cuisine, raita doesn’t just exist on the fringes—it negotiates boldness with gentleness, flame with ice. For entertainers who pay attention not only to filling their company, but actually sustaining them, presenting raita options to temper a hot meal is not only suggested—it’s a necessity.

We all know the devil’s in the details. From cumin’s grind to yogurt’s cool, every ingredient of our raita goes into it with intent. We source the freshest dairy, use ancient techniques, and balance flavors using instincts developed with experience. Whether you’re having a lavish wedding banquet ora small family mehfil, let Hussain Catering bring not just the piquancy, but comfort as well. Our raita varieties are more than cooling agents—they’re pleasantly tempered interpretations of tradition.

DIY Cake Decorations Using Indian Sweets and Spices

Add a Desi Flair to Every Bite

When it comes to cakes, the standard toppings—fondant, buttercream flowers, and sprinkles—are lovely, but sometimes they just lack that je ne sais quoi. If you’ve ever experienced the instant “How do I get this cake to feel more homey?” moment, then DIY cake decorations using Indian sweets and spices are your answer.

We are food storytellers at Hussain Catering. In this post today, we’re sharing how to take your cakes from mouth-watering to memory-making by adding a little desi magic with flavors and treats we all adored as kids.

1. Gulab Jamun Toppers: A Royal Touch

Why put plastic toppers on your cake when you can top your cake with mini gulab jamuns? They bring a touch of beauty and provide a melt-in-your-mouth experience with every bite. Thread them on toothpicks and set them up as edible gemstones on the cake. On wedding or birthday parties, this trick is a sure shot.
Tip: You should use small gulab jamuns so that they won’t sink into the frosting.

2. Add a Touch of Magic with Crushed Pistachios and Rose Petals

For easy sophistication, nothing can rival a generous sprinkling of crushed pistachios, dried rose petals, and silver varq (edible foil). They provide color, texture, and a subtle floral fragrance. Press gently onto the frosting or use to rim the cake for that sophisticated Mughal appearance. We love incorporating these into our signature rose-cardamom cakes here at Hussain Catering.

3. Spice It Up: Cardamom, Saffron, and Cinnamon

Goodbye vanilla! Cardamom and saffron have the power to make a simple cake a party. Try mixing a pinch of ground cardamom into your frosting or incorporating saffron milk into your whipped cream. A dusting of cinnamon on top of a chocolate cake will leave you wondering how you ever lived without this flavor combination in your life.

4. Barfi, Peda, and Ladoo Cake Borders

Crowning the bottom of your cake? Forget the fondant. Edge your cake with tiny pedas, cut barfi square slices, or colorful motichoor ladoos. Not only does this create a stunning finish, but it also doubles as an extra dessert on the plate. Your guests won’t be merely gazing at it—they’ll be scrambling over who takes what treat!

5. Chai Masala Drizzle and Glaze

Why not make a chai-flavored glaze? Combine powdered sugar with a splash of milk and a pinch of chai masala. Drizzle it on pound cakes or tea cakes for a desi café-like look. It’s an understated, wistful flavor explosion evoking memories of drizzly days and steaming mugs of chai.

6. Kaju Katli Snowflakes and Shapes

If you’re skillful with a cookie cutter, use Kaju Katli to make beautiful shapes—stars, hearts, or paisleys—and set them on top of cakes. It’s not just edible art, but also brings a celebratory sheen to holiday bakes, especially during Eid, Diwali, or weddings.

Why We Love It at Hussain Catering

At Hussain Catering, we adore celebrating heritage in each bite—and cake is no exception. Blending Indian sweets and spices into your cake toppings isn’t a home decor trend—it’s a celebration of culture, memories, and flavors.

No matter if you are baking for a special event, a family dinner, or just for fun, these tips allow you to turn any cake into a showstopper.

Final Thoughts: From Your Kitchen to the Heart

Food is not fuel—it’s emotion. And what more loving, traditional, and creative way to demonstrate all of this than by decorating cakes with the flavour and texture of home?

The next time you bake, then, don’t reach for the sprinkles—head to your local mithai shop or spice rack, and give your cake the desi face-lift it deserves.

The Sweet Science of Cake: Recipes, Fun Facts & Why Everyone Loves a Slice

Comfort celebration, or the simple desire to satisfy a sweet craving—no food comes close to cake. From skyscraper chocolate layers to melt-in-your-mouth cheesecakes, cakes have come a long way from being an after-dinner treat—they’re harbingers of joy.

At Hussain Catering, while we’re masters of spicy Hyderabadi biryanis, rich Pakistani curries, and slow-cooked feasts, we also deeply appreciate global food heritage. We don’t carry cakes on our menu, but oh, we just can’t wait to rejoice our passion for culinary history in recipes that put a smile—and yes, provide a wee SEO uplift in the process!

A Brief History: Where Did Cake Originate?

The word cake itself is from the 13th century and is an Old Norse borrowing from “kaka.” Ancient cakes, however, were far removed from the light cakes of today and were more bread-like and often honey-sweetened rather than sugar-sweetened.

It began in Europe in the 17th century with the invention of better ovens and the use of beaten eggs and white flour. Fast-forward to now, and cake is a universal dessert—each culture making its own version, from Turkish Revani to Indian Mawa Cake to American Red Velvet.

Top 3 Must-Try Cake Recipes at Home

While our chefs at Hussain Catering spend their hours perfecting kebabs and kormas, we’re also fans of home baking. If you’re looking to impress guests with something sweet after a spicy meal, here are three tried-and-true cake recipes worth baking:

1. Classic Vanilla Butter Cake

Perfect for birthdays or a simple teatime treat.

Ingredients:

1 cup unsalted butter
1.5 cups granulated sugar
4 large eggs
2.5 cups all-purpose flour
2.5 tsp baking powder
1 cup whole milk
2 tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C).
Cream butter and sugar until light and fluffy.
Add eggs one at a time.
Mix in dry ingredients and milk alternately.
Add vanilla. Pour into a greased pan.
Bake for 35–40 minutes.

Pro Tip: Swap vanilla for almond extract and top with sliced nuts for a Desi-inspired twist!

2. Chai-Spiced Honey Cake

Aromatic, spiced, and Desi-approved!

Ingredients:

2 cups all-purpose flour
1/2 cup honey
1/2 cup sugar
3/4 cup oil
3 eggs
1 tsp chai masala (or combination of cardamom, cinnamon, ginger, clove)
1 tsp baking soda
1 cup strong-brewed black tea

Instructions:

Beat eggs with honey and sugar.
Add oil and brewed tea.
Combine flour, chai spices, and baking soda.
Bake in a loaf tin at 325°F for 50 minutes.
Best Served With: Masala tea or karak chai.

Why We Talk About Cake (Even If We Don’t Serve It)

At Hussain Catering, we are passionate about food that triggers emotions, culture, and community. We’re not in the cake business, yet we love celebrating food stories that bring people together. Recipe sharing is a means to involve more people, make it accessible to food lovers from different verticals, and yes, give our customers something to indulge in the comfort of their homes.

Wrapping Up with a Sprinkle of Sweetness

Whether you’re an expert baker or someone who simply likes licking the frosting off the spoon, cakes are a universal language of joy. Try one of these recipes, experiment with desi twists, and maybe surprise your guests with a homemade dessert after your next catered event with Hussain Catering.

Whether it’s biryani or butter cake, great food makes moments unforgettable.

Beyond the Biryani:Cool Charm of Desi Drinks & Mango Lassi Magic

With every good meal, there is always that one drink that completes the entire circle of bliss—the cooling sipper between bites, the ice-cold rush that soothes the spice, or the sweet finish to the savory journey.

At Hussain Catering, we’re experts in soulful Hyderabadi cuisine and Pakistani comfort foods, yet something that never fails to amaze visitors is our signature mango lassi—a drink modest by ingredients but rich in nostalgia, culture, and comfort.

Join us on a taste adventure into the world of Desi drinks and why mango lassi is more than just a drink—it’s an experience we’re proud to include with every event we cater.

Mango Lassi: Summer in a Glass

Cooling, sweet, tangy, and creamy—mango lassi is everyone’s favorite in most South Asian families, especially on hot summer days when the spices are in full blast. It’s a blend of ripe mangoes, creamy yogurt, a hint of sugar, and a dash of cardamom or rosewater occasionally. But not here at Hussain Catering. We do it differently.

So what sets ours apart?

We don’t take shortcuts. Each of the mango lassis we sell is handcrafted in small batches. We use actual alphonso or kesar mango pulp when possible, thick desi-style yogurt, and not a single syrup whatsoever. It’s refreshing, it’s comforting, and it reminds you of the hot, lazy summers of your childhood.

Our founder, Shakir Hussain, recalls his own childhood in Hyderabad, sipping lassi after school on hot afternoons, and the flavor of fresh curd and mango still fresh in his mouth. “Lassi,” he likes to say, “is the first drink you fall in love with—and you never really outgrow it.”

Desi Drinks That Deserve to be in the Spotlight

While cocktails might dominate most of the Western bar tables, South Asian drinks have charm as well. We don’t just drink so that our bodies are hydrated—we drink to remember, cool fire, and please.

Some of the most popular Desi drinks that we typically recommend pairing with our catering menus are as follows:

1. Nimbu Pani (Spiced Lemonade)

Sour, salty, slightly sweet—and seasoned with roasted cumin powder and black salt. A quick pick-me-up enjoyed for grilled kebabs or rich curries.

2. Rooh Afza Fizz

A Desi version of the ever-popular rose syrup drink, except that instead of syrup, cold soda water, lime, and mint are mixed in. Similar to Desi soda pop—but adorable.

3. Chaas (Masala Buttermilk)

Spicy, savory, and good for the gut. Chaas is a post-meal treat, which soothes the system after a spicy Hyderabadi dum biryani. We usually serve it at summer parties for its digestive qualities and old-world charm.

4. Kashmiri Kahwa & Masala Chai

Warm drinks aren’t overlooked either. For winter parties and evening get-togethers, the scent of cardamom and cinnamon in a hot chai or saffron warmth of Kashmiri kahwa cannot be beat.

Did You Know? Fun Drink Facts from Our Kitchen to Yours

Lassi is over 1,000 years old. From Punjab, it’s one of the world’s oldest probiotic beverages.
Mango is India’s and Pakistan’s national fruit. No surprise it makes an appearance in so many celebratory drinks!
Chaas was given to tired travelers in ancient India as a cold, refreshing tonic after long journeys.
Special occasion lassi in Hyderabadi homes is typically pistachio and saffron flavored—a sweet celebratory theme.

Cocktail Culture? Let’s Get Desi

We may not do booze, but we love the drama of cocktails. We encourage our clients to let us create mocktail-inspired Desi drinks that are just as playful and refreshing:

Mango Mojito Lassi: Mint, lime, and mango lassi combined and served ice-cold—a summer wedding must-have.
Lychee Rose Sparkler: Lychee juice, rose syrup, and soda—perfumed and sophisticated.
Spiced Apple Punch: Apple juice infused with clove, cinnamon, and a twist of lemon.

These drinks don’t just quench your thirst—they tell a story. One of the traditions, hospitality, and flavor.

Why We Pour With Passion at Hussain Catering

Every drink we serve is more than just a liquid—it’s a reflection of who we are. Hospitality to comfort, we say. From our signature mango lassi to a surprise mocktail, our drinks are always:

Freshly made, not from a bottle
Seasonally adjusted for flavors
Carefully matched to the menu
Always served with love (and lots of ice!)

Come visit us for a Glass

So the next time you plan an event, remember that drinks are as important as the cuisine. At Hussain Catering, we’ll make sure your guests have something to think about drinking—from clay kulhars, which are served with mango lassi, to tangy nimbu pani in copper glasses.

In our culture, hospitality begins with a glass of something cold and ends with a smile.