About
A catering house that works inside your evening
We bring the restaurant to you — kitchen, brigade, service and all.
Origin
Where it started
Itssy Bitssy began in [YEAR FOUNDED], when [FOUNDER NAME] started cooking small, carefully plated dinners in friends' homes across South Delhi. The brief was simple: food that looked and tasted like a restaurant, served in a living room, with the host free to sit down.
What started as one-off dinners became a full on-site operation — a brigade of chefs, trained service staff, and stations designed to be assembled anywhere from a Chattarpur farmhouse to a fourteenth-floor terrace.
Philosophy
Presentation first. A dish is finished the moment it reaches the guest, not the moment it leaves the pan. Every course is plated to be seen.
Occasion-led. A roka does not eat like a sangeet. Menus are built around the ceremony, its hours and its pace.
Invisible operations. Staff arrive early, work quietly, and leave the space cleaner than they found it. Guests should notice the food, not the logistics.
The kitchen
Chefs and sourcing
Our chefs work in one brigade, not in rotating freelance teams. The same hands that marinate at noon are the hands plating at nine, which is why the twentieth plate looks like the first. Kebabs are minced by hand, gravies are built from scratch stocks, and nothing is finished before it is called.
Produce is bought the morning of the event from the same suppliers each week. Paneer, cream and curd are collected daily. Whole spices are roasted and ground in-house so the masala carries the season, not a shelf life. Meat is sourced from FSSAI-registered suppliers and held on ice through transport and service.
Chef-led kitchen
A core brigade trained in hotel kitchens, working the same stations at every event.
Ground in-house
Masalas roasted and ground for the week, never bought pre-blended.
Sourced daily
Paneer, cream and curd collected the morning of service. Produce the same day.