A kitchen built on memory.

I'm Kanchan. Long before this was a business, it was just dinner — for cousins crowded around a table on a Sunday, for friends who'd shown up unannounced, for the kid down the hall who'd smelled the biryani and politely knocked.

The recipes here come from my mother and her mother before her. They aren't fussy. They're built from whole spices, patience, and the right cuts of meat — the way home cooking is supposed to taste before restaurants got hold of it.

Catering, to me, isn't a transaction. It's feeding the people you love — and now, the people you love.

When you order from Bites by Kanchan, you're not picking from an industrial menu. We talk about your event first. How many people? Vegetarians? Anyone who can't take heat? Then I plan the trays around that — biryani if you want a centerpiece, chaat if you want something interactive, dal and roti if you want comfort.

Everything is cooked to order. Nothing sits in a steam tray for three days. The chutneys are made the morning of, the meats are marinated the night before, and the rice is layered right before it goes out the door.

What you get when you book

• A real conversation. Menu suggestions based on your group, not a generic checklist.
• Honest portions. Half trays for 10–12, full trays for 18–20 — calibrated so you don't overbuy.
• Care in the details. Chutneys made fresh, spices toasted that day, biryani layered by hand.
• Flexibility. Pickup is standard, delivery is on the table. Custom menus, also on the table.