I can’t think of anything more magic-filled than gathering friends and family for our biggest UK celebrations—whether it’s waving flags on St George’s Day, lighting diyas at Diwali, or wrapping up in scarves for a cosy Christmas feast. You want your festival menu to taste like tradition yet surprise your guests with fresh twists. I’m here to guide you through three signature seasonal menus—from saffron-tinged samosas to roast turkey with cardamom gravy—designed and delivered by TiffinWalli’s Catering Service. Each menu inspires you to honour heritage, support local women entrepreneurs, and make this year’s festivities unforgettable.
St George’s Day: British Classics with a Cultural Twist
When April’s daffodils nod in the breeze, I bring a modern salute to English fare—infusing familiar classics with vibrant spices that reflect East London’s diversity.
- Pea & Mint Soup Shots
- I simmer fresh peas with shallots and a sprig of mint from Newham allotments, then swirl in Doiee Yogurt for extra creaminess. You pass these shots to guests as refreshing starters, and they marvel at the cool tang dancing with mint.
- I simmer fresh peas with shallots and a sprig of mint from Newham allotments, then swirl in Doiee Yogurt for extra creaminess. You pass these shots to guests as refreshing starters, and they marvel at the cool tang dancing with mint.
- Mini Cottage Pie Pasties
- You savour the buttery pastry pockets filled with British beef, root veg, and a whisper of garam masala. I hand-craft each one so they’re easy finger food—perfect for mingling under fluttering flags.
- You savour the buttery pastry pockets filled with British beef, root veg, and a whisper of garam masala. I hand-craft each one so they’re easy finger food—perfect for mingling under fluttering flags.
- Earl Grey Tea–Infused Scones
- I steep loose Earl Grey from a Hackney tea merchant, fold it into dough with currants, then bake until golden. I serve them warm with clotted cream and rose-petal jam, bridging British tea culture and South Asian floral notes.
- I steep loose Earl Grey from a Hackney tea merchant, fold it into dough with currants, then bake until golden. I serve them warm with clotted cream and rose-petal jam, bridging British tea culture and South Asian floral notes.
- Pimm’s & Cucumber Yogurt Cooler
- You lift a glass of Pimm’s, topped with soda, cucumber ribbons, and a dollop of Doiee, creating a light, aromatic drink that’s both playful and refined.
- You lift a glass of Pimm’s, topped with soda, cucumber ribbons, and a dollop of Doiee, creating a light, aromatic drink that’s both playful and refined.
Why it works: This menu lets you feel pride in British icons—scones, cottage pie—while you celebrate our multicultural heritage. Your guests taste England in spring, reimagined through TiffinWalli’s creative lens.
Diwali: A Festival of Lights—and Flavors
When autumn’s evenings glow with millions of diyas, I roll out a Diwali menu that highlights traditional Indian sweets and savoury snacks—each made by women who have mastered ancestral techniques in our Newham kitchen.
- Turmeric & Coconut Ladoo
- You taste the warmth of golden turmeric, coconut’s soft sweetness, and a dusting of pistachio. I shape each ladoo by hand, honoring temple-market traditions and offering a gluten-free treat.
- You taste the warmth of golden turmeric, coconut’s soft sweetness, and a dusting of pistachio. I shape each ladoo by hand, honoring temple-market traditions and offering a gluten-free treat.
- Spinach & Paneer Samosas
- I fill crisp pastry triangles with spiced paneer and local spinach, then fry to crunchy perfection. You dip them into tangy tamarind-mint chutney, and the first bite brightens your evening like a sparkler.
- I fill crisp pastry triangles with spiced paneer and local spinach, then fry to crunchy perfection. You dip them into tangy tamarind-mint chutney, and the first bite brightens your evening like a sparkler.
- Masala Chai–Poached Pears
- You indulge in poached conference pears bathed in a masala chai syrup—cinnamon, cardamom, ginger—and served with a scoop of Doiee Yogurt to balance spice with cool creaminess.
- You indulge in poached conference pears bathed in a masala chai syrup—cinnamon, cardamom, ginger—and served with a scoop of Doiee Yogurt to balance spice with cool creaminess.
- Chickpea & Sweet Potato Chaat Cups
- I toss roasted sweet potato, chickpeas, pomegranate arils, and yogurt dressing in mini phyllo cups. You pick them up and savour bursts of sweet, tangy, and crunchy textures that echo Diwali’s joyful contrasts.
- I toss roasted sweet potato, chickpeas, pomegranate arils, and yogurt dressing in mini phyllo cups. You pick them up and savour bursts of sweet, tangy, and crunchy textures that echo Diwali’s joyful contrasts.
Why it works: Diwali celebrates light overcoming darkness; this menu layers bright colours, bold spices, and comforting creams to create a communal feast that shines as brightly as the festival itself.
Christmas: Coziness Meets Culinary Craft
When December’s air carries the scent of pine and mince pies, I curate a Christmas menu that fuses classic roast comforts with warm spices and unexpected yogurty finishes.
- Chestnut & Sage Soup
- You sip a velvety blend of British chestnuts, sautéed leeks, and fresh sage—topped with a swirl of Doiee Yogurt for silky richness and a herbaceous lift.
- You sip a velvety blend of British chestnuts, sautéed leeks, and fresh sage—topped with a swirl of Doiee Yogurt for silky richness and a herbaceous lift.
- Pistachio-Crusted Turkey Breast
- I brush turkey with mustard-thyme butter, coat it in crushed pistachios, and roast until golden. You slice into tender meat with a nutty crust that surprises and delights every palate.
- I brush turkey with mustard-thyme butter, coat it in crushed pistachios, and roast until golden. You slice into tender meat with a nutty crust that surprises and delights every palate.
- Cranberry & Orange Chutney
- You pair chutney bursting with fresh East London cranberries and zesty orange from local grocers. I simmer until the fruits meld into a jam-like relish that complements both turkey and vegetarian mains.
- You pair chutney bursting with fresh East London cranberries and zesty orange from local grocers. I simmer until the fruits meld into a jam-like relish that complements both turkey and vegetarian mains.
- Chestnut-Yogurt Trifle
- For dessert, I layer gingerbread sponge, spiced chestnut puree, Doiee Yogurt whipped with a hint of vanilla, and shards of honeycomb. You dive in and taste nostalgia reimagined—crunch, cream, and comforting warmth.
- For dessert, I layer gingerbread sponge, spiced chestnut puree, Doiee Yogurt whipped with a hint of vanilla, and shards of honeycomb. You dive in and taste nostalgia reimagined—crunch, cream, and comforting warmth.
Why it works: This Christmas menu honors the season’s heart—roast dinners and trifle—while you celebrate our community’s creative spirit and support the women of TiffinWalli.
Planning Your Festival Feast
You know your celebration deserves more than ordinary catering. Here’s how I make it effortless:
- Initial Consultation (4–6 Weeks Ahead):
- You share festival date, guest count, and any dietary requirements—vegan everyone? Gluten-free seating? I craft sample menus tailored to your theme.
- You share festival date, guest count, and any dietary requirements—vegan everyone? Gluten-free seating? I craft sample menus tailored to your theme.
- Tasting Session:
- You choose a date to sample dishes in our Newham kitchen or virtually via a curated tasting box. You experience flavours firsthand and we tweak until your heart sings.
- You choose a date to sample dishes in our Newham kitchen or virtually via a curated tasting box. You experience flavours firsthand and we tweak until your heart sings.
- Event Day Service:
- I deliver on time with eco-friendly packaging, set up warming stations or cold bars, and ensure seamless service so you can mingle instead of manage.
- I deliver on time with eco-friendly packaging, set up warming stations or cold bars, and ensure seamless service so you can mingle instead of manage.
- Post-Event Support:
- You receive feedback forms to share guest reactions and suggestions. I use these insights to continuously empower our community chefs and refine future menus.
- You receive feedback forms to share guest reactions and suggestions. I use these insights to continuously empower our community chefs and refine future menus.
Why Festival Catering with Heart Matters
When you book TiffinWalli’s Catering Service for your UK festivals, you:
- Celebrate Cultural Fusion: Each dish bridges tradition and innovation, honouring festivals old and new.
- Empower Women Entrepreneurs: Every pound you spend funds training, fair wages, and career growth for local women.
- Support Local Supply Chains: We source from UK farms and markets, reducing food miles and boosting East London economies.
Create Unforgettable Memories: You watch guests light sparklers at Diwali or share secret family recipes at Christmas—knowing the food warms hearts and nourishes souls.
