What we cook, and how it is decided
We do not publish a fixed menu, because we do not sell one. Menus are built per contract from the categories below, proposed to you, and fixed before production starts.
How menus are built
Our kitchen runs six departments — Arabic cuisine, Oriental cuisine, healthy meals, bakery and pastry, events, and sites and kitchens management. A contract menu is assembled from those departments against your group, your format and your schedule, then costed as standardised recipes so the price per portion holds.
This is why there is no price list and no fixed menu on this page. What we can show you is the categories we produce in, and what each one covers.
Formats we produce in
meals.hot
Hot meals, delivered under temperature control for immediate service.
meals.chilled
Chilled meals, for regeneration at your site.
meals.dry
Dry and ready-to-eat meals, where holding time or location rules out hot delivery.
Packed meals
Packed meal boxes, labelled and dated, for movement days and distribution.
Buffet
Buffet set-up and service, at your venue or ours to operate.
Menus
Breakfast
Morning service for pilgrim groups, workforce sites and offices. Hot and packed formats, sized to a schedule that usually starts earlier than a kitchen would choose.
Lunch
The main service for most contracts. Built around the group's expectation rather than a standard menu, and produced in batches against a delivery window.
Dinner
Evening service, including the later timings that pilgrim programmes and shift patterns require.
Hajj & Umrah
Meals for pilgrim groups, planned around the rites rather than around a kitchen. Hot service at hotels, camp catering, and packed formats for movement days.
Meal boxes
Individually packed complete meals, labelled and dated. Used where a group is distributed, in transit, or eating at a time that rules out a sitting.
Packed meals
Packed formats for distribution at scale, including charitable programmes. Produced and packaged in our own facility.
Snacks
Between-meal provision for long programmes and shift work, where the gap between main meals is longer than it should be.
Desserts
Arabic and international desserts from our bakery and pastry department, including hospitality products for events.
Beverages
Hot and cold beverage service alongside meals and at events.
Corporate
Daily employee meal programmes on a rotation, plus meetings and business events. Standardised portions so cost per head stays predictable.
Workforce
Volume production for camps and sites, on a rotation the crew will actually eat, and in formats that survive the journey.
Events
Buffets and served meals for conferences, exhibitions, weddings, government occasions and delegations, with hospitality products produced in-house.
Special diets
Balanced meals with controlled portions, weight-management programmes, options aligned to approved dietary guidance for diabetes and hypertension, and high-protein or low-carbohydrate meals. Clinical sign-off stays with your dietitian and we work to their specification.
Send us your requirement
Headcount, dates and location are enough to start. We will come back with a costed proposal.