"Cooking is like love. It should be entered with abandon or not at all."
Harriet Van Horne
COURSE TWENTYONE is a gourmet catering service reserved for those discerning few who truly value individuality more than anything else.
We are on the panel of premier wedding and event venues across Mumbai such as the Royal Western India Turf Club, Parsi Gymkhana, Tulip Star, Radio Club and Samriddhi Banquets.
COURSE TWENTYONE COURSE TWENTYONE is an extension of the Trupti Group, Mumbai’s leading catering and hospitality company since 1980, with a complete bouquet of services including banquets, restaurants, décor and hotels. The Group has an infrastructure to host 5 separate events a day with over 10,000 guests without outsourcing a single service. The Group also manages and operates three premier banquets and owns two restaurant franchises.
We have served Kings, Presidents, Honchos and Stars. Our most recent notable events include the Vidhan Sabha 75 Years Celebration and the D’damas Wedding in the Palace of Golden Horses, Malaysia, where the Royal Family was in attendance.
COURSE TWENTYONE is a perfect blend of rock-solid experience and youthful exuberance –
a potent combination of proven practices and contemporary innovation.
His foresight and goodwill has propelled Trupti into a catering and hospitality powerhouse.
His commitment to excellence and quality has changed the face of the industry.
His operational expertise and experience at such a young age is legendary.
His education in the culinary arts and out-of-the-box approach makes this scion a force to reckon with.
A dinner of eight courses passes off for royalty these days. But in the era of kings and dynasties, legendary feasts were known to consist of twenty-one courses, each one planned and prepared exquisitely to complement the others – like pieces in a game of chess – enthralling and intoxicating the guests into awe.
COURSE TWENTYONE is bringing back that lost art of hospitality where every occasion and event bears the signature of the host, where the menu makes a statement, where the silverware proudly wears your insignia and where the guests would rather smuggle your linen out than use it. Where the minutest of detail is designed and created solely for you and shall repeated never again. A high-end gourmet catering service reserved for those discerning few who truly value individuality more than anything else.
A greeting from the chef de
cuisine for your palette.
A sure fire way to tease your
appetites before a meal.
The art of upholding the integrity of the dish at unforgivingly precise temperature and texture.
A light sweet dish, served at formal dinners before the main course and dessert.
The original French salade, and not the rip-offs popularized by American fast food chains.
The first restaurants in recorded history were soup kitchens.
A light tickle to the tastebuds before the main event begins.
The discovery of this intoxicating mixture of grain and flour is considered to be the most defining period in culinary history.
Whether the entree should be the first or the main courses, is one of the longest standing arguments in culinary history.
The Sorbet, a delicious frozen dessert, is served right in the middle of the feast to refresh the palette for the second half.
They say there is no place for raw food in vegetarian dining. We just changed that.
Roasting is the first method of cooking that deviated into grilling, braising.
Let there be work, bread, water and salt for all.
Legume carbohydrates have been proven to drastically improve the stability of blood sugar levels in diabetics.
Garde Manger is considered by many to be the most difficult station in the kitchen, demanding constant focus on wholesomeness, sanitation, seasonings, time and temperature.
No Indian meal would be complete without lentils. Nutritious for the mind, body and soul.
Age is something that doesn’t matter, unless you are cheese.
A delicately aromatic savoury dish to tantalize your taste buds just before the final flourish.
A sinful and intoxicating detour before the grand dessert.
For the French, the “desservir” may mean “to clear away” but in India, the dessert is sacred, often eaten at the beginning of meals.
There are few things that are as hopeful and splendid as the smell of freshly brewed coffee.
A greeting from the chef de
cuisine for your palette.
A sure fire way to tease your
appetites before a meal.
The art of upholding the integrity of the dish at unforgivingly precise temperature and texture.
A luxurious delicacy that is the epitome of French arrogance.
The original French salade, and not the ripoffs popularized by American fast food chains.
The first restaurants in recorded history were soup kitchens.
The very essence of versatality.
The discovery of this intoxicating mixture of grain and flour is considered to be the most defining period in culinary history.
The perfect irony that the world’s cheapest and most expensive dishes, both belong to the seafood menu.
Whether the entrée should be the first or the main course, is one of the longest standing arguments in culinary history.
The Sorbet, a delicious frozen dessert, is served right in the middle of the feast to refresh the palette for the second half.
Releve, popularly known as the Steak, is America’s greatest contribution to the culinary world.
Roasting is the first method of cooking that deviated into grilling, braising.
Let there be work, bread, water and salt for all.
Legume carbohydrates have been proven to drastically improve the stability of blood sugar levels in diabetics.
Garde Manger is considered by many to be the most difficult station in the kitchen, demanding constant focus on wholesomeness, sanitation, seasonings, time and temperature.
Age is something that doesn’t matter, unless you are a cheese.
A light dish, served at formal dinners between the main course and dessert.
A delicately aromatic savoury dish to tantalize your taste buds just before the final flourish.
For the French, the “desservir” may mean “to clear away” but in India, the dessert is sacred, often eaten at the beginning of meals.
There are few things that are as hopeful and splendid as the smell of freshly brewed coffee.
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