About Antixor Catering
A Dhaka kitchen that has cooked for more than 1,200 weddings, company events and family celebrations since 2014.
2014Cooking sinceGreat Food Creates
Lasting Memories
Antixor Catering began in 2014 as two chefs, one van and a stall at weekend weddings. Guests kept asking who made the food, and within a year we were catering company lunches and family celebrations across the city.
Today a team of 40 chefs, captains and servers cooks from our own kitchen, buys produce from growers we know by name, and still tastes every dish before it leaves. Whether you are feeding 12 or 800, you have one planner from the first call to the last plate cleared.
- Fresh IngredientsProduce bought the morning we cook.
- Professional ChefsTrained in hotel and banquet kitchens.
- On-Time DeliveryOur own vans, tracked to your venue.
- Custom MenusPlanned around your guests.
- 500+Happy Clients
- 1,200+Events Served
- 10+Years Experience
- 100%Satisfaction Rate
The People Behind Your Event
Adrian ColeExecutive Chef & FounderTwenty years in hotel banquet kitchens before starting Antixor in 2014.
Mei TanakaHead ChefRuns the kitchen and every menu tasting; known for her seafood and desserts.
Leila HassanEvents ManagerYour one contact from the first call to the last plate cleared.What Our Clients Say
Sarah AhmedWedding Client★★★★★“Antixor Catering made our wedding day absolutely perfect! The food was amazing, the service was professional, and every detail was taken care of. Highly recommended!”
Tanvir HossainCorporate Client★★★★★“Lunch for 240 at our annual town hall arrived twenty minutes early, every allergy was labelled, and the team had cleared the room before the first session ended.”
Nadia KarimPrivate Party Client★★★★★“They cooked for my mother's sixtieth in our own garden: a live grill, a mezze table and those lemon tarts. Our guests are still asking for the caterer's number.”
James WhitfieldOutdoor Event Client★★★★★“Rain on the morning of an outdoor launch for 300, and they moved the whole buffet under the marquee without a single dish arriving cold. Real professionals.”
Frequently Asked Questions
How far ahead should we book?
Three to six months for weddings and events over 150 guests, especially Friday and Saturday dates from November to February. Corporate lunches and private parties can usually be arranged with 7 days' notice, and platters with 24 to 48 hours.
Can you cater for dietary requirements?
Yes. Our kitchen is halal, and every menu can be made vegetarian, vegan, gluten-free or nut-free. We label each dish on the buffet, and our head chef confirms how allergy meals are prepared before your event.
What is the minimum number of guests?
20 guests for full-service catering with staff, 10 guests for delivered dishes and platters, and 8 guests for a private chef dinner at home.
Can we taste the menu before we book?
Yes. A private tasting for two with our head chef costs $60 and the fee is credited to your event when you confirm. Tastings run Tuesday to Thursday at our kitchen.
What is included in the per-guest price?
The food, serving staff, chafing dishes and buffet styling. Tableware, linen, bar service and décor can be added; your quote lists every item so there are no surprises.
How do deposits and payment work?
A 30% deposit secures your date and the balance is due 7 days before the event. We accept card and bank transfer, and company accounts can be invoiced monthly.
Ready to Make Your
Event Unforgettable?
Let's create a custom catering experience that fits your needs and tastes.