Our Services
We serve the best experience, at the table and at the hearts.
The catering and events arm of Chicago’s favorite Indian restaurant VAJRA, now offers full-service and drop-off catering. The offerings are not limited to Indian cuisine only but also Indo-Chinese and Classic American. VAJRA Catering & Events strives to provide a seamless process and an impeccable service, from ordering to fulfillment, regardless of the events style as well, number of guests or location.
FULL SERVICE CATERING
Having an extensive experience in catering different kinds of events, from social gatherings to family events - VAJRA prides in providing the clients with the seamless experience and absolute satisfaction, and beyond - when and where we are needed.
VAJRA Restaurant is Chicago’s favorite Indian restaurant, and is foraying into full-service catering with ability to cater to any kind of events. Our experienced and professionally trained catering team is all inclusive and works hard to truly provide you with the opportunity to relax and enjoy the event.
When you have an occasion knocking, we can help you with planning a full-service catering, and execute all of your food, n/a beverage ( alcoholic services coming soon), equipment, linen and staffing needs. We tailor your menu needs from customized to seasonal; plan the event logistics as well as service the front and back end of the event with a very capable and professional staff.
Each and every event is fully staffed by servers and kitchen staff that have been trained and are knowledgable about the best practices and pivot as often as necessary. Each staff member is well trained and capable for any given situation and work in tandem with the host.
Contact us for your next event, and we will create a customized menu with our experienced Chefs and the Culinary team as well as logistics and service plan with our Service team, in order to perfectly render a memorable event to enjoy your specific occasion, for yourself and your guests.
DROP OFF | MULTI CUISINE OFFERING
VAJRA Restaurant now offers multi cuisine offering for your events, not limiting the Chefs and the culinary team in just Indian cuisine, but also other popular cuisines the chefs have deep rooted knowledge and experience in.
INDIAN. NEPALESE. INDO-CHINESE. AMERICAN.
Executive Chef Min B Thapa, besides being one of the best Indian cuisine chef in the US who has been awarded with numerous accolades and consecutive Michelin Bib Gourmands, he is also an accomplished French Pastry chef as well as classically trained Continental chef, honing his skills in different parts of the world.
Chef Bijur Singh has been cooking since he can remember, and has trained in with chefs from all around the world. Having a significant roots in Indian and Nepalese cuisine, he also has extensively worked in Mediterranean and American kitchens with renowned chefs, learning the techniques and skills necessary to run any type of kitchen.
The Service team has executed hundreds of small to large scale events, from social gatherings to weddings and private dinners, within Chicagoland and surrounding suburbs as well as neighboring states.
WE PROVIDE DROP OFF SERVICE FOR OFFICE LUNCHEONS AND ALL OTHER EVENTS WITH OUR MULTI CUISINE OFFERING.
FOOD
Our Services
PRIVATE CATERING | PRIVATE DINNERS
SOCIAL EVENTS
CORPORATE LUNCH & DINNER EVENTS
GRADUATION EVENTS
MEHANDI | WEDDING EVENTS
HOME OR OFFICE DROP OFF CATERING
CULINARY TEAM
executive chef | MIN B. THAPA
sous chef | CHEF BIJUR SINGH
TANDOORI CHEF | JOSE ALEJO
PRESS | ACCOLADES
MICHELIN GUIDE
This good-looking stage is a refreshing and welcome respite from the heavy-hitting Devon Avenue spots. Named for the mythical weapon of the Hindu God of Thunder, the dining room is hugely appealing, thanks to an array of windows draped with billowing fabric, intricately carved artwork, and a spectrum of purple hues.
Born in Nepal, Executive Chef Min B. Thapa is no stranger to Chicago's culinary scene. His cooking is replete with wonderful, rich flavors and unique methods, as might be sampled in the crispy pakoras, samosas, and flaky parathas, all of which arrive with a medley of zesty chutneys. Mains, like perfectly tart and boldly spiced lamb vindaalu or marinated tandoori goat chops, reach sumptuous new heights when accompanied by soft jasmine rice.
TIME OUT CHICAGO
Executive Chef Min Thapa’s ambrosial Nepali menu is pure sensory delight, matched by theatrical cocktails and some of the city’s finest service.
Our senses were abuzz the moment we walked through the door. Head bartender Juanjo Pulgarin presided over the narrow bar, streaming colorful house-made syrups into shakers and coaxing smoke into a wine decanter filled with whiskey and soju. The latter cocktail—dubbed the Spiny Babbler’s Nest—would be cascaded into my rocks glass minutes later, its lazily snaking smoke turning heads nearby. The drink’s campfire-sweet aroma disguised the ambling burn of szechuan-infused demerara syrup. My sister’s thirst-quenching Fields of Elysium tasted like a melted pisco-spiked lime freeze pop, mingling tropical-sweet kiwi purée and elderflower liqueur.
INFATUATION CHICAGO
Checking out a new restaurant is a lot like going on a first date. You start sizing up the potential right away: Will it be a one-time hookup? A three month-er until you find a better option? It depends on what you’re looking for, and small details like if they’re wearing an ankle bracelet. But if you’re in the market for a new favorite Indian restaurant, Vajra in West Town could be the one.
At least that’s what you’ll start to think when you walk in. Not just because it looks nice and smells good, though both of these things are true. It’s because Vajra just has great energy. It’s busy and upbeat, and everyone seems to be having a good time. All of that’s definitely promising, but the main reason to see a future with this place is because of the delicious food.
CHICAGO SOCIAL
It took me a long time to stray from my go-to Indian order of chicken tikka masala. It wasn’t that I disliked other dishes, but rather that I knew what I craved, and the order saved me from puzzling over the unknown.
But only a fool would limit themselves this way at Vajra, where executive chef Min Thapa has assembled an imaginative assortment of Indian and Nepalese fare that makes straying all too easy. Pungent, cumin-laced duck chhoela ($13), sweet lobster malabar curry ($34) and rich Denver venison ($34) roasted in the tandoor oven infuse familiar classics with high-end ingredients in mouthwatering ways.
The Nepal-born Thapa, who spent years helming Mt. Everest in Evanston before making waves as the opening chef at Cumin in 2010, credits success to his focus on freshly prepared organic ingredients, and techniques he developed over a lifetime in the kitchens that began with a gig as a dishwasher at a hotel in India.
HUNGRY HOUND / ABC7
Several new Indian restaurants have opened in the city recently... all of them far from Rogers Park, where many of the old-line, traditional curry houses are. At one of them - in West Town - I was particularly intrigued by the South Indian influenced curry, so I asked the kitchen to show me how it's made.
You can tell pretty quickly Vajra isn't like any of the Indian restaurants on Devon Avenue. There are no sizzling platters of tandoori chicken being rushed around the dining room, and the space tends to be more austere. The restaurant offers both Nepalese and Indian fare - a rarity in West Town.