Kabala Kitchen

Bristol, Avon
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Price from: £110

If you want to have our signature vegan comfort food at your event, we are available to book throughout the year, and can offer a relaxed, informal food offering for your guests! Our street-food is a unique and affordable alternative to buffets and sit-down suppers, and is perfect for festival-style weddings, summer garden get-togethers, and evening parties. All food is served from our contemporary gazebo in a street-food style, with guests coming up to the gazebo to collect/choose their dishes, creating a personal and laid-back affair. All dishes are served in compostable or recyclable containers, meaning the clear-up couldn’t be easier for you!

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  • What services do you offer?

    Street food catering for a wide range of events. All food is served from our contemporary gazebo in a street-food style, with guests coming up to the gazebo to collect/choose their dishes, creating a personal and informal affair

  • Do you offer a venue for the banquet?


  • Do you cook in the same location as the banquet?


  • Is it possible to adapt/modify the menu?


  • What kind of cuisine do you offer?

    Our aim is to create dishes which are based on familiar, ‘comfort food’ favourites, but with an innovative and healthy twist. We take inspiration from a variety of different cuisines, and offer a creative, plant-based twist on favourites such as quesadillas, hot dogs, ranch salad, banh mi, ramen noodles, fish tacos, carbonara and more.

  • Do you offer special menus?


  • Do you also offer a wedding cake?


Set List/Services

We usually have two options on offer at a time so that your guests have a choice of dishes; please take a look below at menu options and choose which two you’d like to have available. Do get in touch if you require specific allergen information for any of the dishes.

Hot menu options (with some cold elements):

Hot dogs: Homemade smokey bean and seitan hot dog sausages, served in a white or granary roll* with a choice of toppings (fried onions, pickled gherkins, pickled jalapenos, sauerkraut, shredded vegetable ‘slaw, variety of sauces). *Granary bread not available for Sunday bookings

Indian curry: Vegetable and lentil curry with fragrant Indian spices and creamy coconut. Served with a brown rice and tomato salad, homemade mango chutney, wholemeal chapatti and toasted cashew nuts.

Ramen: Rice noodles and seasonal vegetables in a rich broth flavoured with miso and dashi. Topped with crispy fried tofu caramelized in soy sauce, pickled cucumber and spring onions.

Tagine: Vegetable and chickpea tagine with tomatoes, North African spices, olives and preserved lemon. Served with sweet and spicy couscous salad, creamy hummus, pomegranate seeds and toasted nuts.

Chilli: Lentil, bean and vegetable chilli with tomatoes, cocoa and rich spices. Served with brown rice salad, creamy guacamole, zesty vegetable ‘slaw and cashew sour cream.

Peanut noodles: Rice noodles and stir-fried vegetables in a peanut, coconut and lime sauce. Topped with crispy fried tofu, roasted peanuts and coriander.

Nachos: Tortilla chips loaded with refried beans, chipotle mayo, red pepper and coriander salsa, jalapenos, creamy guacamole and seasonal salad in a zesty lime dressing.

Quesadillas: Flour tortillas filled with homemade cashew ‘cheese’, red onions, sweetcorn and black beans, and fried until crisp. Served with smoky Chipotle mayo, guacamole and zesty lime 'slaw with pumpkin seeds.

Hoisin fried rice: Brown rice fried with seasonal veg, black beans and homemade hoisin sauce. Topped with crispy fried tofu and pickled red cabbage.

Kebab plate: Homemade seitan pieces in cumin, tomato and garlic. Served with quinoa tabbouleh, flatbread, tahini sauce, pickled red cabbage and creamy hummus.

Protein power plate: Chickpeas and tempeh marinated in a spicy red pepper sauce. Served with rice and coriander salad, flash-fried carrot, seasonal salad with balsamic dressing, avocado smash and toasted seed crumb.

Sausage burrito: Soft tortilla wrap with homemade sausage, brown rice, black beans, guacamole, Chipotle mayo, lime ‘slaw, salad and pumpkin seeds.

Chickpea stew: Chickpeas simmered with red pepper, garlic, sun-dried tomatoes and white wine. Served with lemon and herb couscous, homemade pesto drizzle and toasted nuts.

Cold menu options:

Pad Thai salad: Thai-style salad containing rice noodles, raw green vegetables and edamame beans in a peanut and coconut sauce. Topped with crushed peanuts, soy caramelized tofu and a wedge of lime.

Gnocchi salad: Gnocchi with seasonal green vegetables, herb medley and truffle oil. Served with hazelnut crumb, roasted balsamic tomatoes and homemade almond feta.

Ranch salad: Massaged kale and lettuce with creamy garlic and herb dressing, celery, spicy roasted chickpeas, new potatoes, sourdough crouton and avocado.

Korean rice salad: Brown rice and black bean salad with spicy Korean pepper dressing. Served with Chinese five-spice roasted tempeh, gingery pickled cucumber and miso-tahini sauce. Topped with spring onions and toasted sesame seeds.