Caterers in Bangalore · across Karnataka · since 1995
Nineteen cuisines. Nineteen chefs. One table.
Multi-cuisine catering where every cuisine is cooked by its own specialist chef — never one kitchen doing all of it. Weddings, corporate and private tables across Bangalore and Karnataka. Per-plate pricing published.
The name
Rasa means taste. It also means what a thing makes you feel.
रस. One Sanskrit word for flavour and for the emotional essence of an experience — the nine rasas that classical Indian aesthetics holds every performance must land.
In this country the two were never treated as separate things, and a kitchen is the most obvious place that is true. Nobody remembers a wedding lunch as a catering order. They remember it as the thing four hundred people judged the whole day by, and talked about on the drive home.
So the standard we hold is not whether the food was correct. It is whether it landed. That is a harder brief, and it is the reason there are 25 chefs on the pass instead of one kitchen cooking everything.
The pass
Every ticket on the rail names its own chef.
Bisi bele bath with boondi
Its own chefSEAT 02Arachuvitta sambar
Its own chefSEAT 03Gongura pachadi and gongura mutton
Its own chefSEAT 04Chettinad pepper chicken
Its own chefSEAT 05Full sadya: avial, olan, kalan, erissery, thoran, pachadi
Its own chefSEAT 06Kori rotti and kori gassi
Its own chefSEAT 07Pandi curry with kachampuli
Its own chefSEAT 08Kacchi gosht ki biryani
Its own chefSEAT 09Dal makhani (overnight)
Its own chefSEAT 10Galouti kebab on ulte tawe ka paratha
Its own chefSEAT 11Dal baati churma
Its own chefSEAT 12Undhiyu (winter)
Its own chefSEAT 13Shukto
Its own chefSEAT 14Hakka noodles and Schezwan fried rice (live)
Its own chefSEAT 15Thai green and red curry with jasmine rice
Its own chefSEAT 16Fresh ravioli (spinach-ricotta, pumpkin) with brown butter sage
Its own chefSEAT 17Roast chicken with jus
Its own chefSEAT 18Hummus, baba ganoush, muhammara, labneh
Its own chefSEAT 19Taco bar with grilled chicken, paneer, mushroom, beans
Its own chefSEAT 20Chettinad pepper-chicken ravioli (Chettinad × Italian)
Its own chefSEAT 21Pani puri with three waters (live)
Own chef at the counterSEAT 22Dosa, akki rotti, neer dosa
Own chef at the counterSEAT 23Idli, vada, three chutneys
Own chef at the counterSEAT 24Live jalebi with rabri
Own chef at the counterSEAT 25Filter coffee (decoction, in filters)
Own chef at the counterThe Chettinad chef roasts the Chettinad masala. The Kerala chef grates the coconut. The wok chef tosses one portion at a time. None of them cooks the other's food. See every seat →
The argument
Why multi-cuisine food tastes the same — and why ours doesn't
One kitchen, one base gravy, one chef doing the tandoor, the wok and the pasta: that is why the fourth wedding this month tasted like the first three.
Food writers have called multi-cuisine "synonymous with uninspired and unauthentic food". They are right about the structure. So we changed the structure: a separate specialist chef for every cuisine, with their own masalas, their own vessels and their own line at the event. A Bangalore wedding needs a Karnataka lunch and a Punjabi reception; we send two chefs.
Occasions
What we cook, and for what
Weddings
A Bangalore wedding is usually two meals and two cuisines: a South Indian leaf lunch after the muhurtham and a North Indian or multi-counter dinner at the reception. Most caterers cook both with one kitchen. We send two chefs.
Receptions
The reception is where a multi-cuisine caterer is found out. Ours is where the argument is made: the tandoor chef, the wok chef, the chaat chef and the halwai are four different people.
Housewarmings
A gruhapravesha feeds three crowds: the priests and family at dawn, the lunch guests, and the evening callers. Three menus, one day, at a new house with a kitchen that has never been used.
Corporate
A Bangalore office is thirty states at one table. A caterer with one kitchen serves them one lunch; we send the seats the workforce actually comes from.
Private dinners
The smallest thing we do is also the most demanding: a chef in your kitchen, your guests at the table, no hiding behind a buffet.
Festivals
Every community in Bangalore has one meal a year it will not forgive a caterer for getting wrong. We know which.
Per-plate pricing, published
What catering costs in Bangalore (Bengaluru), August 2026
Karnataka, Tamil, Andhra or Kerala full leaf, 18–26 items, two sweetsindicative, Bangalore August 2026₹350–₹750North Indian buffet with live tandoor
Two paneer dishes, dal makhani, two non-veg mains, breads to order, two sweetsindicative, Bangalore August 2026₹650–₹1,300Two-cuisine reception with counters
A main buffet from one seat, a second cuisine from another, three to four live countersindicative, Bangalore August 2026₹900–₹1,800Premium multi-counter night
Grill, sushi, galouti, pasta and mezze counters with a dessert tableindicative, Bangalore August 2026₹1,200–₹2,500Plated dinner
Three courses served to the table, Continental or Italian, one server per tableindicative, Bangalore August 2026₹1,200–₹2,400
- Brahmin caterers
- Veg caterers
- Non-veg caterers
- South Indian wedding caterers
- North Indian wedding caterers
Indicative Bangalore ranges for menus of each kind, food only, before GST at 5%. Our quote is built from the menu you build and shows GST, staff, crockery and counters as separate lines.
Hot, and enough
The two promises Bangalore actually needs
The city's commonest catering complaint is not taste. It is food that was cold by nine, or ran out.
Cooked to time. Leaf lunches go out in waves timed to the mantapa; the last wave is cooked last. Reception counters open when the couple arrive. Nothing that should be live is sent in a hot box.
Cooked to count. The guaranteed number is written into the contract, and we cook a buffer above it. The last guest eats what the first one did.
Guides
Before you book anyone
Where
Bangalore, and the rest of Karnataka
25 Bangalore neighbourhoods from Whitefield to Malleshwaram, and 8 Karnataka cities — Mysore, Mangalore, Coorg, Chikmagalur, Hubli — with the crew and a mobile kitchen travelling the day before.
Questions people ask before the first call
What makes RASA different from other multi-cuisine caterers in Bangalore?
Every cuisine on a menu is cooked by its own dedicated specialist chef — 25 seats in the kitchen — rather than one kitchen cooking everything from a shared base. The house has been organised that way since 1995.
How much does catering cost per plate in Bangalore?
In 2026, about ₹350–₹750 for a South Indian leaf lunch, ₹650–₹1,300 for a North Indian buffet with a live tandoor, and ₹1,200–₹2,500 for a premium multi-counter reception, before 5% GST. Our quote is built from the menu with staff and counters as separate lines.
Where does RASA cater?
Across Bangalore and Karnataka — Mysore, Mangalore, Coorg, Chikmagalur, Hassan and Hubli-Dharwad — with the crew and a mobile kitchen travelling for events outside the city.
Do you cater weddings, corporate events and small parties?
All three: muhurtham lunches and receptions for 300–1,500, office lunches and awards nights, and a chef at your table from ten guests.
Do you offer a tasting before booking?
For weddings and events of size, yes — cooked by the chefs who will cook the day. Ask when you enquire.
Get a menu and a per-plate quote, usually the same day
Date, head count, the cuisines you have in mind. Enough for the first reply to carry a menu and a number rather than a brochure.
What happens after you send the ticket
- A written reply, usually the same day. A first menu built for your occasion, the per-plate figure it comes to, and the two or three questions we need settled before the number is firm.
- A tasting. For weddings and events of size we cook the shortlist for you before you sign. Each cuisine on the menu is cooked by the chef who will cook it on the day.
- The plan for the day. Counters, service staff, timings against your muhurtham or your agenda, and the venue's rules on outside catering, checked with the venue by us.