South
Caterers in Basavanagudi
RASA caters Basavanagudi — the Basavanagudi and Gandhi Bazaar mantapas, the Bull Temple Road halls, Hanumanthanagar — from its Bangalore kitchen, with a dedicated chef for every cuisine on the menu. What Basavanagudi asks a caterer for most is brahmin; the seats that answer are Karnataka. Per-plate bands: ₹350–₹750 for a leaf lunch, ₹650–₹1,300 for a North Indian buffet, ₹1,200–₹2,500 for a multi-counter reception, indicative for 2026.
What Basavanagudi asks for
Basavanagudi is where a Karnataka leaf lunch is judged by people who have eaten a thousand of them. The Karnataka and Tamil seats cook the muhurtham lunches, upanayanams and shashtipoorthis of the old south, and the obbattu is hand-made.
Venues we cook at
The Basavanagudi and Gandhi Bazaar mantapas, the Bull Temple Road halls, Hanumanthanagar. Outside-caterer rules and kitchen levies vary by venue; we ask before quoting.
Occasions
The seats Basavanagudi draws on
Catering in Basavanagudi — questions
Do you cater in Basavanagudi?
Yes — Basavanagudi is within everyday range of the kitchen, for the Basavanagudi and Gandhi Bazaar mantapas, the Bull Temple Road halls, Hanumanthanagar.
What does catering cost per plate in Basavanagudi?
The same Bangalore bands: about ₹350–₹750 for a South Indian leaf lunch, ₹650–₹1,300 for a North Indian buffet with a live tandoor, ₹1,200–₹2,500 for a multi-counter reception, before 5% GST, indicative for 2026.
Do you cater small parties in Basavanagudi?
Yes — a chef at home for ten guests, a two-counter party for fifty, or a clubhouse birthday. Tell us the number and the kitchen quotes to it.
Which of your chefs cook most in Basavanagudi?
Karnataka — because brahmin are what Basavanagudi asks for.
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.