RASA cooks Brahmin wedding, upanayanam and gruhapravesha meals in Bangalore by community — Karnataka Madhwa and Smartha, Tamil Iyer and Iyengar, Telugu Brahmin, Udupi — each on a satvik line without onion or garlic, from the seat that cooks only that cuisine. Price list, 2026, indicative: a full leaf lunch ₹350–₹700 a plate, a morning tiffin ₹150–₹300, an evening tiffin or high tea ₹250–₹500, sweet boxes extra; GST at 5% shown separately.
Bangalore searches for "Brahmin caterers" with two modifiers: "price list" and the community — Madhwa, Iyengar, Andhra, Sripadaraja. The reason is that a Brahmin meal is not one menu. The Madhwa leaf is not the Iyengar one; a Telugu Brahmin pappu is not a Tamil paruppu; and a caterer who cooks "Brahmin" as one satvik menu with the onion left out has cooked none of them.
The kitchen cooks each from its own seat: Karnataka for the Madhwa and Smartha table, Tamil for Iyer and Iyengar, Andhra for the Telugu Brahmin leaf, the coastal seat for Udupi. All four run without onion or garlic, on satvik vessels, with madi protocol on request for the muhurtham lunch. The Jain seat's stricter no-root line is separate again.
The occasions are the ones the old Bangalore neighbourhoods book most — muhurtham lunches in the Jayanagar, Basavanagudi, Malleshwaram and Rajajinagar mantapas, upanayanams, shashtipoorthis, gruhapraveshas in Yelahanka and JP Nagar — and the tiffin seat starts at three for the morning.
Price list, August 2026 (indicative)
| Menu | Per plate |
|---|---|
| Morning tiffin (idli, vada, khara bath, kesari bath, filter coffee) | ₹150–₹300 |
| Full leaf lunch, 18–26 items, two sweets | ₹350–₹700 |
| Upanayanam or shashtipoorthi lunch | ₹300–₹600 |
| Gruhapravesha satvik lunch | ₹280–₹550 |
| Evening tiffin or bakery high tea | ₹250–₹500 |
| Obbattu / holige live counter, per head | ₹80–₹150 |
Food only, before GST at 5%. Indicative Bangalore ranges; the quote is built from the menu. Full ledger on the pricing page.
Sample menus by community
| Menu | Cooked by | Band |
|---|---|---|
| Kannadiga (Smartha & Lingayat) wedding menu | Karnataka seat | ₹350–₹700 |
| Madhwa Brahmin wedding menu | Karnataka seat | ₹350–₹650 |
| Iyengar wedding menu | Tamil seat | ₹350–₹650 |
| Tamil Iyer wedding menu | Tamil seat | ₹350–₹650 |
| Telugu (Reddy, Kamma, Brahmin) wedding menu | Andhra & Telangana seat | ₹380–₹900 |
The seats
Karnataka
Bisi bele bath with boondi · Kosambari (hesarukalu and kadalebele) · Mysore saaru and majjige huli
Tamil
Arachuvitta sambar · Milagu rasam and paruppu rasam · Poriyal ×2 and kootu
Andhra & Telangana
Gongura pachadi and gongura mutton · Pappu with avakaya and ghee · Gutti vankaya kura
Mangalorean & Udupi
Kori rotti and kori gassi · Chicken ghee roast · Neer dosa and chicken sukka
Breakfast & Tiffin
Idli, vada, three chutneys · Live dosa counter: masala, set, benne, rava · Khara bath and kesari bath
Desserts & Mithai
Live jalebi with rabri · Gulab jamun and kala jamun · Mysore pak and dharwad peda
Brahmin caterers in Bangalore — questions
What is the price list for Brahmin catering in Bangalore in 2026?
Indicative: morning tiffin ₹150–₹300 a plate, full leaf lunch ₹350–₹700, upanayanam or shashtipoorthi lunch ₹300–₹600, gruhapravesha lunch ₹280–₹550, evening tiffin ₹250–₹500, an obbattu counter ₹80–₹150 a head. GST at 5% is shown separately; the quote is built from the menu.
Do you cook Madhwa, Iyengar and Telugu Brahmin menus differently?
Yes — each from its own seat: Karnataka for Madhwa and Smartha, Tamil for Iyer and Iyengar, Andhra for the Telugu Brahmin leaf. The chef asks the community before the menu is written.
Is the food cooked without onion and garlic?
Yes — every Brahmin menu runs on a satvik line without onion or garlic, on its own vessels; madi protocol for the muhurtham lunch on request.
Do you cater upanayanams and gruhapraveshas, not only weddings?
Yes — upanayanam, shashtipoorthi, gruhapravesha, namakarana and shraddha meals are the bulk of the satvik seats' calendar.
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.