The Andhra seat at RASA cooks the Guntur-Krishna table and the Telangana table as two menus: gongura pachadi and pappu with ghee, gutti vankaya, natu kodi pulusu, and for Telangana the millet rotte and sakinalu. An Andhra wedding meal in Bangalore costs about ₹380–₹700 a plate in 2026; a non-vegetarian reception menu runs higher.
The seat
The Andhra chef stocks three chillies and uses them for different jobs. Nothing on this menu is hot for the sake of being hot; it is hot because the dish is.
Andhra food is under-served in Bangalore because most multi-cuisine caterers treat it as Tamil food with more chilli. It is not. The tamarind is used differently, the podis are central rather than a garnish, gongura is a category of its own, and the non-vegetarian cooking — kodi, mutton, royyalu — is a separate tradition from anything on the Karnataka or Tamil leaf.
The Telangana table is different again: jonna rotte, sajja rotte, sakinalu at the wedding, double ka meetha borrowed from Hyderabad. The seat cooks both and asks, first, which side of the old state the family is from.
For Bangalore's large Telugu community — the software belt from Marathahalli to Electronic City is full of it — the muhurtham lunch is usually vegetarian and the reception is not. Two menus, same seat, one chef who knows both.
What the Andhra & Telangana chef cooks
- Gongura pachadi and gongura mutton
- Pappu with avakaya and ghee
- Gutti vankaya kura
- Natu kodi pulusu
- Pesarattu with upma for the morning
- Pulihora
- Bobbatlu and ariselu
- Double ka meetha for the Telangana table
- Sakinalu and garelu
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- Hyderabadi biryani from the Hyderabadi seat at the reception, not a pulao renamed
- A Karnataka morning tiffin for the local side of the family
- A live dosa-pesarattu counter for the day-after breakfast
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Andhra & Telangana catering in Bangalore — questions
Do you cook Telangana food separately from Andhra?
Yes. Jonna rotte, sakinalu, Telangana-style mutton and the Hyderabad-influenced sweets are a separate menu from the coastal Andhra leaf.
What is the per-plate cost of an Andhra wedding meal in Bangalore?
Around ₹380–₹700 a plate for the vegetarian leaf in 2026. A reception with natu kodi, gongura mutton and biryani runs ₹700–₹1,200 a head depending on the counter list.
Can you make it less spicy for older guests without losing the taste?
Yes — the chef builds heat with different chillies rather than with quantity, and can cook the pappu and kura mild while keeping the pachadis and podis at full strength on the side.
Do you cater in Hyderabad or only Bangalore?
Bangalore and Karnataka. For a Telugu wedding in Bangalore the seat is the natural fit; we do not travel outside the state.
Build a Andhra & Telangana menu with the chef
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.