The tiffin seat at RASA cooks the Bangalore morning: idli and vada with three chutneys, a live dosa counter, khara bath and kesari bath, pongal, rava idli, Mangalore buns, upma, poori-saagu, and filter coffee brewed in a filter. A wedding-morning tiffin in Bangalore runs about ₹150–₹300 a plate in 2026; a corporate breakfast sits in the same band.
The seat
The tiffin chef starts at three in the morning for a muhurtham breakfast and grinds the idli batter the day before. The coffee is filter coffee, in a filter, with chicory in the Bangalore proportion.
The muhurtham morning is the meal Bangalore judges a caterer by, because it is eaten by the family, early, before the guests arrive. The tiffin seat cooks it as a Bangalore breakfast should be: idli soft because the batter was ground here, vada crisp because it was fried now, khara bath with the right amount of ghee, and filter coffee that was not made in an urn.
The seat also runs corporate breakfasts — the morning of a conference, a townhall, a training day — for offices in the ORR and Whitefield belt, and the day-after breakfast for a wedding house full of relatives.
What the Breakfast & Tiffin chef cooks
- Idli, vada, three chutneys
- Live dosa counter: masala, set, benne, rava
- Khara bath and kesari bath
- Rava idli
- Pongal with gotsu
- Poori-saagu
- Mangalore buns
- Filter coffee
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- A Karnataka or Tamil leaf lunch after the muhurtham
- A North Indian morning counter for the northern side of the family
- Filter coffee and a Bangalore-Iyengar-Bakery teatime for the evening
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Breakfast & Tiffin catering in Bangalore — questions
What does a wedding-morning tiffin cost per plate in Bangalore?
About ₹150–₹300 a plate in 2026 with idli-vada, a live dosa counter, two baths and filter coffee.
Is the dosa counter live?
Yes — masala, set, benne and rava dosa made at the counter; a mantapa breakfast without a live dosa is not a Bangalore breakfast.
Do you do corporate breakfasts in Whitefield and the ORR belt?
Yes — conference mornings, townhalls and training days, from 6.30 am delivery with live counters where the office allows them.
Build a Breakfast & Tiffin 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.