The Coorg seat at RASA cooks the Kodava table: pandi curry with kachampuli, kadambuttu, noolputtu, akki otti, koli curry, bembla curry and thambuttu. It caters Kodava weddings and Coorg-themed receptions in Bangalore and travels to Madikeri, Virajpet and the estate venues. A Kodava reception runs about ₹600–₹1,100 a plate in 2026.
The seat
The Coorg chef keeps kachampuli from a single estate and will not substitute tamarind. Pandi curry without it is, in this kitchen, a different dish with the wrong name.
Coorg food is a small cuisine cooked by a small community, and it is nearly impossible to find at a Bangalore wedding unless the family brings a cook from the estate. The Coorg seat exists so they do not have to. Pandi curry, the dish the community is known for, is cooked with kachampuli — the black, smoky vinegar of Kodagu — and served with kadambuttu that were steamed, not boiled.
The seat also travels. Estate weddings in Madikeri, Virajpet, Kushalnagar and the coffee-country resorts are within our Karnataka range, and the kitchen has cooked in the rain under a tarpaulin more than once.
For a non-Kodava host who wants a Coorg-themed night — a homestay reception, a corporate offsite — the seat builds a shorter counter menu: pandi curry, koli curry, akki otti and paputtu, with the Continental seat covering the rest of the room.
What the Coorg (Kodava) chef cooks
- Pandi curry with kachampuli
- Kadambuttu and noolputtu
- Akki otti with ellu pajji
- Koli (chicken) curry
- Bembla (bamboo shoot) curry in season
- Kumm (mushroom) curry
- Thambuttu and paputtu
- Coorg-style pork dry fry
- Coffee from an estate roaster
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 vegetarian leaf for the elders, from the Karnataka seat
- A Continental grill counter for a corporate Coorg offsite
- A dessert bar with estate coffee from the desserts seat
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Coorg (Kodava) catering in Bangalore — questions
Do you use real kachampuli in your pandi curry?
Yes — kachampuli from Kodagu, never tamarind or vinegar as a substitute.
Can you cater a wedding in Coorg itself?
Yes. Madikeri, Virajpet, Kushalnagar and estate venues are within the Karnataka range we serve. Travel and setup are quoted separately.
Is there a vegetarian Kodava menu?
Yes — kumm (mushroom), bembla (bamboo shoot, in season), chekke (jackfruit) curries with kadambuttu and thambuttu make a full vegetarian table.
What does a Kodava reception cost per plate in Bangalore?
About ₹600–₹1,100 a plate in 2026, with pork as the main and chicken alongside. Venue permission for pork is checked first.
Build a Coorg (Kodava) 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.