The desserts seat at RASA builds the sweet table from two crafts: the halwai side — live jalebi with rabri, gulab jamun, Mysore pak, obbattu, ghevar, malpua, kulfi-falooda — and the pastry side — cheesecake, fondant, crème brûlée torched live, tiramisu, macarons. A dessert table at a Bangalore wedding adds about ₹150–₹400 a head in 2026.
The seat
The desserts seat is two chefs — a halwai and a pastry chef — because a Mysore pak and a crème brûlée are not made by the same training.
The dessert table is where a multi-cuisine caterer's single chef shows most clearly: a gulab jamun from a tin next to a cheesecake from a supplier. The desserts seat is two chefs. The halwai makes the mithai and fries the jalebi at the counter; the pastry chef bakes the Western table and torches the brûlée in front of the guest.
What the Desserts & Mithai chef cooks
- Live jalebi with rabri
- Gulab jamun and kala jamun
- Mysore pak and dharwad peda
- Obbattu, holige, ghevar, malpua
- Kulfi-falooda counter
- Cheesecake, fondant, tiramisu
- Crème brûlée torched live
- Macarons, petits fours
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- Filter coffee and an espresso bar from the beverages seat
- Fusion sweets — gulab jamun cheesecake, filter-coffee tiramisu — from two seats
- A kulfi-falooda counter after a Hyderabadi or Awadhi dinner
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Desserts & Mithai catering in Bangalore — questions
Is the jalebi made live?
Yes — jalebi is piped and fried at the counter and served hot with rabri; it is the most-photographed counter at any wedding we cook.
How much does a dessert table add per head at a Bangalore wedding?
About ₹150–₹400 a head in 2026 depending on how much of it is live and how much is pastry.
Can you do sugar-free or eggless desserts?
Eggless pastry is standard; sugar-free versions of kulfi, phirni and a few pastries are available for a table with diabetic elders.
Build a Desserts & Mithai 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.