Fusion at RASA is not a single "fusion chef" improvising. It is two specialist seats cooking one dish together — the Chettinad chef and the Italian chef on a pepper-chicken ravioli, the Kerala chef and the Mexican chef on a Malabar-prawn taco, the North seat and the desserts seat on a gulab jamun cheesecake — each responsible for their half. A fusion tasting menu or counter in Bangalore runs about ₹1,200–₹2,500 a plate in 2026.
The seat
There is no fusion chef. Every fusion dish on this menu names the two seats that built it, and both chefs cook it at the event.
The reason multi-cuisine food tastes the same is that one chef cooked all of it. Fusion is usually worse: one chef guessing at two cuisines. RASA builds fusion the other way. Each dish is designed by the two seats whose cuisines it joins, and both chefs are at the event cooking their half. The Chettinad chef makes the pepper-chicken filling; the Italian chef makes the pasta. Neither pretends to the other's craft.
This is the menu for the couple who love food more than they love ceremony, for the engagement dinner of forty, for the corporate chef's-table evening, and for the family who has eaten every wedding menu in the city and wants one they have not. It is served plated as a seven-course chef's table or as a four-plate counter inside a larger reception.
It is also the menu that proves the house's argument in one bite. If the ravioli tastes like Chettinad and the pasta tastes like Italy, two chefs made it.
What the Fusion & the Chef's Table chef cooks
- Chettinad pepper-chicken ravioli (Chettinad × Italian)
- Malabar prawn taco with coconut-curry-leaf salsa (Kerala × Mexican)
- Bisi bele bath arancini (Karnataka × Italian)
- Galouti slider on a pav (Awadhi × Continental)
- Ghee-roast chicken bao (Coastal × Pan-Asian)
- Filter-coffee tiramisu (Tiffin × Italian)
- Gulab jamun cheesecake (North × Desserts)
- Rasam consommé with a paniyaram (Tamil × Continental)
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- Any two seats — the point of the page
- A plated Continental dinner with three fusion courses inside it
- A dessert table where the fusion sweets sit next to the originals
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Fusion & the Chef's Table catering in Bangalore — questions
Who cooks the fusion dishes — a fusion chef?
No. Each fusion dish is built and cooked by the two specialist seats it joins; both chefs are present at the event.
Can we design our own fusion dish?
Yes — tell us the two cuisines and the dish you have in mind; the two chefs build it for the tasting and you decide.
What does a fusion chef's table cost per plate in Bangalore?
About ₹1,200–₹2,500 a plate in 2026 for a seven-course plated menu; a four-plate fusion counter inside a reception adds ₹300–₹500 a head.
Is fusion suitable for a large wedding?
As a counter, yes — four small plates at a fusion counter inside a 500-guest reception works well. The plated seven-course version suits 30–120 guests.
Build a Fusion & the Chef's Table 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.