The Gujarati seat at RASA cooks the full Gujarati thali — undhiyu in winter, dal dhokli, sev tameta, kadhi, rotli and the farsan line of dhokla, khandvi, patra and fafda — with a proper aamras in mango season. A Gujarati wedding thali in Bangalore runs about ₹500–₹950 a plate in 2026.
The seat
The Gujarati chef makes khandvi by hand and rolls it thin enough to see the light through. The farsan is fried at the event, never earlier.
A Gujarati thali is a balance — a little sweet in the dal, a little sour in the kadhi, farsan that is crisp because it was fried just now — and it collapses when it is cooked by a kitchen that thinks of it as "sweet North Indian". The Gujarati seat cooks it with the jaggery in the right places and the sugar out of the ones it does not belong in.
The seat runs a farsan counter at every wedding: khandvi rolled at the counter, dhokla steamed in trays and cut warm, patra, fafda with jalebi in the morning. For the Marwari-Gujarati families of the city's trading community this is the commonest lunch we serve, often paired with the Jain line for the elders.
What the Gujarati chef cooks
- Undhiyu (winter)
- Dal dhokli
- Gujarati kadhi
- Sev tameta nu shaak
- Khandvi, dhokla, patra, fafda
- Rotli and thepla
- Aamras with puri (season)
- Shrikhand, basundi, mohanthal
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- The Jain line from the Marwari-Jain seat for elders
- A chaat counter from the chaat seat for the reception
- A Continental dessert bar for a younger crowd
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Gujarati catering in Bangalore — questions
Is your Gujarati food Jain?
It can be — the Gujarati thali is cooked on the Jain line without onion, garlic or root vegetables when asked, and it changes surprisingly little.
Do you serve undhiyu year-round?
Undhiyu is a winter dish and best from November to February when the surti papdi and small brinjals are right; outside those months the chef suggests ringan bateta or a mixed shaak.
What does a Gujarati wedding thali cost per plate in Bangalore?
About ₹500–₹950 a plate in 2026 with a live farsan counter, undhiyu or two shaaks, dal, kadhi and two sweets.
Build a Gujarati 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.