The wok seat at RASA runs live Indo-Chinese counters — hakka noodles and fried rice tossed to order, chilli paneer, gobi and chicken manchurian, chilli garlic prawns, hot and sour soup — and a Jain-clean version of the same counter. As a counter added to a wedding or corporate menu it adds about ₹150–₹300 a head in Bangalore in 2026; as a full menu, ₹450–₹800 a plate.
The seat
The wok chef cooks on a high-pressure burner in front of the guest and tosses one portion at a time. The sauces are made in the kitchen; nothing comes from a bottle labelled "Schezwan".
Indo-Chinese at a Bangalore wedding is usually a chafing dish of noodles that were tossed at 4 pm for a 9 pm dinner. The wok seat does not own a chafing dish. Everything is tossed to order on a high-pressure burner at the counter, in single portions, by a chef whose entire job is the wok.
The seat is the most-added counter on the sangeet and the corporate party, and it runs a Jain-clean line — no onion, garlic or root vegetables — that the Marwari and Gujarati families of the city ask for by name.
What the Indo-Chinese chef cooks
- Hakka noodles and Schezwan fried rice (live)
- Chilli paneer and chilli chicken
- Gobi and chicken manchurian
- Chilli garlic prawns
- Hot and sour, sweet corn soup
- Momos and dim sum (steamer counter)
- American chopsuey
- Date pancakes
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- A North Indian tandoor counter across the room
- A pan-Asian sushi and dim sum counter from the Asian seat for a more formal night
- A chaat counter — the two are the sangeet standard
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Indo-Chinese catering in Bangalore — questions
Is the wok counter live at the event?
Yes — always. Noodles, rice and the dry dishes are tossed to order in single portions; nothing sits in a chafing dish.
Can the Indo-Chinese counter be Jain?
Yes — a Jain-clean wok line without onion, garlic or root vegetables is a standard option.
How much does an Indo-Chinese counter add per head?
About ₹150–₹300 a head in 2026 as an addition to a main menu; a full Indo-Chinese menu for a party runs ₹450–₹800 a plate.
Build a Indo-Chinese 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.