Karnataka catering at RASA means the Bangalore-Mysore table cooked by a chef who cooks nothing else: bisi bele bath with its own powder ground that week, kosambari cut by hand, ragi mudde for the Gowda table and a Mysore-style saaru that is not a Tamil rasam wearing a different name. In Bangalore, a full Karnataka meal on a banana leaf lands between ₹350 and ₹700 a plate in 2026; ours is quoted from the menu you build.
The seat
The Karnataka seat is the oldest in the kitchen. The chef who holds it cooks the North Karnataka jolada rotti and the old-Mysore obbattu in the same week and treats them as two different countries, which they are.
Karnataka has at least four kitchens inside it, and a caterer who serves "South Indian" has usually picked one and called it the state. The Mysore side is sweet-leaning and ghee-rich, the Mangalore coast cooks with coconut and tamarind, North Karnataka eats jowar and chilli, and old Bangalore sits in the middle borrowing from all three. Our Karnataka chef cooks the one your family eats, and asks which that is before the menu is written.
The meal is built for the leaf. Order matters: salt and pickle at the top left, kosambari and palya, gojju, then the rice courses one at a time so the saaru is hot when it arrives and the majjige huli is not sitting under it. Servers are briefed on the sequence because a leaf served all at once is a plate, not a meal.
For a muhurtham lunch the numbers are the thing. A 600-guest hall turns its dining room twice, sometimes three times, in under two hours, so the kitchen sends food in waves timed to the mantapa rather than in one heroic delivery at noon. Ask us how the last wave is kept as good as the first; the answer is that it is cooked last.
What the Karnataka chef cooks
- Bisi bele bath with boondi
- Kosambari (hesarukalu and kadalebele)
- Mysore saaru and majjige huli
- Ragi mudde with bassaru or nati koli saaru
- Jolada rotti with ennegayi
- Chitranna, vangi bath, puliyogare
- Holige / obbattu with tuppa
- Mysore pak cut by hand
- Kesari bath and khara bath for the morning
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 chaat counter for the evening reception, from the chaat chef, not this one
- A Mangalorean seafood counter for a coastal family on the groom's side
- Ragi mudde served alongside a Kodava pandi curry from the Coorg seat at a mixed wedding
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Karnataka catering in Bangalore — questions
What is the per-plate cost of a Karnataka-style wedding meal in Bangalore?
A full banana-leaf meal with two sweets, bisi bele bath and the standard palya-gojju-saaru sequence runs roughly ₹350–₹700 a plate in Bangalore in 2026 depending on the number of courses, the sweet, and whether a morning tiffin is added. Live obbattu or holige counters add ₹80–₹150 a head.
Do you cook North Karnataka food, not only the Mysore side?
Yes. Jolada rotti, ennegayi, shenga chutney pudi and the Dharwad-style dishes are a separate menu, and the chef cooks them regularly. Tell us which district the family is from and the menu is built from there.
Can the meal be served on a banana leaf at a hotel venue?
Usually yes. Most Bangalore hotels and convention halls allow leaf service; a few ballrooms prefer plated or a leaf laid on a charger. We check the venue's rule before the quote.
Is ragi mudde possible for a large crowd?
Yes, with a live mudde station. It is made in batches and served with bassaru or nati koli saaru; for 500 guests we run two stations so it is never cold.
Build a Karnataka 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.