RASA's Kerala seat cooks three Kerala tables: the Onam-style sadya on a leaf (avial, olan, kalan, erissery, three payasams), the Malabar Muslim table (Thalassery biryani, pathiri, chatti pathiri) and the Syrian Christian table (appam and stew, beef ularthiyathu, fish moilee). A full sadya in Bangalore costs about ₹400–₹750 a plate in 2026; a Malabar reception runs higher.
The seat
The Kerala chef counts a sadya in "koottans" and will tell you a 26-item sadya is normal and a 13-item one is a lunch. The coconut is grated the same morning.
Bangalore has a Malayali population large enough to fill a district, and it is served, mostly, by a sadya cooked by whoever was free. RASA's Kerala chef cooks Kerala food and nothing else. The coconut is grated on the day, the pradhamans are three because three is correct, and the leaf is laid in the order a Thrissur grandmother would lay it.
The seat also cooks the two Kerala tables that sadya-only caterers cannot: the Malabar Muslim table, with Thalassery biryani that uses kaima rice and is not a Hyderabadi biryani in a different pot, and the Syrian Christian table of appam, stew, beef and fish. Onam parties, church receptions and nikah dinners are all this chef's work.
A sadya for 500 is a logistics problem more than a cooking one: 26 items, hot, in sequence, on a leaf, with the dining room turning twice. We serve it in waves and staff it at one server for every twelve leaves.
What the Kerala chef cooks
- Full sadya: avial, olan, kalan, erissery, thoran, pachadi
- Ada pradhaman, palada, parippu pradhaman
- Thalassery dum biryani
- Appam with vegetable or mutton stew
- Beef ularthiyathu
- Karimeen pollichathu
- Fish moilee
- Puttu and kadala for the morning
- Kerala parotta counter
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- A Karnataka leaf for the Bangalore side of a mixed wedding, from the Karnataka seat
- A Hyderabadi biryani counter alongside Thalassery biryani — same reception, two seats, two very different biryanis
- A Mangalorean seafood counter from the coastal seat
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Kerala catering in Bangalore — questions
How many items are in your wedding sadya?
The standard wedding sadya is 24–28 items including three payasams. A shorter 16–18-item sadya suits corporate Onam lunches; tell us which and the leaf order is printed on the menu.
What does a Kerala sadya cost per plate in Bangalore?
About ₹400–₹750 a plate in 2026 for the full leaf with three payasams. Onam-week demand tightens dates in Bangalore; August–September bookings should be made early.
Do you cater Kerala Muslim weddings with Thalassery biryani?
Yes. The Malabar table — Thalassery dum biryani, pathiri, chatti pathiri, unnakkaya — is a full menu from the same Kerala seat.
Can the beef dishes be cooked at a Bangalore venue?
Beef is served where the venue allows it; many Bangalore hotels and halls do not. We check the venue's policy before the menu is finalised and offer mutton ularthiyathu as the alternative.
Do you serve sadya at corporate Onam celebrations in Bangalore?
Yes — sadya for offices in Whitefield, Electronic City, Manyata and the ORR belt is a large part of the seat's August–September calendar, in 16-, 20- or 26-item versions.
Build a Kerala 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.