RASA runs eighteen live counters, each staffed by the chef from the cuisine's own seat: dosa and akki rotti, tandoor, wok, chaat, pasta and pizza, grill and carvery, shawarma, taco, pathar ka gosht, galouti, paniyaram, dal baati, obbattu, jalebi-rabri, kulfi-falooda, crème brûlée, filter coffee and a coffee bar. Each counter adds about ₹100–₹500 a head in Bangalore in 2026 depending on the counter.
The seat
Every counter is run by the chef of that cuisine's seat. The dosa counter is the tiffin chef's; the wok is the wok chef's. A counter run by a general hand is a chafing dish with a burner.
A live counter is worth its cost for one reason: the food is cooked when the guest arrives, not three hours before. A Bangalore wedding of 500 guests eats over two to three hours, and a buffet that was hot at seven is a buffet at nine. Counters fix that, if they are run by the chef who cooks the cuisine — which in this house they are.
The plan for counters is a floor plan first. Eighteen counters do not fit at one wedding and should not; four to six, placed so the queues do not cross, is the usual number, and we draw the placement with the venue and the decorator before the menu is finalised.
What the Live Counters chef cooks
- Dosa, akki rotti, neer dosa
- Tandoor: naan, kulcha, tikka
- Wok: noodles, rice, chilli dishes
- Chaat: pani puri to ragda
- Pasta and pizza oven
- Grill and carvery
- Shawarma spit
- Taco bar
- Pathar ka gosht and galouti
- Paniyaram, dal baati, obbattu
- Jalebi-rabri, kulfi-falooda, crème brûlée
- Filter coffee, chai, espresso bar
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- Any main menu — counters are added to a buffet or a leaf, not instead of it
- Four counters for a 300-guest reception is the usual count
- One counter — dosa or chaat — turns an ordinary office lunch into an event
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Live Counters catering in Bangalore — questions
How many live counters should a 500-guest reception have?
Four to six, placed so the queues do not cross. More counters than that lengthens queues rather than shortening them; the buffet carries the volume and the counters carry the experience.
How much does a live counter cost per head in Bangalore?
About ₹100–₹500 a head in 2026 depending on the counter: dosa and chaat at the low end, tandoor and wok in the middle, grill, shawarma, sushi and galouti at the top.
Are the counters run by the cuisine's own chef?
Yes — every counter is staffed by the chef of that cuisine's seat. That is the difference between a live counter and a chafing dish with a burner.
Do live counters work at kalyana mantapas with limited space?
Yes — a dosa counter and an obbattu counter fit most mantapa dining halls; the floor plan is checked on a site visit.
Build a Live Counters 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.