The coastal seat at RASA cooks the Dakshina Kannada tables separately: the Bunt-Tulu wedding table with kori rotti and chicken ghee roast, the Udupi Brahmin vegetarian meal, the GSB and Konkani table, and the Mangalorean Catholic table with sanna and pork bafat. A coastal reception menu in Bangalore runs ₹500–₹1,000 a plate in 2026.
The seat
The coastal chef holds four communities in one seat and cooks them as four menus. Kori rotti and neer dosa are made in-house; the ghee roast masala is roasted the morning of the event.
Bangalore's coastal community is large, particular and under-catered. The Bunt wedding wants kori rotti and it wants the rotti crisp, not soaked; the Udupi family wants a sambar with the temple's sweetness; the Mangalorean Catholic table wants sanna that rose properly and a bafat with the right vinegar. One "Mangalorean" menu cannot hold all four, so the seat carries four.
Seafood is the coastal seat's reason for being. Kingfish, mackerel, pomfret, prawns and clams arrive on the morning of the event and are cooked in the coastal manner: rava fry, gassi, sukka, tawa. For a Bangalore venue that is nervous about fish, the chef sets up a dedicated seafood counter so it never sits in a chafing dish.
The Konkani and GSB table — vaali ambat, dali toy, bibbe upkari — is cooked for the families who ask, and they ask, because nobody else in the city offers it.
What the Mangalorean & Udupi chef cooks
- Kori rotti and kori gassi
- Chicken ghee roast
- Neer dosa and chicken sukka
- Anjal (kingfish) rava fry
- Udupi sambar and saaru
- Goli baje, patrode
- Mangalore buns for the morning
- Sanna with pork bafat
- Gadbad and parangi sweets
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 lunch and a coastal seafood counter at night
- Kerala appam from the Kerala seat next to coastal chicken sukka
- A Continental dessert bar for a Catholic reception, from the Continental seat
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Mangalorean & Udupi catering in Bangalore — questions
Do you cook the Bunt wedding menu with kori rotti and ghee roast?
Yes — kori rotti, kori gassi, ghee roast and neer dosa with sukka are the core of the Tulu-Bunt reception this seat cooks most.
Can you cater a Mangalorean Catholic wedding with pork?
Where the venue permits pork, yes: sanna and bafat, chicken sukka, fish curry and bebinca. We confirm the venue's rule first.
What does a coastal seafood reception cost per plate in Bangalore?
Roughly ₹500–₹1,000 a plate in 2026 depending on the fish — kingfish and pomfret push the top of the band; mackerel and prawns sit lower.
Is your Udupi food temple-style, without onion and garlic?
The Udupi vegetarian menu is cooked without onion and garlic in the Madhwa manner. Say so when you enquire and the whole line is built that way.
Build a Mangalorean & Udupi 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.