The Mediterranean seat at RASA runs the mezze and grill table: hummus and baba ganoush made in-house, falafel fried to order, a live shawarma counter, kebabs and kofta, tabbouleh and fattoush, and kunafa and baklava for dessert. As a counter at a Bangalore event it adds about ₹200–₹400 a head in 2026; a full mezze-and-grill dinner runs ₹800–₹1,500 a plate.
The seat
The Mediterranean chef makes the hummus without a jar in sight and runs the shawarma spit at the counter. It is a separate seat from Continental and from the North Indian kebab counter.
The mezze counter has become the cocktail-hour standard at Bangalore weddings, and it is where the difference between a specialist and a generalist shows fastest — hummus from a jar and falafel from a freezer are unmistakable. The Mediterranean seat makes the dips, fries the falafel to order and runs a shawarma spit at the counter.
The seat also carries the Eid and iftar table for Bangalore's families who want the Levantine and Gulf dishes next to the Hyderabadi and Awadhi ones, and the corporate cocktail evening where the room wants something light and shareable.
What the Mediterranean & Middle Eastern chef cooks
- Hummus, baba ganoush, muhammara, labneh
- Falafel (live)
- Shawarma counter, chicken and vegetarian
- Kofta and shish taouk
- Tabbouleh, fattoush
- Pita from the oven
- Kunafa, baklava, umm ali
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- Hyderabadi and Awadhi from their own seats for an Eid table
- Italian antipasti for a wider cocktail hour
- Pan-Asian from the Asian seat for a global-counters reception
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Mediterranean & Middle Eastern catering in Bangalore — questions
Is the shawarma counter live?
Yes — a live spit at the counter, carved to order, chicken and a vegetarian version.
Are the dips made in-house?
Hummus, baba ganoush, muhammara and labneh are made in the kitchen on the day.
How much does a mezze counter add per head at a Bangalore wedding?
About ₹200–₹400 a head in 2026; a full mezze-and-grill dinner runs ₹800–₹1,500 a plate.
Build a Mediterranean & Middle Eastern 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.