The Awadhi seat at RASA cooks the Lucknow and Old Delhi tables: galouti and kakori kebabs, Awadhi dum biryani (which is not Hyderabadi biryani), nihari and paya for the morning after, nalli, korma, sheermal and shahi tukda. A Mughlai reception in Bangalore runs about ₹750–₹1,400 a plate in 2026.
The seat
The Awadhi chef will not cook Hyderabadi biryani and the Hyderabadi chef will not cook Awadhi. They are two seats because they are two biryanis.
Mughlai on a Bangalore buffet usually means a korma with cream and a biryani from the same pot as everything else. The Awadhi seat cooks the cuisine as Lucknow does it: slow, dum, subtle, with kebabs that are the reason the city is famous. Galouti made at the counter on an ulta tawa is the centrepiece and it does not travel — the chef is at the event.
This seat carries the walima, the nikah dinner, the Eid table and the high-end North Indian reception for a family that wants something above the Punjabi standard. It pairs naturally with the Hyderabadi seat for a mixed Deccani-Awadhi night and with the Mediterranean seat for a modern cocktail hour.
What the Mughlai & Awadhi chef cooks
- Galouti kebab on ulte tawe ka paratha
- Kakori kebab
- Awadhi murgh or gosht dum biryani
- Nihari and paya
- Nalli nihari
- Shahi korma
- Sheermal and taftan
- Shahi tukda and kulfi
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- Hyderabadi biryani from its own seat alongside the Awadhi one
- A Middle Eastern mezze counter from the Mediterranean seat for the cocktail hour
- Kulfi and falooda live from the desserts seat
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Mughlai & Awadhi catering in Bangalore — questions
What is the difference between your Awadhi and Hyderabadi biryani?
Awadhi biryani is pakki-style, milder, cooked with the meat and rice layered after the meat is cooked in its yakhni; Hyderabadi kacchi biryani cooks raw marinated meat under the rice. Different chefs, different seats.
Do you cook galouti live at events?
Yes — galouti is made at the counter on an ulta tawa; it is not a dish that survives transport.
What does a Mughlai reception cost per plate in Bangalore?
About ₹750–₹1,400 a plate in 2026 with two live kebabs, biryani, korma, nihari and two sweets.
Can you cater a walima or nikah dinner in Bangalore?
Yes — the Awadhi and Hyderabadi seats together cover the walima table from the kebab counter to sheer khurma, and the kitchen is familiar with halal sourcing requirements.
Build a Mughlai & Awadhi 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.