The North Indian seat at RASA runs a live tandoor at every event: naan and kulcha to order, tikkas and kebabs, dal makhani cooked overnight, paneer that is made in-house, and a Punjabi wedding table — chole, amritsari kulcha, sarson ka saag in season. In Bangalore, a North Indian wedding buffet with a live tandoor runs about ₹650–₹1,300 a plate in 2026.
The seat
The North Indian chef has the busiest seat in the house and refuses to let it cook Chinese or Continental "since the tandoor is there anyway". Those have their own chefs.
North Indian food is the default reception menu in Bangalore and the one most often cooked badly, because it is cooked by everyone. The North seat cooks only this. The dal makhani is on the fire the night before. The paneer is made in the kitchen. The naan comes out of a tandoor in front of the guest, because a naan that travelled in a hot box is bread, not naan.
The Punjabi table is a separate menu inside the seat: amritsari kulcha with chole, sarson ka saag and makki di roti in the winter months, kadhi pakoda, and the sweets — jalebi with rabri, live — that a Punjabi family in Bangalore will judge the wedding by.
The North seat is the one most often paired with another. A Karnataka lunch and a North Indian reception is the commonest wedding pattern in the city; two chefs, two menus, and neither is the other's afterthought.
What the North Indian & Punjabi chef cooks
- Dal makhani (overnight)
- Paneer tikka, malai tikka, tandoori broccoli
- Butter chicken and murgh tikka masala
- Amritsari kulcha and naan, live tandoor
- Chole, rajma, sarson ka saag with makki roti
- Galouti and seekh kebab
- Pindi chana and kadhi pakoda
- Gulab jamun, jalebi with rabri, phirni
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- A chaat counter from the chaat seat, not from this one
- A Chettinad or Andhra counter for the southern side of the family
- An Indo-Chinese wok counter for the sangeet, from the wok seat
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
North Indian & Punjabi catering in Bangalore — questions
Is the tandoor live at the event?
Yes. Every North Indian menu includes a live tandoor for breads and tikkas; naan is never sent from the kitchen in hot boxes.
What does a North Indian wedding buffet cost per plate in Bangalore?
About ₹650–₹1,300 a plate in 2026 with a live tandoor, two paneer dishes, dal makhani, two non-vegetarian mains and live jalebi. Vegetarian-only menus sit at the lower half of the band.
Do you make the paneer in-house?
Yes, on the day, in the kitchen. It is the single biggest difference in a paneer tikka and the one guests notice first.
Can you cook Punjabi wedding food — kulcha, saag, kadhi?
Yes — the Punjabi table is its own menu inside the North seat, with seasonal sarson ka saag and makki roti from November to February.
Do you do a Jain or no-onion-garlic North Indian menu?
Yes, cooked on a separate line. See the Jain and Marwari seat for the full menu.
Build a North Indian & Punjabi 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.