The pan-Asian seat at RASA is separate from the Indo-Chinese wok: it cooks Thai green and red curries, pad thai, Malaysian laksa, a sushi and maki counter, dim sum, Vietnamese rolls and Korean fried chicken. As a counter at a Bangalore reception it adds about ₹250–₹500 a head in 2026; a full pan-Asian dinner runs ₹900–₹1,800 a plate.
The seat
The Asian chef makes the curry pastes and rolls the sushi at the counter. Indo-Chinese is a different seat and a different chef; the two are not the same cuisine and are not cooked by the same hand.
For the cocktail hour, the engagement and the corporate awards night, the pan-Asian counter is what the city's younger hosts ask for and what most caterers deliver as spring rolls and a red curry that tastes of the Indo-Chinese wok. The Asian seat is a different chef with a different pantry: galangal, kaffir lime, fish sauce, sushi rice cooked and seasoned properly.
Sushi at a Bangalore event is a sourcing and cold-chain question before it is a cooking one. The seat runs vegetarian and cooked-fish maki at scale and raw fish only where the venue's cold chain allows it, and says so in the quote.
What the Pan-Asian chef cooks
- Thai green and red curry with jasmine rice
- Pad thai (live)
- Laksa
- Sushi and maki counter, vegetarian and fish
- Dim sum basket
- Vietnamese summer rolls
- Korean fried chicken
- Mango sticky rice
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- A Mediterranean mezze counter for the same cocktail hour
- A live Indo-Chinese wok from its own seat for the guests who want it
- A desserts bar with mango sticky rice next to the kulfi
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Pan-Asian catering in Bangalore — questions
Do you serve raw-fish sushi at events?
Where the venue's cold chain allows, yes; otherwise the counter runs vegetarian and cooked-fish maki. We state which in the quote.
Is your Thai food cooked from pastes made in-house?
Yes — green, red and massaman pastes are pounded in the kitchen.
How much does a pan-Asian counter add per head at a Bangalore wedding?
About ₹250–₹500 a head in 2026 for a sushi-dim sum-Thai counter; a full pan-Asian dinner runs ₹900–₹1,800 a plate.
Build a Pan-Asian 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.