The Marwari-Jain seat at RASA cooks Rajasthani and Jain food on a separate line with no onion, no garlic and, for Jain menus, no root vegetables: dal baati churma, gatte ki sabzi, ker sangri, pyaaz-free kachori, Jain paneer dishes and the mithai. A Marwari-Jain wedding menu in Bangalore runs about ₹550–₹1,100 a plate in 2026.
The seat
The Jain seat keeps its own vessels and its own store. Nothing from the North seat's onion-garlic line touches it, and the chef will show a guest the store if asked.
Bangalore's Marwari and Jain families are the community most often let down by a multi-cuisine caterer, because "Jain" is treated as a dietary tick-box rather than a cuisine. It is a cuisine. Dal baati, gatte, ker sangri, panchmel dal — these are dishes with a regional home and a specific taste, and a Jain menu built by removing onion from a Punjabi menu is not it.
The seat cooks on a separate line, with separate vessels and a separate dry store, and the chef treats a root vegetable in the Jain store as a kitchen failure. For a mixed wedding where one side is Jain and the other is not, the Jain line runs as its own counter with its own servers so there is no question at the table.
The seat also cooks the Gujarati table — see the Gujarati page — and the two are often served together for a Marwari-Gujarati wedding.
What the Rajasthani, Marwari & Jain chef cooks
- Dal baati churma
- Gatte ki sabzi and ker sangri
- Panchmel dal
- Jain kadhi and Jain paneer
- Pyaaz kachori made without onion, and the Jain version
- Bajra rotla with lasun-free chutney
- Ghevar, malpua, moong dal halwa
- Mawa kachori
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- A Gujarati thali from the Gujarati seat for the lunch
- A Jain-clean Indo-Chinese counter from the wok seat for the sangeet
- Karnataka Madhwa-style food for a Bangalore-Marwari wedding, from the Karnataka seat
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Rajasthani, Marwari & Jain catering in Bangalore — questions
Is your Jain food cooked on a completely separate line?
Yes — separate vessels, separate dry store, no onion, no garlic, no root vegetables, and a chef who cooks only this line at the event.
Do you cook dal baati live at the event?
Yes — baati is baked at a live counter and churma is made fresh; dal baati from a hot box is not served.
What does a Marwari or Jain wedding menu cost per plate in Bangalore?
About ₹550–₹1,100 a plate in 2026 with a live baati counter, three mains, two Jain chaats and ghevar.
Can you cater a Jain menu during Paryushan?
Yes — the Paryushan menu excludes green vegetables as well, and the seat builds it from grains, pulses and dairy.
Build a Rajasthani, Marwari & Jain 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.