RASA's Tamil chef cooks the kalyana saapadu as it is served in Kumbakonam and Chennai: sambar, rasam, kootu, poriyal, more kuzhambu and paruppu payasam in the strict leaf order, with Iyengar puliyodharai and Chettinad dishes handled by the separate seats they belong to. A full Tamil wedding meal in Bangalore runs about ₹350–₹650 a plate in 2026.
The seat
The Tamil seat grinds its own sambar podi and will not use the Karnataka chef's. The two chefs share a kitchen and disagree, politely, about tamarind.
A Tamil wedding meal has a grammar, and the families who grew up on it notice when it is broken. Rasam before sambar is wrong. A sweet served at the end instead of the beginning is wrong. Curd rice without pickle on the leaf is a missing word. Our Tamil chef learned the grammar in the delta and cooks it in Bangalore for the families who moved here in the last forty years and brought the leaf with them.
The Brahmin table — Iyer and Iyengar — is the bulk of what this seat cooks: no onion, no garlic, asafoetida doing the work, and a puliyodharai with the right kind of sourness. The Iyengar variant with its own paste and thalagam is a separate menu; say which and the chef builds accordingly.
For the reception the seat can go towards Chettinad and Madurai, but that is another chef's seat entirely — kara kuzhambu and Chettinad chicken are cooked by the Chettinad chef, not by this one with more chilli. That is the whole point of the house.
What the Tamil chef cooks
- Arachuvitta sambar
- Milagu rasam and paruppu rasam
- Poriyal ×2 and kootu
- More kuzhambu
- Vadai, appalam, vazhakkai chips
- Iyengar puliyodharai
- Paruppu payasam and akkaravadisal
- Kesari and Mysore pak
- Filter coffee
From the other seats
Dishes we pair with this cuisine at one event — each cooked by its own chef, never by this one.
- A Chettinad non-veg counter from the Chettinad seat for the reception
- A North Indian chaat counter for the sangeet
- Filter coffee and Bangalore Iyengar Bakery-style teatime from the tiffin seat for the morning after
Menu
Sample only. Every menu is built with you and cooked for the tasting by the chef who will cook the day.
Tamil catering in Bangalore — questions
Is your Tamil catering Brahmin-style, without onion and garlic?
The Tamil seat cooks the Brahmin kalyana saapadu as its default: no onion, no garlic. Non-Brahmin Tamil menus with onion, garlic and non-vegetarian dishes come from the Chettinad seat.
How many courses are in a Tamil wedding meal?
A standard kalyana saapadu runs 18–24 items on the leaf: two to three sweets, vadai, appalam, chips, kosumalli, two poriyals, a kootu, sambar, rasam, more kuzhambu, curd rice and pickle, with payasam. We publish the order on the menu so families can check it.
What does a Tamil wedding meal cost per plate in Bangalore?
Roughly ₹350–₹650 a plate in 2026 for the full leaf with two sweets and a morning tiffin adding ₹120–₹200. Iyengar puliyodharai as a take-home adds ₹40–₹60 a portion.
Can you serve at Bangalore mantapas in the Tamil-Brahmin belt — Malleshwaram, Basavanagudi, Jayanagar?
Yes. Most of the seat's weddings are in those halls and the kitchen knows their dining-hall turnaround rules.
Build a Tamil 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.