Catering menu for 100 guests in Bangalore

A catering menu for 100 guests — and what it costs

By the kitchen office, RASA · Published 30 Aug 2026 · Bangalore & Bengaluru

For 100 guests in Bangalore a good buffet is six to eight dishes plus one live counter, not fifteen: two starters, one soup or salad, two mains (one vegetarian, one non-vegetarian if mixed), one dal, one rice, breads to order, and two sweets. At ₹500 a plate that is ₹50,000 of food; at ₹900 with a tandoor and a chaat counter, ₹90,000; at ₹1,500 plated, ₹1.5 lakh — before 5% GST and staff (four servers at a buffet).

Three menus for 100

Housewarming or family lunch — ₹350–₹550 a plate

Karnataka leaf: kosambari, palya ×2, gojju, ambode, rice with tovve, bisi bele bath, saaru, majjige huli, mosaru anna, obbattu, payasa. Morning tiffin and an evening dosa counter optional. About ₹35,000–₹55,000 of food.

Birthday or house party — ₹600–₹900 a plate

Chaat counter; wok counter (hakka noodles, chilli paneer, chilli chicken); tandoor breads with paneer tikka and murgh tikka; dal makhani; jeera rice; live jalebi-rabri. About ₹60,000–₹90,000 of food.

Engagement dinner, plated — ₹1,200–₹2,000 a plate

Three courses from the Continental or Italian seat, or a seven-course fusion chef's table built by two seats. About ₹1.2–₹2 lakh of food, one server per table.

Quantities the kitchen plans for 100

About 45 kg of finished food (400–450 g a head) plus a 10% buffer.
Rice 18–22 kg cooked; curries 18–22 kg across two or three dishes; 120–150 breads; 8–10 kg of dessert.
One live counter is enough; two if the party runs four hours.

Full guidance in how much food per person; bands on the pricing ledger.

Questions people ask

How much does catering for 100 guests cost in Bangalore?

About ₹35,000–₹55,000 of food for a leaf lunch, ₹60,000–₹90,000 for a two-counter party menu, ₹1.2–₹2 lakh for a plated dinner, in 2026, before 5% GST and staff.

How many dishes should a buffet for 100 guests have?

Six to eight plus one live counter: two starters, two mains, a dal, a rice, breads to order and two sweets. Fewer, better dishes beat fifteen mediocre ones.

How many servers for 100 guests?

Four at a buffet (one per 25–30); ten at a plated dinner of ten tables.

Get a menu and a per-plate quote, usually the same day

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.