South Indian wedding menu list – Kannadiga, Tamil, Kerala

South Indian wedding menu list, by community

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

A South Indian wedding lunch in Bangalore is 18–28 items on a banana leaf served in a fixed order: pickle, salt and kosambari or kosumalli at the top; two palyas or poriyals and a kootu; a fried item (ambode, vadai, appalam); then rice with tovve or paruppu and ghee, sambar or huli, rasam or saaru, majjige huli or more kuzhambu, and curd rice; with two to three sweets — obbattu and payasa, or paruppu payasam and kesari, or three pradhamans for a Kerala sadya. The exact list is the community's; the four below are the ones Bangalore books most.

Kannadiga (Bangalore–Mysore)

Uppu, uppinakayi, kosambari ×2, palya ×2, gojju, ambode or kodubale, rice with tovve and tuppa, bisi bele bath, saaru, majjige huli, mosaru anna, obbattu with tuppa, kesari bath, payasa, beeda, filter coffee. Full menu →

Tamil Iyer (kalyana saapadu)

Paruppu payasam and kesari first; medu vadai, appalam, vazhakkai chips; kosumalli, poriyal ×2, kootu; rice with paruppu and nei; arachuvitta sambar; rasam; more kuzhambu; thayir sadam with pickle; vethalai-paaku. Full menu →

Telugu (Andhra)

Avakaya, gongura, kandi podi with ghee; pappu; kura ×2; pulusu; chaaru; pulihora; perugu; bobbatlu, ariselu, paramannam. Reception, for non-Brahmin families: natu kodi pulusu, gongura mutton, biryani from the Hyderabadi seat. Full menu →

Kerala (sadya)

Upperi and sharkara varatti, pappadam; inji curry, naranga, mango pickle; kichadi, pachadi, thoran; avial, olan, kalan, erissery, kootukari; parippu with ghee, sambar, pulissery, rasam, moru; ada pradhaman, palada, parippu pradhaman. 24–28 items. Full menu →

What every list has in common

It is served in courses on the leaf, not all at once.
The sweet comes first on a Tamil leaf and last on a Kannadiga one.
Rice courses are one at a time so the sambar is hot.
One server per twelve leaves; the hall turns two or three times.

Prices: ₹350–₹750 a plate in 2026 by community — see the South Indian wedding caterers page.

Questions people ask

How many items are on a South Indian wedding leaf?

18–28 depending on the community: a Kannadiga leaf around 20, a Tamil kalyana saapadu 18–24, a Kerala sadya 24–28 with three payasams.

In what order is a South Indian wedding meal served?

Pickle, salt and salad at the top of the leaf; vegetables and the fried item; then rice courses one at a time — dal and ghee, sambar, rasam, buttermilk curry, curd rice — with the sweets first (Tamil) or last (Kannadiga).

What does a South Indian wedding menu cost per plate in Bangalore?

About ₹350–₹750 a plate in 2026, with the morning tiffin ₹150–₹300 a head.

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.