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The process
From the first call to the last wave
An enquiry to RASA gets a written reply, usually the same day, with a first menu and a per-plate figure. Weddings and events of size get a tasting cooked by the chefs who will cook the day. We check the venue's outside-caterer rules and levy ourselves, itemise the quote — food, guaranteed count, GST, staff, crockery, counters, travel — and draw the day's plan backwards from your muhurtham or your agenda.
1. The first reply
Date, head count, occasion, the cuisines you have in mind. The reply is a first menu built from the seats the day needs and the per-plate figure it comes to — not a brochure.
2. The tasting
For weddings and events of size, the shortlist is cooked for you, by the chefs who will cook it on the day. Taste the sambar and the biryani, not the safe dishes. Menu changes are made here.
3. The venue
We ask the venue its rules — outside caterers, kitchen levy, open flame, leaf service, beef and pork — and put the answer on our quote so nothing surprises you on the day.
4. The quote
Per-plate per menu; guaranteed count and overage; GST at 5% as its own line; staff by ratio; crockery and upgrades; each live counter's setup and per-head; travel and crew stay outside Bangalore. See pricing.
5. The plan
Drawn backwards from the muhurtham hour or the agenda: kitchen start time, waves for the leaf lunch, counter opening order, dessert table last. The floor plan is agreed with the venue and the decorator.
6. The day
The tiffin seat at three. The leaf lunch in waves. Counters open when the couple arrive. The last wave cooked last. The kitchen leaves when the venue is clear.
Questions people ask
How quickly do you reply to an enquiry?
With a first menu and a per-plate figure, usually the same day.
Do you do a tasting?
Yes, for weddings and events of size — cooked by the chefs who will cook the day. Ask when you enquire.
Do you check the venue's rules for us?
Yes — outside-caterer permission, kitchen levy, open-flame rules, leaf service, beef and pork, all confirmed with the venue before the quote.
What is in the quote?
Food per plate per menu, the guaranteed count and overage rate, GST at 5%, staff, crockery, live-counter setup, and any venue levy or travel — each as its own line.
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.