The Bunt wedding reception from the coastal seat: kori rotti with kori gassi, chicken ghee roast, anjal rava fry, neer dosa with chicken sukka, kadle manoli, and payasa, with a vegetarian Tulu leaf at the muhurtham. About ₹500–₹1,000 a plate in 2026.
The seat
The coastal chef holds four communities in one seat and cooks them as four menus. Kori rotti and neer dosa are made in-house; the ghee roast masala is roasted the morning of the event.
Seafood bought on the morning; a dedicated fish counter so nothing sits in a chafing dish.
More about the Mangalorean & Udupi seat →
Around the meal
Morning tiffin from the tiffin seat, a chaat counter or North Indian reception from their own seats, and live sweets from the halwai.
Questions people ask
Who cooks the Bunt & Tulu wedding?
The Mangalorean & Udupi seat — a chef who cooks only Mangalorean & Udupi — with the dishes in the order the community serves them.
What does this menu cost per plate in Bangalore?
About ₹500–₹1,000 a plate in 2026.
Can we change the menu?
Yes — this is the sample. The menu is built with you, and the tasting is cooked by the same chef who will cook the day.
Build this 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.