A Kannadiga wedding menu from RASA is a leaf lunch in the Bangalore-Mysore order — kosambari, palya, gojju, bisi bele bath, saaru, majjige huli, obbattu and payasa — with a morning tiffin and, for Lingayat families, the North Karnataka jolada rotti table. About ₹350–₹700 a plate in 2026.
The seat
The Karnataka seat is the oldest in the kitchen. The chef who holds it cooks the North Karnataka jolada rotti and the old-Mysore obbattu in the same week and treats them as two different countries, which they are.
Lingayat families often add jolada rotti, ennegayi and shenga chutney; Smartha families may ask for a strictly satvik line for the muhurtham lunch.
More about the Karnataka 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 Kannadiga (Smartha & Lingayat) wedding?
The Karnataka seat — a chef who cooks only Karnataka — with the dishes in the order the community serves them.
What does this menu cost per plate in Bangalore?
About ₹350–₹700 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.