The Malabar nikah and walima table from the Kerala seat: Thalassery dum biryani with kaima rice, pathiri and chicken curry, chatti pathiri, unnakkaya, mutta mala, and a dates-and-lime welcome. About ₹550–₹1,000 a plate in 2026.
The seat
The Kerala chef counts a sadya in "koottans" and will tell you a 26-item sadya is normal and a 13-item one is a lunch. The coconut is grated the same morning.
Halal sourcing throughout; beef where the venue allows it.
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 Malabar Muslim wedding?
The Kerala seat — a chef who cooks only Kerala — with the dishes in the order the community serves them.
What does this menu cost per plate in Bangalore?
About ₹550–₹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.