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Bangalore · since 1995
Non-vegetarian caterers in Bangalore
RASA's non-vegetarian catering in Bangalore comes from six specialist seats — Hyderabadi kacchi biryani, Awadhi kebabs, Chettinad, Mangalorean seafood, Kerala Malabar and the North Indian tandoor — with halal sourcing throughout and beef or pork only where the venue permits. Non-vegetarian menus in 2026 run about ₹650–₹1,300 a plate for a North Indian reception, ₹600–₹1,200 for a Chettinad or coastal one, and ₹750–₹1,400 for an Awadhi or Hyderabadi table.
Electronic City and Whitefield search for "non veg caterers" more than anywhere else in the city, and what they usually get is a chicken curry from the same base gravy as the paneer. Non-vegetarian cooking is where specialist seats matter most: a kacchi biryani, a Chettinad mutton chukka, a Mangalorean fish curry and a galouti are four techniques from four traditions, and here they are four chefs.
Sourcing is part of the craft. Seafood comes in on the morning; halal sourcing runs throughout; beef and pork are served only where the venue allows, and we check before the menu is fixed. A mixed wedding gets a separate non-vegetarian line with its own servers so nobody at the table has to ask.
Price list, August 2026 (indicative)
| Menu | Per plate |
|---|---|
| North Indian reception with tandoor | ₹850–₹1,300 |
| Chettinad or coastal seafood reception | ₹650–₹1,200 |
| Hyderabadi / Awadhi walima table | ₹650–₹1,400 |
| Bengali wedding dinner | ₹700–₹1,300 |
| Biryani-led corporate lunch | ₹350–₹600 |
Food only, before GST at 5%. Indicative Bangalore ranges; the quote is built from the menu. Full ledger on the pricing page.
Sample menus by community
| Menu | Cooked by | Band |
|---|---|---|
| Gowda (Vokkaliga) wedding menu | Karnataka seat | ₹400–₹800 |
| Malabar Muslim wedding menu | Kerala seat | ₹550–₹1,000 |
| Bunt & Tulu wedding menu | Mangalorean & Udupi seat | ₹500–₹1,000 |
| Kodava wedding menu | Coorg (Kodava) seat | ₹600–₹1,100 |
| Bengali wedding menu | Bengali seat | ₹700–₹1,300 |
| Nikah & walima menu (Hyderabadi–Awadhi) | Hyderabadi seat | ₹650–₹1,300 |
| Christian wedding reception menu | Continental & Grill seat | ₹900–₹2,000 |
The seats
Hyderabadi
Kacchi gosht ki biryani · Murgh dum biryani · Haleem (Ramzan season)
Mughlai & Awadhi
Galouti kebab on ulte tawe ka paratha · Kakori kebab · Awadhi murgh or gosht dum biryani
Chettinad
Chettinad pepper chicken · Mutton chukka · Kara kuzhambu
Mangalorean & Udupi
Kori rotti and kori gassi · Chicken ghee roast · Neer dosa and chicken sukka
Kerala
Full sadya: avial, olan, kalan, erissery, thoran, pachadi · Ada pradhaman, palada, parippu pradhaman · Thalassery dum biryani
North Indian & Punjabi
Dal makhani (overnight) · Paneer tikka, malai tikka, tandoori broccoli · Butter chicken and murgh tikka masala
Coorg (Kodava)
Pandi curry with kachampuli · Kadambuttu and noolputtu · Akki otti with ellu pajji
Bengali
Shukto · Cholar dal with luchi · Begun bhaja and aloo posto
Non-vegetarian caterers in Bangalore — questions
What does non-vegetarian catering cost per plate in Bangalore?
About ₹850–₹1,300 for a North Indian reception with a live tandoor, ₹650–₹1,200 for a Chettinad or coastal seafood reception, ₹650–₹1,400 for a Hyderabadi-Awadhi walima table and ₹350–₹600 for a biryani-led office lunch, before 5% GST, indicative for 2026. Non-vegetarian menus run ₹200–₹600 over the vegetarian equivalent.
Is the meat halal?
Yes — halal sourcing throughout the non-vegetarian seats.
Can you serve beef or pork at a Bangalore venue?
Only where the venue permits; many hotels and halls do not. We check with the venue before the menu is finalised and offer mutton alternatives.
Can one reception have both vegetarian and non-vegetarian lines?
Yes — a separate non-vegetarian line with its own vessels and servers, priced on an agreed count (usually 40–60% of guests at a reception).
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.