RASA caters corporate Bangalore — office lunches and meal boxes, conference days, townhalls, product launches, annual days and awards dinners — from the same specialist seats that cook its weddings. A corporate buffet lunch in Bangalore runs about ₹300–₹900 a head in 2026; meal boxes from about ₹180–₹350; an awards-night dinner with counters ₹900–₹1,800.
Corporate catering in this city has a specific problem: the workforce is from everywhere. A Whitefield floor of 400 has Bengalis, Malayalis, Punjabis, Telugus and Kannadigas on it, and the "multi-cuisine" office lunch that serves all of them is usually a North Indian buffet with a token sambar. The seats fix that. A Kerala sadya on Onam, a Bengali lunch for Poila Boishakh, a biryani Friday, a Karnataka leaf for Ugadi — each from its own chef.
The formats are the ones offices ask for: daily or weekly lunch buffets, meal boxes for training days and late shifts, conference breakfasts from 6.30, townhall high teas, product-launch cocktail evenings with mezze and sushi, and the annual day or awards night that is, in every way except the mandap, a wedding reception.
Corporate quotes are itemised the same way as everything else: food per head, GST, service staff, crockery or disposables, and counter setup as separate lines, with a guaranteed count and the buffer we cook above it. Vendor onboarding documents — FSSAI licence, GST, insurance — are supplied with the first quote.
Formats
- Office lunch buffet (daily, weekly, event)
- Meal boxes for training days and shifts
- Conference breakfast from 6.30 am
- Townhall high tea
- Product launch cocktail evening
- Annual day / awards dinner with counters
The seats this day draws on
North Indian & Punjabi
Dal makhani (overnight) · Paneer tikka, malai tikka, tandoori broccoli · Butter chicken and murgh tikka masala
Karnataka
Bisi bele bath with boondi · Kosambari (hesarukalu and kadalebele) · Mysore saaru and majjige huli
Kerala
Full sadya: avial, olan, kalan, erissery, thoran, pachadi · Ada pradhaman, palada, parippu pradhaman · Thalassery dum biryani
Bengali
Shukto · Cholar dal with luchi · Begun bhaja and aloo posto
Hyderabadi
Kacchi gosht ki biryani · Murgh dum biryani · Haleem (Ramzan season)
Indo-Chinese
Hakka noodles and Schezwan fried rice (live) · Chilli paneer and chilli chicken · Gobi and chicken manchurian
Continental & Grill
Roast chicken with jus · Grilled fish with lemon butter · Herb-crusted lamb
Mediterranean & Middle Eastern
Hummus, baba ganoush, muhammara, labneh · Falafel (live) · Shawarma counter, chicken and vegetarian
Beverages & High Tea
Filter coffee (decoction, in filters) · Masala chai and kashmiri kahwa · Espresso bar with a barista
Breakfast & Tiffin
Idli, vada, three chutneys · Live dosa counter: masala, set, benne, rava · Khara bath and kesari bath
Corporate catering in Bangalore — questions
What does corporate catering cost per head in Bangalore?
A buffet lunch runs about ₹300–₹900 a head in 2026; meal boxes ₹180–₹350; a conference breakfast ₹150–₹300; an awards-night dinner with live counters ₹900–₹1,800. GST at 5% on food and service staff are separate lines.
Do you supply FSSAI, GST and vendor-onboarding documents?
Yes — the kitchen's FSSAI licence, GST registration and the documents a procurement team asks for are supplied with the first quote.
Can you cater a Kerala sadya or a Bengali lunch for an office festival day?
Yes — that is what the seats are for. Onam sadya, Poila Boishakh, Ugadi, Pongal and Eid menus are cooked by the cuisine's own chef, not adapted from a generic buffet.
Do you deliver to Whitefield, Electronic City, Manyata and the ORR tech parks?
Yes — the corporate calendar runs across all of them, with live counters where the campus allows them.
Is there a minimum order for meal boxes?
Tell us the number and the kitchen quotes to it; small orders are welcome. Recurring daily lunches are quoted on a monthly basis.
Tell the kitchen about the corporate
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.