Upanayanam catering at RASA is cooked by the community's own seat — Karnataka Madhwa or Smartha, Tamil Iyer or Iyengar, Andhra or Telugu Brahmin — as a satvik leaf lunch with the sweets the ceremony calls for, preceded by a tiffin for the family at dawn. About ₹300–₹600 a plate in 2026.
The upanayanam is a morning ritual and a family lunch, and the lunch is particular to the community: a Madhwa meal is different from an Iyengar one, which is different from a Telugu Brahmin one. The seats are built for exactly this. No onion, no garlic, the sweets in the order the ritual expects, and a tiffin at dawn for the family who have been up since four.
Formats
- Dawn tiffin for the family
- Satvik leaf lunch by community
- Evening high tea for visitors
- Sweet boxes
The seats this day draws on
Karnataka
Bisi bele bath with boondi · Kosambari (hesarukalu and kadalebele) · Mysore saaru and majjige huli
Tamil
Arachuvitta sambar · Milagu rasam and paruppu rasam · Poriyal ×2 and kootu
Andhra & Telangana
Gongura pachadi and gongura mutton · Pappu with avakaya and ghee · Gutti vankaya kura
Breakfast & Tiffin
Idli, vada, three chutneys · Live dosa counter: masala, set, benne, rava · Khara bath and kesari bath
Beverages & High Tea
Filter coffee (decoction, in filters) · Masala chai and kashmiri kahwa · Espresso bar with a barista
Upanayanam & thread ceremony catering in Bangalore — questions
What does upanayanam catering cost per plate in Bangalore?
About ₹300–₹600 a plate in 2026 for a satvik leaf lunch with two sweets; a dawn tiffin adds ₹120–₹200 a head.
Do you cook Madhwa, Iyengar and Telugu Brahmin menus differently?
Yes — each is a separate menu from the Karnataka, Tamil or Andhra seat, and the chef asks which community before the menu is written.
Tell the kitchen about the upanayanam
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.