RASA caters Bangalore weddings from the muhurtham breakfast to the reception dinner with a separate specialist chef for every cuisine on the menu. In 2026 a Bangalore wedding meal runs about ₹350–₹700 a plate for a South Indian leaf lunch, ₹650–₹1,300 for a North Indian buffet with a live tandoor, and ₹1,200–₹2,500 for a multi-counter reception; quotes are built from the menu, with GST, staff and crockery shown as separate lines.
- Brahmin caterers
- Veg caterers
- Non-veg caterers
- South Indian wedding caterers
- North Indian wedding caterers
The commonest wedding in this city is a Kannadiga, Tamil or Telugu muhurtham morning — tiffin at seven, a leaf lunch at noon for 600 that turns the dining hall twice — followed by a reception at night where the groom's family from Delhi or Kolkata or Kochi expects their own food, cooked properly. Two meals, two or three cuisines, one caterer. The only way that works is if each cuisine has its own chef, which is how this house has been built since 1995.
The kitchen plans the day backwards from the muhurtham hour. The tiffin seat starts at three. The leaf lunch is sent in waves timed to the mantapa so the last wave is as hot as the first. At night the counters open when the couple arrive, not when the caterer is ready, and the chef at the tandoor is the North seat's chef, the chef at the wok is the wok seat's.
We publish per-plate bands on every cuisine page so a family can budget before the first call. The quote itself lists GST, service staff, crockery and any live-counter setup as separate lines, and the guaranteed count is written into the contract with the buffer we cook above it. Bangalore's commonest catering complaint — food that was cold by nine, or ran out — is a planning failure, and the plan is where we spend the most time.
Formats
- Muhurtham breakfast and leaf lunch (South Indian seats)
- Reception buffet with live counters (North, wok, chaat, desserts)
- Plated dinner for a hotel ballroom (Continental seat)
- Mehendi, sangeet and haldi menus
- Day-after breakfast for the wedding house
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
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
Hyderabadi
Kacchi gosht ki biryani · Murgh dum biryani · Haleem (Ramzan season)
Live Counters
Dosa, akki rotti, neer dosa · Tandoor: naan, kulcha, tikka · Wok: noodles, rice, chilli dishes
Chaat & Street Food
Pani puri with three waters (live) · Dahi puri, sev puri, bhel · Ragda pattice and aloo tikki chaat
Desserts & Mithai
Live jalebi with rabri · Gulab jamun and kala jamun · Mysore pak and dharwad peda
Breakfast & Tiffin
Idli, vada, three chutneys · Live dosa counter: masala, set, benne, rava · Khara bath and kesari bath
Wedding catering in Bangalore — questions
How much does wedding catering cost per plate in Bangalore in 2026?
A South Indian leaf lunch runs ₹350–₹700 a plate; a North Indian buffet with a live tandoor ₹650–₹1,300; a multi-counter reception ₹1,200–₹2,500. GST at 5% on food, service staff and crockery are shown as separate lines on our quote. These are indicative Bangalore ranges; the number comes from the menu.
How much would catering for a 500-guest Bangalore wedding cost?
At ₹500 a plate, a 500-guest leaf lunch is about ₹2.5 lakh before GST and staff; a 500-guest North Indian reception at ₹900 is about ₹4.5 lakh; a premium multi-counter reception at ₹1,800 is about ₹9 lakh. Most families budget the lunch and the reception separately.
Can one caterer do a South Indian lunch and a North Indian reception without both tasting the same?
Only if two chefs cook them. Here the Karnataka or Tamil seat cooks the lunch and the North seat cooks the reception; the two menus never share a kitchen line, a masala base or a chef.
Do you offer a tasting before we book?
Yes, for weddings and events of size — the shortlist is cooked for you by the same chefs who will cook it on the day. Ask when you enquire and we set a date.
What is a minimum guarantee and is it negotiable?
The guaranteed count is the number you pay for whether or not every guest turns up, usually 80–90% of your expected headcount. It is set with you, written into the contract, and we cook a buffer above it so the last guest eats what the first one did.
How far ahead should we book a wedding caterer in Bangalore?
For November–February and the April–May muhurtham season, six to twelve months. Off-season dates can be held with three months' notice.
Do you cater at kalyana mantapas and convention halls that have their own kitchen rules?
Yes. Most mantapas allow outside caterers with a kitchen-use charge; hotels vary. We check the venue's rule and charge before the quote so there is no surprise on the day.
If the photography is still open, Élan Films is the wedding cinema and photography studio in the same group — it shoots across India and publishes what a shoot at each venue actually takes.
Tell the kitchen about the weddings
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.