Home / South Indian wedding caterers in Bangalore
Bangalore · since 1995
South Indian wedding caterers in Bangalore
RASA caters South Indian weddings in Bangalore from five separate seats — Karnataka, Tamil (Iyer and Iyengar), Andhra-Telangana, Kerala sadya and the Mangalore-Udupi coast — each a chef who cooks only that cuisine, serving the leaf in the community's own order and turning a 600-seat mantapa dining hall in waves. A South Indian wedding leaf lunch in Bangalore runs about ₹350–₹750 a plate in 2026 with the morning tiffin ₹150–₹300.
"South Indian" is four states and a coast, and a Bangalore wedding is usually one of them precisely. The Kannadiga muhurtham lunch is not the Tamil kalyana saapadu, which is not the Telugu leaf with its pappu and podis, which is not a Kerala sadya with three pradhamans. One seat per table, and the chef asks which community before the menu is written.
The craft of a South Indian wedding lunch is service: the leaf laid in order, courses one at a time so the saaru is hot, one server per twelve leaves, the hall turned twice or three times before two o'clock, the last wave cooked last. The kitchen has done it in the city's mantapas for three decades.
Price list, August 2026 (indicative)
| Menu | Per plate |
|---|---|
| Karnataka leaf lunch | ₹350–₹700 |
| Tamil / Iyengar kalyana saapadu | ₹350–₹650 |
| Andhra-Telangana leaf | ₹380–₹700 |
| Kerala sadya, 24–28 items | ₹400–₹750 |
| Coastal (Bunt / Udupi) wedding table | ₹500–₹1,000 |
| Morning tiffin with live dosa | ₹150–₹300 |
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 |
|---|---|---|
| Kannadiga (Smartha & Lingayat) wedding menu | Karnataka seat | ₹350–₹700 |
| Madhwa Brahmin wedding menu | Karnataka seat | ₹350–₹650 |
| Gowda (Vokkaliga) wedding menu | Karnataka seat | ₹400–₹800 |
| Iyengar wedding menu | Tamil seat | ₹350–₹650 |
| Tamil Iyer wedding menu | Tamil seat | ₹350–₹650 |
| Telugu (Reddy, Kamma, Brahmin) wedding menu | Andhra & Telangana seat | ₹380–₹900 |
| Kerala Nair & Hindu wedding sadya | Kerala seat | ₹400–₹750 |
| Bunt & Tulu wedding menu | Mangalorean & Udupi seat | ₹500–₹1,000 |
The seats
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
Mangalorean & Udupi
Kori rotti and kori gassi · Chicken ghee roast · Neer dosa and chicken sukka
Chettinad
Chettinad pepper chicken · Mutton chukka · Kara kuzhambu
Breakfast & Tiffin
Idli, vada, three chutneys · Live dosa counter: masala, set, benne, rava · Khara bath and kesari bath
South Indian wedding caterers in Bangalore — questions
What does a South Indian wedding lunch cost per plate in Bangalore?
About ₹350–₹750 a plate in 2026 depending on the community and the number of sweets, with the morning tiffin ₹150–₹300 a head, before 5% GST.
Do you cook Kannadiga, Tamil, Telugu and Kerala weddings from the same kitchen?
From the same house, from four different seats — a separate chef for each, with their own masalas and their own leaf order.
How do you serve 600 guests on banana leaves in two hours?
In waves timed to the mantapa, one server per twelve leaves, the dining hall turned two or three times, and the last wave cooked last so it is as hot as the first.
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.