Most catering arrives cooked. A live station cooks where the guests are: a griddle, a pan, a fryer, someone working to order through the evening. Food reaches the plate at the moment it is meant to be eaten, and the counter becomes somewhere people stand and talk.
RASA runs many live stations. Which ones go into your event, and how many, is something we work out with you, because it depends on the room, the guest count and how the evening is shaped.
Stations we design into proposals. What runs at your event is agreed with you.
The welcomeCooler & mocktail bar · Chaat & pani puri
The countersDosa & appam griddle · Tawa & pav · Tandoor & grill · Breakfast griddle · Pasta & risotto · Stone-oven pizza · Wok & steamers · Tacos & build-your-own · Mezze & small plates · Vegetarian sushi & rolls
The finishJalebi & hot mithai · Dessert studio · Paan & mukhwas
Where the evening starts, before anyone sits down.
Drinks mixed and poured to order
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check where guests gather before dinner, and shade if you’re outdoors.
Bar service pending confirmation.
We’ll check room for a queue that doesn’t block the floor, and a counter long enough for two people to serve.
The working heart of the floor, and where people spend the evening.
We’ll check where the griddle can stand, how the heat vents, and a clear pickup side so nobody reaches over it.
We’ll check the tawa’s footprint and a plating table beside it.
We’ll check whether your venue allows charcoal or open flame, and where that heat can stand safely.
Equipment pending confirmation.
Parathas and cheela, cooked to order
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check how early we can get into the venue, and where the counter stands before guests arrive.
Tossed in the pan while you wait
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check a steady counter for two burners and how the pickup line runs.
We’ll check whether the oven can stand where you want it, and how it gets in.
Equipment pending confirmation.
We’ll check ventilation for high-heat cooking and a spot for the steamers.
Warmed, filled and assembled to order
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check counter length, because an assembly line needs room.
Falafel fried to order, dips plated small
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check whether frying is allowed indoors at your venue.
Rolled and cut in front of guests
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check cold holding and a clean run of counter.
Pending confirmation.
What people eat last, and talk about on the way home.
We’ll check a shielded frying zone, away from where guests walk.
Waffles, crepes and kulfi, to order
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check power for the irons and a cold hold for the ice cream.
Folded to order on the way out
Photograph to come. Development placeholder: we have no photograph of this station yet, and we will not use someone else’s event as a stand-in.
We’ll check where guests leave from, so the counter is on their way out.
There is no fixed answer, and anyone who gives you one before seeing your floor plan is guessing. It depends on how many guests you have, how long they’ll be eating, how much else is happening in the room, and how much space the venue gives us. We work it out with you and write it into your proposal, with what each counter needs.
Live cooking needs space, power and somewhere to work out of sight. Before your proposal is firm we go through: where each counter can stand and how guests will move between them; a back area for preparation; power points near the counters; water; cover if you’re outdoors; how our vehicles reach the venue and whether there’s a service lift; the time we can get in, and the time service has to finish; and your venue’s rules on outside caterers and on open flame.
Tell us the venue and we’ll tell you what will work there.
Your name and WhatsApp number are enough to start. Everything else helps us shape the stations and the menu.
Or fill in the longer form, with stations, dates and guest numbers
We have your name and WhatsApp number, and what you’ve told us about your event.
Next: we’ll message you on WhatsApp to talk through the date, the guest count and the stations you’re drawn to. After that we write your proposal: the station line-up, the menu, the service plan and a per-plate figure, with GST, transport and crockery as separate lines.
Nothing is booked until you say so.
Every photograph on this page is a licensed image by another photographer. None of them shows a RASA event, dish or team.
