Vegetarian wedding and reception catering in Bangalore

A wedding is several events with one guest list. The morning function needs food that is ready when the muhurtham says so. The evening needs counters that keep three hundred people occupied and fed while the photographs happen. Both need to be vegetarian, both need to please people who have eaten at a hundred weddings, and both are judged by the same relatives.

A long buffet table dressed with orange flowers and stacked plates, set with platters of vegetarian dishes under a covered terrace. Illustrative photograph.

The functions, and what the food has to do

Muhurtham morning

Timing rules everything. A breakfast griddle turning out dosa, paratha or cheela to order keeps people fed as they arrive, without a queue that overlaps the ceremony.

Mehendi and sangeet

People are seated in groups, moving, dancing. Counters work better than a served meal: chaat, tawa and pav, a wok, a cooler bar people come back to.

Reception

The evening the food is remembered for. A welcome station, three or four counters spread so the room keeps moving, the main courses, and a dessert counter that gives people a reason to stay.

What goes on the menu

The dishes your family expects, cooked properly, plus as much or as little fusion as suits you. See the five collections and the fifteen stations, then tell us what you like. We’ll put a line-up together for each function.

Stations that suit it

Stations we design into proposals. What runs at your event is agreed with you.

A steel plate of dahi puri topped with yogurt, green and tamarind chutneys, fine sev and chopped coriander. Illustrative photograph.

Chaat & pani puri

Cooked live: puris filled to order, flavoured waters poured at the counter, tikki and pav finished on the griddle.
Guests choose: which chaats, how spicy, which waters.
Suits: every occasion. This is where the queue starts.

We’ll check room for a queue that doesn’t block the floor, and a counter long enough for two people to serve.

A row of onion-and-tomato uttapam cooking along a long flat griddle, with a tray of fried vadas at the side. Illustrative photograph.

Dosa & appam griddle

Cooked live: batter spread thin on hot iron; lacy appams; paddu turned in the pan.
Guests choose: plain or filled, chutney, sambar or stew.
Suits: morning functions, weddings, housewarming lunches, receptions.

We’ll check where the griddle can stand, how the heat vents, and a clear pickup side so nobody reaches over it.

Skewers of charred marinated paneer with onion and capsicum resting in a black cast-iron pan. Illustrative photograph.

Tandoor & grill

Cooked live: paneer, mushroom and vegetable skewers cooked over live heat and pulled off in front of guests.
Guests choose: the skewer, the marinade, the chutney.
Suits: receptions, sangeet, corporate evenings.

We’ll check whether your venue allows charcoal or open flame, and where that heat can stand safely.

Equipment pending confirmation.

All fifteen live stations

What we’ll ask before we quote

Your dates and the service window for each function
the venue and what it allows
how many guests, and when that number is firm
whether the count changes between functions
the dietary needs in the room
where counters can stand
your budget, if you have one

What a wedding costs

RASA menus run ₹1,200 to ₹3,000 a plate, before GST, transport and crockery, which are charged separately. For 300 guests that arithmetic is ₹3.6 lakh to ₹9 lakh for the food at one function. Where you land depends on the stations, the courses and how it’s served.

How pricing works

Plan your wedding catering

Tell us about your event

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