Festival Special Meals
Shipped across Bengaluru
Pricing Guide
Traditional Festival Banana Leaf Meal
Festive Specials
- Holige/Obbattu: 1 piece (6-7 inch diameter) served with homemade ghee. Options typically include Bele (lentil) or Shenga (peanut).
- Payasa/Kheer: 1 container (150ml). Rich milk or jaggery base varieties like Godhi (wheat) or Shavige.
- Flavored Rice: 200g portion. Seasonal variety like Sweet Pongal or Puliyogare.
Main Course & Staples
- Steamed Rice: 250-300g portion of Sona Masoori rice.
- Traditional Gravies: 200ml Tili Saaru (pepper-cumin rasam), 200ml Vegetable Kootu/Sambar (coconut base), and 100ml Gojju (tangy curry).
- Style: Satvik Brahmin preparation (no onion or garlic).
Sides & Accompaniments
- Palya & Kosambari: 2 vegetable stir-fries (100g each) and 2 lentil salads (50g each).
- Fried Items: 1-2 seasonal fritters (Ambode/Bajji) and fried papad.
- Essentials: Spicy pickle, curd/buttermilk, and salt.
Packaging
- Dining Hardware: Includes 1 full-size raw banana leaf (requires washing before use).
- Containers: Food packed in standard circular disposable plastic containers.
Assorted Festival Ghee Sweets
Premium Laddus
- Dry Fruit Laddu (Antina Unde): Nutrient-dense balls (40-50g each) made with edible gum, dry copra, dates, and nuts. No refined sugar.
- Besan/Rava Laddu: Roasted gram flour or semolina balls bound with pure ghee, sugar, cashews, and raisins.
- Texture: Hand-rolled with a rustic, grainy homemade texture.
Traditional Specialties
- Mysore Pak: 15-20 pieces per kg. Made with fresh gram flour and pure ghee. Available in soft or porous textures.
- Obbattu/Holige: Optional inclusion. Folded flatbreads with lentil or coconut stuffing.
Production Standards
- Ingredients: 100% pure ghee used as the primary fat.
- Shelf Life: 10-15 days for Laddus and Mysore Pak; 2-3 days for Holige.
- Packaging: Sturdy cardboard box lined with butter paper or separators.
Traditional Savory Snack Hamper
Fried Snacks
- Chakkuli: Spiked, spiral rice flour and roasted gram snacks (approx 3-inch diameter).
- Kodubale: Spicy, ring-shaped snacks made with maida/rava, red chili, and ajwain.
- Nippattu: Flat, disc-shaped crackers (2-3 inch) with peanuts and curry leaves.
- Tengalu: Light, twisted, noodle-like crunchy snacks.
Mixtures
- Kuttavalakki: Spiced beaten rice (Poha) with fried groundnuts and dry coconut.
- Ompudi: Fine chickpea flour noodles seasoned with ajwain.
Quality Assurance
- Oil Policy: Fried strictly in fresh refined sunflower or groundnut oil. No oil is reused between batches.
- Packaging: Sealed in 250g or 500g clear ziplock pouches to retain crispness.
About Festival Special Meals
I know how festival days go - pooja prep, family buzzing, and that little stress about cooking elaborate meals. At Agraane Kitchen, we step in so you get the real habba (festival) feels on your plate, minus the kitchen marathon. My cooking is straight from the roots, with Amma kai ruchi (mother’s touch) in every dish.
Shuddha & Ruchi-Ruchi
- I follow old-school Brahmin-style recipes for every festival, so you get what you grew up eating
- Hygiene is strict here - only fresh ingredients, pure ghee, never reused oil
- Everything’s home-cooked, no mass production - just care and tradition
Festival Menus - A Sneak Peek
- Sankranti & Bhogi: Full habbada oota (special meal) on banana leaf - think Shenga Holige, Avarekaalu Khara Pongal, and Ellu Bella, all the classics
- Deepavali: Homemade Deepavali sweets like Besan Laadu, Mysore Pak, Antina Unde, plus crispy snacks - Chakli, Nippattu, Mixture, and more
- Gouri-Ganesha & Nagapanchami: Authentic festival spreads and signature treats like Tambittu and Shenga Unde
- Menus for Ugadi, Dasara and other festivals pop up too - watch out for updates
Everything’s made fresh, so menu drops and ordering windows happen before each festival. I keep it real, simple, and rooted, so you get that festival vibe at home without the slog.
Meet your Expert
Agraane Kitchen
10 connects in last 3 months
My Story
Namaskara! Agraane Kitchen started in my own home, just making food that tastes like ajji’s hands. I love cooking Brahmin-style meals, the kind that brings back old memories. Hearing ‘Oota tumba channagittu... ammana kai ruchi nenapag bantu’ is what keeps me going. We even helped a farmer sell bananas once, just because. Now we’ve got a small eatery in Girinagar, but for me, it’s always about good food and good words. Ellu bella tindu olle maatadona.
My Work
Home-cooked Meals & Catering - Breakfast, lunch, dinner – all fresh. We cater for parties, functions, and offer home delivery or take-away.
Traditional Karnataka Brahmin Cuisine - We make pure ghee home-cooked food, freshly prepared, never reuse oil, and keep it hygienic.
Festival Specials & Habbada Oota - Special dishes for Sankranti, Ugadi, Deepavali – preorder for full Habbada Oota festival meals.
North Karnataka Delicacies - Try Jolada Rotti, Ennegayi, Zunakada Vade, Girmit and other North Karnataka specials.
Customised Lunch & Breakfast Boxes - Meal boxes for office, events, rehearsals – just tell us what you want, we’ll make it.