Authentic South Indian Cuisine
From hand-patted Akki Rotti to slow-cooked Puliogare, bringing the taste of Ammana Mane Oota to your table. Real ingredients, made from scratch, just like home.
My specialty, Akki Rotti, is a soft rice flour flatbread from Karnataka. Here it is paired perfectly with freshly made coconut chutney.
I take great care to make my Akki Rotti perfectly soft and puffed up. The secret lies in using good quality flour, kneading the dough well, and cooking it on a properly preheated tawa.
The process of making Akki Rotti, from preparing the dough balls to cooking them into soft flatbreads, served with a spicy coconut chutney.
Delicate and lacy Neer Dosa, a coastal Karnataka specialty. It's best enjoyed with fresh coconut chutney and a sweet coconut-jaggery filling.
A video showing the making of a classic Mysore Masala Dosa, complete with a spicy red chutney spread and a flavorful potato filling.
Freshly steamed idlis right out of the stand. I never use baking soda, yet they always turn out incredibly soft and fluffy.
A large batch of hot, soft idlis ready to be packed for a breakfast catering order. A healthy and timeless South Indian favorite.
Preparing authentic Puliogare, a tangy tamarind rice, completely from scratch. This involves roasting and grinding the special Puliogare masala powder myself.
The final mix of my homemade Puliogare, generously garnished with fresh coriander. The aroma of freshly ground spices makes all the difference.
A comforting and flavorful Pineapple Rasam being prepared in my kitchen. The sweet and tangy taste of pineapple gives a unique twist to the traditional South Indian soup.
About Authentic South Indian Cuisine
If you are planning a traditional spread, remember that the taste lies in the preparation. I don't use commercial shortcuts like baking soda in my idli batter, and my masala powders are ground fresh for every order. When we chat, let me know if you prefer a classic banana leaf service or a casual buffet setup, as the rhythm of the meal changes significantly with the service style.
The Heart of Karnataka Cooking
When I say 'Ammana Mane Oota' (Mother's Home Food), I mean it. Cooking is my second career, and I approached it with the same discipline I used in banking—meaning there is no room for compromise.
My South Indian catering focuses on the staples that are often overlooked in mass-produced catering. Whether you want a full baale yelle oota (banana leaf meal) or a corporate lunch box, the core components remain consistent:
- The Dough Matters: For my Akki Rotti and Jollada Rotti, I knead everything by hand. It’s a labor-intensive process, but it’s the only way to get that specific softness and texture that store-bought versions lack.
- Freshly Ground Everything: My Puliogare masala and sambar powders are ground from scratch. You will taste the difference between a pre-packaged spice mix and a blend roasted in my own kitchen.
- Vegetable-Forward: From Badnekayi Yennegayi (stuffed brinjal) to Majjige Huli, I prioritize seasonal vegetables and traditional Karnataka flavor profiles that are comforting and nutritious.
Customizing Your Event
I cater across Bengaluru, and I work best when we plan the menu together. If you are hosting a small get-together, I can prepare hot, fresh batches of idlis, dosas, and rice dishes that are meant to be eaten immediately.
If you have specific dietary needs—like keeping the spice levels low for children or avoiding certain ingredients—just let me know. Because I am not a large commercial kitchen, I can adjust every single dish to fit your guest list, not the other way around.
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