Traditional Cooking in Bengaluru
Since 1963, we have held onto the old ways of cooking. Authentic Karnataka food demands patience, brass vessels, and the right touch of wood-fire heat.
A look inside our kitchen where the magic happens. We use large kadhais and traditional utensils to prepare authentic Karnataka dishes, ensuring every meal is filled with flavour and heritage.
Large-scale preparation in our professional kitchen. Multiple large pots simmer away, each containing a different component of a traditional Baale Ele Oota, ready to serve hundreds of guests.
Sakkarai Pongal, a sweet rice dish made with jaggery, being slow-cooked in a large brass vessel. This traditional method ensures even cooking and a richer taste.
Even a simple cup of tea is given the traditional treatment. An aluminum kettle sits on a wood fire, showcasing our commitment to authentic preparation methods in every detail.
A close-up of our freshly ground Huli Pudi, or sambar powder. We make all our spice mixes in-house using family recipes, which is the secret to the distinct taste of our food.
An artistic depiction of our cook at work, capturing the essence of our culinary tradition. This image represents the dedication and skill that goes into every dish we prepare.
About this collection
We do not rely on standard industrial kitchens. For our signature dishes, we set up brass vessels over real wood fires, which is the only way to achieve that deep, smoky flavour profile you rarely find in modern event catering today.
Authentic Karnataka cuisine is not just about the recipe, it is about the process. When you choose a traditional spread for your wedding or festival, you are opting for a method of cooking that cannot be replicated by gas burners or electric heaters. The wood-fire method allows the heat to distribute evenly across our large brass vessels, giving dishes like Sambar and Puliyogare a depth that our customers have recognized for decades.
We also prioritize in-house preparation. Our Huli Pudi (sambar powder) is ground according to my family's recipe, ensuring that the aroma and spice levels remain consistent and bold. This is why our Baale Ele Oota (banana leaf meal) stands out; from the first bite of the Mysore Rasam to the final sweet, you are tasting a lineage of cooking techniques that have been passed down since 1963.
Whether we are serving at a small home pooja in Banashankari or a large-scale wedding across Bengaluru, we bring the same setup. Our staff is trained to serve with the same care they would use in a family kitchen, ensuring that the cultural significance of the meal is preserved. If you value the Ruchi (taste) and Shuchi (purity) that defines our culture, we are here to bring that exact experience to your event.
Rangarao Caterers
We are Rangarao Caterers, carrying forward a legacy started by my father in 1963. We do not believe in shortcuts, so we grind our own spices and slow-cook our food to keep the traditional taste alive for every event.
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