Shashtiabdapoorthi catering in Bangalore: ₹420–₹750 per plate, satvik homa menu and a full day plan
AI Overview
Shashtiabdapoorthi (60th birthday) catering in Bangalore costs ₹420–₹750 per plate in 2026 for a satvik banana-leaf lunch, ₹180–₹280 for the homa-morning tiffin and ₹450–₹800 for an evening felicitation buffet. The homa-day food must be no-onion-no-garlic and cooked on site, because part of it is offered as prasadam. Most families serve tiffin at 7 AM for 40–60 close relatives, a leaf lunch at 12:30 PM for the full list, and a lighter dinner buffet for 60–70% of the lunch count. Portions run about 15% lighter than a wedding because the guest list skews towards elders.
Key takeaways
- 2026 Bengaluru rates: ₹180–₹280 homa-morning tiffin, ₹420–₹750 satvik leaf lunch, ₹450–₹800 evening buffet.
- The homa-day meal is satvik — no onion, no garlic — and cooked in separate vessels on site.
- Plan 100% of the list for lunch and 60–70% for the evening; the morning tiffin is only for close family.
- Elder-heavy guest lists eat about 15% less than a wedding crowd — quantity, not menu, is where you save.
- Seat and serve elders first at the leaf lunch; two serving lines per 100 guests keeps the meal under 45 minutes.
Key takeaways
- 2026 Bengaluru rates: ₹180–₹280 homa-morning tiffin, ₹420–₹750 satvik leaf lunch, ₹450–₹800 evening buffet.
- The homa-day meal is satvik — no onion, no garlic — and cooked in separate vessels on site.
- Plan 100% of the list for lunch and 60–70% for the evening; the morning tiffin is only for close family.
- Elder-heavy guest lists eat about 15% less than a wedding crowd — quantity, not menu, is where you save.
- Seat and serve elders first at the leaf lunch; two serving lines per 100 guests keeps the meal under 45 minutes.
What Shashtiabdapoorthi catering costs in Bangalore
A Shashtiabdapoorthi is usually a single-day function with three separate meals, so families should budget by meal rather than by a single per-plate number.
| Meal | Per plate | Typical headcount |
|---|---|---|
| Homa-morning tiffin (7 AM) | ₹180–₹280 | 40–60 close relatives |
| Satvik banana-leaf lunch (12:30 PM) | ₹420–₹750 | Full guest list |
| Evening felicitation buffet | ₹450–₹800 | 60–70% of the lunch count |
| Coffee, buttermilk and snacks through the day | ₹60–₹110 | Full list |
For a 150-guest ceremony that lands at roughly ₹95,000–₹1,60,000 across the day, before mineral water, hall charges and the purohit's separate homa provisions.
The satvik homa-day menu
Food cooked on the homa day is prasadam before it is a meal. We cook it no-onion-no-garlic in dedicated vessels, with a separate cook assigned so nothing crosses over from the evening menu.
Morning tiffin after the homa
- Idli, sweet pongal and khara pongal
- Coconut chutney and satvik sambar (no onion)
- Filter coffee, and milk for children
Banana-leaf lunch
- Payasam (paal or obbattu), served first on the leaf
- Two palyas, kootu, gojju, kosambari and pickle
- Holige or obbattu with ghee — the customary sweet for a 60th
- Rice with huli, saaru, majjige huli and curd rice
- Vada, chitranna, appalam and a seasonal fruit
Evening felicitation buffet
- Two starters, one North Indian gravy, paneer item, naan and pulao
- One live counter — chaat or dosa — for the younger crowd
- Two desserts, one of them warm
Hour-by-hour plan for the day
Step 1
4:00 AM — kitchen dispatch
Satvik provisions, vessels and gas leave our Nagavara kitchen in a separate load.
Step 2
5:30 AM — venue setup
Cooking starts on site; homa area kept clear of the kitchen line.
Step 3
7:00 AM — tiffin service
Tiffin for close family during or just after the homa, plated rather than buffet.
Step 4
10:30 AM — lunch cooking peak
Rice, huli and payasam finished; leaves washed and laid out.
Step 5
12:30 PM — leaf lunch
Elders seated and served first, then the full list in two sittings if needed.
Step 6
4:00 PM — coffee and snacks
Light evening tiffin while the felicitation runs.
Step 7
7:30 PM — dinner buffet
Counters open; live counter started only after the speeches.
Quantities for an elder-heavy guest list
A Shashtiabdapoorthi crowd is older than a wedding crowd. Cooking wedding quantities here is the single most common way families waste 15–20% of the budget.
| Item | Per guest | Note |
|---|---|---|
| Rice (all varieties) | 150 g | About 30 g less than a wedding plate |
| Huli / saaru | 200 ml | Served twice on the leaf |
| Palya and kootu | 90 g each | Two palyas, one kootu |
| Payasam | 150 ml | Second serving for roughly 1 in 3 guests |
| Holige / obbattu | 1.5 pieces | Order whole; leftovers travel home well |
| Curd rice | 120 g | Elders often finish with this and nothing else |
For the full method behind these numbers, see our per-guest quantity chart, and use the calculator on our cost-per-guest page to sanity-check the day's budget.
Serving elders without a queue
What to arrange at the venue
- Chairs and low tables for guests who cannot sit on the floor — plan for a third of the list
- Two serving lines per 100 guests, with servers moving in one direction only
- A separate low-spice batch of huli and palya for elders and children
- Drinking water at the seat, not only at a counter
- A quiet corner for guests who need to eat before the felicitation
Advantages
- Leaf lunch in two calm sittings beats one crowded one
- Plated tiffin in the morning keeps the homa area clear
- A shorter, warmer evening menu suits a crowd that already ate a full lunch
Trade-offs
- A single serving line for 200 guests means the last elder eats cold food
- Live counters during the felicitation pull guests away from the ritual
- Ordering dinner for the full lunch count almost always over-caters
Areas we serve in Bengaluru
We cook on site across Bengaluru. Pick your neighbourhood for local menus, pricing and venue notes:
- Yelahanka catering
- RT Nagar catering
- Kalyan Nagar catering
- Nagavara catering
- Hebbal & Kempapura catering
- Sahakarnagar catering
- Thanisandra catering
- Manyata Tech Park catering
Planning a Shashtiabdapoorthi?
Send us the homa date, guest count and venue — we will send a satvik menu for the full day with a per-plate quote and the team's arrival time.
Frequently asked questions
- How much does Shashtiabdapoorthi catering cost in Bangalore?
- In 2026, budget ₹180–₹280 per plate for the homa-morning tiffin, ₹420–₹750 for the satvik banana-leaf lunch and ₹450–₹800 for the evening felicitation buffet. A 150-guest ceremony typically lands between ₹95,000 and ₹1,60,000 for the whole day, excluding mineral water, hall charges and homa provisions.
- Does the Shashtiabdapoorthi menu have to be satvik?
- The homa-day food is normally cooked no-onion-no-garlic because part of it is offered as prasadam. We cook it in separate vessels with a dedicated cook at no extra charge. Whether the evening dinner also stays satvik is a family decision — confirm it with your purohit before the menu is finalised.
- How many guests should I plan food for at each meal?
- Plan the morning tiffin for 40–60 close relatives only, the leaf lunch for 100% of the confirmed list, and the evening buffet for 60–70% of the lunch count. Most guests who attend the homa and lunch do not return for dinner.
- What sweet is traditionally served at a 60th birthday ceremony?
- Holige or obbattu with ghee is the customary sweet in Karnataka, usually served alongside paal payasam. Many families add a second sweet such as mysore pak or kesari bath for the evening. We cook holige fresh on site; it is one of the few sweets that does not hold well overnight.
- Can you serve on banana leaves for the lunch?
- Yes, and we recommend it for the homa-day lunch. We source full leaves, wash and cut them at the venue, and lay them tip-to-the-left as tradition requires. Disposables are used only for the morning tiffin and the evening buffet.
- Do you cater Shashtiabdapoorthi functions across Bengaluru?
- Yes. We cook on site at homes, kalyana mantapas and apartment clubhouses across Bengaluru, and we serve North Bengaluru — Nagavara, Hebbal, Yelahanka, RT Nagar, Sahakarnagar and Thanisandra — most often. Share the venue and we will confirm kitchen access and early-entry timings before you book.
About the author
Nandu Yadav
Chief Consultant & Owner, Upendar Caterers · 20 years in catering
Nandu Yadav is a veteran of the Bangalore catering industry with over 20 years of experience. He specializes in large-scale pure vegetarian event planning, traditional South Indian menu design, and per-plate costing for weddings and corporate events. Having managed over 5,000 successful functions across North Bangalore (Sanjaynagar, Sahakarnagar, Hebbal) and major tech parks, Nandu provides authoritative insights based on real-world logistical expertise.
- Pure Vegetarian Wedding Catering
- Per-plate Costing & Quantity Planning
- Traditional Brahmin & South Indian Menus
- Corporate Lunch Operations in Tech Parks
- On-site Kitchen Setup & Food Safety (FSSAI)
- Logistics for Large Events (5000+ guests)
Content review
Fact-checked by Nandu Yadav, Head Chef & Owner, Upendar Caterers · Last reviewed 21 September 2026
Menus, quantities and timings were checked against Shashtiabdapoorthi functions we cooked in Bengaluru through 2026.
