Traditional Karnataka Wedding Menu Guide
2026-01-25 · 10 min read
Every course, in the traditional order, from Kosambari to Payasa — with notes for modern weddings.
A traditional Karnataka wedding meal is a full sensory experience — served on a banana leaf, in a specific order, with each dish placed at a specific position. Here's how a classic pure vegetarian Karnataka wedding menu is composed.
The banana leaf, and what goes where
The leaf is placed with the narrow tip pointing to the guest's left. Salt, pickle and kosambari go on the top left; palya and gojju on the top right; rice and rasam in the centre; sweets on the top.
Course-by-course menu
Starters and salads
- Kosambari (moong dal salad)
- Palya (dry sabzi, usually beans or cabbage)
- Gojju (tamarind curry)
- Chitranna (lemon rice) or Puliyogare
Main course
- White rice + Sambar
- Rice + Rasam
- Bisi Bele Bath
- Vangi Bath or Pulao
- Chapati with Kurma
Sweets
- Obbattu (Holige) with ghee
- Kesari Bath
- Payasa (semiya or moong dal)
Closing course
- Curd Rice
- Pickle
- Papad
- Fruit / Ice-cream (modern addition)
Modern additions that still feel traditional
A live dosa counter, filter coffee station, and an ice-cream counter blend easily into a classic menu without breaking tradition.
Frequently asked
Is a Karnataka wedding menu always no-onion no-garlic?
Traditional brahmin-style Karnataka wedding menus are usually no-onion no-garlic. Other communities may include them — a good caterer will follow your family's tradition.
How many courses are typical?
A full traditional meal has 15–20 items across salads, mains, sweets and closing courses, all served on a banana leaf.