Karnivore Kitchen by Kalyan
I specialize in hyper-local Old Bangalore Naati cuisine, a 150-year-old family tradition. My focus is on honest, no-frills meat dishes using superior cuts like Bannur Lamb, slow-cooked in its own fat.
Chef's Table Events
We The Chefs
I host private chef’s table dinners where you get Old Bangalore Naati meat dishes, cooked nose-to-tail with fresh local ingredients, served in a home-style setting with stories and no restaurant frills.
Gourmet Food Delivery
Shipped across Bengaluru
I deliver home-cooked Old Bangalore Naati meat dishes like Bannur lamb and pork ribs, slow-cooked in natural fat with local spices, using family recipes from the last 150 years.
Pop-Up Restaurant Collaborations
Karnivore Kitchen
I run short-term pop-ups at partner restaurants where I personally cook and train staff to serve Old Bangalore Naati meat dishes using local ingredients and family recipes.
Meet your expert
Karnivore Kitchen by Kalyan
51 connects in last 3 months
My Story
Mutton fry? My forever weakness. First thing I ever cooked, age 12, standing on tiptoe in my amma’s (mom’s) kitchen. See, our food isn’t just recipes - it’s 150 years of family, from Andhra roots to Cubbon Pet, mixing cultures and spices. ‘Naati’ style is in my bones. Khaima Unde Saaru (minced mutton ball curry) was always our go-to on tough days. Meat is my religion, so when lockdown hit, I started Karnivore Kitchen to share all this with you.
My Work
Old Bangalore Naati Delicacies - I cook Bannur Lamb mutton fry, Khaima Unde Saaru curry, organ pepper fry, Pork Ribs, Chettinad Pork Belly Fry, Naati Koli, and Tawa fish.
Everything Local, Everything Real - ‘Naati’ means hyper-local. I use only local spices, heirloom coriander, and recipes passed down for 150 years.
Meat is King Here - Tender Bannur Lamb, nose-to-tail cooking, antibiotic-free chicken. Some dishes are bold, not for everyone!
No Frills, Just Honest Food - No oil in most dishes – just Bannur lamb fat. Slow-cooked, homemade masalas, meat falling off the bone.