---
title: "Old Bangalore Naati-Style Cuisine by Karnivore Kitchen – Gourmet Bannur Lamb Delights - mytribe"
description: "Experience Old Bangalore Naati-Style Cuisine with gourmet Bannur Lamb dishes and Khaima Unde Saaru. Enjoy hyper-local Bangalore food delivered or at exclusive chef's table events. Taste tradition today!"
canonical: https://mytribe.in/karnivore.kitchen
last_updated: 2024-06-21
---

# 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.

## Services

### [Chef's Table Events](https://mytribe.in/karnivore.kitchen/chefs-table-events)

Chef's table events in Bengaluru & Delhi NCR

Typically ₹2,200-3,500 per person per event (estimate)

- [Video: This is my take on the classic Kundapura style ghee roast, made with juicy and succulent pork ribs. The meat is slow-cooked until it's unbelievably tender, creating a flavour bomb that balances the richness of the ghee with the deep flavour of the pork.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6b05592e-80c9-46b4-b59e-f82b388e003b)
- ![Welcome to my table. Here, I bring the heritage of Old Bangalore Naati Cuisine to life. This spread is just a glimpse into the epicurean voyage I offer, where every dish is made with traditional methods and hyper-local ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/508d1bd4-65c5-4b1e-b8e4-94b326219e13)
- [Video: A seat at my Chef's Table is more than just a meal; it's an experience filled with stories, laughter, and food that brings back memories. Hear directly from my guests what makes these evenings so special.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c39b7366-a0e1-4814-a78a-a1d9ab24b325)
- [Video: This is the Bannur Mutton Palav, an Old Bangalore classic. I cook it the traditional way, using no oil, only the rendered fat from the prized Bannur lamb. The basmati rice is simmered in mutton broth and fresh coconut milk for a rich, flavourful finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7a4f454b-83ac-4d38-ba69-b69643c121fb)
- ![I believe in a nose-to-tail philosophy, and this Mutton Spare Parts Masala is a perfect example. It's a true delicacy for serious meat lovers, using various lamb organs cooked with a blend of my family's secret spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c5bb759-9d76-458c-adda-35c9048698db)
- ![My Kothmiri Chicken is a vibrant and flavourful dish packed with fresh coriander and green chillies. The masala clings to the tender chicken, making it a perfect pairing with akki rotti or mini dosas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e5214591-0f50-4dff-8a5b-6df3c3d855f9)
- [Video: What exactly is Naati cuisine? In this chat, I explain what "hyper-local" truly means and how I use ingredients sourced from just a few kilometers away to create the authentic, traditional flavours of Old Bangalore.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fdbddd8b-a620-42a0-8eb0-3124ada679cf)
- ![It's an honour to be featured for keeping the traditions of Naati cuisine alive. This article captures the essence of my cooking, which is all about honest, flavourful food that speaks to our local heritage.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb09c5cd-989e-4683-b57e-a3f1db958e11)

### [Gourmet Food Delivery](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery)

Delivers authentic Naati cuisine across Bengaluru

Typically ₹200-1,000 per portion (estimate)

- ![This is my Khaima Unde Saaru, the epitome of Old Bangalore Naati cuisine. I make these flavourful meatballs with hand-minced Bannur lamb and a secret blend of family spices, served in a rich, marrow-infused gravy. It's a recipe that has been in my family for over 150 years.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/086a1d32-e786-4508-a441-958b6b9d15ef)
- [Video: My Bannur Mutton Palav is not a biryani; it's a traditional, broth-rich rice dish. I cook tender Bannur lamb and basmati rice in a flavourful mutton broth and fresh coconut milk, using the lamb's natural fat instead of oil for an authentic, melt-in-your-mouth texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7a4f454b-83ac-4d38-ba69-b69643c121fb)
- [Video: This is my take on the classic Kundapura-style ghee roast, made with juicy and succulent pork ribs. The dish is slow-cooked, allowing the rich flavours of the ghee and Byadagi chilli to perfectly coat the tender meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6b05592e-80c9-46b4-b59e-f82b388e003b)
- ![Welcome to my world of Naati cuisine. Here I am with a spread of my signature dishes, each prepared with hyper-local ingredients and time-honoured techniques. This is honest, no-nonsense food, full of bold, old-school flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/508d1bd4-65c5-4b1e-b8e4-94b326219e13)
- ![My Burnt Garlic Tossed Spiced Chicken Kebab is a crowd favourite. I toss tender chicken pieces in a special spice mix and finish them with burnt garlic and fresh herbs, served with a tangy mint chutney. It's a perfect starter with a punch of flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1e5c48c6-a1b8-465c-b7de-e73e2d855f39)
- ![I source my Karimeen, or Pearlspot, from the wild backwaters of Vembanad Lake in Kerala to ensure the best taste. I prepare it simply by tawa-grilling it with a salt and chilli rub in curry leaf-seasoned coconut oil, letting the fish's natural flavour shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d4849027-6a7f-4fc0-b3d7-5a737910eaca)
- ![For the true carnivore, I offer Bannur Lamb Organs Pepper Fry. This dish features a mix of liver, heart, kidneys, and spleen, stir-fried with freshly ground black pepper. It's an exotic, gamy, and highly nutritious delicacy cooked confit style.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cfa70f04-527c-44db-b32c-c0c1699d10cc)
- [Video: Here's a glimpse of the energy and flavours from my pop-up at Social Hebbal. I served up some of my best Naati dishes, including Kothmiri Chicken, Mutton Chops, and Kaal Soup, bringing the authentic taste of Old Bangalore to a wider audience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb17f7e9-a6cf-425a-be79-798ac0ab5b2c)

### [Pop-Up Restaurant Collaborations](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations)

Pop-up experiences in Bengaluru, Chennai & Delhi NCR

Typically ₹1,200-3,500 per person (estimate)

- ![This is my Mutton Palav, a true icon of Old Bangalore cooking, served traditionally on a banana leaf. I make it with fragrant basmati rice, tender Bannur lamb, and a blend of spices passed down through my family, creating a dish that’s both rustic and rich in flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cd669e79-22d5-477c-8d22-fafc8b8f97ac)
- ![Here I am with a full spread of my Naati dishes during a pop-up. This is what my culinary takeovers are all about: an epicurean voyage into authentic, meat-forward family recipes, from Mutton Palav to various roasts and curries.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/508d1bd4-65c5-4b1e-b8e4-94b326219e13)
- ![My Bannur Mutton Chops Fry is always a crowd favourite at my pop-ups. I slow-cook the chops until they are incredibly tender and then toss them in a thick, green masala made with fresh herbs and spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1581f5fa-0465-4bb5-847c-0a64fcf67d7f)
- ![To show the variety on my menu, here are my Curry Leaf Podi Tossed Pork Belly Pops. These are crispy, juicy cubes of pork belly tossed in a flavourful and aromatic curry leaf spice powder, served with a tangy dip.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/17f6227b-0551-4a05-9e40-18c94c3ae265)
- [Video: This video captures the energy and excitement of my pop-up at Hebbal SOCIAL. You can see some of my signature dishes like Kothmiri Chicken, Mutton Chops, and Kaal Soup being enjoyed by happy customers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb17f7e9-a6cf-425a-be79-798ac0ab5b2c)
- ![This is the heart of my cuisine: Khaima Unde Saaru with Ragi Mudde. The curry is made with hand-minced Bannur lamb meatballs in an earthy, flavourful gravy, a perfect and traditional pairing for the wholesome ragi ball.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/746502fc-dadc-47f1-b11d-c2b0c53ed23e)
- [Video: I believe in letting my food speak for itself. Here’s a short invitation from me to come and experience the authentic flavours of Old Bangalore Naati cuisine at one of my pop-up events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8957eea7-a711-423c-9ea5-68e58aa5adc7)
- ![This poster from my collaboration with Hebbal SOCIAL captures the spirit of my pop-ups. It’s a special, limited-time event where I bring my unique, meat-heavy menu to a new neighbourhood.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c35c3cac-08d0-4d02-818b-f9f18a087191)

## Meet your expert

### 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.