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.
Pricing Guide
6-Course Naati Tasting Menu (Public Event)
The Experience
- Access: Single ticket entry to a scheduled event at a partner venue.
- Seating: Communal long-table setup limited to 15-20 guests.
- Storytelling: Chef-guided narration covering the history of Cubbonpete and recipe lineage.
- Ambiance: Rustic table setting with banana leaves or earthenware.
Food & Beverage
- Beverage: 1 Welcome drink (Panakum or paired cocktail).
- Starters: 2 distinct meat appetizers like Bannur Mutton Riblets or Lamb Cheeks.
- Mains: Signature Bannur Mutton Chops or Meatball Curry cooked in pure animal fat (Zero Oil).
- Staples: Akki Rotti (rice bread) or Ragi Mudde (millet balls) and Bannur Mutton Pulao with Jeera Samba rice.
- Dessert: Traditional South Indian sweet finish like Payasam.
Service
- Style: Plated table service ensuring hot food delivery.
- Duration: 3 hour experience.
Exclusive Nose-to-Tail Feast (Private Group)
Exclusivity & Customization
- Format: Private hiring of the chef for your home or a private studio buyout.
- Customization: Option to include rare cuts like Organ Meat (Kidney, Heart, Liver) or Head Meat.
- Preparation: Food is finished live on-site to maintain texture.
Extended Menu
- Appetizers: 3-4 heavy starters including premium seafood (Seer Fish) or Pork Belly alongside mutton.
- Mains: Unlimited portions of signature Bannur Mutton Pulao and Curry.
- Sides: Assorted breads like Akki Rotti or Poori prepared live.
Team & Logistics
- Staff: Includes Chef Kalyan, 1 Sous Chef, and 1 Server.
- Logistics: Transport of proprietary spices, heavy-bottom vessels, and ingredients included.
- Cleanup: Basic post-event cleanup of the cooking area.
About Chef's Table Events
What My Chef’s Table Is
I host Chef’s Table events that are more like a gathering at home than a fancy restaurant meal. Each dinner is a close-knit affair where the food and the company both matter. Expect a mix of stories, laughter, and plenty of food that comes straight from my family’s century-old traditions.
Old Bangalore Naati Cuisine, Up Close
Naati cuisine means local, or as we say here, nimmade ooru oota (your own town’s meal). I cook like how Old Bangalore families used to - heavy on meat, always using what’s fresh from the market, and blending influences from all over South India. You’ll find Andhra heat, Tamil depth, and Karnataka’s own boldness on your plate.
The Experience
- Multi-course oota (meal), each dish handpicked to showcase Naati flavours
- Nose-to-tail feasts for serious meat lovers (think: every part of the animal, slow-cooked in its own fat)
- Private chef table dinners for groups who want something personal and different
What You’ll Eat
Dishes change with the season and my mood, but some regulars are:
- Bannur Lamb Riblets, slow-cooked till they fall apart
- Lamb organs (kidney, heart, liver) with pepper and spice
- Bannur Mutton Palav, served the old way
- Kothmiri Chicken, always with mini dosa
My Way With Food
I keep things simple - no fancy tricks, just good ingredients and old-school flavour. Bannur lamb is my hero, and I blend my own masalas at home. Sometimes, there’s zero oil; the meat’s own fat does the job. If you love honest, meaty food and stories, this is your kind of table.
May the Pork be with you!
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.
