---
title: "Chef's Table Events: An Exclusive Old Bangalore Naati Dining Experience - mytribe"
description: "Book a seat at Chef's Table Events by Karnivore Kitchen. Indulge in an exclusive dining experience featuring authentic Old Bangalore Naati cuisine, slow-cooked Bannur lamb, and nose-to-tail meals. Reserve your private group dinner now!"
canonical: https://mytribe.in/karnivore.kitchen/chefs-table-events
last_updated: 2025-09-02
---

# Chef's Table Events in Bengaluru

By [Karnivore Kitchen by Kalyan](https://mytribe.in/karnivore.kitchen) · 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.

## Locations

Chef's table events in Bengaluru & Delhi NCR

### Visit at

- Hosted at private venues in Bengaluru (Bengaluru, Bengaluru, Karnataka, India)
- Hosted at private venues in Delhi NCR (National Capital Region, National Capital Region)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### 6-Course Naati Tasting Menu (Public Event)

A 3-hour communal sit-down dinner with 15-20 guests featuring 6 heritage courses and live narration by the chef.

Typically ₹2,800-3,500 Per Person (estimate)

#### 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)

Private chef service for 8-12 guests at your venue with a customizable menu, live cooking, and unlimited mains.

Typically ₹3,800-4,800 Per Person (estimate)

#### 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!

## Highlights

Browse through Karnivore Kitchen by Kalyan's best work.

### [Featured](https://mytribe.in/karnivore.kitchen/chefs-table-events/featured)

- [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)

### [The Bannur Lamb Feast (Nose-to-Tail)](https://mytribe.in/karnivore.kitchen/chefs-table-events/the-bannur-lamb-feast-nose-to-tail)

- ![My Bannur Mutton Chops Pepper Fry is a signature dish. The fatty, tender chops are slow-cooked with a generous amount of freshly ground organic pepper and home-blended spices until the meat is succulent and finger-licking good.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5a0d8769-db0d-4f63-8854-8077396231f7)
- [Video: A glimpse into one of my six-course meat menus. This event featured everything from slow-cooked Bannur lamb riblets and pulled lamb neck to traditional mutton palav, a true feast for the senses.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/97185197-00b8-4ac9-86d5-a643d3cab329)
- [Video: This is my Bannur Lamb Organs Pepper Fry, served on a toasted French baguette. I confit the liver, heart, kidneys, and spleen in the lamb's own fat with black pepper. It's an exotic, gamy, and highly nutritious dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c36ebacb-1964-4ec0-bd66-337aa5d61ff3)
- ![Khaima Unde Saaru, or minced lamb meatball curry, served with a traditional Ragi Mudde. This flavour bomb of a curry is made with hand-minced Bannur lamb thigh and a rich gravy enhanced with bone marrow.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/746502fc-dadc-47f1-b11d-c2b0c53ed23e)
- ![This is my Karnivore Bannur Mutton Fry. It took me fifteen months to perfect this recipe, which features tender chunks of lamb shoulder slow-cooked in its own fat with a coriander-rich naati masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a68fcfa2-5dda-4dc9-a30f-451194f5c086)
- ![The Bannur Mutton Saaru is the epitome of Old Bangalore Naati style cooking. I use fatty, succulent meat from the neck, shoulder, and chest, slow-cooked with traditional spices to create a rich and luscious gravy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/082edfeb-037b-4c0b-8925-fad7868101b0)
- ![My take on the classic Nalli Nihari, using tender Bannur lamb shanks. The meat is slow-cooked for hours until it falls off the bone, creating a rich, aromatic stew that's pure comfort food.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16715cd9-cf99-498d-a83e-4fe72fac788c)
- [Video: A look at a Cubbonpete Naati Oota, a true nose-to-tail event. Every dish features a hero ingredient, from salt-cured riblets to red chilli chops, all cooked with zero oil in the fat of the Bannur Kurri (lamb).](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/25651917-4aa3-4e59-976e-fcc758b46015)
- ![This is Uppu Kari, a Chettinad-style Mutton Fry. I use tender cuts from the shoulder of a fatty Bannur Lamb and cook it without any oil, letting the meat's natural flavour shine through with minimal, yet powerful, spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c30b54f-a5fd-44e3-a195-da68038a9cc6)
- ![A closer look at the Khaima Unde Saaru, my family's heirloom lamb meatball curry. The gravy is rich and packed with flavours that ooze from the meatballs, which are made with homemade masala and fresh herbs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f19b4d2f-ed37-4af5-bcbe-af315a265f83)
- ![Simple, rustic, and incredibly flavourful. These Bannur lamb riblets are served in a traditional leaf bowl, showcasing the natural taste of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fe3158b2-4a07-4880-838b-b25551c07ff8)
- ![The perfect pairing: my rich and earthy Khaima Unde Saaru served with soft, handmade Akki Rotti. This is how we enjoy this classic dish at home.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/538ab855-e220-4c8b-a4b8-6925da368053)
- ![A plate of my family's favourite, the Bannur Mutton Palav. Made with fatty mutton and aromatic Basmati rice cooked in a rich mutton broth, it's a truly indulgent meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/832cc6aa-7c0c-40bc-84f2-84e75d0efe8a)
- ![A selection of Bannur lamb organs, pan-fried with pepper and spices. This is a core part of my nose-to-tail cooking philosophy, ensuring no part of the animal goes to waste.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4a29600a-2de8-48ac-ba5f-85eabfede19e)
- ![Bannur Mutton Chops in a rich pepper gravy. This family recipe uses an assortment of whole spices and lots of black pepper, creating a perfect accompaniment for dosa, idli, or akki rotti.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eda1e143-10ff-4dc5-a165-2e238de41d48)
- ![My Bannur Mutton Pepper Roast features juicy morsels from the lamb's shoulder. The meat is cooked in its own fat, making it extra flavourful and quite addictive.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee86711-11cd-4f9e-8b9f-f819d35ee6bb)
- ![This is my version of Mutton Ishtew, inspired by the legendary dish from Old Delhi. I use Bannur Lamb and slow cook it for over two hours with freshly ground spices until the meat is juicy and succulent.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/80f877ca-04fa-40e2-9451-3fd746581332)
- ![My Bannur Mutton Chops Fry, as featured during a pop-up. The chops are coated in a thick, flavourful green masala, a favourite among my patrons.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/248a7363-aaea-4066-8210-0a6af88fcedb)
- ![Another shot of the popular Bannur Mutton Chops Fry, served on a banana leaf to enhance its earthy aroma.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1581f5fa-0465-4bb5-847c-0a64fcf67d7f)
- ![The Bannur Mutton Pepper Roast, a star dish from my collaboration with Social. It's a simple, powerful dish that highlights the quality of the meat and spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f99f1f1-2368-437c-a8ac-cf8f9a245792)
- ![A close-up of the Bannur Mutton Pepper Roast, garnished with fresh coriander and a squeeze of lime.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8c6b6480-01ae-4c6c-a430-a8f746faf721)
- ![A beautifully plated Bannur Mutton Palav, served on a traditional leaf plate with a side of cooling onion raitha.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cf0964c1-6f3a-4180-b2f9-187272997aa3)
- ![My Bannur Mutton Palav served as part of a larger meal, complete with raitha, salan, and fresh onions on a banana leaf.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cd669e79-22d5-477c-8d22-fafc8b8f97ac)
- ![A rustic serving of my mutton palav, showcasing the simple, honest presentation that defines my cooking style.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d9f9a3eb-8028-4c40-8e6f-c0a7c0d0dc96)
- ![A platter showcasing the variety of my Naati cuisine, featuring different mutton preparations in small bowls, ready for a feast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8d5222f0-c377-4215-8da7-be582452d2ac)
- ![A complete Naati style meal on a single platter, featuring mutton palav, fried starters, and flavourful curries.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/38496a1c-985a-4e29-a6eb-613a4f7483bf)
- ![A hearty portion of Bannur Mutton Palav served in a traditional donabe (leaf bowl), just like we do at home.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1cefa79a-7d0f-41ab-b639-216743602cf4)
- ![My Khaima Unde Saaru served with a soft, fluffy idli. The idli is perfect for soaking up every last drop of the delicious gravy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/200e6901-47a7-4b83-a840-968fd5e93116)
- ![Another look at the Bannur Mutton Palav, highlighting the tender chunks of meat mixed with the fragrant rice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36bd813a-9ebd-4388-bcde-0add6c9af844)
- ![Tender Bannur lamb chops, pan-fried and served simply in a leaf bowl to let the flavour of the meat shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a0295177-1c8f-4ebc-8074-c9739a95c629)
- ![Close-up of the Bannur Mutton Palav, showing the texture of the rice and the succulent pieces of lamb.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ac15acc7-e8e6-4dfa-827b-d68fc6950999)
- ![A serving of my salt-cured Bannur lamb riblets, a key course in my nose-to-tail dining experiences.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/af65e57f-d23d-4f8a-815f-8a1273b86ef1)
- ![The rich texture and colour of my Bannur Mutton Palav, a dish that is both comforting and deeply flavourful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b746edcb-4c8f-43b7-8758-2037b14b3fb5)
- ![A close-up of my Bannur lamb chops, garnished with fresh herbs and ready to be devoured.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8f551b2-066b-4457-99bd-a577c6e9ff4e)
- ![Another perfect pairing: Khaima Unde Saaru with a fluffy idli, a breakfast of champions.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e918a531-bc4f-474b-9e34-787abc106273)
- ![A bowl of my signature Khaima Unde Saaru, with perfectly formed minced lamb meatballs swimming in a rich, aromatic curry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e53f6fd2-2381-4ea7-bd6e-e713f92ba223)
- ![The rich, deep colour of the Khaima Unde Saaru, garnished with fresh coriander.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/086a1d32-e786-4508-a441-958b6b9d15ef)
- ![A meal platter featuring my Khaima Unde Saaru with Akki Rotti, a classic combination in Karnataka homes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8189d16b-bf25-4c3b-af5a-f3ffb5affeaf)
- ![A hearty meal of Khaima Unde Saaru with a wholesome Ragi Mudde, a staple food that is both nutritious and delicious.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f43d7f80-be16-43e8-b985-5f03ed266896)
- ![A plate of my Bannur Lamb Organs Pepper Fry, a dish for the adventurous foodie. It includes liver, heart, kidneys, and spleen, all stir-fried with freshly ground black pepper.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cfa70f04-527c-44db-b32c-c0c1699d10cc)
- ![A close-up of the Karnivore Bannur Mutton Fry, showing the texture of the slow-cooked meat and the rich masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/100d66f4-995d-4b5c-847c-b7a662bb9100)
- ![The Karnivore Bannur Mutton Fry, plated and ready to be served. This dish is great as a starter or as an accompaniment to rice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e40b5308-fa69-4534-bedb-2fe0b06d9ec0)
- ![Another angle of the Karnivore Bannur Mutton Fry, garnished with fresh coriander leaves.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dffe3952-5354-4f7d-8025-9507e8288134)
- ![A close-up shot highlighting the juicy, succulent texture of the Karnivore Bannur Mutton Fry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/65148245-36e7-42ab-b11b-25046c62c1cb)
- ![The beautiful browning and texture of the slow-cooked Bannur Mutton Fry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4865ba0b-85e3-4bad-9be6-5265165b17d1)
- ![A simple, clean plating of the Karnivore Bannur Mutton Fry, letting the food speak for itself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9895d906-595c-440e-8876-221c28a6c1e7)
- ![An intimate close-up of the Karnivore Bannur Mutton Fry, showcasing the rich, home-style masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f429de3b-74be-4ac8-8313-4f7387e33f86)
- ![The rich, luscious gravy of my Bannur Mutton Saaru, perfect for mopping up with rice or bread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f6d2208d-122e-4918-9cbc-619646ce7e97)
- ![A generous serving of Bannur Mutton Saaru, garnished with plenty of fresh coriander.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7f1ecb4-d53f-4582-995e-e095420aa8cd)
- ![Another look at the Bannur Mutton Saaru, showing the tender, bone-in pieces of lamb.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6f3866e5-534f-4c78-9df5-0c53fdd17f7a)

### [Pork & Chicken Specialties](https://mytribe.in/karnivore.kitchen/chefs-table-events/pork-chicken-specialties)

- ![A full rack of my grilled pork spare ribs, marinated overnight in a homemade spice rub and slow-grilled for six hours until the meat is fall-off-the-bone tender.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b5a8454-6f6e-478e-80f6-f4e32b4c18f0)
- ![These are my Curry Leaf Podi Tossed Pork Belly Pops. Crispy on the outside and tender on the inside, these flavourful bites are a crowd favourite.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/17f6227b-0551-4a05-9e40-18c94c3ae265)
- [Video: This grilled pork neck is juicy and succulent, with multiple layers of soft meat and fat. It's seasoned with a spicy, tangy masala that makes each bite a burst of happiness.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c1112d3-1a2a-4b80-91bc-95e80d8d77ef)
- ![My Burnt Garlic Tossed Spiced Chicken Kebab is a flavour explosion. The chicken is infused with the smoky taste of burnt garlic and served with a fresh mint chutney.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1e5c48c6-a1b8-465c-b7de-e73e2d855f39)
- ![This is my signature Chilli Chicken, but not the kind you might be thinking of. It's an Old Bangalore Naati style dish, made with a green chilli and herb masala that is fresh, spicy, and incredibly aromatic.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aee9ced3-897d-4800-b4d7-8ed7f9ba6508)
- ![My version of the classic Chicken Ghee Roast, originating from Kundapura. The chicken is cooked in a rich, tangy masala with generous amounts of ghee until it's tender and flavourful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/38741363-ba35-40e8-9f6b-3ddc8860c712)
- ![This is the simple Karnivore Chicken Fry we make at home. I use meaty chunks from the breast and thigh, cooked in a signature homemade masala until juicy, succulent, and finger-licking good.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d32c07c6-a6ab-4f74-8252-75f51f9894be)
- ![I finally cracked the elusive Pork Palav. The key is balancing the flavour of the juicy pork with aromatic spices, cooking the rice in the pork broth without it becoming greasy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/75a7c41c-6f99-4204-8ba2-5efb460b9a9d)
- ![My Chettinad Pork Belly Fry is an adaptation of the classic Uppu Kari. Pork belly chunks are stir-fried in exotic Chettinad spices until they are juicy and perfectly cooked.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d5b6d9c8-61ce-4f61-bb8d-135367652f5b)
- ![A simple yet powerful Pork Pepper Fry. This dish highlights the harmony between tender pork and the sharp, aromatic heat of freshly ground black pepper.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f09e5d0c-da42-40ef-8390-e8cebd0bd55a)
- ![My Pork Chops Pepper Masala is adapted from a family recipe. The chops are slow-cooked in a rich, peppery gravy, making for a hearty and satisfying dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/717784a1-f1d8-471b-8979-1273feca5d45)
- ![My signature Karnivore Ribs, perfectly grilled with a beautiful crust. These are marinated in a secret spice mix and slow-cooked to perfection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/566d4dad-9746-4f87-9a48-25b1062ad33b)
- ![This is my Herb Crusted Karnivore Ribs expression. A rack of premium pork ribs is marinated overnight in a mix of Italian herbs and desi spices, then grilled to a tender and juicy finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/242fb612-f588-416c-a71b-c0b932dd475b)
- ![A plate of my Pork Chops in a rich, peppery gravy, made in the old Bangalore homestyle. This dish is spicy, comforting, and full of flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0578856-1e69-4c9b-9272-b2cc47e7cf2b)
- ![My Lemon Coriander Ribs are pan-grilled after an overnight marination in an exotic sauce made with coriander buds and lemon. A zesty and herbaceous delight.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1750997a-d3bc-449f-bbe7-d0e4e82735ce)
- ![A classic Naati style chicken curry, with a rich, flavourful gravy that pairs perfectly with flaky parottas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ee06f78-2109-419f-ae9b-fd6112da578c)
- ![This is my green masala chicken palav, a fragrant and herbaceous rice dish cooked with tender pieces of chicken.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/98a34400-dfee-461d-b123-dc057ff3f98a)
- ![My homemade Chicken Palav is a light yet flavourful one-pot meal. It's oil-free and made with organic greens and antibiotic-free chicken.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7b1f93b6-29e8-42f3-b438-470210eb1322)
- ![My Pork Belly Fry, as featured in the Social Local Heroes menu. A dish that perfectly represents my love for pork.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9d560ae8-d2af-4dd7-8c46-b95901081ccb)
- ![Another shot of the popular Pork Belly Fry, garnished with fresh coriander and lime.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0e1976df-4a64-42c3-88fb-3a937a237c68)
- ![A close-up of the Naati style chicken curry, showing the texture of the gravy and tender chicken.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c7d100ab-7cf2-4c2a-8362-1d41c2f55c26)
- ![The vibrant green chicken palav, a testament to the fresh, herb-forward flavours of my cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1b3800dd-2239-4b00-bf80-ace3a64fffba)
- ![A clean plating of my Karnivore Chicken Fry, garnished with fresh parsley.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f02a6238-0516-426d-8266-984942e558d9)
- ![A close-up of the Karnivore Chicken Fry, showing the rich glaze of the homemade masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2e0345a4-2a28-4461-ba91-76580431cf6d)
- ![Another view of the Herb Crusted Karnivore Ribs, showcasing the texture of the spice rub.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/416860c2-c664-4b31-9261-9237d569dd53)
- ![A top-down view of the signature Karnivore Ribs, highlighting the beautiful char and seasoning.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c13221f-31ab-4329-9f74-61f68ef78906)

### [Fresh Catch: Seafood Preparations](https://mytribe.in/karnivore.kitchen/chefs-table-events/fresh-catch-seafood-preparations)

- ![This is Tawa Grilled Karimeen, or Pearlspot. I keep it simple with just a salt and chilli powder rub, grilled in curry leaf seasoned coconut oil over a banana leaf to let the fish's natural flavour shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ac80833-4ea3-4985-872a-c69fe55a68d7)
- [Video: My Tawa Grilled Seer Fish steak is smoky, spicy, tangy, and meaty. The marinade is inspired by my travels across Karnataka, Kerala, and Tamilnadu, where this fish has a cult following.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d1d36224-126c-4cbe-a9e6-12b32230a596)
- ![Prawn Bhajji with a tangy tamarind chutney. These crispy, savoury fritters are a perfect starter and a unique take on a classic snack.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b3aefab7-123a-4b94-8651-a5dbd3294276)
- ![My version of the classic French Prawns in Butter Garlic sauce. I use fresh prawns from the Bay of Bengal, flavourful naati garlic, and organically grown herbs for a simple yet elegant dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a8e8410c-489d-4fb0-94aa-a1404fe8dc5a)
- [Video: A glimpse of the variety I offer, from pan-fried fish and pork to rich organ meat preparations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1dcdc02e-46e0-4724-bc59-8e32ea091659)
- ![A close-up of the Tawa Grilled Karimeen, showing the perfect char and the fragrant curry leaves.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/472d8bf8-4b72-466f-941f-5028ba5fcc15)
- ![The full plate presentation of my Tawa Grilled Karimeen, served with a slice of lime on a banana leaf.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d073c2ea-12d9-4297-9c3e-dca69d6a9787)
- ![Another detailed shot of the grilled Karimeen, highlighting the crispy skin and moist flesh.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/89d35f83-4c46-4e68-a527-66303376c686)
- ![A close-up view of the grilled Karimeen, ready to be flaked off the bone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d4849027-6a7f-4fc0-b3d7-5a737910eaca)
- ![The beautiful texture of the Tawa Grilled Karimeen, a favourite for over 20 years.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e83112e2-e0e8-41d0-9d78-9d3cb46b6e53)

### [Collaborations & Pop-Up Events](https://mytribe.in/karnivore.kitchen/chefs-table-events/collaborations-pop-up-events)

- [Video: A quick look at the delicious Naati style dishes from my pop-up at Social Hebbal, including Pudia Idli, Kaal Soup, Kothmiri Chicken, and Mutton Chops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb17f7e9-a6cf-425a-be79-798ac0ab5b2c)
- [Video: More highlights from my collaboration with Hebbal Social. The menu featured Old Bangalore style Naati delicacies like Prawns Bajji, Burnt Garlic Chicken Kebab, and Mutton Chops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8ffaa8d5-7c65-46eb-8bcf-c00b1d0b0314)
- [Video: Here I am at the Hyatt Regency Chennai, where I showcased my Old Bangalore Naati home cuisine, featuring delicacies like mutton palav, chicken palav, and mutton pepper roast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b4b14283-0d10-40dc-915c-2e5cdaad50dc)
- [Video: An invitation to join me at The Bengaluru Brasserie at Hyatt Centric for an exclusive set meal featuring my signature Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8957eea7-a711-423c-9ea5-68e58aa5adc7)
- [Video: Scenes from the 2nd edition of my Chef's Table at the We The Chefs Experiential Centre, celebrating the rich flavours and heritage of Old Bangalore Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c390f343-74c5-474d-aa5f-c2642c74e8de)
- [Video: A video montage from my takeover at Hebbal Social, where we served a limited edition menu of traditional food with a local twist, including classics like Mutton Pepper Roast and Kaal Soup.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/898f67ec-2dfd-4541-a251-2783b71d6cf7)
- [Video: A look behind the scenes of my collaboration with Social. It was great fun training the team and sourcing the right ingredients to bring my Old Bangalore Naati delicacies to all their outposts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/313748ec-ef2b-458d-b8f2-5536e583b3fc)
- ![The official announcement for my Chef's Table Bangalore Edition, an intimate gathering to savour the rich flavours and heritage of Old Bangalore Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bb046202-8caf-4e79-9d7b-247f63bda720)
- ![The menu for my exclusive Chef's Table in Gurgaon, where I brought the gems of Old Bangalore Naati Cuisine to a new city.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5ddd5047-9e2b-4993-ab2b-fa134bac412d)
- ![The menu for my "Elements of Old Bangalore Naati Cuisine" Chef's Table. This meal was a nose-to-tail journey, with a warning: "This meal is not for the faint hearted."](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/17f2ef44-4b0a-46ce-bc87-d3cc51dd57fd)
- ![A duplicate of the "Elements" menu, emphasizing the limited seating for this exclusive event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/272e43d1-5e26-458c-940e-59b670caf0ec)
- ![The poster for the 2nd edition of my Chef's Table in Bangalore, featuring my Bannur Lamb Riblets.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee56d302-1990-456d-bae6-b769e3c63a63)

### [My Story & In The Media](https://mytribe.in/karnivore.kitchen/chefs-table-events/my-story-in-the-media)

- [Video: In this interview for Social's Local Heroes series, I talk about how Karnivore Kitchen started, my passion for meat, and the core principles of Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/baa8fe34-31ef-469b-bea2-b8db449ed5cc)
- [Video: What is Naati? In this conversation, I explain the philosophy of using indigenous, hyper-local ingredients to create authentic flavours.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/053f3e85-aafc-44b0-a208-94dbe0a6d3a3)
- ![Sharing my kitchen stories. I talk about my journey, from being my mother's kitchen assistant to my first solo dish at age 12, and how travel and passion led to Karnivore Kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c26323e7-eb7b-4370-a322-8c0db8f36851)
- [Video: I was honoured to be featured in CEIA Magazine. In this article, I discuss the concept of Karnivore Kitchen, my preference for Bannur Mutton, and the history of Old Bangalore Naati Cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5c8f68ed-9e3a-4985-bd03-c068dab7599b)
- ![A snippet from the New Indian Express article on "Naati Flavours in Namma Ooru," where they highlight my dedication to quality and authentic preparations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6bbc4a-a635-4ee0-b992-0ade13e988aa)
- ![The poster from my collaboration with Social as one of their "Local Heroes," recognizing my work in bringing traditional eats to a wider audience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8543f090-b849-4fab-aa58-e90f59d55f2a)
- ![A proud moment for Karnivore Kitchen. This post announced my collaboration with Social, a platform that helped showcase Old Bangalore Naati Style cuisine to a larger audience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e0d50afa-2b6b-44a8-9ad6-401e7ced7e66)
- ![A beautiful shot of Naati Koli Saaru with Ghee Rice, featured as part of an article on the rich, rustic flavours of South India's regional cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dd29e3ea-2988-4d08-aefe-34bdb7fdb362)

### [About Karnivore Kitchen](https://mytribe.in/karnivore.kitchen/chefs-table-events/about-karnivore-kitchen)

- ![The official Karnivore Kitchen logo. It represents the ethos of my kitchen, showcasing my love for both Pork and Bannur lamb in a simple, earthy design.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6953dfcd-77aa-48a1-a491-f17edfff845e)
- ![A detailed illustration of the majestic Bannur Ram, surrounded by the key spices that form the foundation of Old Bangalore Naati style dishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/73e4982d-e4a9-498d-9f0d-869575e61f38)
- ![A close-up of the logo, where the letters "KK" are filled with Devanagari script detailing the cuisine. This was a beautiful touch by the artist.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7f744f24-9c9e-4bf3-80a9-632d6031e6a0)
- ![The full Karnivore Kitchen logo, a visual representation of my culinary focus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7486b54c-659f-4c5e-8123-b871840d4ad7)
- ![Another look at the Bannur Ram illustration, a tribute to the hero ingredient of my kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a4cab5ef-e3c4-42b5-a7c8-1778858777ca)
- ![The intricate details within the "KK" of my logo.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/299cddf7-2f96-4ea9-841f-74eb80e2127a)
- ![A beautiful mandala design featuring the Bannur Ram surrounded by the spices I use in my cooking, like pepper, cinnamon, and star anise.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2a445489-a197-4944-a71a-d31531aef801)
- ![A duplicate of the spice mandala, celebrating the core ingredients of my cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/416e0427-879a-4f9b-8dea-a9c9a18c5420)

## Meet your expert

[Karnivore Kitchen by Kalyan](https://mytribe.in/karnivore.kitchen)

### 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.

## More services from Karnivore Kitchen by Kalyan

- [Pop-Up Restaurant Collaborations](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations) · ₹1,200-3,500 per person (estimate)
- [Gourmet Food Delivery](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery) · ₹200-1,000 per portion (estimate)

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## Book

To book Karnivore Kitchen by Kalyan, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Chef's%20Table%20Events%20by%20Karnivore%20Kitchen%20by%20Kalyan.)