Old Bangalore Naati Pop-Up Events & Chef’s Table
I bring my home kitchen to your favourite spots. From intimate Chef’s Table gatherings to restaurant takeovers, this is where I share my family’s 150-year-old Naati traditions beyond my own kitchen walls.
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.
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.
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.
An invitation to join me at The Bengaluru Brasserie at Hyatt Centric for an exclusive set meal featuring my signature Naati cuisine.
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.
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.
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.
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.
The menu for my exclusive Chef's Table in Gurgaon, where I brought the gems of Old Bangalore Naati Cuisine to a new city.
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."
About Collaborations & Pop-Up Events
When I collaborate with venues like Social or Hyatt, I do not just hand over a recipe and walk away. I spend time training their kitchen teams on how to handle specific cuts of Bannur Lamb and how to balance the spice levels, ensuring the food tastes exactly like it does at my family table in Cubbonpete.
My collaborations are not just about serving food; they are about teaching. Bringing ‘nimmade ooru oota’ (your own town’s meal) into a busy commercial kitchen is a challenge. It requires sourcing the right local spices, finding the right meat, and ensuring the cooking process—often involving slow-cooking in pure fat—is respected. Whether it is a Chef’s Table for 15 guests or a limited-run menu at a popular Bengaluru outpost, the focus remains on the ingredients.
What to Expect
- Nose-to-Tail Eating: Some of my menus feature organ meats, neck, and other underused cuts. I believe in respecting the animal by using every part. If you see this on the menu, know that it is not for the faint-hearted.
- Direct Interaction: At my Chef’s Tables, I am not just cooking. I am there to tell stories about Cubbonpete, the history of my family’s 150-year-old recipes, and why Bannur Lamb is the only meat I will use for certain dishes.
- Zero Frills: Expect honest, bold flavours. You might find a simple mutton palav or a fiery pepper roast, but every dish is crafted to represent the confluence of Andhra, Tamil, and Karnataka influences that define Old Bangalore Naati cuisine.
Keep an eye on this space for updates on upcoming pop-ups. If you are a venue looking to host an authentic Naati experience, reach out to me directly.
Karnivore Kitchen by Kalyan
I am Kalyan Gopalakrishna, and I share my family’s 150-year-old kitchen traditions with you. I do not believe in fancy restaurant tricks. I only care about sourcing honest, local ingredients and cooking them until the flavour speaks for itself. May the Pork be with you!
Looking for a different experience?
You can search for my other services or specific Naati delicacies.
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