Authentic Old Bangalore Naati Cuisine
A deep dive into 150-year-old family recipes, hyper-local ingredients, and the honest, meat-first traditions of Cubbonpete.
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.
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.
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.
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.
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.
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.
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.
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.
About Featured
When I cook, I do not use oil. My process relies entirely on rendering the natural fat from superior cuts like Bannur Lamb to cook the meat. This is an old-school, slow-cooking method that locks in intense, earthy flavours and ensures the texture is succulent. It is a practical, no-frills approach that respects the meat and follows the traditions my family has practiced for over a century.
The Naati Philosophy
To me, ‘Naati’ is not just a style. It means hyper-local. In my kitchen, I only use ingredients sourced within a few kilometers of where I am cooking. This ensures that the herbs, spices, and produce are fresh and reflective of the region. My cooking is the result of four converging cultures: Andhra, Tamil Nadu, Maharashtra, and Karnataka. You will taste the heat from the Andhra influence, the depth from Tamil Nadu, and the bold, rustic comfort of Karnataka.
Why the Chef’s Table?
This is not a restaurant experience. I bring the food to you, or host in intimate settings that feel like a gathering at home. Whether it is a communal 20-person dinner or a private group, the focus is on the story behind each dish. I narrate the history of Cubbonpete and my family’s 150-year lineage while we eat. It is about slowing down, understanding where your food comes from, and enjoying honest, meat-heavy preparations.
The Meat Protocol
I treat meat with the respect it deserves. My go-to is the Bannur Lamb, known for its incredible fat content and tenderness. I practice nose-to-tail cooking, meaning I utilize the organs and parts often overlooked in modern commercial cooking.
- Bannur Mutton Palav: Cooked in mutton broth and coconut milk without a drop of commercial oil.
- Organ Fry: Prepared with pepper and family-blended masalas for deep, gamy notes.
- Zero-Oil Preparation: Every dish is cooked using the animal's own rendered fat.
If you appreciate bold flavours and want to understand the true roots of Old Bangalore food, this is the table for you.
Karnivore Kitchen by Kalyan
I am Kalyan, and I am a keeper of 150-year-old culinary traditions. I do not just cook meat; I celebrate it using methods passed down from my ancestors in Cubbonpete.
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