The Roots of Old Bangalore Naati Cuisine
Get to know the man behind the stove. Discover the family traditions, the history of Old Bangalore Naati cuisine, and how Karnivore Kitchen brings the flavours of a century to your table.
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.
What is Naati? In this conversation, I explain the philosophy of using indigenous, hyper-local ingredients to create authentic flavours.
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.
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.
A snippet from the New Indian Express article on "Naati Flavours in Namma Ooru," where they highlight my dedication to quality and authentic preparations.
The poster from my collaboration with Social as one of their "Local Heroes," recognizing my work in bringing traditional eats to a wider audience.
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.
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.
About My Story & In The Media
My cooking isn't just about recipes, it is about a 150-year-old legacy from Cubbonpete. When you read about my journey from a young boy in my mother's kitchen to launching Karnivore Kitchen during the lockdown, you will understand why I don't use refined oil and why I insist on Bannur lamb fat. These are not just choices; they are the only way to replicate the authentic, gamy flavours of the heritage food I grew up with.
My Culinary Heritage
The Old Bangalore Naati style is a confluence of four cultures: Andhra, Tamil Nadu, Maharashtra, and Karnataka. My ancestors migrated from Andhra Pradesh and settled in Cubbonpete, bringing with them a tradition of meat-heavy, hyper-local cooking. For me, 'Naati' literally means indigenous. It means I do not rely on supermarket shortcuts. I use heirloom coriander, locally sourced spices, and fresh herbs that capture the essence of what Bangalore families have eaten for generations.
The Karnivore Kitchen Philosophy
I started Karnivore Kitchen in 2020 because I couldn't find the honest, meaty food I loved in the city. My approach is simple: meat is king. Whether it is Bannur lamb, pork belly, or country chicken, I treat every cut with respect.
- Nose-to-Tail: I believe in using every part of the animal. If you are adventurous, my menus often feature organ meats like liver, heart, and kidney, slow-cooked in their own fat.
- Zero Oil: By rendering the natural fat from Bannur lamb, I achieve a depth of flavour that refined oils simply cannot touch. This is the 'Naati' secret.
- No Frills: You won't find fancy plating or decorative garnishes here. You get honest food, slow-cooked, and served with a story.
Why Book a Chef's Table?
My Chef's Table events are not restaurants; they are gatherings. Whether it is a collaboration with places like Social or an intimate private dinner at your home, the goal is the same: to share the history of my family’s recipes. If you are looking for an experience that celebrates traditional South Indian meat dishes, you are at the right place.
May the Pork be with you!
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