Authentic Old Bangalore Pork and Chicken Specialties
Rediscover the bold, honest flavours of Old Bangalore. I prepare my pork and chicken dishes using 150-year-old family traditions, focusing on slow-cooking, local spices, and superior cuts.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
About Pork & Chicken Specialties
I don't believe in heavy gravies or masking the meat. With my pork ribs, for instance, it is a six-hour slow-grill process that ensures the fat renders perfectly, leaving the meat tender without the greasiness you find in commercial versions. It is about the right cut, the right dry rub, and letting the meat do the talking.
For me, ‘Naati’ is not just a buzzword. It translates to ‘local’ in Kannada, and that is the only way I cook. Whether it is a rack of spare ribs or a plate of Chicken Ghee Roast, my kitchen relies on the philosophy of nose-to-tail cooking. You will find that my chicken preparations, like the Karnivore Chicken Fry, focus on the natural succulence of the breast and thigh, rather than burying them in a sea of oil.
I treat pork with the same respect. My Chettinad Pork Belly Fry is an adaptation of the traditional Uppu Kari, where the goal is to highlight the richness of the meat using authentic, punchy spices. I avoid the common pitfalls of commercial meat cooking, like over-marination or heavy additives. Instead, I use my own homemade masalas and slow-cooking techniques that bring out the natural, gamy flavours of the animal.
If you are tired of generic, oily restaurant food and want to taste what Old Bangalore home cooking actually feels like, you are in the right place. Most of my dishes are available on a pre-order basis to ensure they are cooked in small, controlled batches for maximum flavour. If you have a preference for certain cuts, like neck or belly, let me know when you reach out.
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