The Bannur Lamb Feast (Nose-to-Tail)

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.

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.

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.

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.

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.

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.

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).

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.

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.