The Bannur Lamb Feast (Nose-to-Tail)
I bring Old Bangalore’s nose-to-tail heritage to your table, using fatty, tender Bannur Lamb and zero-oil, slow-cooked family recipes.
My Bannur Mutton Chops Pepper Fry is a signature dish. The fatty, tender chops are slow-cooked with a generous amount of freshly ground organic pepper and home-blended spices until the meat is succulent and finger-licking good.
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.
About The Bannur Lamb Feast (Nose-to-Tail)
My philosophy is simple: honest food. I don't use a drop of oil in these dishes. Instead, I rely entirely on the rendering fat from the Bannur lamb itself to slow-cook every cut, from the riblets to the organs. This creates a deep, gamy flavour profile that has been in my family for 150 years, and it is a starkly different experience from the generic mutton curries you find in restaurants.
Why Bannur Lamb?
If you have never had Bannur meat, you are missing out on the texture. It is a specific breed known for its fatty, succulent quality. When I cook this, I do not waste anything. My 'nose-to-tail' approach means we utilize every part of the animal—the riblets, the neck, the chops, and the organs like the kidney, heart, and liver.
The Zero-Oil Technique
Modern cooking relies heavily on refined oils, which masks the true taste of the meat. In my kitchen, the meat cooks in its own fat. This traditional Old Bangalore technique brings out a sweetness and a depth in the Bannur Lamb that you just cannot get otherwise. It is a slow, patient process, often involving homemade masalas that I grind myself using local spices.
What to Expect at the Table
When I host these feasts, it is not just about eating; it is about understanding the lineage of our food. You will likely see traditional staples like Ragi Mudde (millet balls) or Akki Rotti on the side. These are designed to mop up the Saaru (gravy), which is packed with bone marrow and rich, aromatic spices.
Whether you are trying the Khaima Unde Saaru (minced lamb meatball curry) or the pepper-heavy chops, expect a meal that is bold, intense, and deeply rooted in the history of Cubbonpete. My food is not for those who want mild, creamy gravies—it is for those who want to taste the animal, the spices, and the 150 years of tradition behind them.
Karnivore Kitchen by Kalyan
I am Kalyan, and meat is my religion. I grew up standing on tiptoe in my amma's kitchen in Cubbonpete, learning to cook this legacy. Today, I host intimate tables where we celebrate the entire animal, just as my ancestors did.
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