Gourmet Food Delivery
Shipped across Bengaluru
I deliver home-cooked Old Bangalore Naati meat dishes like Bannur lamb and pork ribs, slow-cooked in natural fat with local spices, using family recipes from the last 150 years.
Pricing Guide
Authentic Bannur Lamb Curries & Roasts
Selection
Specific Bannur preparations including Mutton Chops, Pepper Roast, Khaima Meatballs, or Nalli Nihari.
Meat & Cooking
100% certified Bannur mutton with high fat content (30-40%). Cooked using zero added oil, relying entirely on harvested lamb fat and broth for a rich, viscous texture.
Serving Size
Gross weight of 350g-450g per portion (gravy + meat). Typically contains 4-6 pieces depending on bone density.
Rustic Pork Roasts, Ribs & Fries
Dish Options
Ranges from standard curries (Pepper Fry, Chops) to premium roasts (Ghee Roast, Pork Belly) and a Full Rack of Ribs.
Sourcing & Flavor
Fresh pork with generous fat layers and skin-on cuts. Seasoned with bird's eye chili, black pepper, and Kachampuli (vinegar) typical of Coorg/Naati styles.
Quantity
Standard Curries: 300g-400g (serves 1-2). Full Rack: 6-8 bones, marinated overnight and slow-cooked (serves 2-3).
Donne Style Palav & Chicken Staples
Palav Style
Short grain rice cooked directly in meat stock (Yakhni style), coconut milk, and whole spices. The texture is moist, cohesive, and rich, unlike fluffy Hyderabadi biryani.
Meat Options
Available with Bannur Lamb (bone-in), Pork, or antibiotic-free Chicken chunks.
Chicken Sides
Options include Kundapura style Ghee Roast or Naati Chicken Fry featuring coriander-heavy masala.
Volume
Standard 500ml-750ml container per portion. Designed as a complete meal for one hearty eater.
About Gourmet Food Delivery
Why I Cook the Way I Do
I’m Kalyan and meat is my thing. I stick to honest, no-nonsense food, using recipes my family’s passed down for 150 years right here in Bangalore. What you get is bold, old-school flavour - messy, meaty, and totally comfort food.
What’s Special About My Food?
I make Old Bangalore Naati cuisine, which is basically the OG local style. ‘Naati’ just means hyper-local in Kannada. My plates mix Andhra, Tamil, Maharashtrian, and Karnataka food - sort of the city’s real soul food. Everything’s cooked with local herbs, spices, and produce.
Bannur Lamb & My Oil-Free Trick
The highlight is Bannur lamb - fatty, tender, and full of taste. I don’t use oil for most dishes; I slow-cook the meat in its natural fat to get that rich, melt-in-mouth vibe. It’s a bit old school, but that’s how it should be.
Menu Highlights
- Khaima Unde Saaru: Lamb meatballs in a marrow-rich gravy, best with ragi mudde or rice.
- Bannur Mutton Palav: Not biryani, but a broth-rich rice dish with coconut milk.
- Mutton Chops Pepper Fry: Chops cooked in own fat, heavy on pepper.
- Pork Ribs & Chettinad Pork Belly Fry: Ribs with Indian spices or classic herb crust, belly fry with Chettinad masalas.
- Chicken Fry & Seafood: Naati-style chicken, Kerala-style grilled pearlspot, prawns in butter garlic.
I cook in small batches at home, and deliver all over Bangalore. No frills, just solid food the way it’s always been done.
Meet your Expert
Karnivore Kitchen by Kalyan
51 connects in last 3 months
My Story
Mutton fry? My forever weakness. First thing I ever cooked, age 12, standing on tiptoe in my amma’s (mom’s) kitchen. See, our food isn’t just recipes - it’s 150 years of family, from Andhra roots to Cubbon Pet, mixing cultures and spices. ‘Naati’ style is in my bones. Khaima Unde Saaru (minced mutton ball curry) was always our go-to on tough days. Meat is my religion, so when lockdown hit, I started Karnivore Kitchen to share all this with you.
My Work
Old Bangalore Naati Delicacies - I cook Bannur Lamb mutton fry, Khaima Unde Saaru curry, organ pepper fry, Pork Ribs, Chettinad Pork Belly Fry, Naati Koli, and Tawa fish.
Everything Local, Everything Real - ‘Naati’ means hyper-local. I use only local spices, heirloom coriander, and recipes passed down for 150 years.
Meat is King Here - Tender Bannur Lamb, nose-to-tail cooking, antibiotic-free chicken. Some dishes are bold, not for everyone!
No Frills, Just Honest Food - No oil in most dishes – just Bannur lamb fat. Slow-cooked, homemade masalas, meat falling off the bone.
