---
title: "Gourmet Food Delivery Bangalore: Authentic Bannur Lamb Dishes - mytribe"
description: "Experience authentic Old Bangalore Naati cuisine with our gourmet food delivery. Pre-order slow-cooked, homemade meaty delicacies like Bannur lamb, pork ribs, and more from home chef Kalyan. Order now for a true taste of Bangalore!"
canonical: https://mytribe.in/karnivore.kitchen/gourmet-food-delivery
last_updated: 2025-09-02
---

# Gourmet Food Delivery in Bengaluru

By [Karnivore Kitchen by Kalyan](https://mytribe.in/karnivore.kitchen) · 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.

## Locations

Delivers authentic Naati cuisine across Bengaluru

### Travels to

- Delivers to doorsteps across Bengaluru (Bengaluru, Bengaluru, Karnataka, India)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Donne Style Palav & Chicken Staples

Moist one-pot rice meals cooked in meat stock and coconut milk, distinct from dry biryani.

Typically ₹250-550 per portion (estimate)

#### 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.

### Rustic Pork Roasts, Ribs & Fries

Features Coorg-style preparations with Kachampuli vinegar and black pepper, ranging from standard fries to full racks.

Typically ₹300-1,100 per dish/rack (estimate)

#### 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).

### Authentic Bannur Lamb Curries & Roasts

Cooked entirely in rendered animal fat without oil, yielding 350g-450g portions of certified Bannur meat.

Typically ₹400-650 per portion (serves 1-2) (estimate)

#### 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.

## 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.

## Highlights

Browse through Karnivore Kitchen by Kalyan's best work.

### [Featured](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/featured)

- ![This is my Khaima Unde Saaru, the epitome of Old Bangalore Naati cuisine. I make these flavourful meatballs with hand-minced Bannur lamb and a secret blend of family spices, served in a rich, marrow-infused gravy. It's a recipe that has been in my family for over 150 years.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/086a1d32-e786-4508-a441-958b6b9d15ef)
- [Video: My Bannur Mutton Palav is not a biryani; it's a traditional, broth-rich rice dish. I cook tender Bannur lamb and basmati rice in a flavourful mutton broth and fresh coconut milk, using the lamb's natural fat instead of oil for an authentic, melt-in-your-mouth texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7a4f454b-83ac-4d38-ba69-b69643c121fb)
- [Video: This is my take on the classic Kundapura-style ghee roast, made with juicy and succulent pork ribs. The dish is slow-cooked, allowing the rich flavours of the ghee and Byadagi chilli to perfectly coat the tender meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6b05592e-80c9-46b4-b59e-f82b388e003b)
- ![Welcome to my world of Naati cuisine. Here I am with a spread of my signature dishes, each prepared with hyper-local ingredients and time-honoured techniques. This is honest, no-nonsense food, full of bold, old-school flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/508d1bd4-65c5-4b1e-b8e4-94b326219e13)
- ![My Burnt Garlic Tossed Spiced Chicken Kebab is a crowd favourite. I toss tender chicken pieces in a special spice mix and finish them with burnt garlic and fresh herbs, served with a tangy mint chutney. It's a perfect starter with a punch of flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1e5c48c6-a1b8-465c-b7de-e73e2d855f39)
- ![I source my Karimeen, or Pearlspot, from the wild backwaters of Vembanad Lake in Kerala to ensure the best taste. I prepare it simply by tawa-grilling it with a salt and chilli rub in curry leaf-seasoned coconut oil, letting the fish's natural flavour shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d4849027-6a7f-4fc0-b3d7-5a737910eaca)
- ![For the true carnivore, I offer Bannur Lamb Organs Pepper Fry. This dish features a mix of liver, heart, kidneys, and spleen, stir-fried with freshly ground black pepper. It's an exotic, gamy, and highly nutritious delicacy cooked confit style.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cfa70f04-527c-44db-b32c-c0c1699d10cc)
- [Video: Here's a glimpse of the energy and flavours from my pop-up at Social Hebbal. I served up some of my best Naati dishes, including Kothmiri Chicken, Mutton Chops, and Kaal Soup, bringing the authentic taste of Old Bangalore to a wider audience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb17f7e9-a6cf-425a-be79-798ac0ab5b2c)

### [The Bannur Lamb Signature](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/the-bannur-lamb-signature)

- ![The perfect pairing: my Khaima Unde Saaru with a hot, steaming Ragi Mudde. The earthy flavour of the finger millet ball is the ideal vessel to soak up the rich, spicy gravy of the minced lamb meatballs. This is soul food, the traditional way.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f43d7f80-be16-43e8-b985-5f03ed266896)
- ![My Bannur Mutton Palav, a dish that defines Old Bangalore's culinary heritage. Served here with tender mutton chops, the aromatic basmati rice is cooked in a rich lamb broth, not water, to ensure every grain is packed with flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/832cc6aa-7c0c-40bc-84f2-84e75d0efe8a)
- ![This is my Bannur Mutton Chops Pepper Fry, a dry and intensely flavourful preparation. I slow-cook the fatty chops in their own rendered fat with a generous amount of freshly ground black pepper until the meat is succulent and falling off the bone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5a0d8769-db0d-4f63-8854-8077396231f7)
- [Video: A classic breakfast for champions in my home is this Old Bangalore Naati style Bannur Mutton Chops Saaru with a crispy dosa. The pepper-rich, flavourful gravy is perfect for dipping, making for a hearty and satisfying start to the day.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ffa39f1a-d1c8-4e5e-8e0e-030c36471450)
- [Video: A snack idea for the adventurous foodie: my Bannur Lamb Organs Pepper Fry served on a toasted French baguette. This confit-cooked dish features liver, heart, and kidneys, offering a gamy flavour profile that is both exotic and highly nutritious.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c36ebacb-1964-4ec0-bd66-337aa5d61ff3)
- ![My Mutton Spare Parts Masala is a true nose-to-tail dish. I use various cuts and organs, cooking them in a thick, spicy masala that highlights the different textures and flavours of the meat. It's a rustic and authentic Naati delicacy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c5bb759-9d76-458c-adda-35c9048698db)
- ![This Bannur Mutton Saaru, or curry, is a staple in my kitchen. I use fatty, tender cuts from the neck, shoulder, and chest of the lamb, slow-cooking them with home-blended spices to create a rich and luscious gravy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/082edfeb-037b-4c0b-8925-fad7868101b0)
- ![My version of Mutton Ishtew, inspired by the legendary dish from Old Delhi. I use tender Bannur lamb chops and slow-cook them for hours in a rich, spiced gravy until the meat is incredibly juicy and succulent.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/80f877ca-04fa-40e2-9451-3fd746581332)
- ![Another look at my Bannur Mutton Chops, this time in a pepper gravy. The rib chops are slow-cooked in a masala rich with whole spices and black pepper, creating a gravy that's perfect with dosa, idli, or ragi mudde.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eda1e143-10ff-4dc5-a165-2e238de41d48)
- ![This is my take on the Chettinad classic, Uppu Kari, made with tender Bannur lamb shoulder. I stay true to the simple, spice-forward recipe but use the lamb's natural fat instead of oil for a richer flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c30b54f-a5fd-44e3-a195-da68038a9cc6)
- ![My Karnivore Bannur Mutton Fry is a recipe I developed to create a new naati starter. It features tender chunks of lamb shoulder slow-cooked in its own fat with a coriander-rich masala until juicy and loaded with flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dffe3952-5354-4f7d-8025-9507e8288134)
- ![A closer look at my Bannur Mutton Pepper Roast. I use small morsels from the lamb's shoulder, which allows the freshly ground pepper and spices to coat every piece. It's an addictive accompaniment to any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee86711-11cd-4f9e-8b9f-f819d35ee6bb)
- ![A traditional serving of my Khaima Unde Saaru with soft Ragi Mudde. The meatballs are made from hand-minced lamb thigh, and the gravy is enriched with bone marrow for an authentic, earthy flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e918a531-bc4f-474b-9e34-787abc106273)
- ![A full meal experience featuring my Bannur Mutton Palav. Served on a traditional banana leaf with onion raita and salan, this showcases the complete, flavourful meal as it's meant to be enjoyed.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cd669e79-22d5-477c-8d22-fafc8b8f97ac)
- ![A platter showcasing the variety of my Naati curries. Here you can see different preparations, including my Khaima Unde Saaru and Mutton Chops, each with its own unique blend of spices and rich gravy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8d5222f0-c377-4215-8da7-be582452d2ac)
- [Video: A simple yet satisfying dinner of Bannur Mutton Pepper Roast with buttery toast. The rich, peppery meat pairs surprisingly well with freshly baked bread, making for a perfect comfort meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/47f4b28c-3c58-4b2f-9e22-dd7ef15fb001)
- [Video: A behind-the-scenes look at a "nose-to-tail" private dinner event. I prepared a six-course meal featuring different cuts of Bannur lamb, from riblets and cheeks to neck and chops, all cooked in zero oil.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/25651917-4aa3-4e59-976e-fcc758b46015)
- ![My Bannur Mutton Palav served in a traditional 'donne,' or leaf bowl. This rustic presentation is how palav is often enjoyed, enhancing the earthy flavours of the dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1cefa79a-7d0f-41ab-b639-216743602cf4)
- ![Tender, slow-cooked Bannur lamb, seasoned with fresh herbs and served in a leaf bowl. This highlights my simple, ingredient-focused approach to cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8f551b2-066b-4457-99bd-a577c6e9ff4e)
- ![A selection of my Bannur lamb organ preparations, including pepper-fried liver and kidney. These dishes are for those who appreciate the deep, gamy flavours of nose-to-tail eating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/730648c0-fab5-420a-a2b1-be38ed5397e0)
- ![My slow-cooked Bannur lamb riblets, served simply in a leaf bowl. The meat is so tender it falls right off the bone, a result of cooking it slowly in its own fat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fe3158b2-4a07-4880-838b-b25551c07ff8)
- ![My Khaima Unde Saaru served with soft Akki Rotti. The rice-flour flatbread is perfect for soaking up the flavourful minced lamb meatball curry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/538ab855-e220-4c8b-a4b8-6925da368053)
- ![A classic pairing of my Khaima Unde Saaru with a crispy dosa. The contrast between the soft, flavour-packed meatballs and the crisp, fermented crepe is a true delight.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f626eb81-1051-4a40-ae58-23c5ff70d3cb)
- ![Soft idlis served with my signature Khaima Unde Saaru. The spongy texture of the idlis makes them a perfect vehicle for the rich, spicy lamb meatball gravy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0ece5d41-46fd-4e15-aa32-8de4d82cb8cd)
- ![A close-up of my Bannur Mutton Saaru, showing the tender, bone-in pieces of lamb in a luscious, aromatic gravy, garnished with fresh coriander.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f6d2208d-122e-4918-9cbc-619646ce7e97)
- ![My version of Nalli Nihari, a rich and aromatic slow-cooked lamb shank curry. I use Bannur lamb shanks and cook them for hours until the meat is fall-off-the-bone tender, perfect with Khamiri roti or sourdough.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16715cd9-cf99-498d-a83e-4fe72fac788c)
- [Video: A glimpse into a special six-course meat menu I created, featuring Bannur Lamb Riblets, Mutton Pepper Organs, Pulled Lamb Neck, and Mutton Palav.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/97185197-00b8-4ac9-86d5-a643d3cab329)
- ![A simple, rustic serving of my Mutton Palav. You can see the texture of the rice and the tender pieces of meat, a testament to my traditional cooking style.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d9f9a3eb-8028-4c40-8e6f-c0a7c0d0dc96)
- ![A beautiful serving of my Bannur Mutton Palav, topped with a large, tender piece of lamb and served with a side of fresh raita.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cf0964c1-6f3a-4180-b2f9-187272997aa3)
- ![A complete Naati style meal served on a banana leaf, featuring mutton palav, fried meat, and various accompaniments. This is a true feast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/38496a1c-985a-4e29-a6eb-613a4f7483bf)
- ![Another shot of my Bannur Mutton Palav, highlighting the generous chunks of tender lamb mixed in with the flavourful rice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ac15acc7-e8e6-4dfa-827b-d68fc6950999)
- ![A serving of my slow-cooked mutton, seasoned with fresh coriander and served in a traditional leaf bowl.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a0295177-1c8f-4ebc-8074-c9739a95c629)
- ![My Bannur Mutton Palav, a signature dish, ready to be enjoyed. The aroma of the spices and the richness of the lamb broth are captured in this simple, elegant presentation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36bd813a-9ebd-4388-bcde-0add6c9af844)
- ![A platter of my Bannur lamb organ fry, showcasing different textures and preparations. This is a true delicacy for the adventurous eater.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4a29600a-2de8-48ac-ba5f-85eabfede19e)
- ![A close-up of my Bannur Mutton Palav, showing the perfectly cooked rice and tender meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b746edcb-4c8f-43b7-8758-2037b14b3fb5)
- ![The classic combination of Khaima Unde Saaru and Ragi Mudde, a wholesome and traditional meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/200e6901-47a7-4b83-a840-968fd5e93116)
- ![Tender Bannur lamb chops, slow-cooked and served in a leaf bowl. The simplicity of the presentation lets the quality of the meat speak for itself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/af65e57f-d23d-4f8a-815f-8a1273b86ef1)
- ![My signature Karnivore Bannur Mutton Fry, a dish I perfected over 15 months. It's made with fatty lamb shoulder and a naati coriander masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a68fcfa2-5dda-4dc9-a30f-451194f5c086)
- ![Another angle of the Karnivore Bannur Mutton Fry, showing the rich texture of the slow-cooked meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9895d906-595c-440e-8876-221c28a6c1e7)
- ![A close-up of the Karnivore Bannur Mutton Fry, garnished with fresh coriander.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4865ba0b-85e3-4bad-9be6-5265165b17d1)
- ![The juicy, succulent chunks of my Karnivore Bannur Mutton Fry, a testament to the slow-cooking process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/100d66f4-995d-4b5c-847c-b7a662bb9100)
- ![A detailed shot of the Karnivore Bannur Mutton Fry, highlighting the texture of the meat and the rich masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f429de3b-74be-4ac8-8313-4f7387e33f86)
- ![A plate of my Karnivore Bannur Mutton Fry, ready to be served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e40b5308-fa69-4534-bedb-2fe0b06d9ec0)
- ![A close-up view of the Karnivore Bannur Mutton Fry, showing the beautiful browning on the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/65148245-36e7-42ab-b11b-25046c62c1cb)
- ![A traditional steel plate serving of my Khaima Unde Saaru with Ragi Mudde.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/746502fc-dadc-47f1-b11d-c2b0c53ed23e)
- ![A bowl of my Khaima Unde Saaru, showcasing the perfectly formed minced lamb meatballs in a rich, aromatic gravy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e53f6fd2-2381-4ea7-bd6e-e713f92ba223)
- ![My Khaima Unde Saaru paired with a crispy dosa, a combination that is both traditional and incredibly delicious.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/10ed890f-e1f8-4217-b206-9fff7e16614f)
- ![A serving of my Khaima Unde Saaru with Akki Rotti, a classic pairing in Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8189d16b-bf25-4c3b-af5a-f3ffb5affeaf)
- ![A generous serving of my Bannur Mutton Saaru, with bone-in pieces of lamb that add immense flavour to the gravy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7f1ecb4-d53f-4582-995e-e095420aa8cd)
- ![Another look at my Bannur Mutton Saaru, a dish that is central to my family's culinary heritage.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6f3866e5-534f-4c78-9df5-0c53fdd17f7a)

### [For the Love of Pork](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/for-the-love-of-pork)

- ![My Barbeque Pork Ribs are slow-grilled in a smoky, tangy homemade BBQ sauce until they are fall-off-the-bone tender. This is a full rack of juicy, flavour-packed ribs, perfect for sharing.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b3f6551-a5ec-4c9a-b809-5dc7e03574b9)
- ![This is my Herbs Crusted Karnivore Ribs. I marinate a premium rack of pork ribs overnight in a signature mix of Italian herbs and desi spices, then grill it to a tender and juicy finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/242fb612-f588-416c-a71b-c0b932dd475b)
- ![My Chettinad Pork Belly Fry is an adaptation of the classic Uppu Kari. I stir-fry chunks of pork belly in exotic Chettinad spices until they are juicy, succulent, and finger-licking good.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d5b6d9c8-61ce-4f61-bb8d-135367652f5b)
- ![I finally cracked the elusive Pork Palav. I use a fatty cut of pork and cook the rice in the pork broth, balancing the rich meat with aromatic spices for a flavourful, non-greasy finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/75a7c41c-6f99-4204-8ba2-5efb460b9a9d)
- [Video: This is my Grilled Pork Neck, a dish inspired by the flavours of Hyderabadi Pathar ka Gosht. The neck cut, with its multiple layers of soft meat and fat, is seasoned with a spicy, tangy masala and grilled to perfection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c1112d3-1a2a-4b80-91bc-95e80d8d77ef)
- ![My Pork Chops Pepper Masala is an old Bangalore homestyle dish. I slow-cook the chops in a rich, peppery gravy that is both spicy and deeply flavourful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/717784a1-f1d8-471b-8979-1273feca5d45)
- ![These are my Curry Leaf Podi Tossed Pork Belly Pops. Crispy on the outside and tender on the inside, these bites are tossed in a fragrant curry leaf spice powder for a unique South Indian flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/17f6227b-0551-4a05-9e40-18c94c3ae265)
- ![A full rack of my signature Karnivore Ribs, celebrating one year of grilling. This version features a classic Indian spice rub, grilled low and slow for a perfect crust and tender meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1286388c-e156-4557-bd96-6c326ff7df89)
- ![A rack of my Grilled Pork Spare Ribs, marinated overnight in a homemade spice rub and slow-grilled for six hours. The result is incredibly tender meat that just falls off the bone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b5a8454-6f6e-478e-80f6-f4e32b4c18f0)
- ![My Lemon Coriander Ribs are pan-grilled after an overnight marination in an exotic sauce made with coriander buds and fresh lemon. It's a bright and zesty take on pork ribs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1750997a-d3bc-449f-bbe7-d0e4e82735ce)
- ![A close-up of my Barbeque Pork Ribs, showing the glistening, caramelized homemade sauce coating the entire rack.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/20c8ba51-2ab8-42d5-9d25-73eea1c8e32e)
- ![Another shot of the Barbeque Pork Ribs, highlighting the tender meat and rich, smoky glaze.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/54c2ff5b-b644-4775-96cf-df412081f31c)
- ![A full rack of my Barbeque Pork Ribs, ready to be devoured. The slow-grilling process ensures every bite is juicy and flavourful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0bc8fa5-36c1-478f-95ab-a5a5e6f33029)
- [Video: A showcase of the different styles of pork ribs I offer, from my signature Indian spice rub to the aromatic herbs-crusted version.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1fa3f75d-de97-4ed0-a8f4-631225bb9edc)
- ![A side-by-side comparison of my Herbs Crusted Ribs and Signature Karnivore Ribs. Each offers a unique flavour profile, one with an Italian herb mix and the other with a classic desi spice punch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c13221f-31ab-4329-9f74-61f68ef78906)
- ![A detailed shot of the Herbs Crusted Pork Ribs, showing the beautiful texture of the spice and herb rub after grilling.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/566d4dad-9746-4f87-9a48-25b1062ad33b)
- ![Another view of the Herbs Crusted Pork Ribs, a popular choice for those who enjoy a fusion of flavours.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/416860c2-c664-4b31-9261-9237d569dd53)
- ![A close-up of my Pork Chops Pepper Masala, showcasing the thick, peppery gravy clinging to the tender chops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0578856-1e69-4c9b-9272-b2cc47e7cf2b)
- ![My Pork Pepper Fry is a simple yet flavourful dish. I stir-fry chunks of pork with a generous amount of black pepper and other spices for a quick and satisfying meat preparation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f09e5d0c-da42-40ef-8390-e8cebd0bd55a)
- ![A perfectly glazed rack of my Barbeque Pork Ribs, showcasing the deep color and texture from the slow-grilling process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f5283fed-1c9f-4765-b016-882061540ea9)
- ![Another angle of the Barbeque Pork Ribs, highlighting the juicy, fall-off-the-bone tenderness of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b6b2fc7e-877b-4e55-9423-23cb64f5f365)

### [Chicken & Seafood Specials](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/chicken-seafood-specials)

- ![A whole Tawa Grilled Karimeen (Pearlspot) served on a banana leaf. I source this wild-caught fish from Kerala and cook it with a simple salt and chilli rub in coconut oil to let its delicate, natural flavour shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ac80833-4ea3-4985-872a-c69fe55a68d7)
- ![My take on the classic French Prawns in Butter Garlic sauce. I use fresh prawns from the Bay of Bengal, flavourful naati garlic, and organic herbs to create this simple yet elegant dish. I love disseminating my knowledge of this hyper-local cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a8e8410c-489d-4fb0-94aa-a1404fe8dc5a)
- [Video: In this interview, I explain the meaning of 'Naati' cuisine. The term means hyper-local, and my philosophy is to cook using only ingredients that are sourced from just a few kilometers away, ensuring freshness and authenticity.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fdbddd8b-a620-42a0-8eb0-3124ada679cf)
- [Video: A conversation about what makes Naati cuisine special. I discuss how it's all about using indigenous ingredients, fresh local herbs, and spices to create dishes that are true to Bangalore's culinary roots.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/053f3e85-aafc-44b0-a208-94dbe0a6d3a3)
- ![I was featured in the New Indian Express for my dedication to preserving the rich, rustic flavours of Naati cuisine. The article highlights my oil-free cooking method and my use of premium Bannur lamb.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6bbc4a-a635-4ee0-b992-0ade13e988aa)
- [Video: It was an honour to be featured in CEIA Magazine, where I shared the story behind Karnivore Kitchen. I talked about my passion for honest, homemade food and my focus on using high-quality, premium cuts of meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5c8f68ed-9e3a-4985-bd03-c068dab7599b)
- ![Sharing my kitchen story and the evolution of Karnivore Kitchen. From being my mother's kitchen assistant to cooking for friends in Sydney, my journey has always been about my love for meaty, traditional delicacies.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c26323e7-eb7b-4370-a322-8c0db8f36851)
- ![The front-page feature in Bengaluru Express, "Naati Flavours in Namma Ooru." This article explored my personal take on Naati cuisine, rooted in my family's heritage and generations-old recipes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb09c5cd-989e-4683-b57e-a3f1db958e11)
- ![A photo of my Chicken Palav and curry, featured alongside the New Indian Express article. This image captures the simple, wholesome nature of my food.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dd29e3ea-2988-4d08-aefe-34bdb7fdb362)

### [Karnivore Kitchen Events](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/karnivore-kitchen-events)

- !["Meat me @ Hebbal Social." This poster announced my collaboration, inviting all meat lovers to come and devour a special Karnivore Menu I curated for the event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c35c3cac-08d0-4d02-818b-f9f18a087191)
- [Video: A vibrant look at my takeover of Hebbal Social. The event featured a limited-edition menu with dishes like Classic Mutton Pepper Roast and Kaal Soup, paired with special cocktails.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/898f67ec-2dfd-4541-a251-2783b71d6cf7)
- [Video: An invitation to my pop-up at The Bengaluru Brasserie at Hyatt Centric. I was thrilled to present an exclusive set menu of my Old Bangalore Naati delicacies.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8957eea7-a711-423c-9ea5-68e58aa5adc7)
- [Video: Here I am at the Hyatt Regency Chennai, showcasing my home cuisine for The Great Indian Biryani Festival. I brought my signature mutton palav, chicken palav, and other delicacies to a new city.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b4b14283-0d10-40dc-915c-2e5cdaad50dc)
- [Video: Some glimpses from my epic six-week collaboration with Social. It was a great experience training the team and sourcing the authentic ingredients needed for my Old Bangalore Naati dishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/313748ec-ef2b-458d-b8f2-5536e583b3fc)
- ![I was honoured to be featured as one of Social's 'Local Heroes.' This initiative allowed me to bring my specially curated Naati 'eats' to all of their Bangalore outposts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8543f090-b849-4fab-aa58-e90f59d55f2a)
- ![My Bannur Mutton Chops Fry was a highlight of the 'Local Heroes' menu at Social. The dish features tender chops in a rich, green masala, a true taste of Old Bangalore.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/248a7363-aaea-4066-8210-0a6af88fcedb)
- ![My Bannur Mutton Pepper Roast, as featured on the Social 'Local Heroes' menu. This intensely peppery and flavourful dish was a huge hit with the patrons.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f99f1f1-2368-437c-a8ac-cf8f9a245792)
- ![My Pork Belly Fry, another star from the Social collaboration menu. The juicy, spiced pork belly was served on a banana leaf, true to my style.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9d560ae8-d2af-4dd7-8c46-b95901081ccb)
- [Video: A quick look at the delicious Naati dishes served during my collaboration with Hebbal Social, including Kaal Soup, Prawns Bajji, and Mutton Chops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8ffaa8d5-7c65-46eb-8bcf-c00b1d0b0314)
- [Video: A montage from my pop-up at Hebbal Social, showcasing the meaty goodness I served, from Mutton Pepper Roast to Pork Belly Pops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c33c32cf-e8aa-45c8-88c6-3595d1bef35e)
- ![The official poster for my "epicurean voyage" at Hyatt Centric MG Road, where I presented an exclusive Naati cuisine set meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3bb7a8e9-e22a-492e-a03e-792b395b8acd)
- ![My green masala chicken palav, one of the delicious dishes served during my pop-up at The Bengaluru Brasserie, Hyatt Centric.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/98a34400-dfee-461d-b123-dc057ff3f98a)
- ![A rich and flavourful chicken curry served with flaky parottas, part of the exclusive set menu I curated for the Hyatt Centric event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c7d100ab-7cf2-4c2a-8362-1d41c2f55c26)

### [Additional Work](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/additional-work)

- ![This is the official logo for Karnivore Kitchen. The design represents the ethos of my brand, showcasing my love for both pork and the majestic Bannur lamb, all in a simple, earthy style.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6953dfcd-77aa-48a1-a491-f17edfff845e)
- ![This artwork, featuring the Bannur Ram surrounded by the spices I use, forms the background of my menu. It visually represents the core ingredients of my Old Bangalore Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/416e0427-879a-4f9b-8dea-a9c9a18c5420)
- ![A close-up of my logo, where the letters 'KK' are filled with Devanagari script detailing the 'Old Bangalore Naati Style' of my cooking. It's a nod to the heritage and tradition behind my food.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7f744f24-9c9e-4bf3-80a9-632d6031e6a0)
- ![A detailed illustration of the magnificent Bannur Ram, the hero ingredient in many of my signature dishes. This artwork celebrates the quality and heritage of this special breed of lamb.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/73e4982d-e4a9-498d-9f0d-869575e61f38)
- ![The full Karnivore Kitchen logo, a design that perfectly captures the spirit of my cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7486b54c-659f-4c5e-8123-b871840d4ad7)
- ![Another look at the Bannur Ram artwork, a tribute to the central ingredient of my Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2a445489-a197-4944-a71a-d31531aef801)
- ![A detailed view of the Bannur Ram illustration, highlighting the fine lines and the spices that define my cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a4cab5ef-e3c4-42b5-a7c8-1778858777ca)
- ![A close-up of the 'KK' lettering in my logo, showing the intricate design that tells the story of my culinary roots.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/299cddf7-2f96-4ea9-841f-74eb80e2127a)

## Meet your expert

[Karnivore Kitchen by Kalyan](https://mytribe.in/karnivore.kitchen)

### 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.

## More services from Karnivore Kitchen by Kalyan

- [Pop-Up Restaurant Collaborations](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations) · ₹1,200-3,500 per person (estimate)
- [Chef's Table Events](https://mytribe.in/karnivore.kitchen/chefs-table-events) · ₹2,200-3,500 per person per event (estimate)

## Experts similar to Karnivore Kitchen by Kalyan on mytribe

- [Artisanal Pork Preparations by Curly Sue Pork](https://mytribe.in/curlysuepork/artisanal-pork-preparations) · ₹350-700 per 250g tub/box (estimate) · Curly Sue / Curly Sue Pork
- [Naga Meal Delivery by Naturally Naga](https://mytribe.in/naturallynaga/naga-meal-delivery) · ₹350-600 per thali (estimate) · Kudremukh Colony
- [Regional Indian Meals (Pre-Order) by Taste of Temptations](https://mytribe.in/taste_of_temptations01/regional-indian-meals-pre-order) · ₹200-600 per meal (estimate) · Bengaluru
- [Weekly Meal & Platter Delivery by Rochelle's Gourmet](https://mytribe.in/rochelles.gourmet/weekly-meal-platter-delivery) · ₹300-700 per meal/portion (estimate) · Cooke Town
- [North Karnataka Cuisine Specials by Agraane Kitchen](https://mytribe.in/agraanekitchen/north-karnataka-cuisine-specials) · ₹250-400 per thali meal (plate) (estimate) · Giri Nagar
- [Authentic Northeast Meats & Fish by Northeastone](https://mytribe.in/northeastoneshop/authentic-northeast-meats-fish) · ₹250-600 per portion (prepared dish) / per kg (raw meat) (estimate) · Ejipura
- [Food Delivery & Takeaway by Travancore Tasties](https://mytribe.in/travancoretasties/food-delivery-takeaway) · ₹250-1,000 per person (estimate) · Bengaluru
- [Authentic Regional Cuisine (A La Carte) by Sanshreefoods](https://mytribe.in/sanshreefoods/authentic-regional-cuisine-a-la-carte) · ₹450-2,000 per kg (estimate) · Sanshreefoods: Homemade Food in Bangalore
- [Homemade Andhra & Hyderabadi Meal Delivery by Anu's Kitchen](https://mytribe.in/anukitchen_bengaluru/homemade-andhra-hyderabadi-meal-delivery) · ₹100-300 per meal box (estimate) · Alfa Gardens
- [Homemade Indian Curry Delivery by Mojo Kitchen](https://mytribe.in/mojokitchenblr/homemade-indian-curry-delivery) · ₹120-300 per curry portion (estimate) · Indiranagar
- [Authentic Indian Main Courses by Blissful Bites](https://mytribe.in/_blissful.bites_/authentic-indian-main-courses) · ₹250-700 per portion (estimate) · Bengaluru

## Book

To book Karnivore Kitchen by Kalyan, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Gourmet%20Food%20Delivery%20by%20Karnivore%20Kitchen%20by%20Kalyan.)