Authentic Naati Chicken & Seafood Specials
Hyper-local, traditional preparations featuring wild-caught Karimeen, fresh coastal prawns, and rustic chicken, all cooked in the true Old Bangalore style.
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.
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.
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.
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.
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.
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.
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.
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.
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.
About Chicken & Seafood Specials
My approach to chicken and seafood is rooted in the same hyper-local philosophy as my meat. I do not rely on mass-market supply chains, which is why I source wild-caught Karimeen from Vembanad Lake and fresh prawns directly from the Bay of Bengal. When you order, you aren't getting generic restaurant food, but a traditional preparation like my simple, spice-rubbed grilled fish that relies entirely on the quality of the catch, not heavy masalas, to do the talking.
In Old Bangalore, the term ‘Naati’ translates to hyper-local. For me, this is not a buzzword. It dictates everything from where I buy my ingredients to how I cook them. My seafood and chicken dishes are designed to be honest, simple, and bold.
Take my Karimeen, or Pearlspot, for instance. You will often find the market flooded with farm-bred varieties from AP or Odisha, but I insist on wild-caught fish from the backwaters of Kerala. I prepare it with a simple salt and chilli rub, grilled in curry leaf-infused coconut oil. It is not trying to be fancy; it is trying to be authentic.
My prawn dishes follow a similar rule. I use fresh catch from Vishakapatnam, paired with local ‘Naati’ garlic and organic herbs. There are no shortcuts and no industrial oils. My cooking is about respecting the ingredient’s natural flavour, whether it is the delicate sweetness of a fresh prawn or the rustic, earthy notes of traditional chicken curries.
I cook in small, home-managed batches. This means availability is often dictated by the freshness of the market that day. If I cannot find the right quality of fish or bird, I do not cook it. When you eat from Karnivore Kitchen, you are eating exactly what I would feed my own family.
Karnivore Kitchen by Kalyan
I am Kalyan. I started Karnivore Kitchen to bring the honest, traditional flavours of Old Bangalore into your home. I do not run a commercial restaurant; I cook in small batches in my own kitchen, focusing on nose-to-tail, hyper-local food that respects the ingredients.
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