Old Bangalore Naati Cuisine: Authentic Bannur Lamb & Pork
I am Kalyan, and I cook meat the way it has been done for generations in Bangalore. Using 150-year-old family recipes and fresh, hyper-local ingredients, I focus on bold, earthy flavours with absolutely no oil.
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.
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.
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.
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.
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.
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.
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.
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.
About Featured
Most of my dishes are cooked entirely in rendered Bannur lamb fat, rather than oil. It is a slow, old-school process that gives the meat a rich, viscous texture and a depth of flavour you will not find in modern commercial kitchens. If you are ordering for the first time, the Khaima Unde Saaru is the best place to start to understand what I mean by honest, no-frills food.
My Philosophy: What is 'Naati'?
In Kannada, ‘Naati’ simply means hyper-local. My kitchen at Karnivore Kitchen is built on this foundation. I do not believe in fancy plating or hiding the quality of the meat under heavy spices. My recipes are a confluence of Andhra, Tamil, Maharashtrian, and Karnataka cultures—flavours that have been passed down through my family for over 150 years in Cubbonpete.
The Bannur Lamb Difference
The heart of my kitchen is the Bannur lamb. It is a specific breed known for its fat content and tenderness. Because I cook using the animal's own fat, you get a clean, intense meaty flavour. You will find that my gravies, like the Khaima Unde Saaru (minced lamb meatballs), do not sit heavy on the stomach because they are free of industrial oils.
How to Order
I cook everything in small, fresh batches from my home kitchen. This is not a restaurant supply chain, so the flavour profile is consistent and personal. I deliver across Bangalore, but please plan your orders in advance as I do not keep pre-cooked stocks sitting on a shelf.
Whether you are looking for traditional mutton curries, spicy pork ribs, or the earthy taste of organ pepper fry, everything is prepared with the same respect for the ingredients. If you have any questions about the heat levels or preparation styles, reach out directly before you place your order.
Karnivore Kitchen by Kalyan
I am Kalyan. I do not believe in hiding the meat under layers of oil or fancy presentation. I cook 150-year-old family recipes right here in my kitchen, focusing on bold, earthy flavours from the Bannur lamb and fresh local spices.
Looking for a specific meat preparation?
Use the search bar below to find specific dishes or ingredients across my kitchen.
More from Gourmet Food Delivery by Karnivore Kitchen by Kalyan
More services by Karnivore Kitchen by Kalyan