Old Bangalore Naati Cuisine: Authentic Bannur Lamb & Pork

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.