Old Bangalore Naati Cuisine Pop-ups and Events
Bringing the soul of 150-year-old family recipes from my kitchen to Bangalore's best dining spaces. Explore my past collaborations and find out where I am cooking next.
"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.
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.
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.
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.
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.
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.
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.
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.
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.
A quick look at the delicious Naati dishes served during my collaboration with Hebbal Social, including Kaal Soup, Prawns Bajji, and Mutton Chops.
About Karnivore Kitchen Events
My pop-ups are not just guest chef appearances. I personally train the venue’s kitchen team on the specific techniques required for Naati cuisine, such as the oil-free, slow-cooking method for Bannur lamb, ensuring the food served at the venue tastes exactly like it does from my home kitchen.
I take my home kitchen recipes to venues like Social and Hyatt, recreating the same honest, no-frills experience in a larger setting. These pop-ups bring Old Bangalore delicacies like Mutton Pepper Roast, Kaal Soup, and Pork Belly Fry to a wider audience. I do not just hand over a recipe; I bring my ingredients and methods, from sourcing fresh Naati greens to training staff on the delicate balance of spices used in our family curries.
Whether it is a short-term pop-up at a city outpost or an exclusive chef’s table event, my goal is to serve meat the way it was meant to be eaten—bold, gamy, and flavourful. It is about sharing a piece of Bangalore's culinary history, where the influences of Andhra, Tamil Nadu, Maharashtra, and Karnataka meet on a single plate. If you have missed my previous events, follow my kitchen journey to see where I am setting up next. I am always looking for new venues that respect the craft of slow-cooked, nose-to-tail meat preparations.
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