Bannur Lamb Signature Dishes
I cook Bannur lamb using 150-year-old family recipes, relying entirely on the meat's natural fat instead of oil. Discover rich, honest Old Bangalore flavours.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
About The Bannur Lamb Signature
Because I use high-fat Bannur mutton and zero added oil, my curries and roasts have a distinct, rich texture that changes slightly as they cool. When reheating these dishes, I recommend using a low flame or a short microwave burst to allow that natural, rendered fat to liquefy, which brings the meat back to its juicy, melt-in-mouth state.
The Bannur lamb is the crown jewel of my kitchen. Unlike the leaner goat meat you find in commercial butcheries, this specific breed is prized for its heavy fat content and marbling. In my 150-year-old family recipes, I don't use a single drop of refined oil. Instead, I slow-cook the meat in its own rendered fat, which creates a viscous, flavour-dense gravy that traditional Naati cuisine is famous for.
My signature menu focuses on nose-to-tail eating. You will find dishes like my Khaima Unde Saaru, where I hand-mince the thigh meat and enrich the gravy with bone marrow, creating an earthy, soul-satisfying meal that pairs perfectly with ragi mudde. Then there is the Bannur Mutton Palav—a broth-rich dish cooked with coconut milk and whole spices rather than water, ensuring every grain of rice is packed with essence.
I also focus on dry, peppery preparations. My Mutton Chops Pepper Fry is slow-cooked until the meat pulls away from the bone effortlessly, coated in a generous amount of freshly ground organic black pepper. These aren't dishes for those watching their calories—these are for those looking for the real, rugged, and unadulterated flavours of Old Bangalore. I keep my kitchen small and batch-focused to ensure that whether you are ordering a full rack of ribs or a portion of mutton saaru, the quality remains consistent with the standards my ancestors set in Cubbonpete generations ago.
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