Pop-Up Restaurant Collaborations
Karnivore Kitchen
I run short-term pop-ups at partner restaurants where I personally cook and train staff to serve Old Bangalore Naati meat dishes using local ingredients and family recipes.
Pricing Guide
Exclusive Chef's Table Tasting Menu
Event Format
- Duration: 2 to 3 hour sit down dinner.
- Venue: 5 star hotels or experiential dining studios.
- Interaction: Guided menu walkthrough by Chef Kalyan covering history and philosophy.
7 Course Menu
- Welcome Drink: Regional cooler like Panakam or venue specific cocktail.
- Soup: Kaal Soup (Trotter soup) rich in collagen.
- Appetizers: Bannur Mutton Pepper Roast, Masala Prawns or Tawa Fish, and Kothmir Chicken.
- Mains: Signature Bannur Mutton Pulao made with Jeera Samba rice.
- Sides: Hot Ragi Mudde (Millet balls) with Mutton Chops or Khaima (Meatball) curry.
- Dessert: Traditional Poppy seed Payasam.
Sourcing & Quality
- Meat: Certified Bannur Mutton (Mandya breed) known for high intramuscular fat.
- Cooking Medium: Meat cooked in its own rendered fat without vegetable oil.
- Spices: Wet ground masala pastes made from fresh coriander roots and naati chillies.
A La Carte Pop-Up Meal
Meal Composition
- Portioning: Includes 1 Starter, 1 Main Course, and 1 Beverage per person.
- Starter Options: 200g to 250g portion of Curry Leaf Podi Pork Belly Pops or Bannur Mutton Chops Fry.
- Mains Options: Bannur Mutton Pulao cooked in copper vessels or Ragi Mudde Thali with Bassaru (greens gravy).
- Beverage: 1 Alcoholic Cocktail or curated Mocktail.
Key Differentiators
- Preparation: Dishes cooked in rendered lard or tallow instead of oil.
- Specialty Cuts: Menu includes nose to tail options like Liver, Kidney, and Spleen fry.
- Vegetarian: Limited options available as the menu focuses on meat.
Venue & Format
- Setting: Hosted at casual pubs or upscale brasseries.
- Service: A la carte ordering from a special limited time menu.
About Pop-Up Restaurant Collaborations
Why I Do Pop-Ups
My food is all about roots. Centuries-old family recipes, straight from my ancestral kitchen, but I want them to reach way beyond my home. That’s why I do pop-up collaborations with other restaurants, pubs, and hotels - to bring my Naati (hyper-local) style to your neighbourhood.
What Happens at a Karnivore Kitchen Pop-Up
For a few days or weeks, I take over a partner kitchen. I build a special, limited-time menu around Old Bangalore favourites, mostly meat-forward. Sometimes I even team up with the host chef for new dishes. The vibe? Honest, rustic, and full of flavour - no shortcuts.
What’s on the Table
- Bannur Lamb is always the hero: think Mutton Palav, Mutton Chops Fry, and even organ specials
- Hearty Naati curries: Mutton Khaima Gojju, Naati Koli Saaru
- Pork and chicken treats: Pork Belly Fry, Kothmiri & Green Chilli Chicken
- All paired with Akki Rotti, Neer Dosa, or Ragi Mudde
How I Work With Partners
I personally train the host kitchen, source local ingredients, and make sure every dish is spot on. The whole thing is chef-led, with tight menus and a focus on the real taste of Naati cuisine. Each pop-up is a regional chef pop-up - always a fleeting, one-of-a-kind experience.
I've done everything from small Chef's Table nights to big, buzzing limited-time restaurant takeovers. If you catch one, you’ll know why I say - may the pork be with you.
Meet your Expert
Karnivore Kitchen by Kalyan
51 connects in last 3 months
My Story
Mutton fry? My forever weakness. First thing I ever cooked, age 12, standing on tiptoe in my amma’s (mom’s) kitchen. See, our food isn’t just recipes - it’s 150 years of family, from Andhra roots to Cubbon Pet, mixing cultures and spices. ‘Naati’ style is in my bones. Khaima Unde Saaru (minced mutton ball curry) was always our go-to on tough days. Meat is my religion, so when lockdown hit, I started Karnivore Kitchen to share all this with you.
My Work
Old Bangalore Naati Delicacies - I cook Bannur Lamb mutton fry, Khaima Unde Saaru curry, organ pepper fry, Pork Ribs, Chettinad Pork Belly Fry, Naati Koli, and Tawa fish.
Everything Local, Everything Real - ‘Naati’ means hyper-local. I use only local spices, heirloom coriander, and recipes passed down for 150 years.
Meat is King Here - Tender Bannur Lamb, nose-to-tail cooking, antibiotic-free chicken. Some dishes are bold, not for everyone!
No Frills, Just Honest Food - No oil in most dishes – just Bannur lamb fat. Slow-cooked, homemade masalas, meat falling off the bone.
