--- title: "Pop-Up Restaurant Collaborations for Authentic Naati Cuisine - mytribe" description: "Host unforgettable pop-up restaurant collaborations with Karnivore Kitchen. Bring an authentic Naati cuisine pop-up and a unique guest chef experience to your venue. Attract new diners with a limited-time menu of rustic, flavourful dishes." canonical: https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations last_updated: 2025-09-02 --- # Pop-Up Restaurant Collaborations in Bengaluru By [Karnivore Kitchen by Kalyan](https://mytribe.in/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. ## Locations Pop-up experiences in Bengaluru, Chennai & Delhi NCR ### Visit at - Hosted at partner restaurants in Chennai (Chennai, Chennai, Tamil Nadu, India) - Hosted at partner restaurants in Bengaluru (Bengaluru, Bengaluru, Karnataka, India) - Hosted at partner restaurants in Delhi NCR (National Capital Region, National Capital Region) ## Pricing guide (estimates) These are indicative prices based on provider's past work. Enquire now to find out final quote. ### A La Carte Pop-Up Meal A 3-course casual meal including a starter, main, and cocktail featuring nose-to-tail cuts cooked in rendered animal fat. Typically ₹1,100-1,800 Per Person (estimate) #### 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. ### Exclusive Chef's Table Tasting Menu A 7-course sit-down tasting menu featuring premium Bannur mutton and 150-year-old recipes narrated personally by the Chef. Typically ₹2,600-3,200 Per Person (estimate) #### 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. ## 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. ## Highlights Browse through Karnivore Kitchen by Kalyan's best work. ### [Featured](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/featured) - ![This is my Mutton Palav, a true icon of Old Bangalore cooking, served traditionally on a banana leaf. I make it with fragrant basmati rice, tender Bannur lamb, and a blend of spices passed down through my family, creating a dish that’s both rustic and rich in flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cd669e79-22d5-477c-8d22-fafc8b8f97ac) - ![Here I am with a full spread of my Naati dishes during a pop-up. This is what my culinary takeovers are all about: an epicurean voyage into authentic, meat-forward family recipes, from Mutton Palav to various roasts and curries.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/508d1bd4-65c5-4b1e-b8e4-94b326219e13) - ![My Bannur Mutton Chops Fry is always a crowd favourite at my pop-ups. I slow-cook the chops until they are incredibly tender and then toss them in a thick, green masala made with fresh herbs and spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1581f5fa-0465-4bb5-847c-0a64fcf67d7f) - ![To show the variety on my menu, here are my Curry Leaf Podi Tossed Pork Belly Pops. These are crispy, juicy cubes of pork belly tossed in a flavourful and aromatic curry leaf spice powder, served with a tangy dip.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/17f6227b-0551-4a05-9e40-18c94c3ae265) - [Video: This video captures the energy and excitement of my pop-up at Hebbal SOCIAL. You can see some of my signature dishes like Kothmiri Chicken, Mutton Chops, and Kaal Soup being enjoyed by happy customers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb17f7e9-a6cf-425a-be79-798ac0ab5b2c) - ![This is the heart of my cuisine: Khaima Unde Saaru with Ragi Mudde. The curry is made with hand-minced Bannur lamb meatballs in an earthy, flavourful gravy, a perfect and traditional pairing for the wholesome ragi ball.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/746502fc-dadc-47f1-b11d-c2b0c53ed23e) - [Video: I believe in letting my food speak for itself. Here’s a short invitation from me to come and experience the authentic flavours of Old Bangalore Naati cuisine at one of my pop-up events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8957eea7-a711-423c-9ea5-68e58aa5adc7) - ![This poster from my collaboration with Hebbal SOCIAL captures the spirit of my pop-ups. It’s a special, limited-time event where I bring my unique, meat-heavy menu to a new neighbourhood.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c35c3cac-08d0-4d02-818b-f9f18a087191) ### [The Bannur Lamb Showcase](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/the-bannur-lamb-showcase) - [Video: A close-up look at my Bannur Mutton Palav. I cook the basmati rice in a rich mutton broth and freshly squeezed coconut milk, using only the rendered fat from the lamb, never oil, for an authentic, deep flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7a4f454b-83ac-4d38-ba69-b69643c121fb) - ![My Bannur Mutton Chops Pepper Fry is a simple yet powerful dish. I use fatty, tender chops from a Bannur Lamb and cook them with traditional home-blended spices and a generous amount of freshly ground organic pepper.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5a0d8769-db0d-4f63-8854-8077396231f7) - ![This is my Khaima Unde Saaru, a flavour bomb of a curry made with hand-minced Bannur mutton meatballs. The gravy is enriched with bone marrow and a secret blend of homemade spices, making it earthy and deeply satisfying.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e53f6fd2-2381-4ea7-bd6e-e713f92ba223) - ![My Bannur Mutton Saaru is a rich and luscious curry that defines the Old Bangalore Naati style. I use fatty, succulent cuts from the neck, shoulder, and chest of the lamb, slow-cooked with traditional spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7f1ecb4-d53f-4582-995e-e095420aa8cd) - ![For the adventurous diner, I prepare Mutton Spare Parts Masala. This dish uses various organ meats, cooked in a thick, spicy masala, offering a unique and authentic taste of traditional nose-to-tail eating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c5bb759-9d76-458c-adda-35c9048698db) - ![This is my take on the Chettinad classic, Uppu Kari, made with tender shoulder cuts of fatty Bannur Lamb. The meat is slow-cooked in its own fat with minimal spices, letting the quality of the lamb shine through.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c30b54f-a5fd-44e3-a195-da68038a9cc6) - ![My signature Karnivore Bannur Mutton Fry features tender chunks of lamb shoulder slow-cooked in its own fat. The meat is tossed in a coriander-rich naati masala until it's juicy, succulent, and loaded with flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e40b5308-fa69-4534-bedb-2fe0b06d9ec0) - ![This is my Bannur Mutton Pepper Roast, where juicy morsels of lamb shoulder are cooked in their own fat. The generous coating of pepper and spices makes this an addictive accompaniment to any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee86711-11cd-4f9e-8b9f-f819d35ee6bb) - ![Inspired by my travels to Old Delhi, this is my Bannur Lamb Ishtew. I slow-cook the lamb for hours with freshly ground spices until the meat is falling off the bone, creating a rich and sinfully delicious dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/80f877ca-04fa-40e2-9451-3fd746581332) - ![My version of Nalli Nihari uses tender lamb shanks, slow-cooked overnight to create a rich, aromatic, and deeply flavourful stew. It's a classic dish, perfect for soaking up with some bread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16715cd9-cf99-498d-a83e-4fe72fac788c) - ![A closer look at my Bannur Mutton Chops in a rich pepper gravy. This family recipe uses an assortment of whole spices and lots of black pepper, creating a perfect accompaniment to dosa, idli, or akki rotti.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eda1e143-10ff-4dc5-a165-2e238de41d48) - ![My family's Bannur Mutton Palav recipe uses fatty mutton and aromatic Basmati rice cooked in a rich mutton broth. It's a flavourful one-pot meal that is a staple in my kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/832cc6aa-7c0c-40bc-84f2-84e75d0efe8a) - ![A bowl of my Khaima Unde Saaru, or lamb meatball curry. This family heirloom recipe features a rich gravy packed with flavours from the meatballs and homemade masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f19b4d2f-ed37-4af5-bcbe-af315a265f83) - ![A complete Naati style meal featuring mutton palav, fried starters, and flavourful curries, all served on a traditional banana leaf.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/38496a1c-985a-4e29-a6eb-613a4f7483bf) - ![A platter showcasing a variety of my Naati curries. Each bowl holds a different preparation, from meatball curry to a rich mutton stew, highlighting the diversity of my regional cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8d5222f0-c377-4215-8da7-be582452d2ac) - ![A serving of my authentic Mutton Palav in a traditional steel bowl. You can see the tender pieces of lamb mixed with the perfectly cooked, flavour-infused rice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d9f9a3eb-8028-4c40-8e6f-c0a7c0d0dc96) - ![A beautiful serving of my Mutton Palav, garnished and ready to be enjoyed with a side of fresh raita. The dish is presented on a rustic plate, highlighting its earthy origins.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cf0964c1-6f3a-4180-b2f9-187272997aa3) - ![Tender mutton chops served in a traditional leaf bowl, or 'donne'. This rustic presentation is part of the authentic Naati dining experience I create at my pop-ups.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fe3158b2-4a07-4880-838b-b25551c07ff8) - ![A simple, heartfelt serving of my Bannur Mutton Palav in a leaf bowl. This is how I love to serve my food, keeping it honest and close to its roots.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1cefa79a-7d0f-41ab-b639-216743602cf4) - ![A platter of assorted mutton fry preparations, showcasing different cuts and masalas. This is a great way to sample the variety of textures and flavours I offer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4a29600a-2de8-48ac-ba5f-85eabfede19e) - ![A close-up of a hearty mutton dish served in a leaf bowl. The focus is on the rich, home-style gravy and tender meat, a hallmark of my cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a0295177-1c8f-4ebc-8074-c9739a95c629) - ![A close-up of my Karnivore Bannur Mutton Fry. You can see the texture of the slow-cooked meat and the rich, coriander-based masala clinging to each piece.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f429de3b-74be-4ac8-8313-4f7387e33f86) ### [Beyond the Lamb: Pork, Chicken & Seafood](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/beyond-the-lamb-pork-chicken-seafood) - [Video: My take on the classic Kundapura style Ghee Roast, made with juicy and succulent pork ribs. The dish is slow-cooked to balance the rich flavours of ghee with the tender pork.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6b05592e-80c9-46b4-b59e-f82b388e003b) - ![This is my Kothmiri & Green Chilli Chicken Masala. It's a zesty and aromatic dish where tender chicken is cooked in a vibrant masala of fresh coriander and green chillies.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e5214591-0f50-4dff-8a5b-6df3c3d855f9) - ![My Prawn Bhajji is a perfect starter. Fresh prawns are mixed in a spiced batter and fried until golden, served with a tangy tamarind chutney for dipping.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b3aefab7-123a-4b94-8651-a5dbd3294276) - [Video: Here I am preparing a Tawa Grilled Seer Fish steak. The fish is marinated in a blend of spices inspired by my travels across South India, resulting in a smokey, spicy, and meaty flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d1d36224-126c-4cbe-a9e6-12b32230a596) - ![This is my signature Karnivore Chicken Fry, an Old Bangalore Naati style dish. I use meaty chunks of chicken, a homemade masala, and cook it until it's juicy, succulent, and finger-licking good.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2e0345a4-2a28-4461-ba91-76580431cf6d) - ![My Chettinad Pork Belly Fry is an adaptation of the classic 'Uppu Kari'. I stir-fry pork belly chunks in exotic Chettinad spices until they are perfectly cooked and delicious.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d5b6d9c8-61ce-4f61-bb8d-135367652f5b) - [Video: A close-up of my Grilled Pork Neck, a dish inspired by Hyderabad's Pathar ka Gosht. The pork neck, with its layers of meat and fat, is seasoned with a spicy, tangy masala and grilled to perfection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c1112d3-1a2a-4b80-91bc-95e80d8d77ef) - ![This is Tawa Grilled Karimeen, or Pearlspot, a fish I source from the wild backwaters of Kerala. I keep the preparation simple with just salt and chilli, grilling it on a banana leaf to let the fish's natural flavour shine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/472d8bf8-4b72-466f-941f-5028ba5fcc15) - ![My version of the classic French Prawns in Butter Garlic sauce. I use fresh prawns from the Bay of Bengal, flavourful naati garlic, and organic herbs to create this simple yet elegant dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a8e8410c-489d-4fb0-94aa-a1404fe8dc5a) - ![My Burnt Garlic Tossed Spiced Chicken Kebab is a flavour explosion. Crispy chicken kebabs are tossed with burnt garlic and spices, served with a fresh mint chutney.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1e5c48c6-a1b8-465c-b7de-e73e2d855f39) - ![A hearty bowl of my Naati Koli Saaru (country chicken curry) served with fluffy rice. This is a classic, comforting meal from my ancestral kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dd29e3ea-2988-4d08-aefe-34bdb7fdb362) - ![This is a green masala chicken palav, a flavourful rice dish where the chicken and rice are cooked together in a fresh, herb-based masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1b3800dd-2239-4b00-bf80-ace3a64fffba) - ![A rich and aromatic chicken curry, perfect for pairing with flaky parottas. The gravy is made with a blend of traditional spices that give it a deep, complex flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c7d100ab-7cf2-4c2a-8362-1d41c2f55c26) - ![A full rack of my signature herb-crusted Karnivore Ribs. I marinate premium pork ribs overnight in a mix of Italian herbs and desi spices before slow-grilling them to a tender and juicy finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/566d4dad-9746-4f87-9a48-25b1062ad33b) - ![This is my signature Karnivore Ribs rack, seasoned with a special spice rub. The dark, flavourful crust is the result of slow grilling, which makes the meat incredibly tender.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/242fb612-f588-416c-a71b-c0b932dd475b) - ![My Pork Belly Fry, as featured during my 'Local Heroes' pop-up with SOCIAL. It's a simple, flavourful dish that highlights the quality of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9d560ae8-d2af-4dd7-8c46-b95901081ccb) - ![A full rack of my Grilled Pork Spare Ribs, fresh off the grill. I marinate them overnight and slow-grill them for six hours until the meat is fall-off-the-bone tender.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b5a8454-6f6e-478e-80f6-f4e32b4c18f0) - ![My signature Pork Palav, a dish I perfected over many years. I use a fatty cut of pork and cook the rice in the pork broth to create a balanced, flavourful, and non-greasy palav.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/75a7c41c-6f99-4204-8ba2-5efb460b9a9d) - ![My Lemon Coriander Ribs are pan-grilled after an overnight marination in an exotic sauce made with coriander buds and lemon.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0578856-1e69-4c9b-9272-b2cc47e7cf2b) - ![Another shot of my Lemon Coriander Ribs, showcasing the zesty green masala that coats the tender pork.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1750997a-d3bc-449f-bbe7-d0e4e82735ce) - ![My Pork Chops Pepper Masala is an adaptation of a family recipe. The chops are cooked in a rich, peppery gravy, Bangalore home-style.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/717784a1-f1d8-471b-8979-1273feca5d45) - ![My Chicken Palav is a light yet flavourful dish. It's oil-free and made with organic greens and antibiotic-free chicken, a healthy and tasty option on my menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7b1f93b6-29e8-42f3-b438-470210eb1322) - ![My version of Chicken Ghee Roast, a classic from Kundapura. I use a special blend of spices to create the iconic red masala that coats the tender chicken pieces.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/38741363-ba35-40e8-9f6b-3ddc8860c712) - ![My signature Chilli Chicken is made with a vibrant green masala. It's a spicy and tangy preparation that is very different from the Indo-Chinese version.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aee9ced3-897d-4800-b4d7-8ed7f9ba6508) - ![My Pork Pepper Fry is a simple and spicy dish. It's a quick stir-fry that packs a punch and is a great example of Bangalore-style pork preparations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f09e5d0c-da42-40ef-8390-e8cebd0bd55a) ### [Pop-Up Takeover: Karnivore x SOCIAL](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/pop-up-takeover-karnivore-x-social) - [Video: This video captures the full spread of my 'Karnivore Kitchen' menu that took over Hebbal SOCIAL. It shows the variety of dishes and cocktails we offered during this exciting collaboration.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/898f67ec-2dfd-4541-a251-2783b71d6cf7) - [Video: A quick look at some of the dishes from my collaboration with Hebbal SOCIAL. You can see the Kaal Soup, Prawns Bajji, Burnt Garlic Chicken Kebab, and Mutton Chops we served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8ffaa8d5-7c65-46eb-8bcf-c00b1d0b0314) - [Video: In this interview for SOCIAL's 'Local Heroes' series, I talk about the origins of Karnivore Kitchen and my passion for Naati cuisine. I explain how I source local produce like Bannur mutton for my dishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/baa8fe34-31ef-469b-bea2-b8db449ed5cc) - [Video: This video shows the special menu and some of the delicious meaty goodness from my pop-up at Hebbal SOCIAL. It was great to bring my Naati delicacies to a new audience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c33c32cf-e8aa-45c8-88c6-3595d1bef35e) - [Video: Here are some glimpses from my six-week collaboration with SOCIAL. It was a great experience training the kitchen team and sourcing the right ingredients to bring my Old Bangalore Naati cuisine to all their outposts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/313748ec-ef2b-458d-b8f2-5536e583b3fc) - ![This was the announcement for my 'Local Heroes' feature with SOCIAL. It was an honour to be recognized and to collaborate with their team to create a special menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8543f090-b849-4fab-aa58-e90f59d55f2a) - ![My Bannur Mutton Chops Fry was a highlight of the SOCIAL pop-up menu. This poster showcases the dish, which is slow-cooked in a green masala until tender.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/248a7363-aaea-4066-8210-0a6af88fcedb) - ![The Bannur Mutton Pepper Roast was another star dish from my SOCIAL collaboration. It's a pepper-rich roast made with juicy morsels of lamb shoulder.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8c6b6480-01ae-4c6c-a430-a8f746faf721) - ![My Pork Belly Fry, a popular dish from the SOCIAL pop-up menu. The image captures the crispy texture and fresh garnish of this flavourful starter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0e1976df-4a64-42c3-88fb-3a937a237c68) ### [A Taste of Naati at Hyatt](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/a-taste-of-naati-at-hyatt) - [Video: Here I am at Hyatt Regency Chennai, inviting guests to my pop-up at Spice Haat. I showcased Old Bangalore Naati delicacies like Mutton Palav, Mutton Pepper Roast, and Prawn Pakoda.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b4b14283-0d10-40dc-915c-2e5cdaad50dc) - [Video: This video announced my fourth-anniversary pop-up at Hyatt Centric Bangalore. It features the event poster and a newspaper clipping covering the 'Naati Noshing Fiesta'.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0ea78559-a324-4166-a1a3-66a1e8d51729) - [Video: During my pop-up at Hyatt Centric, I had a chat with the hotel's chef, Gaurav, explaining what 'Naati' cuisine is. It's all about using hyper-local, indigenous ingredients to create authentic flavours.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/053f3e85-aafc-44b0-a208-94dbe0a6d3a3) - [Video: A short, artistic video from my pop-up at The Bengaluru Brasserie in Hyatt Centric. It captures the essence of my signature Naati cuisine experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f83e0106-463b-4c8a-8827-3c4a895a0ff5) - ![This poster from my 'epicurean voyage' at Hyatt Centric shows me with a table full of my Naati dishes. It was a pleasure to present this exclusive set meal menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3bb7a8e9-e22a-492e-a03e-792b395b8acd) - ![An official announcement from Hyatt Centric for my exclusive showcase of authentic Naati flavours. I was thrilled to bring my mastery of this cuisine to their guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/857ad563-d134-4df5-92fa-4a6c8c74cacf) - ![A beautiful shot of my green masala chicken palav, served in a traditional copper bowl during the Hyatt pop-up.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/98a34400-dfee-461d-b123-dc057ff3f98a) - ![This rich chicken curry, paired with flaky parottas, was part of the exclusive set meal I curated for the Hyatt Centric pop-up.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ee06f78-2109-419f-ae9b-fd6112da578c) ### [Meet the Chef & In The News](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/meet-the-chef-in-the-news) - [Video: In this 'Food Talk' interview with We The Chefs, I explain the meaning of 'Naati' cuisine. It means hyper-local, using ingredients grown only a few kilometers away to create traditional dishes like Chitranna.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fdbddd8b-a620-42a0-8eb0-3124ada679cf) - ![I was honoured to be featured in this Bengaluru Express article titled 'Naati Flavours in Namma Ooru'. The piece highlights my dedication to my family's personal take on Naati cuisine and my use of premium Bannur lamb.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb09c5cd-989e-4683-b57e-a3f1db958e11) - [Video: This video shows a feature on Karnivore Kitchen in CEIA Magazine. In the interview, I discuss the concept of my home chef venture and what makes Bannur mutton so special for my dishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5c8f68ed-9e3a-4985-bd03-c068dab7599b) - ![This 'Kitchen Stories' feature tells the story of how Karnivore Kitchen began. From being a kitchen assistant to my mother to my food explorations in Sydney, it all led to my passion for cooking Old Bangalore Naati Oota.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c26323e7-eb7b-4370-a322-8c0db8f36851) - ![A closer look at the newspaper article about my cooking. It mentions my dedication to quality and how I bring the authentic flavours of Old Bangalore to a wider audience through my pop-ups.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6bbc4a-a635-4ee0-b992-0ade13e988aa) - [Video: A friend captured this video during a visit, showing a variety of my dishes being prepared and served. It's a candid look at the fish fry, pork, and organ dishes that come out of my kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1dcdc02e-46e0-4724-bc59-8e32ea091659) - ![A simple, rustic serving of my Bannur Mutton Palav from a pop-up organized by 'We The Chefs'. It was a fantastic event where I got to share my food with fellow enthusiasts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36bd813a-9ebd-4388-bcde-0add6c9af844) - ![A platter of my signature mutton starters served at the 'We The Chefs' event. Each piece is cooked to perfection to showcase the unique flavours of Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/730648c0-fab5-420a-a2b1-be38ed5397e0) - ![Another shot of my Bannur Mutton Palav from the 'We The Chefs' pop-up, served traditionally in a leaf bowl.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ac15acc7-e8e6-4dfa-827b-d68fc6950999) - ![Tender mutton chops served in a leaf 'donne' at the 'We The Chefs' event. This simple presentation keeps the focus on the flavour of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/af65e57f-d23d-4f8a-815f-8a1273b86ef1) - ![A serving of my Bannur Mutton Palav, highlighting the tender chunks of lamb and fragrant rice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b746edcb-4c8f-43b7-8758-2037b14b3fb5) - ![A hearty portion of one of my mutton dishes, served in a leaf bowl to enhance the rustic dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8f551b2-066b-4457-99bd-a577c6e9ff4e) ### [Brand & Philosophy](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/brand-philosophy) - ![This is the official logo for Karnivore Kitchen, beautifully designed to represent my love for both pork and Bannur lamb. The 'KK' is stylized with Devanagari script, reflecting the deep-rooted traditions of my cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6953dfcd-77aa-48a1-a491-f17edfff845e) - ![This artwork illustrates the heart of my cooking. It features the majestic Bannur Ram surrounded by the key spices I use in my Old Bangalore Naati style dishes, like pepper, cloves, and star anise.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/416e0427-879a-4f9b-8dea-a9c9a18c5420) - ![A detailed illustration of the Bannur Ram, the hero ingredient of my kitchen. This artwork is a tribute to the special breed of sheep that makes my mutton dishes so tender and juicy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/73e4982d-e4a9-498d-9f0d-869575e61f38) - ![A clean version of my Karnivore Kitchen logo, showcasing the pig and ram elements that define my meat-forward menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7486b54c-659f-4c5e-8123-b871840d4ad7) - ![A close-up of the logo, showing the intricate design within the 'KK' lettering. It represents the layers of flavour and history in every dish I make.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7f744f24-9c9e-4bf3-80a9-632d6031e6a0) - ![Another look at the detailed artwork of the Bannur Ram, surrounded by the aromatic spices that are essential to my family's recipes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a4cab5ef-e3c4-42b5-a7c8-1778858777ca) - ![The full artwork that inspired my menu design, featuring the Bannur Ram and a mandala of spices.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2a445489-a197-4944-a71a-d31531aef801) - ![A close-up of the 'Karnivore' branding from my logo, emphasizing the meat-centric philosophy of my kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/299cddf7-2f96-4ea9-841f-74eb80e2127a) - ![This simple and elegant graphic from my Hyatt Centric pop-up perfectly captures the essence of my offering: an exclusive showcase of authentic Naati flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/24590d50-254c-4d67-9375-63b06fdfe68c) - ![A close-up of my Tawa Grilled Karimeen, showing the beautiful char marks and the fresh curry leaves used in the preparation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d4849027-6a7f-4fc0-b3d7-5a737910eaca) - ![A full view of the Tawa Grilled Karimeen served on a banana leaf with a slice of lime. This simple presentation highlights the freshness and quality of the fish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ac80833-4ea3-4985-872a-c69fe55a68d7) - ![Another close-up of the grilled Karimeen, showcasing the crispy skin and moist flesh of the fish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/89d35f83-4c46-4e68-a527-66303376c686) - ![The head of the grilled Karimeen, a delicacy for many fish lovers, served with a fresh slice of lime.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e83112e2-e0e8-41d0-9d78-9d3cb46b6e53) - ![The complete Tawa Grilled Karimeen, simply prepared to let the natural taste of this exotic fish come through.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d073c2ea-12d9-4297-9c3e-dca69d6a9787) - ![A close-up shot of my Karnivore Bannur Mutton Fry, garnished with fresh coriander.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/100d66f4-995d-4b5c-847c-b7a662bb9100) - ![A plated serving of my Karnivore Bannur Mutton Fry, ready to be enjoyed.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dffe3952-5354-4f7d-8025-9507e8288134) - ![Another angle of the Karnivore Bannur Mutton Fry, showing the rich texture of the masala.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9895d906-595c-440e-8876-221c28a6c1e7) - ![A close-up view of the tender, masala-coated chunks of my Bannur Mutton Fry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4865ba0b-85e3-4bad-9be6-5265165b17d1) - ![A clean, simple plating of my signature Karnivore Bannur Mutton Fry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a68fcfa2-5dda-4dc9-a30f-451194f5c086) - ![A final, tempting shot of the Karnivore Bannur Mutton Fry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/65148245-36e7-42ab-b11b-25046c62c1cb) - ![My Khaima Unde Saaru served with Akki Rotti, a classic combination in Naati cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/538ab855-e220-4c8b-a4b8-6925da368053) - ![Another serving of my Khaima Unde Saaru with Akki Rotti in a traditional steel plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8189d16b-bf25-4c3b-af5a-f3ffb5affeaf) - ![My Khaima Unde Saaru with Ragi Mudde, the ultimate comfort food combination in Old Bangalore.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f43d7f80-be16-43e8-b985-5f03ed266896) - ![A bowl of my rich and earthy Khaima Unde Saaru, garnished with fresh coriander.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/086a1d32-e786-4508-a441-958b6b9d15ef) - ![A close-up of my Karnivore Chicken Fry, generously garnished with fresh herbs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d32c07c6-a6ab-4f74-8252-75f51f9894be) - ![A simple plate of my juicy and succulent Karnivore Chicken Fry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f02a6238-0516-426d-8266-984942e558d9) - ![A serving of my rich Bannur Mutton Saaru, with tender meat falling off the bone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f6d2208d-122e-4918-9cbc-619646ce7e97) - ![Another look at my Bannur Mutton Saaru, a signature curry from my kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/082edfeb-037b-4c0b-8925-fad7868101b0) - ![A final shot of the luscious Bannur Mutton Saaru, perfect for a hearty meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6f3866e5-534f-4c78-9df5-0c53fdd17f7a) - ![A beautifully grilled rack of my herb-crusted pork ribs, showcasing the crispy skin.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c13221f-31ab-4329-9f74-61f68ef78906) - ![A top-down view of my signature Karnivore Ribs, showing the dark, flavourful spice crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/416860c2-c664-4b31-9261-9237d569dd53) - ![A poster of my Bannur Mutton Pepper Roast from the SOCIAL pop-up.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f99f1f1-2368-437c-a8ac-cf8f9a245792) - ![A portrait of me from the SOCIAL 'Local Heroes' campaign.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e0d50afa-2b6b-44a8-9ad6-401e7ced7e66) ## Meet your expert [Karnivore Kitchen by Kalyan](https://mytribe.in/karnivore.kitchen) ### 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. ## More services from Karnivore Kitchen by Kalyan - [Chef's Table Events](https://mytribe.in/karnivore.kitchen/chefs-table-events) · ₹2,200-3,500 per person per event (estimate) - [Gourmet Food Delivery](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery) · ₹200-1,000 per portion (estimate) ## Experts similar to Karnivore Kitchen by Kalyan on mytribe - [Global Bar Takeovers & Pop-ups by Lair](https://mytribe.in/lair.newdelhi/global-bar-takeovers-pop-ups) · ₹75K-2.5L per event (estimate) · Lair - [Haircutting & Styling by Jagan Ethiraj](https://mytribe.in/jaganchopper/haircutting-styling) · ₹1,100-2,200 per session (estimate) · Chennai - [Festive Meal Box Delivery by Eventia Kitchen](https://mytribe.in/eventia.kitchen/festive-meal-box-delivery) · ₹1,200-4,000 per box (serves 2-4) (estimate) · Eventia Kitchen - [Event Decoration & Styling by Mahin's Balloon Wiz](https://mytribe.in/mahins_balloon_wiz/event-decoration-styling) · ₹8-30K per event (estimate) · Mahin's Balloon Wiz - Weddings & Events - [Catering for Parties & Events by Natural Cooked Food](https://mytribe.in/ncf_delhii/catering-for-parties-events) · ₹200-400 per thali (estimate) · NCF Manipuri Restaurant - [Landscaping & Garden Infrastructure by Terrace Gardening](https://mytribe.in/chennai_terrace_gardening/landscaping-garden-infrastructure) · ₹80-180 per sqft (estimate) · Chennai Terrace Gardening - [Special Event Hosting & Culinary Pop-ups by Lupa](https://mytribe.in/thelupagram/special-event-hosting-culinary-pop-ups) · ₹3,000-9,000 per person (estimate) · LUPA - [Specialty Cuisine & Live Food Stations by Krisa Catering](https://mytribe.in/krisacateringbychefom/specialty-cuisine-live-food-stations) · ₹1,200-3,500 per person (estimate) · Chef Om's Hospitality - [Plant-Based F&B Consulting by The Vedic Kitchen](https://mytribe.in/thevedickitchen/plant-based-f-b-consulting) · ₹12-35K per day of consulting (estimate) · National Capital Region - [North Karnataka Cuisine Specials by Agraane Kitchen](https://mytribe.in/agraanekitchen/north-karnataka-cuisine-specials) · ₹250-400 per thali meal (plate) (estimate) · Giri Nagar ## Book To book Karnivore Kitchen by Kalyan, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Pop-Up%20Restaurant%20Collaborations%20by%20Karnivore%20Kitchen%20by%20Kalyan.)