Old Bangalore Naati Cuisine Pop-ups at Hyatt

The core of a Karnivore Kitchen pop-up is access without compromise. I do not just drop a menu off at the hotel; I take over the kitchen. I work alongside the hotel chefs to ensure the integrity of recipes passed down from my ancestors in Cubbonpete remains intact.

The Naati Experience

My definition of ‘Naati’ is hyper-local. This means Bannur Lamb—a breed prized for its high intramuscular fat—is the hero of every menu. Whether it is Mutton Palav cooked in heavy copper vessels, Khaima Unde Saaru (minced meatball curry), or Tawa-grilled fish, every dish relies on wet masala pastes made from fresh coriander roots and naati chillies.

What to Expect

These events are immersive. At venues like Hyatt Regency Chennai or Hyatt Centric Bangalore, I often walk guests through the history of each dish, explaining the confluence of Andhra, Tamil, and Karnataka influences that define our heritage.

We typically offer two formats:

• Chef’s Table: A 7-course sit-down dinner where I narrate the philosophy behind every dish.
• A La Carte Pop-Up: A focused selection of nose-to-tail delicacies available for a limited time.

These are not open-ended dining experiences. They are curated, chef-led windows into Old Bangalore flavours. If you want to experience the true taste of Bannur mutton or my signature pork belly fry, these pop-ups are the best way to do it.