Old Bangalore Naati Cuisine Pop-ups at Hyatt
I bring my family’s 150-year-old Old Bangalore Naati recipes to luxury hotel settings. From Bannur lamb pepper roast to green masala chicken, these curated pop-ups bring the authentic soul of hyper-local cuisine to the table.
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.
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'.
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.
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.
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.
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.
A beautiful shot of my green masala chicken palav, served in a traditional copper bowl during the Hyatt pop-up.
About this collection
My partnership with Hyatt is about bringing my ancestral kitchen to a wider table. I personally oversee the menu, ensuring we use fresh, local spices and premium Bannur lamb cooked in its own rendered fat rather than vegetable oil. You are tasting a 150-year-old family tradition, not a standard hotel buffet item.
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.
Karnivore Kitchen by Kalyan
I am Kalyan Gopalakrishna. I have spent my life obsessing over Old Bangalore Naati cuisine and the perfect way to cook Bannur lamb. I don't do fluff; I do real, hearty, meat-heavy food that tastes exactly like what my family has been cooking for 150 years.
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