Pork, Chicken & Coastal Seafood Specialties
Bannur lamb is my hero, but my passion for meat goes further. From slow-grilled pork ribs to wild-caught coastal fish, explore the other side of my Naati kitchen.
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.
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.
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.
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.
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.
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.
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.
About this collection
If you are trying to decide between my pork and seafood dishes, here is the honest truth: my pork belly and ribs are all about the richness of the rendered fat, while my tawa-grilled fish is purely about that clean, smoky char from the banana leaf. I don't use heavy gravies to mask the ingredients; I cook every cut to let the meat itself speak, whether it is the snap of a fresh prawn or the tenderness of slow-grilled pork neck.
My Meat Philosophy
I treat pork, chicken, and seafood with the same discipline as my Bannur lamb. You won't find refined oils or shortcut powders in my kitchen. When I fry pork belly, I render its own fat to crisp it up. When I grill fish, I use seasoned coconut oil on a banana leaf to trap the moisture.
The Pork Selection
My pork preparations are diverse—inspired by everything from Chettinad spice profiles to my own experiments.
- Pork Belly Fry: I adapt the classic Uppu Kari (mutton fry) style here, stir-frying chunks until the fat melts away, leaving a juicy, savoury bite.
- Pork Ribs: These are slow-grilled. I have two main expressions: a signature herb-crusted version that balances Italian herbs with my desi spices, and a naked, smoky version.
- Grilled Pork Neck: This is my tribute to Pathar ka Gosht. It is layered with fat and meat, seasoned, and grilled until it is incredibly succulent.
Seafood & Poultry
I am picky about my sourcing because fresh, clean meat makes the recipe.
- Tawa-Grilled Karimeen: I source these pearlspot fish from the Vembanad Lake in Kerala. I keep the marinade simple—chilli powder and salt—because the fish itself is the point.
- Kothmiri Chicken: This is one of my favourites for a vibrant, aromatic meal. It is cooked in a green masala of fresh coriander and green chillies. It's zesty and cuts through the richness of the pork.
- Prawns: Whether it is a classic butter-garlic preparation or a spicy bhajji, I focus on the snap and freshness of the catch, sourced from the Bay of Bengal.
Karnivore Kitchen by Kalyan
I am Kalyan, and my kitchen, Karnivore, is built on honest, meat-forward cooking where every cut gets the respect it deserves. I do not do restaurant shortcuts; I just prepare meat the way my family has for 150 years, ensuring it is juicy, succulent, and bold.
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