The Story and Philosophy of Karnivore Kitchen
I’m Kalyan, and this is where Old Bangalore Naati cuisine meets 150 years of family history. My kitchen isn't about fancy techniques; it's about meat, rendered fat, and the bold spices of my ancestors.
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.
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.
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.
A clean version of my Karnivore Kitchen logo, showcasing the pig and ram elements that define my meat-forward menu.
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.
Another look at the detailed artwork of the Bannur Ram, surrounded by the aromatic spices that are essential to my family's recipes.
The full artwork that inspired my menu design, featuring the Bannur Ram and a mandala of spices.
A close-up of the 'Karnivore' branding from my logo, emphasizing the meat-centric philosophy of my kitchen.
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.
A close-up of my Tawa Grilled Karimeen, showing the beautiful char marks and the fresh curry leaves used in the preparation.
About Brand & Philosophy
Everything you see here—the logo, the dishes, the preparation—is guided by one strict rule: no vegetable oil. I cook exclusively with the rendered fat from my Bannur Lamb, a method passed down through generations. This isn't a stylistic choice, but a practical one; it is how we achieve that specific, rich mouthfeel that defines real Naati cuisine.
Our Culinary Heritage
Karnivore Kitchen is the result of 150 years of family migration and culinary evolution. My ancestors moved from Andhra Pradesh to the lanes of Cubbonpete, bringing with them a confluence of traditions. What we define as ‘Naati’—meaning hyper-local in Kannada—is the honest result of that mix: the punch of Andhra spice, the methodical techniques of Karnataka, and influences from Tamil Nadu and Maharashtra.
The Bannur Lamb Philosophy
Meat is the religion here. Specifically, I work with Bannur Lamb, a breed from Mandya prized for its intramuscular fat. This fat is the backbone of my kitchen. While modern recipes rely on refined oils, my dishes are slow-cooked in the lamb’s own rendered fat. This 'nose-to-tail' approach ensures that every bit of flavor is extracted, resulting in dishes that are intense, gamy, and unapologetically rich. If you are looking for light, low-fat food, my kitchen is not the place for you.
Design and Ethos
My logo isn't just branding; it’s a manifesto. It combines the imagery of the Bannur Ram and the pig, stylized to reflect the meat-centric nature of my work. It represents the simple, earthy roots of Old Bangalore food. Whether I am hosting a Chef's Table or a restaurant takeover, the goal is always the same: to strip away the frills and serve food that speaks for itself. No shortcuts, no modern alterations—just the authentic, bold flavours of a century and a half of family practice.
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