Old Bangalore Naati Cuisine Pop-ups
I bring 150 years of family recipes from home to your neighbourhood. Expect Bannur mutton, nose-to-tail cooking, and no oil—just honest, rustic flavours.
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.
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.
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.
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.
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.
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.
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.
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.
About Featured
My pop-ups aren't standard restaurant menus. I personally curate a limited-time list focused on Old Bangalore classics like Bannur Lamb Mutton Palav and Khaima Unde Saaru. When I take over a kitchen, I don't just cook; I source local ingredients, train the host staff on my specific techniques, and ensure every dish is served exactly how my ancestors intended. If you are a serious carnivore, this is where you find the authentic, unadulterated flavours of our heritage.
The Karnivore Kitchen Philosophy
When I host a pop-up, the goal is simple: to share the Old Bangalore Naati-style Oota (meal) that I grew up with. Naati in Kannada means hyper-local, and I take that seriously. I rely on ingredients available right here—fresh herbs, heirloom coriander, and specific, superior cuts of meat like the fatty Bannur Lamb.
Why No Oil?
One of the first things you will notice is the lack of vegetable oil in my dishes. My family’s 150-year-old technique relies on cooking meat in its own rendered fat. This transforms the texture of dishes like Mutton Chops Fry or Pork Belly, creating gamy, exotic flavours that simply cannot be replicated with standard cooking oils. It is a slow, methodical process that produces meat that falls right off the bone.
What To Expect At A Pop-up
Every event is a collaboration. Whether I am taking over a restaurant kitchen or setting up a Chef’s Table, I curate a focused, meat-forward menu. You will find staples like:
- Bannur Mutton Palav: Fragrant Jeera Samba rice paired with slow-cooked, fatty lamb.
- Khaima Unde Saaru: Hand-minced meatballs in an earthy, spice-rich gravy.
- Nose-to-Tail Specials: From organ pepper fry to slow-grilled ribs, I believe in using the whole animal.
I personally walk you through the menu, explaining the history of these dishes and the confluence of Andhra, Tamil, and Maharashtrian cultures that define my family's cooking. These events are fleeting and limited-time, usually lasting only a few days or weeks. If you are looking for a meal that celebrates the raw, rustic, and honest side of South Indian meat cookery, you are in the right place.
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