Old Bangalore Naati Cuisine: The Chef's Story

I was honoured to be featured in this Bengaluru Express article titled 'Naati Flavours in Namma Ooru'. The piece highlights my dedication to my family's personal take on Naati cuisine and my use of premium Bannur lamb.

This video shows a feature on Karnivore Kitchen in CEIA Magazine. In the interview, I discuss the concept of my home chef venture and what makes Bannur mutton so special for my dishes.

This 'Kitchen Stories' feature tells the story of how Karnivore Kitchen began. From being a kitchen assistant to my mother to my food explorations in Sydney, it all led to my passion for cooking Old Bangalore Naati Oota.

A closer look at the newspaper article about my cooking. It mentions my dedication to quality and how I bring the authentic flavours of Old Bangalore to a wider audience through my pop-ups.

A friend captured this video during a visit, showing a variety of my dishes being prepared and served. It's a candid look at the fish fry, pork, and organ dishes that come out of my kitchen.

A simple, rustic serving of my Bannur Mutton Palav from a pop-up organized by 'We The Chefs'. It was a fantastic event where I got to share my food with fellow enthusiasts.

A platter of my signature mutton starters served at the 'We The Chefs' event. Each piece is cooked to perfection to showcase the unique flavours of Naati cuisine.

Another shot of my Bannur Mutton Palav from the 'We The Chefs' pop-up, served traditionally in a leaf bowl.

Tender mutton chops served in a leaf 'donne' at the 'We The Chefs' event. This simple presentation keeps the focus on the flavour of the meat.