--- title: "Chef Kalyan Gopalakrishna: The Story of Old Bangalore Naati Cuisine" description: "Discover the history behind Old Bangalore Naati cuisine with Chef Kalyan Gopalakrishna. From 150-year-old family recipes to authentic Bannur Lamb, learn what makes Karnivore Kitchen a local favourite." canonical: https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/meet-the-chef-in-the-news last_updated: 2025-09-02 --- # Old Bangalore Naati Cuisine: The Chef's Story Tribe Verified · Served over 5,000 patrons across Bengaluru. By [Karnivore Kitchen by Kalyan](https://mytribe.in/karnivore.kitchen) · Pop-up experiences in Bengaluru, Chennai & Delhi NCR · ₹1,100 Per Person (estimate) Part of [Pop-Up Restaurant Collaborations](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations). [View full gallery](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/gallery) From family recipes passed down over 150 years to press features highlighting my kitchen, discover the heritage behind the authentic flavours of Old Bangalore. ## Photos and videos - [Video: In this 'Food Talk' interview with We The Chefs, I explain the meaning of 'Naati' cuisine. It means hyper-local, using ingredients grown only a few kilometers away to create traditional dishes like Chitranna.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fdbddd8b-a620-42a0-8eb0-3124ada679cf) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb09c5cd-989e-4683-b57e-a3f1db958e11) - [Video: 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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5c8f68ed-9e3a-4985-bd03-c068dab7599b) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c26323e7-eb7b-4370-a322-8c0db8f36851) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6bbc4a-a635-4ee0-b992-0ade13e988aa) - [Video: 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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1dcdc02e-46e0-4724-bc59-8e32ea091659) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36bd813a-9ebd-4388-bcde-0add6c9af844) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/730648c0-fab5-420a-a2b1-be38ed5397e0) - ![Another shot of my Bannur Mutton Palav from the 'We The Chefs' pop-up, served traditionally in a leaf bowl.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ac15acc7-e8e6-4dfa-827b-d68fc6950999) - ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/af65e57f-d23d-4f8a-815f-8a1273b86ef1) - ![A serving of my Bannur Mutton Palav, highlighting the tender chunks of lamb and fragrant rice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b746edcb-4c8f-43b7-8758-2037b14b3fb5) - ![A hearty portion of one of my mutton dishes, served in a leaf bowl to enhance the rustic dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8f551b2-066b-4457-99bd-a577c6e9ff4e) ## About Meet the Chef & In The News You might wonder why I focus so much on the history of these recipes. The media features you see here aren't just press clippings, they are the story of how my ancestors from the Vijayanagara Empire settled in Cubbonpet and kept these specific flavours alive. When you look at my Bannur Mutton dishes, you are seeing a 150-year-old lineage, not just a trendy pop-up menu. My journey from a derivatives analyst to a full-time chef wasn't about following food trends. It was about preserving the 'Naati' (hyper-local) style of cooking that I grew up with. ### Why The Media Features My Kitchen Publications like Bengaluru Express and CEIA Magazine have taken interest because there are very few people cooking with true, nose-to-tail ethics anymore. I don't use vegetable oil. I don't take shortcuts with mass-produced meat. When I cook Bannur Lamb, I rely entirely on the high intramuscular fat of the Mandya breed to create those rich, gamy flavours. ### The Philosophy of Naati Oota 'Naati' for me means hyper-local. If I am cooking in Bengaluru, I won't use ingredients that travelled long distances. My masala pastes are ground fresh, often using roots and spices available just a few kilometres away. This is how we have always cooked in my family. Whether it is the Kothmiri Chicken or the slow-rendered Mutton Pepper Roast, the goal is always the same: food that tastes like home, without the noise of a commercial restaurant kitchen. ### My Commitment I share these stories in interviews not to boast, but to educate. When you book a Chef's Table or visit a pop-up, you aren't just ordering a meal. You are getting a guided experience through the diverse culinary confluence of Andhra, Tamil Nadu, Maharashtra, and Karnataka—all on one plate. If you want to understand why Bannur mutton is the hero of my kitchen, come pull up a chair. ## About Karnivore Kitchen by Kalyan I'm Kalyan, a die-hard carnivore who traded the corporate world to keep my family's 150-year-old culinary legacy alive. I don't believe in shortcuts or artificial oils. I cook honest, hyper-local Naati food using premium Bannur lamb and traditional masalas, exactly the way my amma taught me. [See all of Karnivore Kitchen by Kalyan's services](https://mytribe.in/karnivore.kitchen) ## More from Pop-Up Restaurant Collaborations by Karnivore Kitchen by Kalyan - [Featured](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/featured) - [The Bannur Lamb Showcase](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/the-bannur-lamb-showcase) - [Beyond the Lamb: Pork, Chicken & Seafood](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/beyond-the-lamb-pork-chicken-seafood) - [Pop-Up Takeover: Karnivore x SOCIAL](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/pop-up-takeover-karnivore-x-social) - [A Taste of Naati at Hyatt](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/a-taste-of-naati-at-hyatt) - [Brand & Philosophy](https://mytribe.in/karnivore.kitchen/pop-up-restaurant-collaborations/brand-philosophy) ## More services by Karnivore Kitchen by Kalyan - [Chef's Table Events](https://mytribe.in/karnivore.kitchen/chefs-table-events) - [Gourmet Food Delivery](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery) ## Similar work from other experts - [Authentic Karnataka Catering for Traditional Events](https://mytribe.in/rangaraocaterers/karnataka-cuisine-catering/featured) by Rangarao Caterers · Karnataka Cuisine Catering · Caters across Bengaluru; Visit office in Banashankari 1st Stage - [Signature Karnataka Feasts and Large-Scale Events](https://mytribe.in/rameshgowdacaterers/authentic-karnataka-catering-for-weddings-events/featured) by Ramesh Gowda Caterers · Authentic Karnataka Catering for Weddings & Events · Caters to weddings across Karnataka; Office in Sudhama Nagar - [Authentic Iyengar Catering & Traditional Flavours](https://mytribe.in/rvrfoods/homemade-south-indian-spices-snacks/featured) by RVR Foods · Homemade South Indian Spices & Snacks · Pickup at Rajarajeshwari Nagar or Delivery across Bengaluru - [A Journey Through India: Authentic Regional Feasts](https://mytribe.in/banquet18_official/corporate-social-event-catering/a-journey-through-india-authentic-regional-feasts) by Banquet 18 · Corporate & Social Event Catering · Caters across Bengaluru & Mumbai; Visit Experience Centre in Anjanapura - [Behind the Scenes: Our Authentic North Indian Kitchen](https://mytribe.in/kund_bangalore/corporate-event-catering/from-our-kitchen-to-your-table) by Kund Indian Barbeque · Corporate & Event Catering · Catering services across Bengaluru - [Thuppangadi Biriyani: Authentic Coastal Flavors](https://mytribe.in/babakulls/thuppangadi-biriyani/featured) by Babakull's Cook House · Thuppangadi Biriyani · Delivery available across Bengaluru ## Book To book Karnivore Kitchen by Kalyan, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%20Chef%20Kalyan%2C%20I've%20been%20reading%20about%20your%20Naati%20cuisine%20and%20would%20love%20to%20discuss%20booking%20a%20Chef's%20Table.%20Let%20me%20know%20your%20availability.)