Authentic Old Bangalore Naati Takeovers at SOCIAL
I bring the heritage of Old Bangalore's Naati cuisine to SOCIAL outlets across the city, featuring Bannur mutton and pork delicacies slow-cooked the traditional way.
This video captures the full spread of my 'Karnivore Kitchen' menu that took over Hebbal SOCIAL. It shows the variety of dishes and cocktails we offered during this exciting collaboration.
A quick look at some of the dishes from my collaboration with Hebbal SOCIAL. You can see the Kaal Soup, Prawns Bajji, Burnt Garlic Chicken Kebab, and Mutton Chops we served.
In this interview for SOCIAL's 'Local Heroes' series, I talk about the origins of Karnivore Kitchen and my passion for Naati cuisine. I explain how I source local produce like Bannur mutton for my dishes.
This video shows the special menu and some of the delicious meaty goodness from my pop-up at Hebbal SOCIAL. It was great to bring my Naati delicacies to a new audience.
Here are some glimpses from my six-week collaboration with SOCIAL. It was a great experience training the kitchen team and sourcing the right ingredients to bring my Old Bangalore Naati cuisine to all their outposts.
This was the announcement for my 'Local Heroes' feature with SOCIAL. It was an honour to be recognized and to collaborate with their team to create a special menu.
My Bannur Mutton Chops Fry was a highlight of the SOCIAL pop-up menu. This poster showcases the dish, which is slow-cooked in a green masala until tender.
The Bannur Mutton Pepper Roast was another star dish from my SOCIAL collaboration. It's a pepper-rich roast made with juicy morsels of lamb shoulder.
My Pork Belly Fry, a popular dish from the SOCIAL pop-up menu. The image captures the crispy texture and fresh garnish of this flavourful starter.
About Pop-Up Takeover: Karnivore x SOCIAL
When I take over a SOCIAL kitchen, I don't just hand off a menu. I work directly with their team to ensure every cut of Bannur mutton is slow-cooked in its own rendered fat, avoiding vegetable oil entirely. It is the only way to achieve that authentic, robust, and deep flavour of Old Bangalore Naati cuisine without the heavy greasiness found in standard restaurant gravies.
For these pop-ups, I bridge the gap between my ancestral home kitchen and the bustling atmosphere of a city pub. A Karnivore Kitchen takeover at SOCIAL isn't a standard restaurant meal. It is a focused, limited-time menu designed to showcase the nose-to-tail cooking methods that defined my family's culinary heritage in Cubbonpete for over 150 years.
My priority is the meat. I use Bannur Lamb—a Mandya breed prized for its intramuscular fat—to prepare signature dishes like Mutton Pepper Roast and Khaima Unde Saaru (minced mutton ball curry). Because I refuse to use vegetable oils, the richness of these dishes comes entirely from the animal's own rendered fat and fresh, wet-ground masala pastes made with heirloom spices.
When you visit one of these events, expect a menu that shifts based on local availability. One week it might be my signature Pork Belly Pops, and the next, it could be a fresh batch of Naati Koli Saaru paired with hot ragi mudde. These collaborations are fleeting, usually spanning a few weeks, which allows me to maintain tight control over sourcing and cooking quality. I train the host kitchen staff to handle these specific cuts and cooking temperatures, ensuring that what reaches your table is as close to my home-cooked standard as possible.
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