Karnivore Kitchen by Kalyan

I specialize in hyper-local Old Bangalore Naati cuisine, a 150-year-old family tradition. My focus is on honest, no-frills meat dishes using superior cuts like Bannur Lamb, slow-cooked in its own fat.

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Services

Gourmet Food Delivery

Shipped across Bengaluru

₹ 200-1,000 per portion

Chef's Table Events

We The Chefs

₹ 2,200-3,500 per person per event

Pop-Up Restaurant Collaborations

Karnivore Kitchen

₹ 1,200-3,500 per person

Meet your expert

Karnivore Kitchen by Kalyan

51 connects in last 3 months

My Story

Mutton fry? My forever weakness. First thing I ever cooked, age 12, standing on tiptoe in my amma’s (mom’s) kitchen. See, our food isn’t just recipes - it’s 150 years of family, from Andhra roots to Cubbon Pet, mixing cultures and spices. ‘Naati’ style is in my bones. Khaima Unde Saaru (minced mutton ball curry) was always our go-to on tough days. Meat is my religion, so when lockdown hit, I started Karnivore Kitchen to share all this with you.

My Work

Old Bangalore Naati Delicacies - I cook Bannur Lamb mutton fry, Khaima Unde Saaru curry, organ pepper fry, Pork Ribs, Chettinad Pork Belly Fry, Naati Koli, and Tawa fish.

Everything Local, Everything Real - ‘Naati’ means hyper-local. I use only local spices, heirloom coriander, and recipes passed down for 150 years.

Meat is King Here - Tender Bannur Lamb, nose-to-tail cooking, antibiotic-free chicken. Some dishes are bold, not for everyone!

No Frills, Just Honest Food - No oil in most dishes – just Bannur lamb fat. Slow-cooked, homemade masalas, meat falling off the bone.

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