Karnivore Kitchen by Kalyan

About

I host Chef’s Table events that are more like a gathering at home than a fancy restaurant meal. Each dinner is a close-knit affair where the food and the company both matter. Expect a mix of stories, laughter, and plenty of food that comes straight from my family’s century-old traditions.

Old Bangalore Naati Cuisine, Up Close

Naati cuisine means local, or as we say here, nimmade ooru oota (your own town’s meal). I cook like how Old Bangalore families used to - heavy on meat, always using what’s fresh from the market, and blending influences from all over South India. You’ll find Andhra heat, Tamil depth, and Karnataka’s own boldness on your plate.

The Experience

• Multi-course oota (meal), each dish handpicked to showcase Naati flavours
• Nose-to-tail feasts for serious meat lovers (think: every part of the animal, slow-cooked in its own fat)
• Private chef table dinners for groups who want something personal and different

What You’ll Eat

Dishes change with the season and my mood, but some regulars are:

• Bannur Lamb Riblets, slow-cooked till they fall apart
• Lamb organs (kidney, heart, liver) with pepper and spice
• Bannur Mutton Palav, served the old way
• Kothmiri Chicken, always with mini dosa

My Way With Food

I keep things simple - no fancy tricks, just good ingredients and old-school flavour. Bannur lamb is my hero, and I blend my own masalas at home. Sometimes, there’s zero oil; the meat’s own fat does the job. If you love honest, meaty food and stories, this is your kind of table.

May the Pork be with you!