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Karnivore Kitchen by Kalyan

Karnivore Kitchen by Kalyan

I deliver home-cooked Old Bangalore Naati meat dishes like Bannur lamb and pork ribs, slow-cooked in natural fat with local spices, using family recipes from the last 150 years.

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About

I’m Kalyan and meat is my thing. I stick to honest, no-nonsense food, using recipes my family’s passed down for 150 years right here in Bangalore. What you get is bold, old-school flavour - messy, meaty, and totally comfort food.

What’s Special About My Food?

I make Old Bangalore Naati cuisine, which is basically the OG local style. ‘Naati’ just means hyper-local in Kannada. My plates mix Andhra, Tamil, Maharashtrian, and Karnataka food - sort of the city’s real soul food. Everything’s cooked with local herbs, spices, and produce.

Bannur Lamb & My Oil-Free Trick

The highlight is Bannur lamb - fatty, tender, and full of taste. I don’t use oil for most dishes; I slow-cook the meat in its natural fat to get that rich, melt-in-mouth vibe. It’s a bit old school, but that’s how it should be.

Menu Highlights

  • Khaima Unde Saaru: Lamb meatballs in a marrow-rich gravy, best with ragi mudde or rice.
  • Bannur Mutton Palav: Not biryani, but a broth-rich rice dish with coconut milk.
  • Mutton Chops Pepper Fry: Chops cooked in own fat, heavy on pepper.
  • Pork Ribs & Chettinad Pork Belly Fry: Ribs with Indian spices or classic herb crust, belly fry with Chettinad masalas.
  • Chicken Fry & Seafood: Naati-style chicken, Kerala-style grilled pearlspot, prawns in butter garlic.

I cook in small batches at home, and deliver all over Bangalore. No frills, just solid food the way it’s always been done.

Meet your Expert

Karnivore Kitchen by Kalyan

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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