Authentic Naati Style Catering for Your Feast
Taste the true flavour of Karnataka. We specialize in traditional naati style dishes cooked on wood-fire, using only fresh, hand-ground masalas.
A complete vegetarian oota served on a fresh banana leaf. This meal includes a variety of palyas, kosambari, chapati, rice, sambar, and sweets, offering a full traditional experience.
A close-up of our wood-fired mutton biryani served on a banana leaf. You can see the tender pieces of mutton mixed with perfectly cooked rice, a crowd favorite at every event.
This is our famous mutton chops, slow-cooked in a rich, green masala gravy. The meat is so tender it falls off the bone, a true delicacy for any non-veg lover.
Nalli Moole, or tender mutton bone marrow, cooked in a flavorful gravy. This is a special dish that we are known for, loved for its rich taste and texture.
Watch our chefs prepare fresh fish fry on a large tawa. The fish is coated in our special green masala and fried to perfection, giving it a crispy outside and soft inside.
A large pot of mutton kurma bubbling away. We cook our gravies for hours to let the flavors develop, which is the secret to our consistent and delicious taste.
A top view of a festive meal, including desserts like fruit salad and ice cream, along with traditional beeda to finish the meal. We provide a complete menu from starters to dessert.
An assortment of our non-veg specialties on a banana leaf. You can see prawn fry, fish fry, mutton curry, and egg masala, showcasing the variety we offer.
This video shows the full spread of a Beegara Oota. It captures the sheer variety of dishes we serve, from different meat preparations to juices and desserts, making it a true feast.
About Our Naati Style Dishes
The real secret behind my Naati style dishes is the wood-fire cooking and the masalas we grind ourselves every morning. I don’t believe in shortcuts or store-bought mixes. When you book me, you get the same consistent, bold flavour that my team has perfected over 30 years, whether your event is for 100 guests or 10,000.
Cooking isn’t just about the recipe; it is about the technique and the tools. Everything you see on my menu—from the smoky Mutton Biryani to the Boti Gojju—is prepared using our own equipment. I don’t rent vessels, and I certainly don’t cut corners by using pre-made spice powders. We grind our masalas fresh to ensure the depth of flavour that defines authentic Karnataka cuisine.
My team is the backbone of this kitchen. Most of my cooks have been working with me for three decades. They understand the nuances of the soudhe ole (wood-fire stove) better than anyone else. This is why the taste is the same, whether we are serving 500 guests or 50,000.
We strictly stick to our roots. You will not find Chinese items or fusion experiments on my menu. We focus on the traditional naati experience: piping hot curries, tender meat cooked until it falls off the bone, and the specific spice profiles that make a baadoota (grand non-veg feast) special. If you want a banquet that feels like a home-cooked feast on a massive scale, that is exactly what I deliver. We handle the entire logistics of the kitchen—from the wood for the fire to the serving staff—so you don't have to worry about a thing.
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