Our next pop-up is six-course tribute to old Bangalore’s naati cuisine -curated by Chef Kalyan, paired with Indian single malts by Paul John.
This is a slow-cooked telling of a city’s past, where Tamil, Maratha, and Andhra influences simmer together in Old Bangalore’s ‘pete’ neighbourhoods to create something rich, fiery, and unforgettable.
MENU:
SALT
Bannur Lamb Riblets
Salt cured Bannur lamb riblets confit cooked, paired with Paul John Nirvana
PEPPER
Bannur Lamb Organs
Liver, heart, kidney & spleen of Bannur lamb sautéed with freshly ground black pepper, paired with Paul John Madeira
KOTHMIRI
Bannur Lamb Shoulder
Tender chunks of Bannur lamb shoulder sautéed in different forms of heirloom coriander, paired with Paul John Port
GREEN CHILLI
Chilli Bannur Mutton, Akki Roti
Tender chunks of Bannur lamb leg, slow cooked with locally grown green chillies
RED CHILLI
Bannur Mutton Chops Fry, Mini Dosa
Fatty & tender Bannur lamb chops slow cooked with a blend of homemade spices, paired with Paul John Brilliance
MINT
Bannur Mutton Palav, Raitha
Exotic Old Bangalore style palav cooked with mint-based masala & coconut milk
JAGGERY
Pheni
Old Bangalore’s favourite dessert served traditionally, paired with Paul John Pedro Ximénez
Terms & Conditions:
- Please arrive punctually.
- Late arrivals may miss the first few courses.
- Booking Fee are non-refundable under all circumstances once booked.
- Tickets are transferrable to a third party.
- No shows/ cancellations will not be refunded, but you can reschedule your booking for within the week 48hrs before your slot is due.
- Alcohol will not be served to guests under the age of 21
- No liability or claims that may arise due to the consumption or intake of any food or drink will be entertained by the management.
- The booking fee total includes the online transaction fee.
- Parking at the event premises is at the risk of the vehicle owner.
- Valet is available.
- Photographs and videos of ticket holders may be uploaded to social media. In case you do not wish to be featured, let our team know.