Chef Kalyan Gopalakrishna’s Ode to Naati Cuisine

This week’s Chef’s Studio at The Leela, Hyderabad’s Raen, is Chef Kalyan Gopalakrishnan from Bengaluru, who will be showcasing the traditional Naati Cuisine of old Bangalore in a 9 course tasting menu titled “Ode to Origins’.Chef Kalyan Gopalakrishna’s eyes sparkled as he began to share the story of Bengaluru Naati Cuisine. “You see, it all started with the migrant population that came into Bengaluru in the 1850s, late 1800s, and early 1900s. My ancestors migrated from a place called Kalyana Durga in Andhra Pradesh, while my maternal ancestors came from Chettinad area in Tamil Nadu.”As he spoke, Kalyan’s passion for the cuisine was evident. “The thing about Naati cuisine (majorly non-vegetarian) is that it’s all about using the freshest and highest-quality ingredients. We don’t compromise on anything. We eat every part of the animal, except for the wastage, of course.”Sharing an anecdote from his childhood, Kalyan shares, “I remember my dad used to go mutton shopping. My mom would prepare all the masalas, and if the meat wasn’t up to par, my father would return empty handed.”As he shared his story, Kalyan stressed the importance of retaining the legacy of Naati cuisine. “For me, it’s all about keeping the tradition alive. We use the same masalas, the same cuts of meat, and the same techniques that our ancestors used. It’s a labour of love, and every dish is a reflection of our heritage.”Kalyan’s love for Naati cuisine was infectious, and as he shared his story, it was clear that he was not just a chef, but a custodian of a rich culinary tradition. “Naati cuisine is not just about food; it’s about community, culture, and tradition. It’s about sharing meals with loved ones and creating memories that last a lifetime.”Kalyan’s passion for Naati cuisine sure left a lasting impression on everyone in the room. The chef’s commitment to preserving the culinary legacy is truly inspiring.



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