Naati Manae in Koramangala: Cuisine of Karnataka

Naati Manae in Koramangala

Naati Manae's rustic theme

Once in a way, a dining experience makes an impression. If you are well-traveled and eat out more often than not, that kind of experience becomes especially elusive. That’s why I am happy to report that I recently discovered an experience of that sort – pretty much on my own doorstep. It’s called Naati Manae (naati = rustic/country-style; manae = house), serves only typical Karnataka cuisine, and (this was a surprise) as of now, only non-vegetarian dishes. K. Girish and B. Ravi Shankar, Koramangala-based friends and real estate developers, got so tired of having to schlep off to Cubbonpet or Malleswaram every time they needed a fix of honest-to-goodness local oota (meal) that they decided to go the DIY route. The result is an unpretentious little eatery that dishes out specialties like raagi mudde (raagi = finger millet; mudde = balls), donne biriyani (biriyani served in a cup made of dry leaves), naati koli saaru (naati koli = free range chicken; saaru = a thin, soupy curry), and more. Disclaimer: In a break with my standard policy, I have only dined at this restaurant ONCE. It was good enough to share.

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