You know this Kheema Unde or this Mutton Mince ball is soft to the touch. It’s crumbly Mmmh! A piece of the dosa that has soaked up all that gravy and some meat. So good! It’s so good! So we’re in North Bangalore and we’re here to taste… … a very different style of meal. And this one I’m told is… … Naati Karnataka food or local Karnataka fare. So we’re here at a restaurant called Naati Sogadu. A restaurant that doesn’t have too much of a history… … but I’m told they serve up some great food. So let’s go in and check out local naati oota. So I’m here with Mr. Naveen who’s the
owner of Naati Sogadu. -Sir, Naati means, village.
Village. -Village style.
Okay -Sogadu means the strong essence, the aroma. The aroma.
-The aroma, yes. So Naati Sogadu means ‘the aroma of the village’.
-Yes. The scent of the land
-Yes, the scent of the land. Alright. This is the food that comes from their family that comes from recipes… … that have been handed down through generations They wanted to share this wonderful
food. These recipes… … with Bengaluru, and that’s what led to Naati Sogadu. So, who’s involved in the cooking of… … the various dishes? My mother, my wife… … and my younger brother who’s a passionate chef. -So even he gets too much involved in cooking also.
Aah! Alright. So it’s a family-run enterprise?
-Family-run enterprise, correct. So can we take a look at the kitchen…
-Yes sure! … and see some dishes being cooked? Sure, sure. Why not? Alright. So let’s go in the kitchen here at Naati Sogadu and watch some of those dishes being cooked… … before we sit down for a meal here. A naati style, a local style meal. Let’s go. This is your family?
-Yes sir, this is my family. Alright. This is my mother
-Okay They’re responsible for… Yes, all the dishes which comes out from the kitchen, they’re all responsible for it. I’m told that the dishes here are made to recipes that have been in the family… … and everyday they make the masalas,
they make it fresh. And then they give it to the cooks here at
the restaurant… … who cook it under the supervision… … of Naveen’s brother, Nagendra. I’m told what makes the dishes special here… … is that fact that everything is pure, natural… … and freshly made. The masala are ground fresh on a day-to-day basis. There is no use of tasting powders or any additives. So all that you taste really, is the essence… … of the traditional recipes that are
employed by the family. So we will watch one of the dishes… … the Kheema Ball Pepper Dry being cooked… … and hopefully also taste that. So there are a whole bunch of spices that have gone into this… … Kheema Ball Curry. And this will now be made into a Kheema Ball Fry. That’s correct. So that’s the special dish here. Alright. I’m told this will dry up and this will become the Mutton Kheema Ball Fry. I can already smell these beautiful
aromas that are wafting… … from that kadhai of… … Mutton Kheema Ball Fry as it’s being prepared. The reason why it’s so aromatic is because everything is prepared fresh. They prepare it like they prepare in their own home… … and that’s the only way they know to
prepare these dishes. You can see all the gravy of that mutton curry… … getting concentrated. It’s all coming
together which means… … also that the flavours in this curry are intensifying. So the Mutton Kheema Ball Pepper Fry is ready. I can’t wait to taste this on the table. -This is Mutton Biriyani.
Mutton Biriyani. It’s actually pulao, Mutton Pulao. But people these days call it as Mutton Biriyani everywhere. But it actually is a pulao
-Yes it’s a pulao. There’s the mint and the coriander that
goes into it and also… Along with some green chillies. Is this very spicy? -Medium
Medium spicy. That pulao certainly looks delicious and I’m going to be tasting that soon. So we’ve just emerged from the kitchen
into this restaurant. All around me, the restaurant is packed! Every single table taken, every single chair taken. You can hear the clatter of utensils, you can hear the clatter of plates. You know it’s always such a reassuring sign when you walk into a restaurant… … there’s nobody there but in a few minutes… … the restaurant fills up! My expectation for this meal has already shot up. I can never say this enough… … always a happy feeling, eating off a banana leaf. So I have the menu here, it’s a compact menu. But there’s a smattering of other dishes too… … so there’s a smattering of Chinese,
there’s some Punjabi… But we’re here for the Naati-style… … Oota, we’re here for the Naati dishes, the local dishes. Naati Chicken Liver Fry. So we’ve placed our order… … and we’ve ordered a smattering of dishes. And I’ve asked for all the dishes to come together. I can smell all this good food in the air and… … I’m just waiting for the dishes to arrive, and I think my dishes have arrived. So we have all the dishes that we’ve
ordered, and some more. Let’s… … run through all the dishes that we’ve ordered. So of course, we have here the Chilli Chicken. I don’t see too many chillis here but… … probably the chilli’s kind of ground into the paste. You have the green chillis, you have the onions, you have the chicken of course. So this is that Naati Chicken Liver Fry. And you can see this is the egg… … that comes from the chicken… … that is still attached on the inside. This is the Naati Chicken Basaaru. So basically this is a gravy… … that’s first cooked with the chicken… … and coriander and some other herbs and masala. And then this chicken is taken out and tossed again with some coconut… … with some rice flour… And I can also see some channa here. And I’m sure… … there’s some spices that have gone into it. You eat this with the Ragi Mudde and of course you also have the… … dose here which is more like a Khaali Dose style. And the dose you will typically eat with the curry here. Now this is the Boti here and this is the Boti Gujju. Now typically when you look at the Boti… … the Boti preparations that you get elsewhere… … it’s usually a dry preparation, now this is
a wet preparation. Almost like a semi-gravy. And of course, a couple of other specialities here. So you have the… … Mutton Kheema Ball Fry. The pepper fry actually. We saw this being cooked. You have the Mutton Biriyani which is
actually more of a pulao. And a dish that I hadn’t ordered but they said a lot of people order for this, this is the… … Chicken Lollipop. I think I should begin with the Chilli Chicken. I can see all these onions that are coating… … each piece of the chicken. So get that chicken… … with some of that masala. Mmmh. You know, that masala, that onion masala… … has that deep flavour. The slight sweetness of the onion… … you’ve got that spike of the curry leaf… … and the chilli… … makes its presence felt in a gentle heat… … that remains on your palate even after you’ve tasted the dish. It’s not a dish that’ll leave you crying in chilli pain… … but it just has that… Time to move on to the… … Mutton Kheema Ball Pepper Fry You know, this Kheema Unde or this Mutton Mince ball… … is soft to the touch. It’s crumbly… … and you know what that tells me? It tells me that I can taste the flavour of the meat. So sometimes, what happens is when you have this… … Kheema Unde… … to make the Kheema hold together and to make those dumplings… … there are other things that go into it as well. There are binders that go into it. But what happens is that it takes away from the flavour… … and also makes it a little tougher, but this is soft. And you can taste the flavour of the meat and all that masala in this. You can certainly feel the heat of the
pepper on your palate. Aah! This is good. So you have the deep, roasted flavours… I can feel the heat from the dishes slowly creep up. And the back of my head is moist. Always an indicator of that heat. I’m going to taste some of this Chicken Lollipop now. We didn’t order for it but they said we must try it because it’s a popular dish that’s ordered. I don’t remember the last time I had a Chicken Lollipop. It’s crunchy outside, soft inside. The masala has coated the chicken well. It’s a sort of tasty Chicken Lollipop… Next we’re going to taste the… … the Naati Chicken… … Liver Fry. So this is the Liver from the Naati Chicken, the Country Chicken, the Desi Chicken. So this preparation also has the eggs… … from inside the chicken which are still attached to the egg sac. You know I’m always a fan of the Chicken Liver… … because I like its creaminess. I like the
deep flavours… … that you get in the chicken liver. But what’s interesting is that because this is a Naati Chicken Liver… … it’s not as powdery as the chicken liver
you would probably… … get in a broiler chicken or something like that. So the Chicken Liver too has bite, along
with those deep flavours. I’m going to taste the egg now along with the egg sac. It’s been years since I’ve tasted this. And I think this will bring back a memory. So you’ve got the creamy flavour of the egg yolk. That bite takes me back, takes me way, way back. Mmmh. Time now to taste the Boti Gojju. So you’ve got the intestine, you’ve got the liver… … and then you also have these Avarekalu. … or the hyacinth beans which are in season. So this is a very unusual preparation of the Boti. I’ve never tasted this preparation before. Mmmh. It’s got that gamey texture and flavour. You can literally taste the flavour of the animal You know the Avarekalu has this tasty texture. But what’s interesting… .. is that it has absorbed… … soaked up, all the flavours of the Boti. If you don’t like the intense, gamey, meaty flavour… Then, probably this is not a dish that you
should order here. Next, we’re going to taste this Mutton Curry. And this Mutton Curry we’re going to taste
with this hot dosa. It’s a dry spongey sort of a dosa. It’s got this slightly tart edge. But I think its texture… … makes it perfect to mop up… … some gravy which is what I’m going to do. In fact, this dosa is the perfect medium… … to soak up any curry and that’s what I’m going to do. I’m going to take… … this curry and soak… … my dosa with it. And while I’m at it, also probably a piece of the meat. You know that dose… … all the flavours of that curry so beautifully well. Oh! This dosa and curry combination… … is just so good. Mmmh. And the meat with a bit of the fat. And with all its bite intact. Take some of the… … the Basaaru. So this is… … where all the goodness of the meat… … all the goodness of the chicken… … finds itself into this saaru… … into this thin gravy. And then the chicken. This I’m told is a speciality here. I want to just taste the gravy. Take a bit of the Ragi Mudde… The Ragi Mudde serves as the perfect… … medium to carry all those flavours of the Basaaru You can definitely taste the tempering, the mustard seeds… … the rawness of the spices actually. I’m going to taste this now with the chicken. That chicken is so soft… Mmmh. It almost disappears on the palate. You know the chicken fat, the skin, the gelatin… … all of that has rendered into that preparation. Mmmh. So I’m going to just taste a bit of the rice… … with the saaru in this. If you love your Ragi Mudde, I guess… … there is no competition to the… … saaru and the Ragi Mudde, but if you like your rice… Last but not the least… … we have to taste the biriyani here. And although they call it a biriyani, it’s actually a pulao. I’m quite stuffed at this stage, but this biriyani… … certainly looks and smells very inviting. You also have the egg, the customary egg
that makes that… … pulao go that much longer. The pulao is nice and warm to the touch. It’s made with the short-grain rice. I believe it’s the Jeeraga Samba rice that’s used in this. And it’s got a gentle aroma. You know, I can also taste the mellow sweetness of fennel seeds. And I think that’s also a flavour that I get in this pulao. Oh! That’s a very different flavour. So this is a piece of meat that was probably holding on to the vessel so you can see it’s… … almost caramelised with the heat of the vessel… … also making it a little too tough on the bite. Here the meat feels a little dry to the touch. But I think that’s a typical character of a pulao. When you’re tasting a pulao… … I think most of the flavour is in the rice. The meat, by virtue of having been cooked with the rice… .. imparts or gives up all its flavour to the rice and that’s why you find the flavour… You know this establishment, Naati Sogadu… … hasn’t been around for too long. I think barely eight or nine months as we film this episode. But I’d heard a few things about this
restaurant which compelled… … us to make the drive from South Bangalore to North Bangalore where this restaurant is located. And to be honest I wasn’t sure what we would expect to find at the end of this drive. But after having tasted about eight, nine or ten dishes… … including those delicious naati chicken or desi chicken or country chicken preparations… … to the mutton curry, the mutton pulao… … I would definitely say that a visit to Naati Sogadu… … is a must if you’re looking to taste some delicious flavours of the land. I think the fact that there’s a family that’s… … standing behind this establishment… … preparing the masalas, preparing the food in the kitchen with their cooks… … I think makes it all the more special. So, for a taste of the local flavours of the land… … do visit Naati Sogadu… … here in Namma Bengaluru. Until the next episode of Gourmet On The Road… … stay safe and happy eating! I’m going to go back to my… …Basaaru and I’m told you can also drink
it up as a soup. If you enjoyed this video, don’t forget to subscribe, share and leave a comment. If you’d like to support Food Lovers TV… … do log on to foodlovers.in and hit the ‘Support Food Lovers’ banner. Links in the description below. Happy eating!