Bannur sheep are not just livestock — they are Karnataka's culinary crown jewel. Raised in the fertile pastures near Mysuru, these sheep have been nurtured by shepherding families for over three centuries using natural, free-grazing methods. What makes Bannur meat extraordinary is its distinct tenderness, rich marbling, and depth of flavour that no other meat can match. Unlike commercially bred lamb, Bannur sheep mature slowly in open fields, feeding on organic grass, herbs, and pulses. This traditional rearing develops a unique juiciness and natural sweetness in the meat. Chefs across South India have long considered Bannur meat the gold standard for biryani. Its succulent texture absorbs spices beautifully while retaining its own earthy character — a perfect balance that elevates every bite. At Bannur Biryani Haus, we honour this rare treasure. Every grain of rice, every cut of meat, every whisper of smoke carries the soul of Bannur — a heritage that deserves to be celebrated, savoured, and shared.