Our Signature Slow-Cooked Pork Dishes
A collection of our kitchen's heart: traditional Kodava family recipes and our own slow-cooked global favourites, made with spices from our Coorg estate.
Our signature Pandi Curry, the heart of our Kodava heritage. We slow-cook chunky, juicy pork for hours with garlic, coriander, and peppery spices from our family estate, served here on a bed of hot white rice with a squeeze of lime.
A centerpiece for any celebration, our Karthakaad ham leg. The pork is marinated and slow-cooked in a glaze of mixed citrus, honey, and peppers, all sourced from our estate in Coorg, creating a tender and flavorful roast.
Our handmade Thai Sai Oua pork sausages, beautifully plated and ready to eat. These are packed with the fresh flavors of Thai galangal, lemongrass, and kaffir lime, offering a zesty and aromatic experience.
A generous tray of our signature Pulled Pork, slow-cooked for eight hours until it's perfectly tender. We then toss it in a rich, tangy tomato and BBQ reduction made from its own flavorful juices.
A creative twist on a classic, our Pandi Curry Pizza. This slice shows the incredible cheese pull, with our slow-cooked peppery pork, fresh mozzarella, and onions on a thin, crispy crust.
Our zesty Chilly Pork served on a buttery brioche bun. This dish balances spice and rich fatty pork, making it the perfect snack to pair with a pint of beer or your favorite drink.
A comforting bowl of Pork Kaima Undey Curry. These are tender, handmade pork meatballs simmered in a rich, fragrant gravy made with coconut, poppy seeds, and traditional Coorgi spices.
Here you can see us hand-slicing our home-cured bacon. We smoke it with lychee wood on our estate in Coorg, a process that gives it a unique, subtle sweetness perfect for a classic breakfast.
About Featured
We maintain a precise 70:30 meat-to-fat ratio across our pork range to ensure that even after gentle reheating, every bite remains moist and tender. Because we slow-cook everything in small, patient batches using spices from our own Coorg estate, we often run out, so it is always worth checking our current stock before you plan your menu.
Our kitchen is built on the belief that good food cannot be rushed. Whether it is our signature Pandi Curry, which relies on the dark, tangy depth of traditional Kachampuli vinegar, or our 8-hour pulled pork, we give every dish the time it needs to develop full flavour.
We do not use shortcuts, fillers, or artificial binders. When you order from this selection, you get:
- Traditional Kodava Recipes: Recipes passed down through our family, using pepper and bird's eye chillies grown directly on our estate.
- Slow-Cooked Comfort: Dishes like our Pork Kaima Undey curry or our Vindaloo are simmered for hours, not minutes, ensuring the meat is tender and the spices have bloomed properly.
- Global Techniques: We apply our slow-cook philosophy to global styles too, including our zesty Thai sausages and BBQ-glazed pulled pork.
Every item is prepared in our Vasanth Nagar kitchen and delivered across Bengaluru. Since we rely on seasonal harvests from our estate and hand-preparation, some items may have limited availability. If you are planning a specific weekend meal or a celebration, send us a message to see what is ready to be sent out.
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