Our Story: The Heart of Curly Sue Pork
Curly Sue is more than a kitchen. It is an ode to our Coorg roots, created to bring the slow-cooked comfort of our ancestral home to yours. We love sharing the science and the stories behind every dish we make.
A look back at our journey. This video includes a press clipping that tells the story of how Curly Sue Pork began, our packaging, and photos of our family and the community we serve.
We were honored to be included as panel experts in the Godrej Food Trends Report 2022. It was a wonderful recognition of our commitment to preserving culinary identity and reinventing classics.
The poster from our talk at the Department of Hotel Management at Christ University. We were thrilled to share our passion for slow-cooked food and our entrepreneurial journey with the next generation of hoteliers.
A shot of our signature packaging at a pop-up event. We love participating in night markets and food festivals, where we get to meet our customers and share our full range of pork dishes.
About Our Story & Community
We do not believe in mass production. Because we rely on estate-grown spices and patient, slow-cooking methods to get the depth of flavor right, we often run out of stock. If you are planning a meal, placing an order a day in advance helps us ensure we have your favorites ready.
Our story begins in Coorg, with family recipes that have been handed down through generations. When we moved to Bengaluru, we wanted to capture that feeling of a traditional Kodava kitchen, where food is a central part of family connection.
We bridge the gap between old-school traditions and modern preferences. While our Pandi Curry is strictly traditional, using the dark, tangy kachampuli vinegar and pepper from our own Uttam Sagar Estate, we also enjoy applying the same slow-cooking rigor to global dishes like Goan Vindaloo or pulled pork. This approach is why we were recognized as panel experts in the Godrej Food Trends Report 2022.
Beyond just cooking, we see ourselves as educators. Whether we are hosting a talk at Christ University on the realities of running a cloud kitchen or meeting you at a night market pop-up, we love to talk about our ingredients. We use our own Parangi-molu bird's eye chillies, render our own lard, and insist on a specific 70:30 meat-to-fat ratio to keep our products juicy after reheating. We invite you to be a part of this journey, not just as customers, but as community members who appreciate the time and craft that goes into honest, handmade food.
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