Our Journey and Heritage

For us, this is a labour of love rooted in our Kodava identity. My husband, Uttam, has hospitality in his blood, while I bring the science of flavours and my love for experimentation to the mix.

We started Curly Sue Pork to share the true taste of Coorg with Bengaluru. This means moving away from fast-food culture and embracing patience. We slow-cook our meats for hours, allowing the spices from our own Uttam Sagar Estate to develop their full character. It is not just about the pork; it is about keeping our ancestral foodways alive.

We also value the opportunity to pass this knowledge on. Whether it is sharing our entrepreneurial story with hotel management students or participating in cultural festivals like Kailpod, we are committed to being active educators in the culinary space.

When you order from our pantry, you are getting more than just food. You are getting produce from our family estates, hand-pounded spices, and a connection to the river breeze and monsoon rains of Coorg. We make everything in tiny batches to ensure freshness, so when you open a jar of our bacon jam or artisanal preserves, you are getting the real deal, exactly as we make it for our own family.