Old Bangalore Style Pork Ribs & Belly Fry

This is my Herbs Crusted Karnivore Ribs. I marinate a premium rack of pork ribs overnight in a signature mix of Italian herbs and desi spices, then grill it to a tender and juicy finish.

My Chettinad Pork Belly Fry is an adaptation of the classic Uppu Kari. I stir-fry chunks of pork belly in exotic Chettinad spices until they are juicy, succulent, and finger-licking good.

I finally cracked the elusive Pork Palav. I use a fatty cut of pork and cook the rice in the pork broth, balancing the rich meat with aromatic spices for a flavourful, non-greasy finish.

This is my Grilled Pork Neck, a dish inspired by the flavours of Hyderabadi Pathar ka Gosht. The neck cut, with its multiple layers of soft meat and fat, is seasoned with a spicy, tangy masala and grilled to perfection.

My Pork Chops Pepper Masala is an old Bangalore homestyle dish. I slow-cook the chops in a rich, peppery gravy that is both spicy and deeply flavourful.

These are my Curry Leaf Podi Tossed Pork Belly Pops. Crispy on the outside and tender on the inside, these bites are tossed in a fragrant curry leaf spice powder for a unique South Indian flavour.

A full rack of my signature Karnivore Ribs, celebrating one year of grilling. This version features a classic Indian spice rub, grilled low and slow for a perfect crust and tender meat.

A rack of my Grilled Pork Spare Ribs, marinated overnight in a homemade spice rub and slow-grilled for six hours. The result is incredibly tender meat that just falls off the bone.

My Lemon Coriander Ribs are pan-grilled after an overnight marination in an exotic sauce made with coriander buds and fresh lemon. It's a bright and zesty take on pork ribs.