Pork, Chicken & Coastal Seafood Specialties

This is my Kothmiri & Green Chilli Chicken Masala. It's a zesty and aromatic dish where tender chicken is cooked in a vibrant masala of fresh coriander and green chillies.

My Prawn Bhajji is a perfect starter. Fresh prawns are mixed in a spiced batter and fried until golden, served with a tangy tamarind chutney for dipping.

Here I am preparing a Tawa Grilled Seer Fish steak. The fish is marinated in a blend of spices inspired by my travels across South India, resulting in a smokey, spicy, and meaty flavour.

This is my signature Karnivore Chicken Fry, an Old Bangalore Naati style dish. I use meaty chunks of chicken, a homemade masala, and cook it until it's juicy, succulent, and finger-licking good.

My Chettinad Pork Belly Fry is an adaptation of the classic 'Uppu Kari'. I stir-fry pork belly chunks in exotic Chettinad spices until they are perfectly cooked and delicious.

A close-up of my Grilled Pork Neck, a dish inspired by Hyderabad's Pathar ka Gosht. The pork neck, with its layers of meat and fat, is seasoned with a spicy, tangy masala and grilled to perfection.

This is Tawa Grilled Karimeen, or Pearlspot, a fish I source from the wild backwaters of Kerala. I keep the preparation simple with just salt and chilli, grilling it on a banana leaf to let the fish's natural flavour shine.

My version of the classic French Prawns in Butter Garlic sauce. I use fresh prawns from the Bay of Bengal, flavourful naati garlic, and organic herbs to create this simple yet elegant dish.

My Burnt Garlic Tossed Spiced Chicken Kebab is a flavour explosion. Crispy chicken kebabs are tossed with burnt garlic and spices, served with a fresh mint chutney.