Authentic Homestyle Pork and Buff Curries
If you are craving the real taste of Northeast India, my pork and buff curries are the closest thing to eating at my home. From slow-cooked smoked pork with bamboo shoot to spicy Naga-style dry fries, I use ingredients I source with care to keep the flavours genuine.
A Naga speciality, this is Pork Dry Fry with Axone. The fermented soybean gives it a unique, pungent flavour that is truly authentic to Nagaland.
Gahori manxo logot lai xaak, or pork cooked with mustard leaves. This is a classic Assamese pork curry, where the slight bitterness of the greens perfectly complements the rich pork.
My special Pork Bhujiya, which is crispy fried pork strips. It's a delicious and crunchy starter, perfect to have with your drinks or before a main course.
A close up of my pork dry fry, garnished with fresh herbs and served with cucumber and tomato slices. You can see the texture of the meat and the spices.
About Homestyle Pork & Buff
I believe that when it comes to pork, the fat is where the real flavour lives. Whether I am preparing a smoked pork curry with bamboo shoot or a Naga-style dry fry, I keep the bone-in pieces and the fat to ensure you get that deep, authentic, homestyle taste that is very hard to find elsewhere in Mumbai.
When you order from me, you are not getting a generic curry. You are getting the same dishes I grew up eating in the Northeast.
Why my meat dishes taste different
- Real Ingredients: I use genuine axone (fermented soybean) and bamboo shoot. These ingredients provide the signature pungent, earthy, and umami-rich profile that defines Naga and Assamese cuisine.
- The Spice Level: I use Bhut Jolokia (King Chilli) for heat. It is not just about making it spicy; it is about that specific aroma and slow-burning heat that makes a dish like pork with king chilli so satisfying.
- Preparation: I do not take shortcuts. Whether it is a slow-cooked smoked pork curry or a quick dry fry, I focus on the texture. My dry fries are tossed with fresh onions and herbs to give you that perfect bite, while my curries are cooked long enough for the meat to absorb all the spices.
How to choose your style
If you want something hearty, go for my Pork with Bamboo Shoot. The tanginess of the bamboo shoot cuts through the richness of the pork perfectly. If you are looking for something to go with drinks or rice, my Naga-style dry fry with axone is a local favourite. For those wanting to try buffalo, my buff curries are prepared using traditional Assamese and Naga techniques, focusing on tenderizing the meat while keeping the spices bold and aromatic.
Everything is prepared fresh in my Andheri kitchen. I do not stock pre-cooked gravies. When you place an order, that is when the magic starts in the kitchen.
Looking for something specific?
Tell me what you are craving and I will help you find the right dish.
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