Pig Out

12/11/2025

So we won’t forget…

(a personal note)

was announced yesterday, and what followed was unexpected. That beginner feeling..but this time something was different.

I’m familiar and comfortable now, with uncharted territories, PigOut has taught me that. I’ve been flying solo (as dad puts it) for over a decade, making my own rules, shooting in the dark..half prepared for rejection and half ready for the challenge. That beginner feeling - mix of excitement and curiosity.

With however, it’s a new sense of exciting…curiosity and a sense of grounding. And I can say with confidence, it’s because of the people I now call partners and a core team. I am no longer flying solo.

A quote from a book I can’t recall, said - a strong partnership, is about having shared values and complimentary skills. I have found that in here in CCC.

I met at my pop up 2yrs ago. She was a dinner, I was giving my 2 min speech about cuisine and disappearing indigenous produce. While the meal experience, looked like all my Instagram posts, she was listening to the words..it was the Koilemeen (paddy fish) that gave us our moment. And in that busy room of diners, we found a shared purpose.
Since then, it’s been countless trips to Coorg, zoom calls, and nudging each other towards our vision, whenever life got in the way.

Nothing has happened overnight. It’s been a slow burn and a tricky path to embark on. It’s not easy keeping things on the down low, when you’ve got butterflie in your tummy.
And so this little recap of when the germ of an idea was born, the faces of our experts, without whom we’d be lost. And mum n dad..who’s care, support and occasionally the cautious parent speech, have helped get me get here.
In a nutshell - Thank you ❤️

21/07/2025

14/07/2025

UP NEXT!

Fuelled with ideas and the bounty of a monsoon kitchen in Coorg. Can’t wait to get cooking for this one, serving piping hot Pandi, tangy spicy mango curry and more this weekend!

A lovely poolside dining experience, over looking the city at restaurant Neer. To book, details below 🩷

*Date:* 18th - 20th July
*Time:* 7 PM Onwards
*Venue:* Neer at Hilton Manyata

*For reservations, please call:* +91-8171904081, 8618956798, 6361104821

09/07/2025

Major throwback thanks to my sister’s phone, sending us memories!

Mini recap below..

PigOut started (2012) as hobby cooking, we were just fooling around. Feeding people and having fun at the markets with friends.
It quickly grew into a bit of advocating for a micro cuisine, fuelled by conversations that came off as dismissive. “What can you offer besides pork?” “Village food” “unsophisticated” to describe some opinions..

By 2013..I was sure, the security of my corporate job couldn’t make me stay. I was ready to dive deep, get messy and uncomfortable.

In pictures - 2014

Here’s my grandmother sharing (reluctantly at times) her secret sauces..she would’ve preferred I stayed safe and out of the news.
Ironic coming from a lady that ran the estate singlehanded after my grandfather passed. Decided to go organic back in 1997. And never minced her words. She took risks. She was no wallflower. Her presence is felt, long after her passing.

Here I am showing her an early menu card, and taking notes from grandmother. With my aunt nudging her to share that secret ingredient, we just couldn’t put our finger on.
She was a spitfire.
The glue.
The inspiration.

Thanks for the pics

04/07/2025

This past weekend’s pop up, would not have felt the same, in any other venue I’m sure of it.
Whispering café has managed to capture and keep, that easy breezy languid feel..like a Sunday afternoon in a friend’s home. In the garden, a few chairs, food, music in the background..and the absence of that hurried feeling.

We cooked, served, took walks, met the loveliest of creative folks and soaked in the monsoon.

Huge thank you to the people in the post, you made this past weekend feel like a vacation!

05/05/2025

🙉🙈🙊

A place that played a pivotal role in adding a new dimension to bar food culture. And now I get to be part of the action on 25th May!

Join me and team for a relaxed, Sunday afternoon with a curated menu, designed especially for that monkey bar vibe. See you there!🍻

19/11/2024

Mango ginger.

Plenty of backyard harvesting, took place over the last 2 weeks, in Coorg. What doesn’t this place grow! I’ll share more, when the words come to me. Here’s a look at, mid morning menu plan - let’s see what’s in the backyard kind of day.

Tastes similar to raw mango, resembles ginger, nice amount of heat and not too pungent when eaten raw. Also related to the turmeric family.

Crowd pleaser, is a simple pachadi (raita) we make with mango ginger - coconut and some chilli. Goes with everything, and feels like a treat with least preparation.

Bonus soundtrack - A woodpecker hard at work!

09/11/2024

Featured in authored by thank you 🧡

It’s always fun, to chew on a great set of questions, especially when they lead to dinner time debates.
Favourite childhood memory? What should travellers shop for? Cultural significance of certain ingredients? And a recipe I fall back on, when there’s little time and I’ve got guests, coming over.

(Link shared in bio)

I’ve tried to squeeze in information, I felt was concise and gave an overview of my work and Coorg’s culinary roots.
There’s so much to share, and I never quite know where to edit or stop!

Happy reading folks 🤓