In this writer’s home, pork is mostly enjoyed in gravies—sorpotel, vindaloo and bafat—or otherwise as a pickled delight (choris/sausages). My Goan grandmother and Mangalorean mother  sometimes make their own varieties of pork roast—the base being a generous marinade of ground ginger and green chillies—with the succulent meat, best enjoyed inside a doughy pao. But, that’s just about how we like our pork. Nothing more, just enough. It’s also one of the reasons why we are always looking for a “surprise-me-pork-menu”. 

That happened finally, when we, for the first time, ordered from Yeti-The Himalayan Kitchen. Known for its authentic, home-style Himalayan food from the regions of Tibet, Nepal and Bhutan, the award-winning restaurant from Hauz Khas Village, Delhi, recently forayed into the cloud kitchen segment with the launch of two branches in Mumbai’s Khar and Powai.