Kolkata-born, Mumbai-based home chef Subhasree Basu’s first encounter with pork was at Kalman’s Cold Storage, a 70-year-old charcuterie in New Market. She fell in love with the meat when she tried their signature spicy, Hungarian sausages. "What sets pork apart from other meats is its quality, best described as unctuousness. The meat is tasty on its own, the fat is comforting, and it needs little work to be turned into a tasty dish. Besides, you can’t make a bomb called bacon with any other meat," smiles the 40-year-old self-taught cook, as she gears up to host her first lunch pop-up, The Swining Table, Edition 1 at her Wadala residence, this weekend.

Pork Curry With Bhut Jholokia And Kaffir Lime Leaves, which balance the spicy Naga chillies