India’s pork lovers rejoice at news of US imports as taboos over once-maligned meat start to shift


·         Pork is not a common ingredient in most Indian cuisine, but long-held taboos about its consumption are starting to change in the country of 1.4 billion

·         This week trade officials announced India would allow pork imports from the United States for the first time ever – setting Indian pork lovers’ tongues wagging


Kalpana Sunder, South China Morning Post (China)

13 Jan, 2022


India’s decision earlier this week to allow imports of US pork and associated products, in return for sending shipments of mangoes in the other direction, has been cheered by a growing group of fans of the meat.


Pork is not a common ingredient in most Indian cuisine, but it is widely consumed in the states of Goa, Kerala and Karnataka – as well as in Northeast India, bordering China and Myanmar.


In Coorg, a hilly region of Karnataka state that is home to the Kodava people, a pork dish called pandi curry – which contains bird’s eye chilli, green masala paste, ground spices, and a dark, viscous vinegar made from the garcinia gummi-gutta fruit – is prized for its “piquant taste and the trademark dark colour”, said travel writer and food show host Priya Ganapathy, who described pork as not just a food but an “emotion”.


Evidence of Indians eating pork can be found in various ancient texts, as the late food historian K.T. Achaya pointed out in his Indian Food: A Historical Companion. In Manasollasa, a 12th century text, there are instructions on how to prepare pig carcasses and make them into sunthakas (roasted pork steaks)...


Of a pork persuasion ...