To place an order, call Avari on 8879810224. Pic/Bipin Kokate

"My signature dish is the barbecued pulled pork. I make my own barbecue sauce. I think the only proprietary items that I use in it are soya sauce and ketchup. I make my own spice rub as well. I cook the pork in the sauce for around seven to eight hours, so when it comes out of the oven, it is literally pulling apart." From 2-3 kilos, Avari sells 10-12 kilos a week today. "So, I decided, why am I doing just pulled pork? There's a million things I could do. I started doing whole-roasted chicken, chicken legs, lasagna, pork chops, chicken breast stuffed and wrapped with bacon, buffalo tenderloin, buffalo bulgogi — if you ask my clients, they'll tell you that it [his bulgogi] isn't chewy at all — and a whole lot of sides like silky mashed potatoes and roasted potatoes."

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The side dishes, in fact, may be the only herbivorous items on his menu. "I don't mind cooking vegetarian, [in fact] it's easy to cook. But, I've been born and brought up around meat and I've dealt with fantastic produce from all over the world. In a Parsi house, even French beans or dal will have chicken or pieces of mutton." At the same time, Avari isn't betrothed to his menu. "If someone wants something different, I can do it for them, like someone asked me to do a keto version. Now I'm also looking at introducing a Christmas menu: chicken stuffed with dried fruits, slathered with herbed butter, with options for sauces: mushroom gravy or giblet gravy with liver or fresh cranberry sauce."

Since sauces are Avari's bread and butter, a Christmas meal from his stove is a mighty fine idea.

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