Month: April 2017

RootsandLeisure_StreetVendorThailand

Faces | Street Seller Selling Hipster Stuffs in the Streets of Thailand

“Spotted this man at the local ‘Night Market’ or ‘Pasar Malam’ in the streets of Greenway market at Hat Yai city, in southern Thailand. At first glance, he came across as a homeless man with ragged clothes; but when I went closer to take this photo, he actually turned out to be pretty cool, and spoke really well. I think he looks like Sinbad (the sailor) with his head scarf. More interestingly, he was selling some cool handmade stuffs  – clothes, bags and accessories made from organic materials. Me and my friends really loved his unique items. Sadly, we forgot to ask his name  – so we went back to the market the next day but we couldn’t find him anywhere. Hopefully we get to see him again at the night market.”  ~narrated by contributing photographer @lensakhaza_bwn 

RootsandLeisure_FitFryday

Meet the Man behind the Hottest Food Venture in Nagaland | Fat Fryday and Fit Fryday

  The food culture in Nagaland is becoming pretty progressive, as a growing tribe of young people are experimenting with various world cuisines and mixing it artfully with the local taste palate. The consumers are participating with equal zest by eating out more often; this is definitely a shift away from the earlier norm, where meals were generally had only at home or at a friend’s/relative’s place. As a result of all these, plenty of food ventures are sprouting in this part of the country with some really innovative themes. One such venture that we would like to talk about today is the one started by Pur Longkumer from Nagaland. It’s an interesting home based cloud kitchen serving two categories of food : Yummy comfort food under ‘Fat Fryday’ and yummy healthy food under ‘Fit Fryday.’ R&L caught up with Pur to learn more about them. Tell us a little bit about yourself. What was the first step you took to finally start this venture? I graduated in hospitality and tourism management from Queen Margaret University in Singapore …

RootsandLeisure_QuirkyCrafts

Meet Asano Peseyie from Nagaland – Founder of Quirky Qrafts

Remember those days in school when we used to exchange handmade cards? What an accomplishment it used to be – to be able to share a piece of our creativity with our best of friends! Sadly, we have outgrown that habit; not because we don’t care enough, but somehow we seemed to have gotten a little too busy for own good. But thanks to enterprising and creative people like Asano Peseyie, who with her cute little venture – Quirky Qrafts, is still serving organic love in various forms and shapes – as envelopes, pretty boxes and packages, cards, book marks and the list goes on . . . Meet Asano Peseyie, founder and creative head of Quirky Qrafts – a design and craft venture from Nagaland. A lot of artistry, designing and hard work goes into the process of making one-of-a-kind items that adds on to the essence of the token sent – and that’s exactly what Asano Peseyie strives to achieve through her venture. May this tribe of people grow in abundance and hope that through …

RootsandLeisure_smokedporkrecipe

Naga Recipe | Smoked Pork Stew with Kidney Beans

Here’s another favorite from Vilme’s kitchen. It’s a thick stew made with smoked pork and local kidney beans, and is often had with rice. INGREDIENTS (Serves 2) ~300 gms of smoked pork meat 3-4 pieces of fresh bamboo shoot 3 dried red chillies 2-3 fresh green chillies 2″ ginger 5 cloves of garlic 1 cup kidney beans* sokaked overnight (*from local market in Nagaland) 500 ml of water Salt to taste PREPARING THE INGREDIENTS As pointed above, kidney beans to be soaked in water overnight Clean the smoked pork thoroughly with  lukewarm water, and then cut them into 2″ – 3″ cubes Make a paste out of the ginger and garlic DIRECTIONS TO COOK Put all the ingredients in a pressure cooker, and cook for 6 whistles – or until the meat is tender and the beans are cooked well If the chillies are still whole, you can take out and mash them and put them back. Garnish with fresh coriander leaves and serve with rice