All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

Rootsandleisure_Recipe_Eromba

Recipe | Manipuri Dish: Paan( Colocasia/Arbi) Eromba

Eromba is one of the most popular dishes Manipuris prepare for their lunch/dinner. It is a local-favourite dish, enjoyed by people from other parts of Northeast as well. It’s usually made with boiled vegetables mashed with ngari (fermented fish) and chillies. Vegetables like yongchak (tree beans), soibum (bamboo shoots), yendem (buckwheat), belandri (lady’s finger), lafu (banana stem) and Paan (colocasia/arbi) are commonly used to make different varieties of eromba. Our recipe today, is the Paan (colocasia/arbi) eromba contributed by our lovely R&L follower, Impala Ayekpam. This is a simple dish you can easily make using ingredients available around your kitchen! Paan (Colocasia/Arbi) Eromba Prep Time: 10 mins Cooking Time: 15-20 mins  Ingredients: 250gm of Paan/colocasia/arbi (washed and peeled) 10-12 Dried red chillies/1-2 king chillies (whichever is preferred) 5-6 Ngari/fermented fish 2-3 smoked fish (optional) Salt to taste. Garnish :  Fresh 1/2 u-morok/ghost pepper (thinly sliced) and Spring onions/corrainder (chopped) Directions to cook:  Add 4-5 cups of water in a pressure cooker and boil the arbi and chillies.  Let it whistle  for about 4-5 times  Cool it down and drain the water  Roast the …

RootsandLeisure_Recipe

Recipe | Chicken Chutney

  Need a light and hearty meal to cook for lunch today? Here’s your answer. Today, we have a special Chicken Chutney recipe made with simple ingredients you can easily prepare. We hope you enjoy trying this recipe! Prep : 15 mins Cooking time: 40 mins   Ingredients: 1 Kg. chicken (boneless) 3 green chillies 3 pieces of  fermented fish (ngari) 1 inch of young ginger knob 1 small onion 3 cloves of garlic A handful of ginger leaves A handful of coriander leaves Salt to taste Directions to cook : Boil the chicken in a pot for about 30min Dice the boiled chicken into small pieces and keep aside Roast the green chilli on low medium heat Roast the fermented fish on low medium heat  Chop the onion into small pieces Pound the garlic using a mortar and pestle Add the roasted green chilli, ginger, fermented fish and mash it Mix the diced chicken and other ingredients together in a large bowl Add ginger and coriander leaves Salt to taste  Voila!  Your chicken chutney …

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The Tea Story Brings the Essence of Tea Bistros Together in Easy Style | Guwahati

  With its menu brimming with fresh and creative varieties of tea, The Tea Story is a cozily-designed space at Guwahati to take a breather from the everyday stresses of life; devouring damn fine food and tea whilst you’re at it. We speak with the bistro’s young and enthusiastic 27-year-old owner, Deba Pratim Das on how to open a viable tea business in the land of tea estates.  Why did you decide to launch a tea bistro?  I’m Deba Pratim Das and owner of a tea bistro called The Tea Story in Guwahati. I completed my graduation in Hospitality Management from Edinburgh Napier University. I then joined the Marriott Groups of Hotels and Resorts in USA as a F&B Supervisor and worked with them for two years. Coming from the land of tea estates, I have always wanted to learn more and explore the field of tea growing. But I never really got around to carve a path to follow. When I returned to India for pursuing an MBA degree in Hospitality, I had an …

RootsandLeisure_ASweetEscape

“I Want to Create my Own Dessert Recipes using Local Ingredients” | Baker Atu Jamir from Nagaland

Mondays, the dreaded day when you go back to work or school. Here’s a tip to beat the Monday blues.  How about a ‘sweet escape’ into the world of confectionaries? Think macaroons, eclairs, praline, cheese cake, marshmallows dipped in chocolate sauce! Either that or a look through Atu’s pictures may do the trick. The team catches with owner and baker of ‘A Sweet Escape’, Atu Jamir on her journey of becoming an entrepreneur and baker. Can you tell us a little bit about yourself? Born in Kohima and hailing from the mystical village of Longsa Village , my name is Atu Jamir and I am currently living in Dimapur. I got married this year with a wonderful man who is also the biggest supporter of my passion and love for baking. I graduated in Economics from Hyderabad University and worked with a corporation for a brief stint of one year. I then returned home, completed my master’s degree and worked as a teacher in one of the reputed schools in Dimapur. During my four years …

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Sipping Hot Coffee with a View at the Art Cafe | Kalimpong

Dropping into traditional restaurants for a restorative slice of the only aged cheese made in India is indeed a culinary must-do when in Kalimpong. Well, why not? It’s delicious: the texture of a hard European cheese with an almost parmesan-ish flavor. But it would behoove young coffee aficionados to head to more modern cafés like the Art Cafe at Thana Dara, for their coffee breaks instead. Especially as the old city of Kalimpong witnesses a rise in new cafes ushering in a “third-wave” that is contemporary and delightfully pretty. Who are the founders of Kalimpong’s Art Cafe? Art Cafe was started by Pravesh Chhetri and me (Yachna Rizal). We’re both currently based in Kalimpong. I graduated as an engineer and worked in Bangalore for some time but I realized my flair for fashion and so took a degree in it. I now own a clothing line and also feature some of my work in a small boutique section at our café. I’m a foodie by nature and I love experimenting and re-jigging our menu frequently to offer …

RootsandLeisure_JustCheesecakes-Amelia Lalremdiki

Just Cheesecakes : How A Passion Project Turned into a Business Venture | Amelia Lalremdiki from Mizoram

  Did you know that cheesecake supposedly originated in ancient Greece and was served at the first Olympic Games? The oldest existing written recipe is credited to Roman politician Marcus Cato around the first century B.C Fast forward to today, I find myself sitting in a cafe with a cup of steaming hot coffee and a piece of Japanese cheese cake, feeling like I’m eating a slice of history. The reason for this?  Just have a look at the Instagram feed of ‘Just.Cheesecakes’! Introducing Amelia Lalremdiki, the mind behind the brand – a self-taught baker based out of Aizawl who specialises in quality cheesecakes. We caught up with her to learn about how it all began – how her hobby led her to creating a business around it. Tell us something about yourself. My name is Amelia Lalremdiki, born and brought up in Aizawl. I recently finished my Masters in Mass Communication. My interest in baking stems from a deeply rooted love for food. Tell us about your venture, Just Cheesecakes. What’s so special about it? Just Cheesecakes is a …

Introducing Chocolatier Easter who just Launched her Venture at the Maker’s Market

“All you need is love but a little chocolate now and then doesn’t hurt” – Charles M Shulz Today it gives us immense pleasure to introduce a chocolatier for the first time on our blog! Meet Easter Tepa from Dimapur, Nagaland.  She has completed her diploma in Patisserie from ‘Lavonne Academy of Baking Science & Pastry Art’, Bangalore and has worked in ‘Amande Patisserie’ and Food Hall, Bangalore. ” I am so nervous and excited to launch – finally!” Having tasted her chocolates while she was still getting trained in Bangalore, we knew her stall would be a hit. R&L team had a chat with Easter. Why chocolates ? I returned home (Nagaland) in 2016 with the intention and hope of venturing into the food industry – particularly pastry and chocolates. It has been my passion for a long time now, and although I haven’t set up shop yet, I hope to launch very soon. I am excited about the adventure in this industry, and I plan to start with chocolates 🙂 Have you thought of …

RootsandLeisure_Recipe_BambooShootChutney

Recipe | Simple Bamboo Shoot Chutney

Here’s an quick and easy recipe for the popular Bamboo Shoot Chutney in Naga style prepared using just 3 simple  ingredients and almost zero time to prepare. Ingredients : 250 grams of bamboo shoot. 2 tsp of chilly powder. Salt to taste. Directions to cook : Clean the bamboo shoots under running water properly and slice them into small pieces or any other shape/size desired. In a saucepan, add the sliced bamboo shoot, salt and enough water and boil it for ten minutes. Once the bamboo shoots gets cooked properly, heat a small amount of oil in a pan and fry it over medium heat for 3-4 minutes. Now, add in chilly powder and mix it thoroughly. Let it fry for another 5 minutes. Tasty bamboo shoot chutney is ready to be eaten with any curry.

RootsandLeisure_Recipe

Recipe of Galho – Yummy Rice Dish from Nagaland

Naga people love their rice  – especially when it’s in the form of ‘Galho’, which is mix dish made of rice, vegetables and various meats. The Angami tribe are the original creators of this dish, which is now a popular local favorite.  Our friend Kesang shares the recipe of this popular dish – straight from her kitchen. Ingredients: Pumpkin/squash leaves (or any green leafy vegetable) Rice (200 grams) 1 tablespoon of Axone (Fermented Soyabean) Salt to taste Smoked Beef/Pork (1 kg) Green chillies Water (200 ml) Directions to cook : Put water, axone and ground green chillies into a pot and cook it for 5 minutes. Add salt to taste. Next, add chopped (into 1/2″ cubes) smoked beef/pork into the pot and cook it for another 45 minutes or more until the meat becomes tender Put in the rice. Add in more water if required. After the rice is almost done, add the chopped greens Let it simmer for 5-7 mins, and turn off the gas. Add more salt if needed Serve hot. Contributed by By …

RootsandLeisure_BrownOnionEggCurry

Recipe | Egg Curry With Brown Onions

  Today we are sharing the recipe of the most popular ‘egg curry’ – straight from a Naga kitchen. Anyone who is looking for a quick and wholesome homemade meal, this may be your tastiest option yet.  So let’s get cooking!  Ingredients: Mustard oil (as required) 3 eggs 2 medium size onions (thinly sliced) 1 medium tomato (Sliced) 1 capsicum (sliced) 100 gms curd 2 tablespoons of ghee 2 tsps Black pepper powder 2 tsps turmeric powder 1 tsp sugar 1 tablespoon of ginger paste 2 tsps veg masala Directions to Cook: Pour some oil in a pan, and lightly fry the boiled eggs (whole). After 2-3 mins, take out the eggs Heat the mustard oil in a pan, and put the sliced capsicums and tomatoes, and stir them well until soft. Take them out and make it into a paste Now add the curd, turmeric powder, vegetable masala, tomato  & capsicum paste, ghee and sugar. Mix them well Add the slighly fried boiled eggs, and season with salt and pepper Cover and cook for 15-20 minutes In another pan, heat …