All posts filed under: NAGALAND

Explore Nagaland

Lusano Zakiesato from Nagaland is the Fashion Designer of your Dreams

Lusano of ‘Lusano Designs’ has come a long way since she started her label in 2014. Her first international show, a bridal show, was held in Abu Dhabi in  2016. She was also selected to show case her designs for IRW India Runway Week season 3 under the IFFD ( Indian Federation of Fashion Design council). Today we have chat with her to know more about how it all started. Tell us a bit about yourself. Born and brought in Nagaland, I completed my schooling from Delhi, and then went on to finish my fashion designing course from INIFD (International Institute of Fashion Design), Delhi. After that, I signed up for an additional month of pattern making course as I am fascinated with how the details of patterns can change the whole garment. Your key inspirations behind your designs? I started working on my brand collection (well actually just ‘my collection’ since I didn’t plan on a ‘Brand’ yet ) in my final year at INFID. At that time, my designs were inspired by anything and everything …

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Recipe | Beef Hide with Axone

Our R&L recipe contributor, Kesang shares a Beef dish cooked with Axone. She suggests making it hot and spicier. Do try it at home today for lunch! Ingredients : 250 grams of Buffalo/ Beef Skin 4 pieces of King Chilli Cooking Oil Salt to taste 200 grams of Axone (fermented Soya Bean) 12 Garlic Cloves Directions to cook : First, clean the buffalo skin thorougly and pressurize in cooker for about 3-4 whistles. After pressurising it, cut it into small pieces. Next, grind the garlic and king chillies together to make it into a semi-paste. Then, heat 5 tbsp of refined oil in a skillet/pan. Add in garlic and chilli paste with salt and fry it for 2 minutes till the raw smell fades away. Now, add the pieces of the meat and fry it for ten minutes again. Add the axone (fermented soyabean) and fry it for another 5 minutes. You may also add in extra chilli powder if you like it spicy.

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These People Are Obsessed with Their Succulent Collection and We See Why

The succulent craze is taking over the world (well the Instagram world atleast!).  We know atleast one friend, who is crazy over succulents – and it’s a growing tribe! So we reached out to some of the people in Northeast, India, who are somewhat obsessed with growing succulents as a hobby.We caught up with them to check out their collection, their most prized item from their collection, and of course, to hear from them directly as to what it means to grow succulents as a hobby. Note : Succulents are plants that store water in their stems, roots, and leaves, and they exist in beautiful shapes – some of them imitating interesting flowers, forms – and hence making them an interesting collector interest 1. Imchawapang Walling “Succulent and cactus as a hobby is very addictive and needs a lot of patience but the joy and pleasure you derive from keeping those delicate plants alive is worth all the effort. Eulychnia castanea cv. varispiralis cristata, is my most prized item. It’s a very rare crested form very much sought after …

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Land of Mystical Tales, History and Folklore | Longsa Village, Nagaland

For the lover of ancient culture, tradition, digger of history and folktales in you! Longsa – a picture postcard village, some 29 kms away from Mokokchung town, is hugely popular for its deep rooted cultures and traditions, shrouded with myths and mysteries, echoing rich poetry of the time millennium folklores. Definitely a place that you need to visit once in your lifetime, if you still miss your grandma’s fantasy stories! Lovely natives, stories of the village and of course, its beauty, are some of the key highlights of this place. It was recognized as a Green village in 2006 and is the only Ao village on the other side of Dikhu river. By any chance, if you happen to be a huge historical buff then this might be the place for you to escape to. Visit the Koralong stone that sits at an altitude of 1521 m above sea level, about two kms away from Longsa village. On a clear morning, you can see the Himalayan mountain ranges from here. A sight to behold. Awatsu is a …

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Recipe | Smoked Pork with Dried Fern

What’s cooking for lunch today? Here’s a quick and simple recipe for a delicious home made style smoked pork recipe cooked with dried fern, that you can try out! Ingredients : 6-8 pieces of smoked pork (medium cut) 5 green chillies (finely chopped) 1 large potato (cut into cubes) A handful of dried fern leaves 1 medium sized onion 2-3 pieces of naga garlic Salt to taste  Direction to cook : In a large saucepan, put all the ingredients together, except for the naga garlic and potato Add water till the level of ingredients Cook for about 15 min then add the naga garlic and potato Bring it to a boil (in medium heat) until the water thickens up Ready to eat. Serve it hot with rice. Recipe contributed by Ien.

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Faces | Painting the Town in Culture and Art – Graffiti Artists Across Kohima

“What I like about this is that rather than the graffiti art, these young artists across Kohima choose culture and art. They choose locations across the town and very artistically paint walls and over bridges. All the paintings depict culture and heritage of the Nagas. Surely, an act of channeling creativity with a purpose!” ~ Amba Jamir  

RootsandLeisure_ZunhebotoNagaland

Of Rustic Delight and Living | Zünheboto in Nagaland

Imagine this. A rustic hillside town nestled within lush hills, with views of spectacular sunrises every morning, blue skies and clouds nestled between hills all day, and vibrant hues of sunsets to end the evening. Lush green forests, freshwater streams and rivers in almost every direction; sounds like a nature lovers dream come true right? And if you’re someone, looking for such experience, then we just might have the perfect place for you. Let’s take you on a journey to the mighty land of warriors- Zünheboto, which also means “hilltops of Zünhebo”. The name of the town comes from ‘Zünhebo’ flower, which abounds plenty in the area. The town is nestled around some beautiful villages, which offers a treat to your eyes as you get to witness interesting attractions cornered all around. Definitely a place to get you exhilarated and makes you wonder why haven’t you visited this place earlier? But better late than never, right? So, how about a visit to the Ghosu Bird Sanctuary as a startup activity? Here, every dawn break, all …

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Vevozo Vero | Wedding Photographer from Nagaland

Continuing with our wedding photograhy series, today we catch up with Vevozo Vero, a wedding photographer from Kohima, Nagaland who has a passion for immortalising life’s moments through a lens. Let’s watch him getting candid and know what inspired him to venture into the wedding genre! Hey Vevozo! Tell us something about yourself. I’m from Phusachodu village under Phek district and now settled in Kohima. Back in the  day as a kid, I always admire people with camera (Digital Reel Camera) so I have always dreamt of having one of my own someday. Back in 2011,  I bought my first DSLR Canon 550D and then  started capturing everything around me. My journey as a photographer  began after I completed my Masters in Mass communication and Media Studies at St. Aloysius College, Mangalore back in 2013 though my specialization was in broadcast communication. I am a Freelance Photographer,  but also worked at Doordarshan Kendra Kohima (DD) as casual assignee (Post Production Assistant). I’m more into wedding photography but also shoot anything that attracts me. Apart from being a photographer, I also …

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Recipe | Kangshoi (Broth) – Naga Style

Today’s recipe, Kangshoi, meaning broth, comes from our lovely reader Yuimi Vashum. It is best eaten with rice. Serve it hot on a chilly rainy day. Prep time: 5 minutes Cook time: 15-20 minutes Ingredients: 1 big potato 1 small onion 1 medium tomato 100 grams spinach (or any leaf) 1 inch ginger 4 cloves garlic 3 green chilly 4 to 5 pieces of dry meat (4 or 5 inches) or dry fish 1 table spoon of mustard or cooking oil Directions to cook:  Chop the potatoes into cubes. Thinly slice the onions, tomatoes and chilli. Grind ginger and garlic. Add potatoes, onions, chilli, dry meat or dry fish, and tomatoes into a pot. Add water, 2/3 the level of the food in the pot on the stove. Add salt and mustard/cooking oil and let it boil. (if you are using dry fish, make sure to fry it first before you add in the pot). In about 10 minutes, add ginger and garlic. Let it cook for 5 more minutes and check if the potato …