Month: April 2016


Naga Dish|Fresh Pond Fish in Bamboo Shoot and Mint

Do you like fish? Most would agree that it is one of the most versatile food ingredients we know – from non fussy finger food to a healthy meal to a gourmet dish, get some fresh fish and you are set. Sharing one of our favourite recipe that is quick and simple to make, plus easy on the wallet. Ingredients Fresh local Pond Fish 5 cloves of garlic Small Size local ginger 10 ml Bamboo Shoot Juice Cherry Tomato 1 King Chilly 250 ml water 6 Mint leaves Salt to taste Direction: Put all the ingredients together in a medium size pot, put half cup water and cover it with a lid. Let it cook for 20-25 mins or until it’s fully cooked and tender. Open the lid and let it cool. Serve it with steamed rice.


Fashion Model – Carol Humtsoe from Nagaland

  Talent means nothing if you have no ambition behind it. The idea that you can work hard and carve your own destiny – no matter where you’re from, should be the motivation for all individuals. Meet Carol Humtsoe – a small town girl from Nagaland, who is the first Naga girl to have been signed by Elite Model Management. She started her modeling career from a very young age and worked herself up to where she is right now. I caught up with her over a brief phone call – for this feature on Roots and Leisure. Here is an excerpt: Hi Carol – so tell us when and how did it all start. It started out as something fun when I was just 16, and one thing led to another. I took the first train to Delhi when I was 17 and that is how things kicked off – and Elite Model Management signed me up. I was 18 then. Where are you based right now? I live somewhere in between Delhi and Mumbai alternately. How was …


Naga Dish|Pork in Blood Stew

Today we are sharing a dish with an ingredient that is enjoyed not just by the Nagas, but also by other cultures across the globe- pork blood. It is often made into a savoury stew of meat, pork innards in rich, dark gravy of pig blood. In the Philippines, it is savoured as Dinuguan and in Guam, as Fritada. In Europe , you have the famous black pudding which is a black sausage containing pork, dried pig’s blood, pork fat and spices. In Nagaland (in Ao lingo), we call it Aai Choo. Ingredients : 1 1/2 kilogram Pork Intestine and Pork 7-8 Cloves of Garlic Dried Red Chilly medium size Ginger a handful of local chives  500 ml of water 250 ml of blood Salt to taste Directions: Cut the intestine and pork into medium sized pieces and place them in a large pot.Add water, cover the pot and bring it to boil. Now add  the chilly,ginger & garlic paste and salt to taste. Cover pot and cook until the meat is cooked. Once the meat is cooked, pour the blood and …


Graduation Day

“Pursuing my PhD was not easy but it was well worth it. I remember the long hours of research, sleepless nights, tears of frustration at times, and even the thought of giving up. But what kept us going was the support from our family, our peers and well wishers and here we are today. . . . with our certificates and surrounded by special friends I made during these years. CONGRATULATIONS and CHEERS to all who have  been conferred as ‘Dr’.  


Business & Lifestyle | Meet Asalie Peseyie

Entrepreneurship is catching up quickly in Nagaland – especially with the young and the enterprising lot. It is almost certain that small and new age businesses are soon going to emerge as the top economic drivers contributing to more job opportunities, new skills and hopefully a better working environment. The young Nagas today are clearly an enlightened bunch with a huge dose of optimism regardless of the fact that that the challenges are many like – low access to resources, capital, mentorship and the list goes on. Hence, even more reason why we should laud the efforts of those who are constantly exploring and innovating within these limitations to create businesses, which are not just novel in idea but also demonstrating the potential to compete at much bigger platforms. It is exciting to see countless trailblazers starting up on their own and in the process, encouraging more and more people to join the force. Say hi to Asalie Peseyie – first among many to follow under our new series “ENTREPRENEUR“. A resident of  Dimapur and founder and owner of …


Tales from the Hills | Longkhum Village

Post Written by:Wapangla | An HR Specialist who loves to teach, a travel maniac and obsessed with nature. “Your soul stays back on your first visit. You have to come back to retrieve your soul” – that is the bequest of the village of Longkhum which is situated at a high altitude of around 6056 feet above sea level at Mokokchung district in Nagaland, India. Known for its serenity, famous for its Romeo & Juliet legend and the fact that it’s one of the oldest & largest villages, I could not resist visiting it twice. And believe me I want to go back again. But next time when I do, I am hiking it all the way from its beautiful cherry blossom entrance of the village till the eagle’s nest which is known as Mongzu-Ki. It is believed that eagles have been nesting there for centuries. One of my favourite locations at Longkhum is the ‘Jubilee Tower’ which is at the highest point of the village. One can see from the tower the entire village and also …


Naga Dish | Stewed Chicken in Bamboo Shoot

Its Friday already and what better way to spend the weekend than trying out something new in your kitchen.We challenge you to try out this super simple recipe! Today, we have Vilme – husband and a father, who does most of the cooking at home because he loves doing so [but of course with the help of his wife with the chopping and cleaning the dishes after meals ;)]. In most Naga homes, you will find most men helping out in the kitchen – with the chores and the cooking as well 🙂 Enjoy the cooking! Ingredients: 1 Whole Chicken 5 Clove of Garlic 5 Dried Red Chilly 1 medium size Ginger I medium size Tomato 1/2 tea spoon of Ajinomoto salt 3 table spoon Bamboo Shoot Juice a handful of spring onion Salt to taste Directions: Cut the Chicken into medium sized pieces. Place the chicken in a large pot and add water. Cover pot and bring it to boil for 15 mins Add  the chilly, bamboo shoot, ajinomoto , grounded ginger, tomato and salt to taste.When …