All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

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A Chat With Mahelal Pukhrambam, Owner of Cafe “Steamin Mug” in Imphal – Famous for Its Cosy Space and Perfect Coffee

Cafes and restaurants are gradually sprouting up in almost every corner of Imphal city in Manipur. Besides the menu, it’s also the little creative touches that the owners put into the space to make the ambiance attractive to customers. As is rightly said, “a cozy cafe is pretty much an ultimate happy place”, cafe Steamin Mug in Imphal radiates a super comfy and friendly vibe. It’s the perfect place to dissapear for a couple of hours for a well deserved coffee break, away from the busy or the mundane everyday life. Today, we chat with the owner of Cafe “Steamin Mug” Mahelal Pukhrambam, who is an enthusiastic chef, curious traveler and a football fanatic from Manipur. Read on to know more about him, his life and his cafe. Hello Mahelal! Tell us a little about yourself. Hello R&L! My name is Mahelal Pukhrambam from Manipur and I am the owner of “Steamin Mug” cafe. I am currently residing in Imphal but I have spent most of my adolescent age in Delhi. I am an enthusiastic chef, curious traveler, …

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Meet Pito Kiba, A Hard-Working And Passionate Baker From Nagaland And His Advice On Following Your Dreams

“Your work is to discover your world and then with all your heart give yourself to it”. -Buddha We first met Pito Kiba, 2 years ago in 2016. He shared with R&L all about the series of phases he went through in his life while discovering his dreams. Being confident and sure about his career and skills as a professional baker has brought him to where he is today. Pito has come a long way since our first chat and doing what he loves only makes him work harder and better. Let’s find out about everything he’s been up to ever since our last meeting. 28-year-old Pito Kiba from Dimapur, Nagaland is a passionate home baker who runs his own baking business under the name, “That Baker Kiba”. Hi Pito! It’s a pleasure to have you back with us after two good years! Tell us what you have been up to since our last chat. Hello R&L, thank you for having me back again. Since we last spoke, over the past few years, I have been able to cater …

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#RECIPE | Potato Lovers Will Love This Popular South Indian Dish – “Aloo 65”

  It is said that there are more than 4000 varieties of potatoes in the world, and is the fifth most important crop worldwide. Numbers and facts aside, how many of us here are potato lovers? Don’t we agree that most meals would be incomplete in the absence of potatoes? Irrespective of which culture we come from, potatoes are an important ingredient in most kitchens.  Today, we have a popular South Indian dish – Aloo 65 – contributed by Abhishek from Nepal. It is inspired by the world famous Chicken 65, a spicy deep fried chicken dish. Abhishek uses potatoes instead of chicken so that his vegetarian friends can also enjoy the yummy spices and crispy texture. Let’s find out how to prepare this dish! Aloo 65 is the vegetarian version of the world-famous South Indian dish, Chicken 65. It’s crunchy, spicy and deep fried so it’s bound to be ever so comforting at any time of the day, as a quick mid-day snack or side dish to a homemade thali. Ingredients : 5-6 potatoes, boiled …

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A Chat with Rashingam Ngoruh, Wedding Photographer And Owner of “Cafe Timber” Imphal

With Northeast India fast becoming a traveler’s hotspot, leisure and business activities in the region are picking up visibly. Especially with the young enterprising folks leading from the front, there is certainly much more excitement, creativity and noise – which is definitely a good thing! Amongst these new age activities, eating out is fast becoming a favorite past time, which is a drastic change from earlier days, where meeting with friends was usually limited to the house or the neighborhood. Imphal, the capital city of Manipur has seen a host of interesting food ventures with an aim to introduce global cuisines to the local folks, and authentic traditional fare to travelers from outside. Add to that, the creative minds of the young local entrepreneurs – and the ever demanding consumers, the cafe and restaurant ecosystem is fast becoming as interesting as is competitive. Today we chat with a young food entrepreneur cum photographer, who runs a cafe called “Timber Cafe” in Imphal, which is known for their simple and tasteful interiors and food.  Today we chat …

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Recipe | Manipuri Black Sticky Rice Kheer

Sticky rice kheer is a home-made dessert dish, usually taken as an afternoon meal in North East India. Local folks generally make this sweet dish during the winter and rainy seasons. This version of sticky rice kheer is from Manipur, and is made with a mixture of both black and white sticky rice (can be done without mixing too), milk, cardamom, bayleaf and some dry nuts. You can buy black sticky rice on Roots and Leisure Shop HERE. Manipuri Sticky Rice Kheer Ingredients : A bowl of sticky rice – both black and white in equal proportion A glass of milk Two tablespoons of sugar Dry coconuts and almond Cardamom – 2-4 pieces Bayleaf Mixture of black and white sticky rice. Flavoring ingredients (Clockwise from Left) : Dry coconut, Cardamom Bayleaf and Almonds Directions to Cook: Saute the dry coconut, bay leaf and cardamons with two tbsps of butter in a cooker (where the kheer is going to be made) Wash the sticky rice (2-3 times) and put the rice into the cooker Pour (250ml) …

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Roots & Leisure Team Tours Wokha District in Nagaland to Cover “Tokhü Emong” Festival and Welcome The Famous Migratory Birds Amur Falcons

“Tokhü Emong” is a post-harvest festival which is celebrated by the Lotha tribes in Nagaland. This year, the founders of Roots and Leisure will be traveling to Wokha district (home of the Lotha tribes) in Nagaland. We will be experiencing the festival first-hand and will take all our readers along for the ride – Tune in for LIVE video coverage from the tour and the festival on our Instagram page. This year, the festival starts from the 5th of November and goes on till the 7th of November at Wokha, Nagaland. It will host various local indigenous fun games like fire making, traditional karting, yodelling and more – with local Naga bands like De Band, Tune Up Channel from Mokokchung and more performing at the evening function.  Banner set up for Tokhü Emong Festival in Wokha, Nagaland. | Photo by wethenagas Tune Up Channel, rock band from Mokokchung will be playing at Tokhü Emong Festival | Photo taken from Indihut Another exciting thing about this tour is the “Amur Falcon Festival” which will be happening this week from …

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#Recipe | Quick and Easy Way To Make Manipur’s Favourite Salad Dish “Shingju”

  “Shingju” is an all-time favorite salad dish/snack of Manipur. Made with a hearty variety of green vegetables and local spices, it makes for a delicious and healthy accompaniment to your meal, or as a refreshing afternoon or evening snack. Its unique taste is courtesy of the fermented fish which is the main flavor and texture component of this recipe; a small amount of chili, perilla seeds (thoiding in Manipuri), and chickpeas powder also add to the flavor. Shanmi from Imphal shares her version of the famous Manipuri “Shingju.” Our mouths are watering just looking at the photos! Let’s find out how we can whip up some in our kitchens right away! Full recipe below Shingju is a Manipuri salad dish made with easy-to-find ingredients from the kitchen garden – comprising of local vegetables and spices, and fermented fish. Today we learn how to make this popular dish from Manipur. Ingredients: Half a cabbage Green leafy vegetables. Here, we have used chameleon plant and its roots, onion leaves, pea shoots, wild mint, coriander, etc. 1 cup of …

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This Creative Soul from Delhi Talks About Her Many Creatives Ventures | Meet Jewelry Maker and Food Stylist, Kirin Vas

A fair amount of passion and hard work goes a long way, and that is exactly what Kirin Vas from New Delhi stands testament to. From setting up her very own jewelry brand Funkanatomy, to being a successful food stylist and having her work featured on some big food brand campaigns, she really is a prime example on how to make a cool living by following your creative outlets. We had a little chat with entrepreneur, jewelry designer, and food stylist, Kirin Vas to know more about how she successfully juggles her super creative freelance life. Read on to know what this true blue Libran has to say. Hi Kirin! Tell us a little bit about yourself, where you’re from and what you’ve been up to? I’m Kirin Vas, 29 years old and based in New Delhi. I’m a food stylist and also run my own jewelry brand Funkanatomy. I grew up in Delhi NCR and launched Funkanatomy when I was 22. I started styling food independently at the age of 24 after assisting one of …

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Recipe of “Naga Pork with Anishi” Cooked Traditionally in a Clay Pot

Today we have an authentic Ao Naga dish cooked over a fireplace in a Naga kitchen. It’s a pork dish cooked with Anishi (dried Colocasia leaves), Sichuan pepper “Michinga leaves” and napa. Made in traditional style in a clay pot, it is a flavorsome dish to be relished with a hot plate of rice and some chutney – a typical Naga meal. Read on to get the full recipe [Video included – at the bottom]. Ao Naga Dish | Pork with Anishi Ingredients 1 Kg Fresh pork (cut into 1″ pieces)  1 big Tomato 5-6 dried red chilies 3-4 Anishi cakes (Dried cakes made of Colocasia leaves) A handful of Sichuan Pepper Leaves “Michinga Leaves” Napa Clay Pot ( if you don’t have a clay pot, you can use a regular deep vessel and cook over gas) Ingredients (Clockwise from Left): Sichuan pepper leaves, Tomato, Dried Red Chillies, Napa, and Anishi cakes This Ao Naga Pork Dish is Prepared in a Clay Pot Directions to Prepare the Pork: Cut the pork into 1” chunks and dry fry in a deep …

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Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork

Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table. Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party. Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies. Cooking time: 30 minutes; Serves: 2 Ingredients: 3 large pieces of smoked pork 2 pieces of dried anchovies A small bowl of cooked rice 2 half boiled eggs 1 red and green chill each (or to taste) 1 medium sized tomato 1 teaspoon of …