All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

rootsandlesiure-spicy-tuna-rice bowl

Recipe of ‘Spicy Tuna Rice Bowl’ by Keny Metha

Hey there! We’ve got something special for you today—a simple recipe from our friend Keny Mehta, who’s based in Kohima. Keny is a true food lover and an amazing cook, and she’s sharing her signature dish with us—a tasty rice bowl with tuna. By the way, we had a fun chat with Keny about her love for food and cooking earlier. You can catch up on it here: [link to interview]. So, let’s jump right into the recipe and learn how to whip up this delicious dish together! “About the dish: Rice is our staple food in Nagaland, and tuna (tinned fish) is easily accessible in any neighborhood local shop. So it is super easy to make. I recommend adding green leafy vegetables as toppings; you can also some creative and healthy ways to garnish this simple dish with local seasonal greens. Do try it, and hope it makes your day a ‘lil better with this simple dish 🙂” ~ Keny Metha Spicy Tuna Rice Bowl by Keny Metha Hey there! We’re updating our recipe …

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Small Town Bakers from Northeast India Share Their Portfolio of Cakes and Bakes

“If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation.” – Regina Brett Our team at R&L reached out to a bunch of bakers across Northeast India in an attempt to explore the variety of bakers out here. We met some of the most talented bakers from the region – from seasoned bakers to newbies, including a spirited 13-year-old from Arunachal! Each of them shared their favorite baking themes along with a showcase of their creations. Read on to meet this talented bunch and explore their portfolio of bakes & cakes – ranging from abstract to imitation to floral, and more.  Atele Sarah, 27, Baker behind ‘ Baked With Love’ from Nagaland ” I have been baking since 2019. I love anything floral, hence that would be my favorite baking theme. I also like creating designs that are elegant and dainty. I am not a trained baker but I am inspired by a wonderful community of talented bakers. Whenever I have a minute to …

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Food Blog ‘Gilt Gourmet’ from Nagaland is Introducing Locals to Gourmet Food from Around the World | Meet the Curators – KT and Grace

Before it fills your stomach, good food often serves as a feast for the eyes – and at times, a memorable cooking experience. Today we have Kt & Grace from Dimapur to guide us into their world of gourmet, and their Insta food blog ‘Gilt Gourmet.’ Sisters and best friends, these food curators from Nagaland have been enthusing their followers with their mouth-watering and eye-catching food photos – captured by them while cafe hopping or cooking at home. Their feed serves as an inspiration to go beyond our familiar food zone, and explore new cuisines, which can be just as enticing and comforting as our North Eastern palate. I chat with Kt and Grace to know more about ‘Gilt Gourmet’, their favorite meals, and even get them to share a super simple Italian recipe! Read on. ‘Gilt Gourmet’ curators – Kt & Grace from Dimapur, Nagaland Deno: Welcome to R&L! Please introduce yourself to our readers. KT & Grace: We’re two sisters and go by the name Kt & Grace. Growing up, our love for …

Rootsandleisure_recipe-aglio e olio

Recipe of ‘Spaghetti Aglio e Olio’ by ‘Gilt Gourmet’ Nagaland

We recently had a chat with sisters KT & Grace from Nagaland, who have been enthusing their followers with their mouth-watering and eye-catching food spread through their Insta food blog ‘Gilt Gourmet.‘ We got them to share an easy recipe that will introduce us to the world of gourmet, and they chose  ‘Spaghetti Aglio e Olio’ (meaning spaghetti with garlic and oil) which is a traditional Italian pasta dish from Naples, and loved by foodies all over. Albeit a simple dish with only four (main) ingredients: spaghetti, olive oil, garlic, and chili flakes, the resulting dish will leave you wanting for more! Full recipe below. ‘Spaghetti Aglio e Olio’ recipe by ‘Gilt Gourmet‘ Nagaland Ingredients: 150-170 grams spaghetti ¼ cup olive oil 4-5 garlic cloves (thinly sliced) ½ teaspoon red chili flakes 1/2 teaspoon Oregano 6-7 cherry tomatoes Olives (optional) A handful of baby spinach Salt & black pepper, for taste Fresh parsley or basil leaves for garnish Directions to Make: Prepare the pasta in a pot of salted boiling water until al dente. Drain …

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Recipe | Smoked Pork with Banana Blossom and Bitter Eggplant (Likok)

“Are banana blossoms edible?” Absolutely yes – and they have some noteworthy benefits for your health too. Just look it up. Not only that, they are just as delectable, and a popular ingredient used in various North East Indian recipes. Today, we are making a banana blossom dish with another star ingredient: Smoked pork. An interesting add-on would be the ‘Likok’ aka Bitter Eggplant, which lends a balancing taste note to the overall dish. This non-fussy dish is simple to make but has a unique memorable taste. So let’s start cooking! Smoked Pork with Banana Blossom and Likok Eggplants Ingredients: 1 Kg Smoked pork (chopped into cubes) 1 banana blossom 3-4 potatoes Around 100 gms of whole Eggplant bitter (Likok) 2 medium-sized tomatoes 8-10 Green chilies  Salt to taste Main Ingredient 1: Smoked Pork Main Ingredient 2: Banana Blossoms Getting the Ingredients Ready: Banana blossoms: Remove the outer covers until you get the inner softer white portion. Now holding it vertically with the stalk on top, start slicing into small thin pieces with a sharp …

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Naga Recipe | River Fish with Bastenga (Bamboo Shoot Juice)

Fresh river fish cooked in bastenga (bamboo shoot juice) is a delicacy in Nagaland. Made with minimal ingredients and easy to prepare, it is one of the many popular items often made during picnics and family outings by the riverside. Today’s recipe is made using three ingredients: river fish, bastenga, and lots of green chilies. This can stay in your fridge for days and can be relished as a side dish across many meals. Enjoy! River Fish with Green Chilies and Bastenga Ingredients: 2 Kgs of fresh river fish 10-15 fresh green chilies 1/2 cup bastenga (bamboo shoot juice) 1″ grated local ginger Salt to taste Directions to cook: Wash the fish properly, changing the water multiple times – until it runs clean Chop the green chilies and add them to the fish Pour the bastenga (bamboo shoot juice) Add salt Mix the above ingredients carefully. Now add water such that it covers the whole mix Cover with a lid, and cook for about 25-30 mins (or until the fish is cooked) Remove the lid, …

Rootsandleisure_Recipe_Chillioil_noodles

Recipe | Super Easy Chili Oil Noodles

An easy recipe for everyone to try out. It can be as spicy or plain as you want, depending on your taste preference. The toasted schezwan peppers add a special flavor – must try! Scroll down below for full recipe. Chili Oil Noodles by Nana Ingredients: Chili flakes (Qty depending on your preferred hotness level) 2 tbsp schezwan peppers (toasted and crushed) 2 Bay leaves 1 cup of vegetable oil 1 packet of noodles Salt to taste 2 tbsp of fish sauce 1 tsp of vinegar Meat of choice (optional) Toasted sesame seeds for garnish Preparing the Chili Oil: Mix the chili flakes and schezwan pepper in a bowl. Heat oil until hot and add two bay leaves. Remove from the stove, and pour the hot oil into the chilli flakes and pepper mixture. Set aside to let it cool. Preparing the Noodles: Bring a large pot of water to boil, and cook the noodles – as instructed in the packet. Stir if required, to ensure the noodles don’t stick to each other Once cooked, …

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Recipe of Manipur’s Popular Salad ‘Yongchak Singju’ made with Stink Beans

Today, I invited Khevito Elvis Lee also known as ‘The Tribal Chef’ (on Instagram) to teach me how to make my favorite Yongchak Singju. I am an ardent admirer and follower of his work – especially his food posts. He lives up to his name as ‘The Tribal Chef’ by regularly sharing a range of local dishes from Northeast India. Khevito is also the owner of the Hornbill Restaurant in Safdarjung Enclave, Delhi, which has been serving mouth-watering local dishes to Northeastern folks there – and most importantly, introducing our region’s cuisine to non-locals in the city. Coming back to the recipe, Yongchak Singju is a local’s favorite – especially in Nagaland and Manipur. It is made of Yongchak (monkey beans) which is a popular local ingredient, often used in making authentic Manipuri specialties like Eromba and Singju. It is a long twisting bean that is a member of the pea or beans family. Yongchak beans have an unusual smell and are crisp, soft, and tender with a rich and pungent flavor. Now, let’s learn …

rootsandlesiure-recipe-chocolate cake

A Very Basic and Simple Chocolate Cake Recipe by Eyingbeni from Nagaland

We recently had the pleasure of reconnecting with our old school friend, Eyingbeni, who now resides in Ireland. We had a lovely conversation discussing her experiences in a foreign land, her thrilling travel adventures, and her delightful homemade dishes. You can find the full chat [Here]. She also generously shared her beloved chocolate cake recipe named ‘Mr. Theolove,’ inspired by her adorable pet. Trust us, this recipe is a must-try! Give it a go and enjoy the deliciousness! “I am sharing a simple chocolate cake recipe which is very basic and easy to make… I have named this cake Mr Theolove😊. Hoping that you will give it a try and welcome the New Year sharing a freshly home-baked cake with your loved ones.” ~ Eying Ingredients: Self-rising flour (substitute with normal flour):  200g Unsalted Butter (substitute with normal butter): 200g softened Caster sugar (brown sugar optional):200g 4 large eggs 2 tbsp cocoa powder 1tsp baking powder ½ tsp vanilla extract 2tbs milk ½ tsp nutmeg powder (optional) ½ tsp cinnamon powder (optional) Directions to make: …

Rootsandleisure_donut recipe

Recipe of Naga Doughnut – A Local Favorite and Christmas Must-Have

Come December, most households in Nagaland will be busy making doughnuts at home. Especially on Christmas eve, the whole family and neighbors get together post-dinner to spend hours making this most cherished festive snack – over cups and cups of hot tea and coffee, with Boney M playing in the background. Today, one of our friends Senti from Nagaland shares her family’s doughnut recipe.  Ingredients 1 Kg Flour 2 tablespoons Baking powder 6 Eggs 1 Cup Sugar 1 cup Ghee Oil for deep frying Directions to Make Mix the flour and baking powder Separate the egg white and the yoke Now beat the egg white until fluffy and add the sugar to the egg white. Now blend in the yoke and the ghee and mix well Add the egg mixture to the flour and baking powder, and make a dough. Knead well. Leave it aside for 2 hours  Knead the dough again Now take a rolling pin, and roll out the dough on a wide flat surface (usually a dining table in a Naga household). …