All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

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#RECIPE | Axone With Smoked Pork and Perilla by Avi Rochill

Festive season is just about to kick in and preparing a delicious meal is almost every household’s ritual! Today we have a delicious axone recipe with smoked pork and perilla by Avi Rochill. This recipe uses a traditional Naga ingredient to create a sumptuous meal that’s ideal for when you want to treat yourself or even when you have guests over! Ingredients : 4 medium sized smoked pork (500 grams) 1/2 or 1 full slab of axone (depending on how thick you want the curry to be) 10 to 15 pieces of local green chillies 1 large juicy red tomato 15 pieces of sichuan pepper (roasted and pounded) Perilla seeds (40mg- roasted and pounded) Salt to taste    1. In thick bottomed pot, add all the ingredients together except for the perilla seeds. Add just enough water to cover the meat and slow cook in a medium flame. 2. Add the pounded perilla seeds once the meat is half cooked ( around 15 mins approx). 3. Keep adding water in small quantities until the meat …

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Meet Chef Moa – Owner of Dimsum Restaurant in Kohima

Nagaland is home to not only one of the most delectable cuisines in India but also amazing chefs who experiment with food. Today, we have one such master chef with us – Chef Moa from Kohima.  He recently opened his own eaterie called Dim Sum Restaurant. Serving different Asian cuisines, this place aims to give you food that is not only tasty but served well and easy on the pocket. Read to know his story and how he opened his restaurant. If you happen to be in Kohima, be sure to visit his lovely restaurant!  Hi Moa! Please introduce yourself. My name is Moa and I’m currently residing in Kohima. I studied hotel management from Dusit College, Bangkok. It is all due to God’s grace that I was able to complete my management course. I did my course of multi cuisine chef, especially western cuisine. Now, I have opened an eaterie in Kohima, by the name Dim Sum Restaurant. What inspired you to open a restaurant? Before coming back to Nagaland, I also had the …

#RECIPE | Kerala-Style Fish Curry by Akhila Shekhar from the ‘Pepper Delight’ Blog

Today, we have an authentic Keralan recipe by Akhila Shekhar. Thengapaal Ozicha Meen Curry or Kerala-Style Fish Curry is a rich recipe to balance out your lazy Saturday! Akhila discovered her passion for food only after she got married to her husband, Praveen, the critique for her recipes! When they shifted from India to live in Missouri, USA, she started her blog, Pepper Delight, to improve her culinary skills, learn food styling, and master food photography.  Pepper Delight was made to spread a love for cooking and showcase how easily authentic dishes can be made at home with a focus on native spices. Black pepper is Akhila’s favorite and is a spice native to Kerala, but at the same time, pepper is a global spice and resonates with dishes throughout the world. So, the name Pepper Delight aptly summed up the vision of her blog – staying true to her roots yet not limiting herself in her exploration.  “All authentic Kerala dishes evoke fond memories, but fish recipes like today’s recipe, Thengapaal Ozicha Meen Curry …

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#RECIPE | Spicy Naga Fried Pork by Lilia Jimomi

Today, we have a special recipe by Lilia Jimomi who also runs an exclusive food account on her Instagram. Spicy Naga Fried Pork is one of her favorite recipes which she is sharing for the first time! The dish is made with traditional Naga ingredients, giving it a burst of flavor! With minimal ingredients and easy cooking, you can have a delicious Naga meal in just a few minutes.  Ingredients 1 kg sliced pork 1 tablespoon paprika 3 tablespoons local chili powder  (Coarse ground) Salt 2  cups water 1 tablespoon of ground Zanthoxylum powder (roast it in a pan for few minutes before grinding) Instructions Pour water in a cooking pot, add salt, pork and paprika for color. Once the water comes to a boil, cover and slow cook until the pork gets tender. You can add water little by little depending on the meat. Once the pork is tender, remove the cover. Cook the pork in medium heat, stirring occasionally until the water completely evaporates, and the pork starts frying in its own oil. Continue to …

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Meet Satish Elangbam, the Owner of Fika Kitchen & Studio in Imphal

Fika in Swedish means the act of drinking coffee and having a cheerful time with friends. Satish Elangbam chose to name his new cafe after Fika situated in Imphal. A cosy little corner away from the hustle-bustle of the city, Fika is inspired by Satish’s vision of creating a space that offered live music, amazing views and great food.  We met him to talk about his journey of opening the cafe, what inspired him and his future goals.   Hey Satish, tell us a bit about yourself! Hello, thanks for having me. I am Satish Elangbam from Imphal. I have completed my Bachelor’s degree and Sound Engineering diploma course from Bangalore. I also worked as a sound engineer in Bangalore for few months. However, I decided to leave the city and came back to Imphal in 2017 and started my own venture. Now  I am running  a cafe in Imphal known as Fika Kitchen & Studio. Tell us about the cafe and what inspired you to open it? Fika is a Swedish word which means drinking …

#RECIPE | Dry Bittergourd and Lentil Curry By Dr Nimrata Kaur, A Cardiologist From Rampur, Uttar Pradesh

Hello everyone! Today we are trying something new. While we always see food as a sort of indulgence, we are here today with an interesting health recipe which uses one of the most nutritious vegetables, bitter gourd, contributed by Dr Nimrata Kaur, a full-time cardiologist based in Rampur, Uttar Pradesh. She runs her own blog where she experiments with food and shares her journey towards becoming healthier with #EatingCleanWithNimrata.  Her idea is to make simple tweaks to everyday cooking. Like omitting refined sugars, using low oil techniques, using healthier and fresher ingredients and more. She covers a wide variety of foods and loves indulging in inquisitive beverages too. Today, she is sharing the recipe for a dish that’s one of her favorites – Dry Karela-Channa Dal Sabzi (Bittergourd Lentil Curry)! “I lived in Delhi all my life and shifted to Rampur only after my marriage. Karela used to be a vegetable I never got close to because of its bitterness. One day for lunch, I had this delicious preparation made by my mother-in-law. I asked …

Artsy Cafe, A Creative Cafe Run by a Mother-Son Duo is a New Meeting Hub of Artists and Creatives in Kolkata

Kolkata, a city of deep history and culture, is embodied in Artsy Cafe, a place for every flavour of arts and expression you can imagine! Authors, musicians, visual artists and more gather in this hub to support each and create a thriving community of artists. Created by mother-son duo, Manjyot Kaur and Arshdeep Singh, Artsy had been a long-time dream for the both of them. We had a lovely conversation the duo to see how far the cafe has come and what all is just around the corner. Head to our blog to know more about it. Link in bio and below.  Hello! Thank you for inviting us to your cosy corner. Please introduce yourselves to our eager readers. My name is Arshdeep Singh. I was born and raised in Kolkata. I have an undergrad degree in Business and have worked across various industries (Development, EduTech, Policy and Hospitality). I simply love collecting experiences and knowledge each job has to give. Along with Artsy, I also run my own Branding & Design Studio – Kwa:zi …

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#RECIPE | Korean Kimchi Recipe by Imkong from Dimapur, Nagaland

Sometimes the best dishes are the easiest to make! Today we have one such recipe called Korean Kimchi. Contributed by Mr Imkong, the dish requires a few simple ingredients and sauces. Healthy and easy-to-cook, we use napa cabbage, carrots, and other vegetables along with rice flour to make it. This is definitely going to win hearts!  Ingredients  2. 5 kg of Napa cabbage, cut into 2 or 3 inches  2 carrots, cut into matchstick strips  2 radish, cut into matchstick strips Spring onions White onions Chives Garlic Ginger Chilli powder  Salt  Sticky rice flour(can either use plain flour) Sugar  Fish sauce Instructions 1. Cut the cabbage and wash it thoroughly with clean water, add one and a half cup of salt and mix it thoroughly and marinate it for at least 3 hours or more. Don’t forget to toss it every 20 or 30 minutes and drain the excess water it gives out as it gets marinated in the salt. After it has been marinated, again wash it thoroughly with water and squish out all …

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Nagaland’s First Food Bike, ‘Fusion Bytez’, is Capturing Our Taste Buds and Our Hearts

There’s something about street food that never fails to impress us! Whether it’s the mix of local taste in worldly dishes or a spicy treat on a budget, there’s nothing quite like a good street food stall! While hunting for our next food-joint in Dimapur, we stumbled upon a quirky little food stall called ‘Fusion Bytez’. We say ‘quirky’ because this stall isn’t like any other — it’s Nagaland’s very first food bike! Run by three brothers, the small place serves some amazing food. If you want to take a break from visiting fancy restaurants and enjoy some zingy street food, head to the stretch of City Tower area. Don’t forget to try out their Chicken Drumsticks and Twisted Potatoes!  We were thrilled to see three brothers busy catering to the customers. Despite the frenzy rush, we managed to have a quick conversation with one of them. He told us that some of the food stall workers and owners have completed their studies while others are still studying and doing this as a part time …

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#RECIPE | 5 Recipes from Famous Naga Chef and Owner of ‘Saucy Joes’, Joel Basumatari

With Saturday, comes the time for exclusive R&L recipes but today, we’ve made it a little more special by sharing 5 recipes with you , straight from the kitchen of the famous Naga chef, Joel Basumatari. Joel is a master of Naga cuisine and has his own line of organic sauces, ‘Saucy Joes’, which are largely made using indigenous items and use no artificial preservatives. These sauces were launched and became a hit at Hornbill Festival ’17.  Chef Joel hopes that through them, he can represent the Naga cuisine around the world. He believes that with local cuisines taking on the world, we will be able to create opportunities and jobs for farmers and youths. R&L got a chance to learn the recipes of his signature dishes, which use the unique sauces from Saucy Joes. We’ve got everything from salads to desserts on our blog. Keep scrolling! 1.Squash and Mango Salad Ingredients— 1 medium sized squash cut into julienne 1 small carrot cut into julienne 1 tablespoon of roasted perilla seeds (powdered) 1 tablespoon of …