All posts filed under: FOOD

Naga Food, Nagaland – NorthEast of India

RootsandLeisure_TheTeaStory

“The Tea Story”Guwahati Combines the Essence of a Tea Bistro and Patisserie in an Easy Style

Published by Shweta Rao

With its menu brimming with fresh and creative varieties of tea, “The Tea Story” is a space that might tempt you if you are looking for a breather from the everyday stresses of life. In a cozily-designed space nestled in Guwahati, it promises to provide a quiet time of relaxation amidst their selection of the finest teas, and a spread of pastries and sweets. We speak with the bistro’s young and enthusiastic 27-year-old owner, Deba Pratim Das on how to open a viable tea business in the land of tea estates, and more about the offerings of his tea haven and patisserie.    Why did you decide to launch a tea bistro?  I’m Deba Pratim Das and owner of a tea bistro called The Tea Story in Guwahati. I completed my graduation in Hospitality Management from Edinburgh Napier University. I then joined the Marriott Groups of Hotels and Resorts in USA as a F&B Supervisor and worked with them for two years. Coming from the land of tea estates, I have always wanted to learn more and explore …

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“I Want to Create my Own Dessert Recipes using Local Ingredients” | Baker Atu Jamir from Nagaland

Published by Imtee Jamir

Mondays, the dreaded day when you go back to work or school. Here’s a tip to beat the Monday blues.  How about a ‘sweet escape’ into the world of confectionaries? Think macaroons, eclairs, praline, cheese cake, marshmallows dipped in chocolate sauce! Either that or a look through Atu’s pictures may do the trick. The team catches with owner and baker of ‘A Sweet Escape’, Atu Jamir on her journey of becoming an entrepreneur and baker. Can you tell us a little bit about yourself? Born in Kohima and hailing from the mystical village of Longsa Village , my name is Atu Jamir and I am currently living in Dimapur. I got married this year with a wonderful man who is also the biggest supporter of my passion and love for baking. I graduated in Economics from Hyderabad University and worked with a corporation for a brief stint of one year. I then returned home, completed my master’s degree and worked as a teacher in one of the reputed schools in Dimapur. During my four years …

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Sipping Hot Coffee with a View at the Art Cafe | Kalimpong

Published by Shweta Rao

Dropping into traditional restaurants for a restorative slice of the only aged cheese made in India is indeed a culinary must-do when in Kalimpong. Well, why not? It’s delicious: the texture of a hard European cheese with an almost parmesan-ish flavor. But it would behoove young coffee aficionados to head to more modern cafés like the Art Cafe at Thana Dara, for their coffee breaks instead. Especially as the old city of Kalimpong witnesses a rise in new cafes ushering in a “third-wave” that is contemporary and delightfully pretty. Who are the founders of Kalimpong’s Art Cafe? Art Cafe was started by Pravesh Chhetri and me (Yachna Rizal). We’re both currently based in Kalimpong. I graduated as an engineer and worked in Bangalore for some time but I realized my flair for fashion and so took a degree in it. I now own a clothing line and also feature some of my work in a small boutique section at our café. I’m a foodie by nature and I love experimenting and re-jigging our menu frequently to offer …

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Just Cheesecakes : How A Passion Project Turned into a Business Venture | Amelia Lalremdiki from Mizoram

Published by Imtee Jamir

Did you know that cheesecake supposedly originated in ancient Greece and was served at the first Olympic Games? The oldest existing written recipe is credited to Roman politician Marcus Cato around the first century B.C. Fast forward to today, I find myself sitting in a cafe with a cup of steaming hot coffee and a piece of Japanese cheesecake, feeling like I’m eating a slice of history. On that note, today I am specifically dreaming of a slice from ‘Just Cheesecakes’ from Aizawl. Introducing Amelia Lalremdiki – the mastermind behind the brand, to learn about how it all began and how her hobby evolved into a successful business. We caught up with her to discover how her passion for baking led to the creation of ‘Just Cheesecakes’. Imtee: hi Amelia, could you start by telling us a bit about yourself and your background in baking? Amelia: My name is Amelia Lalremdiki, born and brought up in Aizawl. I recently finished my Masters in Mass Communication. My interest in baking stems from a deeply rooted love …

Introducing Chocolatier Easter who just Launched her Venture at the Maker’s Market

Published by Roots & Leisure

“All you need is love but a little chocolate now and then doesn’t hurt” – Charles M Shulz Today it gives us immense pleasure to introduce a chocolatier for the first time on our blog! Meet Easter Tepa from Dimapur, Nagaland.  She has completed her diploma in Patisserie from ‘Lavonne Academy of Baking Science & Pastry Art’, Bangalore and has worked in ‘Amande Patisserie’ and Food Hall, Bangalore. ” I am so nervous and excited to launch – finally!” Having tasted her chocolates while she was still getting trained in Bangalore, we knew her stall would be a hit. R&L team had a chat with Easter. Why chocolates ? I returned home (Nagaland) in 2016 with the intention and hope of venturing into the food industry – particularly pastry and chocolates. It has been my passion for a long time now, and although I haven’t set up shop yet, I hope to launch very soon. I am excited about the adventure in this industry, and I plan to start with chocolates 🙂 Have you thought of …

RootsandLeisure_Kangshoi_Recipe

Recipe | Kangshoi (Broth) – Naga Style

Published by Roots & Leisure

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 of spinach (or any leafy vegetable) 1-inch ginger 4 cloves garlic 3 green chilly 4 to 5 pieces of dried meat (4 or 5 inches) or dried fish 1 tablespoon of mustard or cooking oil Directions to cook:  Chop the potatoes into cubes. Thinly slice the onions, tomatoes, and chili. Grind ginger and garlic. Add potatoes, onions, chili, 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 to the pot). In about 10 minutes, add ginger and garlic. Let it cook for 5 more minutes and check if the potato …

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Recipe | Simple Bamboo Shoot Chutney

Published by kesangunuo

Here’s an quick and easy recipe for the popular Bamboo Shoot Chutney in Naga style prepared using just 3 simple  ingredients and almost zero time to prepare. Ingredients : 250 grams of bamboo shoot. 2 tsp of chilly powder. Salt to taste. Directions to cook : Clean the bamboo shoots under running water properly and slice them into small pieces or any other shape/size desired. In a saucepan, add the sliced bamboo shoot, salt and enough water and boil it for ten minutes. Once the bamboo shoots gets cooked properly, heat a small amount of oil in a pan and fry it over medium heat for 3-4 minutes. Now, add in chilly powder and mix it thoroughly. Let it fry for another 5 minutes. Tasty bamboo shoot chutney is ready to be eaten with any curry.

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Recipe of Galho – Yummy Rice Dish from Nagaland

Published by kesangunuo

In Naga households, no meal is complete without rice, whether it’s lunch or dinner, or any snack in between, like rice roti or the hugely popular ‘Galho.’ Galho is a savory mix of rice, vegetables, and various types of meat, originally created by the Angami Naga tribe and now a beloved local favorite. If you’re interested in trying it out, it’s a simple dish to make, with all the ingredients easily available in any Naga kitchen. So why not give it a go and add a taste of Naga cuisine to your palate? Ingredients: 200 gms Rice 500 gms of smoked Beef/Pork 1 tablespoon of Axone (Fermented Soybean) Chopped pumpkin/squash leaves (or any green leafy vegetable) Ground green chilies (qty according to your preferred heat level) 500 ml water (or more, as required) Salt to taste Directions to Cook : Put water, axone, and ground green chilies into a pot and cook it for 5 minutes. Add salt to taste. Next, add the smoked beef/pork  (1/2″ cubes) into the pot and cook together for another …

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Recipe of Machihan | Naga Chutney Made with Bitter Gourd.

Published by kesangunuo

Today, we have a chutney recipe straight from the kitchen of the Lotha tribe in Nagaland. Our Naga friends have already guessed it – yes, it’s the famous ‘Machihan’ chutney, famously prepared by our Lotha friends. Machihan chutney is made with simple ingredients and is pretty straightforward to make. Its distinctive flavor, with a hint of bitterness, comes from the unique combination of bitter gourd and dried fish. This chutney has the power to transform any simple meal into an unforgettable one. So, grab your bitter gourds, brinjals, dried fish, and king chilies, and let’s get started! Machihan, a popular chutney prepared by the Lotha tribes in Nagaland has a strong appetizing flavor through a harmonious blend of bitter gourd, brinjals, and dried fish. Ingredients: 3 big tomatoes 20 green chilies 2 dried fish 3 local brinjals 2 big karela (bitter gourd) salt to taste Preparing the Ingredients:  Wash the dried fish thoroughly in warm water – changing the water 3-4 times. You may remove the head portion, with bones and gills. Do not forget …

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Recipe | Egg Curry With Brown Onions

Published by kesangunuo

  Today we are sharing the recipe of the most popular ‘egg curry’ – straight from a Naga kitchen. Anyone who is looking for a quick and wholesome homemade meal, this may be your tastiest option yet.  So let’s get cooking!  Ingredients: Mustard oil (as required) 3 eggs 2 medium size onions (thinly sliced) 1 medium tomato (Sliced) 1 capsicum (sliced) 100 gms curd 2 tablespoons of ghee 2 tsps Black pepper powder 2 tsps turmeric powder 1 tsp sugar 1 tablespoon of ginger paste 2 tsps veg masala Directions to Cook: Pour some oil in a pan, and lightly fry the boiled eggs (whole). After 2-3 mins, take out the eggs Heat the mustard oil in a pan, and put the sliced capsicums and tomatoes, and stir them well until soft. Take them out and make it into a paste Now add the curd, turmeric powder, vegetable masala, tomato  & capsicum paste, ghee and sugar. Mix them well Add the slighly fried boiled eggs, and season with salt and pepper Cover and cook for 15-20 minutes In another pan, heat …