Explore Nagaland
“Take a stroll in the local market (Naga Bazaar, Kohima) and you’ll see a variety of fresh local food including vegetables – freshly picked, spices, meats, fruits etc. Most of the fruits and vegetables I couldn’t identify, but that is part of the fun of looking around . . .”
Say hi to Adila – who is a self taught / family taught /food enthusiast / home baker – turned professional (but she says she’d rather be known as a Home Baker). She learnt her art pretty much between college and baking with her mother. But for a home baker with no professional training , we have just one word – Impressive! You will have to taste and SEE her stuff to agree. She is definitely one of the best in town. Let’s get to know her a little bit more . . . Tell us something about yourself . When and why did you start baking? Well, obviously I’m foodie. I love everything to do with food- starting from fantasizing and experimenting with new recipes to buying the choicest ingredients, the preparation, the presentation and of course eating it! “I started baking during my first year of college – all thanks to my mom who is an amazing cook. Everything she cooks turns into edible gold! She started out baking for friends and family and word spread …
About three years ago, my life took an interesting twist that landed me in Kohima – with really not much other than some clothes, a computer, a camera, and a huge smile. Ever since then, I have traveled a fair bit across the state of Nagaland and met some really interesting people – both from this state as well as from other Indian states. I was not unfamiliar with Nagaland or Nagas when I arrived here. Way back in my college days was when I met my first set of Naga friends and I am still in touch and close friends with all of them. My first trip to Nagaland was around 6 years ago and was to attend the much awaited wedding of my favourite Naga couple. I now live and work in Kohima. How long I will be here, is a question the answer to which I don’t have at the moment. I will be here till my next calling is loud and clear. In August of 2015, we started a ‘walking initiative’ …
“If you work hard enough and use your imagination, you can shape the world and be able to create what you desire. I love going to work everyday (I’m a civil engineer) – it keeps me strong and independent. Plus, I love to travel. My next destination – hopefully Bhutan!”
The very first time we heard Virie sing, it sent shivers down our spines. We couldn’t resist exploring more of her songs, and once we did, we couldn’t stop talking about her! Virie, the incredibly talented and sensational singer-songwriter from Nagaland, has truly captured our hearts. Hailing from Kohima Village, Virie currently devotes her time to teaching music at a local music school. Her journey began by showcasing her talent through cover songs on YouTube, and the immensely positive feedback from viewers motivated her to release an original track titled “Down That Road.” Collaborating with her friends Zaza and Temjen, Virie poured her heart into this song. We recently had the opportunity to catch up with her and learn more about her musical journey and her latest single. R&L: So Virie, tell us more about your single ‘Down that Road’. For those who haven’t heard it yet, how would you describe this song? Is it an original composition? Virie: Well, the song is about one of life’s many phases that one goes through. It’s …
We are definite that most of our readers here at R&L (including us) have not yet tried even a fraction of the food available in this world – that are actually edible. And so, it really excites us to explore and share our recipes because of the many possibilities – to cook something up using the same ingredients and oh! how differently right? For example ,we have Idli from the South, Sel Roti from the east and Ma-su-yem (Sticky rice roti in Ao, Naga) from further north east (Nagaland) and all of these are made of one common ingredient “Rice”. Isn’t it amazing? So the recipe for today has an adventure story from last week. After a long day at work, we went to this place in the outskirts of Kohima town , because one of our aunts wanted to pick a ‘flower that was edible’. She said ‘it has huge health benefits with a taste and texture like that of a mushroom’. It took us about an hour’s ride to get to the place (hillside) and in 30 minutes, we filled about 3 medium sized …
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.
“Look at my mom feeding the chickens. She has 60+ of them. She looks a bit lost – or maybe she is just busy counting them . . . 55, 56, 57 . . . ” 🙂
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 …
Today, we’re excited to share a dish featuring an ingredient that transcends cultural boundaries and is savored by many: pork blood. Across the globe, this unique ingredient finds its way into various culinary traditions, creating mouthwatering delicacies. In Nagaland, it takes the form of a savory stew, where pork innards are cooked in a rich, dark gravy enriched with pig blood, and we call it Aai Choo (in Ao lingo), we call it Aai Choo In the Philippines, it delights taste buds as Dinuguan, while in Guam, it is relished as Fritada. And let’s not forget Europe, where the famous black pudding takes center stage—a delectable black sausage made with pork, dried pig’s blood, pork fat, and an array of spices. Join us as we learn how to make this super delish pork dish! Pork innards cooked in a rich, dark gravy enriched with pig blood. We call it “Aai Choo” (in Ao lingo) in Nagaland Ingredients : 1 1/2 kilogram Pork Intestine and Pork 7-8 Cloves of Garlic Dried Red Chilly medium size Ginger a handful …
