All posts tagged: Food

rootsandleisure_Whiskawish

Pastry Chef & Owner of Whisk A Wish, Tanya Gupta Talks About Baking & Starting Her Own Business

Published by Nara Longkumer

Tanya Gupta, the founder of Whisk A Wish brings us a variety of delightful cakes, and desserts sure to make your palates happier, and your day a little better. 31 year old and based out of Delhi, she is a pastry chef with a passion for simple but delicious desserts that aim to rekindle some old memories or establish new ones.  Making sure that her cakes and desserts are not just a bite of sugar, her desserts give you a taste of different spices and flavours as well. Let’s find out more about Tanya and her venture Whisk A Wish, as she chats with us. Tap on the link in bio or below.  Hi Tanya. Please tell us something about yourself. Hi, I’m Tanya Gupta, 31 years old, from New Delhi. I am a pastry chef with a passion for simple but delicious desserts that aim to rekindle some old memories or establish new ones. I only found pastry 6 years back, before that I switched from studying history to getting into family business to …

Rootsandleisure_appey

Title: RECIPE | Quick & Healthy South Indian Snack Called Appey

Published by Nara Longkumer

For when you want a quick yet healthy snack to munch on, try out this recipe of vegetarian Appey, submitted by Sangeeta Dubey from Allahabad. Her personal favourite for breakfast and evening snack, she picked up this recipe when she was travelling in South India. Appey is made with sooji (rava or semolina) and fresh veggies, and requires little oil. Things needed to make the batter: 2 cup rava/sooji/semolina 1 cup curd 1 tbsp salt 1 cup water 1 cup finely chopped vegetables (like capsicum, cabbage, onion, tomato, grated carrots, and peas) 1 tsp fine chopped green chilli 1 tsp salt 1/4 tsp red chilli powder Oil for greasing How to make it: 1. Mix batter ingredients well and leave it for 30 mins or more. 2. After 30 minutes, add eno and mix it well again. Start greasing the appey pan. 3. Fill 1-1 tbsp batter in appey mold. 4. Press the batter and again add 2-2 tbsp batter on filling. 5. Now cover the pan for a couple of minutes until under side …

Rootsandleisure_waiwaisnack

#Recipe | Wai Wai Snack With Chickpeas

Published by Nara Longkumer

Wai Wai always comes in handy when you want to try out new recipes. It never disappoints, whether it’s cooking or savouring it. Today we have another Wai Wai recipe contributed by Rachel, which you can make easily at the comforts of your home with easily available ingredients. It makes for an easy yet delicious snack for any time of the day. Ingredients: 1 Waiwai 1 King Chilli 1 Tomato Half an Onion Chickpeas Carrots(Optional) How to make: Soak chickpeas overnight Slice onion, tomato, and carrots. Crush the King Chilli. Fry the onion, tomato, and carrot together for 5 mins. Put the crushed king chilli in and fry for 1 minute. Put chickpeas in. Fry for 10 mins. Keep stirring. Take out from heat. Crush waiwai, mix with the fried ingredients and enjoy.  

rootsandleisure_Koko

Koko Yiese, Owner Of The Multi-Cuisine ‘Meet Up’ Cafe, Talks About Running A Restaurant & More

Published by Menule Chirhah

With new eateries opening each week in Nagaland, offering new delicious meals, The Meet Up is one such restaurant which serves authentic Korean and Chinese cuisines. The restaurant also lets you have fellowships, gatherings or prayer meetings free of cost. This makes the restaurant a special place not only to try their delicious food, but also for a good ol’ gathering! We met up with Koko Yiese, the owner of the restaurant to have a little chat! Head to the link in bio or below to read the interview.  Hi Koko. Please tell us a little bit about yourself. Hello. I am Koko Yiese, a 30 year old food enthusiast, and the founder of The Meet Up. I live in Kohima, Nagaland. Ever since I was in my early teens, I was very fond of cooking and learning new cuisines, but I never saw myself becoming a ‘foodpreneur’. However, the love for the art of cooking led me to Korea to learn about the Korean cuisines and I learned from home cooks about the basics …

rootsandleisure_mughlai_kitchen

In Conversation With The Owners of The Newly-Launched Mughlai Kitchen in Dimapur

Published by Kumti

Looking at the lack of Indian cuisine restaurants in Dimapur, three childhood friends decided to open up their own Mughlai restaurant. Phanchamo Lotha, Abovi Achumi and Samuel Murry had always dreamt of working together on a business or a project. This dream materialized with the opening of this restaurant where the three of them came together to provide Mughalai delicacies to people at affordable prices.  We chatted with them to know about the restaurant. Don’t forget to drop by if you’re in or around Dimapur! Hello! It’s lovely to have you here. Please tell us about you and your team.  Hello, we are Phanchamo Lotha, Abovi Achumi & Samuel Murry. Abovi and I are in to business while our other partner, Samuel is a Govt. employee. As kids, we always had dreams of doing something together. After we finished our studies, we got the idea to open a comfort food restaurant. Our Chef is Sanjeev Dutta from NJP with experience in Mughlai cuisine. Tell us the motivation behind opening this restaurant! We opened this restaurant …

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In Conversation with Beeshantam Yumnam, the Owner of Books & Coffee in Imphal

Published by Kumti

Sometimes all you need to unwind is a cup of coffee and a good book–that’s exactly what cafe Books & Coffee is offering locals in Imphal. Started by Beeshantam Yumnam, the cafe boasts of a cozy ambience and a great collection of books. Beeshantam’s love for books is mirrored in the cafe’s warm interiors, its rare collection of books and a welcoming environment for people of all ages. His vision of creating a space where people can relax, learn, enjoy and create art has materialized in the cafe. He says, “I hope people take home the feeling of relaxing in a cozy ambiance for chilling out and appreciation of the arts. Many customers praise us for giving a platform to arts and providing a wholesome experience. We hope to keep giving that experience!” Hello, please introduce yourself to our readers Hello, thanks for having me. I am Beeshantam Yumnam from Imphal, Manipur, a history graduate from Delhi University but an artist by passion. On returning home in 2010 after graduating, I realized that the types …

rootsandleisure_axone_with_smokedpork

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

Published by Kumti

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 …

rootsandleisure_dimsum_restaurant

Meet Chef Moa – Owner of Dimsum Restaurant in Kohima

Published by Kumti

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

Published by Samyama

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 …

rootsandleisure_kimchirecipe

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

Published by Kumti

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 …