All posts tagged: Food

Rootsandleisure_Anishi Pork

Recipe of “Naga Pork with Anishi” Cooked Traditionally in a Clay Pot

Today we have an authentic Ao Naga dish cooked over a fireplace in a Naga kitchen. It’s a pork dish cooked with Anishi (dried Colocasia leaves), Sichuan pepper “Michinga leaves” and napa. Made in traditional style in a clay pot, it is a flavorsome dish to be relished with a hot plate of rice and some chutney – a typical Naga meal. Read on to get the full recipe [Video included – at the bottom]. Ao Naga Dish | Pork with Anishi Ingredients 1 Kg Fresh pork (cut into 1″ pieces)  1 big Tomato 5-6 dried red chilies 3-4 Anishi cakes (Dried cakes made of Colocasia leaves) A handful of Sichuan Pepper Leaves “Michinga Leaves” Napa Clay Pot ( if you don’t have a clay pot, you can use a regular deep vessel and cook over gas) Ingredients (Clockwise from Left): Sichuan pepper leaves, Tomato, Dried Red Chillies, Napa, and Anishi cakes This Ao Naga Pork Dish is Prepared in a Clay Pot Directions to Prepare the Pork: Cut the pork into 1” chunks and dry fry in a deep …

rootsandleisure_recipe

Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork

Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table. Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party. Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies. Cooking time: 30 minutes; Serves: 2 Ingredients: 3 large pieces of smoked pork 2 pieces of dried anchovies A small bowl of cooked rice 2 half boiled eggs 1 red and green chill each (or to taste) 1 medium sized tomato 1 teaspoon of …

rootsandleisure_Twins

Vloggers “Twins and The Other Girl” from Sikkim Gives Us a Glimpse into Their Lives in Gangtok

Sikkim with its shimmering waterfalls, lush green forests, alpine meadows, the mighty Kanchenjunga running through and wildflowers that grow beautifully in the valleys undisturbed, this land is filled with perfect picturesque views. Today we have some special guests from Gangtok – 22-year-old twins Pinky and Tinku, and their friend Prakrithi who stars in their YouTube channel “Twins&theothergirl.” They use social media as a platform to share fun yet simple snippets of their life in Gangtok, Sikkim. They make sure to stay super stylish and on-trend while doing all of that! The trio takes us around their favorite cafes in Gangtok, and also gives us a glimpse of their everyday lives – interview and video below. YouTube stars of “Twins&theothergirl” – twins Shreya Rai (Pinky) and Shraddha Rai (Tinku) and their friend Prakrithi from Gangtok gives us a peek into their everyday life in Sikkim and also takes us around their favorite cafes. Read on to know more about them, their passions, inspirations and much more.     Hi girls! Tell us a little bit about yourselves. We are Shreya (Pinkey) and Shraddha …

rootsandleisure_recipe

#Recipe | Naga Style Crab with Garlic Chives

Today our contributor Inali from Nagaland shares a secret recipe from her kitchen. It’s a crab dish cooked Naga style with an Asian twist using fish sauce and oyster sauce. With an interesting blend of Asian flavors along with local garlic chives, this recipe is a must try for all seafood – and crab lovers! Read on to know how to cook crab in Inali’s local Naga style. Ingredients (clockwise from left): Green chilies, ginger, garlic, Sichuan pepper, dark soya sauce, fish sauce, oyster sauce, red chili sauce, corn flour, tomatoes and garlic chives (bottom) Ingredients : Fresh local crabs – 14 to 16 (depends on your serving) Big red tomatoes – 3 Green chilies – 6 to 8 Fresh ginger and garlic paste 1 tablespoon of fish sauce 1 tablespoon of oyster sauce 1 tablespoon of red chili sauce 1 tablespoon of dark soya sauce 1 tablespoon of cornflour Szechuan pepper – 8 to 10 pieces Green herb of your choice (used Asian chives here) Salt Directions to cook: Clean the crabs thoroughly. Add the crabs, sliced tomatoes …

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Three Friends From Northeast India Bring Yummy Food and Great People Under One Roof | Meet the Founders of “Cultured” Cafe, Delhi

Dubbed as ‘The mini North-Eastern food hub’, Humayunpur located in Safdarjung , New Delhi is a haven for North-eastern cuisine lovers and fashion enthusiasts. The streets are filled with restaurants, cafes and chic clothing stores. And as you walk through the lanes, “Cultured” cafe trails you back to another narrow passage – which is as beautiful as a picture (read: #Instagramable) and a perfect representation of the place that awaits the visitor. This pet-friendly (yes! you heard that right) cafe cum co-working space serves freshly brewed coffee and absolutely delightful food – ranging from breakfast favorites to wholesome and healthy meals to fresh desserts, prepared by one of the founders, who also happens to be a passionate baker. Here’s a chat with the founders of “Cultured” cafe – a team of three friends from Northeast India. They talk about their passionate venture, their collective roots and their influence, and of course, the food! Hello guys, please introduce yourselves! Hi, I am Esha and 1/3rd of “Cultured” cafe. I am 24 years old and a communication graduate. …

rootsandleisure_recipe

Recipe of “Uti Thongba” Manipur’s Favorite Vegetarian Dish – Contributed by Tushar

No grand feast in Manipur is complete without ‘Uti thongba.’ Uti thongba is a classic manipuri vegetarian dish and there is a variety of how the locals cook and it is enjoyed as a main dish or even a side dish with your favourite meat curry . Today our contributor Tushar from Manipur shares his favorite type of Uti Thongba called ‘Usoi Mangan uti’ (Whole grain with fresh bamboo shoot uti). Read on to find out how to make it! Cooking time: 40-50 minutes Ingredients: 2 cups of overnight soaked dry peas 1 cup of sliced bamboo shoots 2-3 tbs of mustard oil 1 tsp fenugreek seeds 1 tsp cumin seeds 4 green chilies 1 bay leaf 1 and a half serving spoons of chopped chives 1 and a half serving spoons of chopped winter leek 3/4 tsp of salt 3/4 tsp of sodium bicarbonate. Ingredients: Clockwise(L-R) Sliced fresh bamboo shoot, chopped chives, and Overnight soaked dry peas Clockwise (Top R-L) Bay leaf, Cumin seeds, Green chilies, oil, Sodium bicarbonate and salt Directions to cook : Heat …

rootsandleisure_pari

This Self-Taught Baker Takes Inspiration from Nature and Her Assamese Roots to Paint Art into Her Cakes and Bakes – Meet Pari Hazarika “The Baker Girl”

  Food holds a special place in our hearts – for so many different reasons. For those of us who are away from home, it reminds us of our home and our folks back home; for some, there are memories attached to some special treats – and for most, we simply love to eat as nothing comes close to the feeling of comfort that only good food can provide.  Our guest today from Assam – Pari Hazarika, who goes by the name “The Baker Girl”, also shares a special bond with food. It was during some trying times in her life that she went back to her love for baking and painting – as a way to nourish both her body and soul. Growing up, she used to love watching baking shows on TV and practicing her cooking skills back at home in Assam. So going back to her childhood love helped heal her, and sparked a new excitement in her life. So here we are, with Pari “The Baker Girl” from Assam, as we chat …

Rootsandleisure_recipe

Recipe| Wild Celery Cooked In Roasted Perilla Seed in Naga Style

We love our local vegetables (especially green leaves) the same way we love meat and here is another easy to cook recipe to add as a side dish with your favourite vegetarian thali or non -vegetarian thali and trust us, it won’t disappoint you .  In today’s recipe section , we will teach how to cook fresh local wild celery cooked in roasted perilla seeds . Cooking time : 20-30 minutes  Ingredients : Fresh bamboo shoot flesh (a handful) or depending on how much you are making Handful of wild celery 1 Tablespoon perilla seeds Couple of green chillies One cup of water Directions to cook : First boil water and green chilli. While they are boiling, roast perilla seeds and roughly crush them Once the bamboo shoot and green chillies are soft and cooked add the celery and salt and cook for 5-7 minutes or till water almost dries. Lastly, add the perilla seeds and take it off the flame Ready to eat with your favourite dish and local rice !

rootsandleisure_The midmess

This Sister Duo from Assam are Taking Food Aesthetics to Another Level Through Their Food Blog “The Mid Mess”

Two sisters  , Sabiha and Samee Taskin from Assam works 9-to-5  job but their passion for food and photography led to the birth of food blogging journey “The Mid Mess ” . From experimenting new recipes to creating an aesthetic plate of food that will make you think twice before you take a bite , these sisters will make sure you have your cravings fixed with the right amount of nutrition. We talk with the brains behind “The Mid Mess”  on how they started their journey , dreams and their love for food. Tell us a little about yourselves . We are Sabiha and Samee hailing from Assam and currently living in Bangalore who loves to eat, cook , nerd out about anything nutrition related.We also love travelling and has a passion for photography. We also work as freelance photographers so ,we take up many food photography projects across India, where we click photos of either their new launches or good looking delicious photos for their websites. Tell us about your venture <The Mid Mess>. How did you …

Rootsandleisure_ café

Meet Gilbert Lotha Owner Of “Café Serrano” Nagaland ,Who Dares To Do More Than Just Dream Away

On one of his trips to Wokha, Nagaland , our R&L member Jungio made a visit to one of the earliest café around the vicinity -Café Serrano . He describes the cafe as an excellent backdrop for a Hollywood-esque dining setting with the orange tint of the dusk dancing off the porcelain plates and the stainless cutleries. R & L contributor sat down with Gilbert Lotha, chef and proprietor of the cafe talking about his journey , challenges , kitchen misadventures and more. What led you to become a chef and how was the journey? While doing my Advance Course in Continental Cuisine from Indus Institute of Culinary Arts & Hotel Management, Bangalore I was surprised to witness the level of insane dedication and undiluted passion for the culinary arts shown by the visiting foreign staffs which both challenged and nudged me into emulating the same level of professionalism and love for the culinary art. The journey from a student of the art to a business owner has been a long winding road for me personally- from …