All posts tagged: Food

rootsandleisure_chef_salangyanger

Meet the Chef Who is Taking Naga Cuisine to the International Scene—Salangyanger from Mokokchung, Nagaland

Salangyanger is a Naga Chef who is putting the Naga cuisine on the world map! His cooking style incorporates different contemporary methods with traditional cooking and herbs. After winning the title of ‘Naga Chef’ at the 2015 Hornbill Naga Chef Contest, he released a cookbook which showcases traditional Naga recipes. Lately, he has been using his platform and skills to put Naga food in the limelight at the international scene. Join us as we unravel Salangyanger’s journey from humble beginnings to international chef status! Hello Yanger, tell us a little bit about yourself. I’m Salangyanger Jamir, a 29-year-old chef hailing from Mopungchuket village, Mokokchung; currently based in Kohima. I am a professional chef and I specialise in Japanese cuisine & Vegetable Carving. I have a cookbook called ‘Naga Appetite: A Collection of Essential Recipes’. Salangyanger displaying his menu at V-Rox Expo, Vladivostok, Russia Currently, I’m a freelance chef and have partnered up with a catering group called Aromatic Fusion, which is a catering service that aims to create recipes that make you ‘experiment with your …

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#RECIPE | Traditional Naga Delicacy, Pork Innards, by Lilia Jimomi

Pork innards hold a cherished place in Naga cuisine, enjoyed for their rich flavors and unique cooking methods worldwide. Today, we’re excited to bring you an authentic Naga-style preparation of this local favorite. Join us as Lilia Jimomi, hailing from Dimapur, generously shares her family’s treasured recipe for pork innards. It’s a delectable choice for those special weekend dinners! Lilia reminisces, “In our childhood, the anticipation of special occasions meant one thing: the arrival of freshly reared pork for our family. It became a cherished ritual to prepare the pork innards or pork blood as a prelude to the main feast. This moment was truly exceptional as we relished our favorite part of the pig—the innards, never sourced from the market.” Now we have all grown up, are married, and have our own families. So many things have changed except our love for pork innards— the special family meal before the main feast at home. There are many ways to cook the innards. And I’m glad to be sharing one of my favorite recipes with …

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#RECIPE | Desi-Manipuri Fusion Chicken Curry ‘Yen Thongba’ by Robinson Ningombam

Yen thongba is a chicken curry dish from Manipur brought to us by one of our readers, Robinson Ningombam, who has put his own spin on the traditional Meitei recipe. He says, “It is one of my favourite recipes as it involves a fusion of both desi spices and traditional Manipuri ingredients. Whenever I am in Delhi, I cook this chicken curry. It isn’t as tasty as the one I make in Manipur because the ingredients I get in the city is different from the organic ingredients I get back at home. Nevertheless, I am always reminded of home whenever I cook it, even though I am miles away. All my friends, including my non-north east friends, really like this particular style of chicken. “ It’s a great story of how food-cultures from different parts of India are blended into one and we are able to come together to share something yummy. Enjoy!  Cooking Yen Thongba, with potatoes and spring onions.   Ingredients— 700 g country chicken. Washed and Chopped (young organic chicken is highly …

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A Chat With Akho, the Owner of Lerina’s Cafe – An All-New Cafe in Dimapur

  We, at Roots and Leisure, love finding cozy cafes for our readers. Sometimes it’s the food that catches our attention, sometimes the ambiance. Today, we have a cafe that’s got both – a cosy aesthetic and some amazing food!  We headed out to the newly launched cafe and met with its owner, Akho Lerina. The 27-year-old man had always dreamt of starting his own business and a restaurant, which became a reality with Lerina’s cafe. Welcoming everyone with a smile into his cafe, Akho is as charming and humble as his cafe! Head to the link in bio to know what he had to say about his cafe. Lerina’s Cafe was Akho’s lifelong dream! Hello Akho, please introduce yourself to our readers! Hello, thank you so much for having me here. My name is Akho and I’m 27 years old. I belong to the Mao Naga community in Dimapur, Nagaland. I own a cafe called Lerina’s Cafe, which launched recently on the 8th of July, 2019. I had always wanted to be a self-made …

Sweet Rush, A Cafe In Dimapur, Nagaland – The Perfect Place To Unwind And Have A Hearty Meal

The streets of Duncan Basti in Dimapur are sprawling with a variety of food joints – each of them bringing something new to the table. While exploring the place, we stumbled upon a quirky and cosy cafe, Sweet Rush, which instantly took our hearts away! The best time to head out to Duncan Basti is in the evenings when the streets are incredibly lively. There are two main streets that connect to Duncan, both of which are filled with a variety of intriguing restaurants, street food joints and comfy cafes. We were greeted with a wonderful weather, which is slowly getting cooler and all the more refreshing. Sweet Rush is located right opposite Fun Bowling. We got to try some delectable dishes and ice creams — they even sell homemade cookies! We truly recommend this eat-out to savour a good plate of shingju, relish a bowl of hot soup chow or simply sip on a cup of coffee. The options are endless. The cherry on the top is that all of this is quite reasonably priced, …

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#RECIPE | Ao Naga Dish ‘Amrusu’ by Kristi Kikon Murry

Nutritious, filling and absolutely delicious, Amrusu is a staple in the traditional Ao cuisine. A meal on its own, it can be your go-to comfort food as well as a fancy dinner dish when served well. It’s basically rice porridge with protein. However, there are several versions of it where the protein is swapped out for meat, fermented bamboo shoot or dry fish/prawn. One of our readers, Kristi, shared with us the recipe which is a modern/popular version of Amrusu. Amrusu made with grounded rice and chicken by Kristi Kikon Murry She says, ‘This is a very special dish that was my grandmother taught me. The main ingredient here is the ground rice (preferably white rice) and for the meat you can either use chicken or pork innards. My Otsu (grandmother) usually makes the pork version with no spice but I added 2 fresh raja mircha (king chili) and a spoonful of bamboo shoot juice.” Kristi’s recipe is simple and is very suitable for beginner cooks. Enjoy! Ingredients: White rice (250gms) Chicken (1kg) Bamboo shoot …

rootandleisure_eggsalad_recipe

Easy And Healthy Egg Salad Recipe By Kristi Kikon From Nagaland

Today’s Egg salad recipe is contributed by Kristi Kikon from Nagaland. It is an easy and healthy breakfast idea – very simple to prepare containing fresh vegetables and this salad involves no cooking except for boiling the eggs. Let’s find out which ingredients Kristi has used for her version of Egg salad below.. Yummy looking Egg salad with fresh vegetables made by Kristi Kikon from Nagaland. Ingredients : Lettuce (4-5 leaves) Broccoli (250 gm) 2 Tomatoes 1 Onion 3 Eggs Black pepper (1/2 tbsp) Olive Oil (1 tbsp) Steps to prepare the salad : Boil the eggs in a pot for about 3 minutes on medium flame and close it with a lid without removing the eggs from the water. Let it remain for another 3-4 minutes Meanwhile, chop the vegetables according to the size of your choice Remove the eggs from the water, peel them, and cut them into halves Toss all the ingredients together in a bowl and season it with olive oil and black pepper And the healthy and yummy egg salad …

Rootsandleisure_SOULS Cafe Shillong

A Chat With Pastor of SOULS Cafe in Shillong – Your Special Place To Fill Your Body and Soul

  Just as our body needs food to stay physically active and healthy, our soul too can do with some spiritual food. Our reader and contributor Arep – a student in Shillong, recently visited “SOULS Cafe” in Shillong, and loved her experience there; so here she is, sharing her conversation with the owner of the cafe to guide us through the offerings of the cafe and more. SOULS cafe is known for its welcoming atmosphere, and also offers free counselling for those in need. So if you are looking for good comfort food, lovely ambiance and a place to relax, bond and refresh, SOULS cafe may be a good place to check out. Here’s a chat with Pastor Ever to know more about the cafe, and why it’s loved by many in Shillong. R&L contributor Arep chats with Pastor Ever, who is one of the co-founders of “SOULS Cafe” in Shillong, Meghalaya. They talk about how the cafe aims to be the light for lost souls and bring them some comfort and healing- along with some yummy …

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A Visit To “The Woods” – Cottage by Doyang River, Pangti Village in Nagaland.

So here’s the thing about visiting Nagaland. The whole state is a treasure trove of interesting ways to experience nature in its most glorious forms. The R&L team recently visited Wokha District in Nagaland – home of the Lotha Naga tribe, to attend their post-harvest festival ‘Tokhu Emong’, and also witness the arrival of the migratory bird “Amur Falcon.” While we toured the lovely Wokha District, we got a chance to visit Pangti village, where we had a stopover at the enchanting Doyang river for lunch. That’s where we came across “The Woods” cottage by the river, and had one of the most memorial experiences of the trip. Sitting elegantly by the river bank, “The Woods”, the 2-storey hut gives visitors access to the most peaceful and scenic view of the river Doyang and its surrounding beauty. The good news is, they are open for business, and anyone can come and book a room for just Rs. 300 per night (breakfast and food extra) and enjoy a relaxing time with the unique offerings of the …

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#RECIPE | Manipuri Dish – Spicy Fermented Pork with Escargot (Tharoi) .

Pork is one of northeast India’s most favourite meats. Whether it is smoked, fermented or cooked fresh, either way it tastes wonderful. Today, our contributor Thanyo Lungleng, a Tangkhul naga from Manipur shares the recipe for her version of “Spicy fermented pork with escargot”. The dish contains our favourite combination – fermented pork and escargot. It can never go wrong! One traditional cooking advice my mother always gave me was to always add the chili powder and ginger paste at the beginning of cooking and add the garlic paste seconds before turning off the heat. This really enhances the flavour and aroma of the dish.” – Thanyo Lungleng. Thanyo shares her recipe for a special dry dish, Spicy Fermented Pork and Escargot. Ingredients : A big piece of homemade fermented pork Escargot (Tharoi in Manipuri) Wild/long cilantro Ginger ground to a paste Garlic ground to a paste Chili powder (from Sirarakhong village, Ukhrul district) and salt to taste. Ingredients for Thanyo’s spicy fermented pork and escargot dish (L-R): Escargot, fermented pork, ginger, garlic, long cilantro, chili powder and …