Authentic Naga Cuisine Experience in Mumbai
We bring the hearth and soul of Nagaland to your table in Mumbai, serving recipes passed down by our grandmothers.
A complete Naga meal experience served with love. This plate features traditional purple rice with a beautiful smiley face arrangement, surrounded by Anishi smoked pork, pork with bamboo shoot, fiery King Chilli chutney, boiled vegetables, and a simple dal. This is how we share food at home, and it’s how I want you to feel when you eat with us.
Our crispy pork ribs, seasoned with authentic Naga spices and served on a banana leaf. The skin is perfectly crackling while the meat remains tender and juicy. It’s a dish that’s both a feast for the eyes and a delight for anyone who loves rich, bold pork flavors.
This is where the magic begins. Here you can see our pork being smoked over a traditional firewood hearth in Nagaland, just the way my grandmother taught us. This slow process infuses the meat with a deep, smoky flavor that you can't find anywhere else.
My famous Axone chicken wings. They have a strong, pungent, and deeply savory umami flavor from the fermented soybeans that is uniquely Naga. It’s a bold taste that might surprise you at first, but it’s one our regulars come back for again and again.
Our homemade fermented rice drink, Zutho, served in traditional Longpi pottery. This black pottery is handcrafted by artisans in Manipur from a special blend of stone and clay. Every sip is a taste of our heritage, connecting you to the ancient crafts of our people.
A glimpse into a farmers market in Nagaland, where I source my ingredients. The vibrant greens, fresh chillies, and local produce are brought in by farmers from surrounding villages. This connection to the land and its people is the foundation of every dish I serve.
The wonderful, lively atmosphere from our pop-up event in Goa. It shows guests enjoying our food, sharing stories, and connecting over a meal. This is the community and warmth I strive to create, whether it's at my place or yours.
I was so honored to have actor Arshad Warsi visit us. Sharing my culture and the food I grew up with is my passion, and moments like these, when I can introduce Naga cuisine to new friends, are what make this journey so special.
About Featured
We don't just cook food; we prepare it the way we did back home. Our smoked pork is sourced pre-smoked over firewood in Nagaland before it reaches our Andheri kitchen, giving it a depth of flavour that you simply cannot replicate with regular roasting. We pair this with locally sourced bamboo shoot or Anishi to maintain that authentic, honest profile.
Our kitchen isn't just about cooking; it's about preserving a way of life. When you dine with us in Andheri or book us for an event, you are tasting ingredients that made a long journey from the farmers' markets of Nagaland directly to your plate. We take pride in the bold, uncompromised flavours of our home. This includes the sharp, pungent kick of Axone (fermented soybean paste) and the intense heat of the Raja Mircha (King Chilli). We don't use shortcuts. We keep our curries oil-free and traditional, using indigenous herbs that you won't find in standard city markets. Whether you're curious about our fermented rice drink, Zutho, served in handcrafted Longpi pottery, or you want to feast on our crispy pork ribs, we want to share the warmth of our community with you. We have gone from a tiny Andheri kitchen to hosting everyone from local foodies to curious visitors, but the vibe remains exactly the same—simple, welcoming, and deeply rooted in our culture.
Naga Belly
We are Aren and Juliet, childhood friends from Dimapur who started this journey in our home kitchen during lockdown. Today, we're still just two friends sharing the food we grew up with and the traditions we love with our Mumbai family.
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