Handcrafted Naga Ferments & Traditional Drinks
We bring the ancient Naga art of fermentation to Mumbai. From probiotic-rich seasonal fruit brews to our signature rice drink, Zutho, everything is crafted slowly and traditionally right in our kitchen.
A collection of our various ferments, bubbling away in glass jars. From honey-ginger to seasonal fruits, each jar is a living brew, full of natural probiotics and gut-friendly goodness.
A glass of our seasonal Roselle ferment, a beautiful ruby-red drink perfect for summer. We let our ferments develop over the winter so they are perfectly aged and refreshing for the warmer months.
A close-up of our fermentation station, showing a honey-ginger bug dated for 2025. This shows the patience and time that goes into crafting each of our natural drinks.
Our traditional Naga rice drink, Zutho, served in a handcrafted Longpi pottery mug and pot. This ancient pottery from Manipur adds a touch of heritage to the experience.
Three jars of our golden-hued fermented drinks, glowing in the light. These are made with care and natural ingredients, offering a healthy and refreshing alternative.
Another view of our ferments, showcasing different colors and ingredients. Each one has a unique flavor profile, from sweet and tangy to earthy and complex.
About Handcrafted Drinks & Ferments
Our ferments aren't just drinks; they are a long, patient process. We often start these batches months in advance, letting them age through the seasons so they develop deep, complex flavors by the time they reach your glass. Ask us which specific seasonal fruit brew is currently at its peak—it's usually the one we’re most excited to pour for you today.
Fermentation is the heartbeat of a Naga kitchen. It is how we preserve the bounty of the seasons and how we look after our gut health, long before it became a trend in the city. When you order a drink at Naga Belly, you are tasting a method that has been passed down through generations in Dimapur.
The Art of Zutho
Our star is Zutho, the traditional Naga rice drink. This isn't mass-produced; it is fermented to create that signature sour, earthy kick. To serve it properly, we use handcrafted Longpi pottery mugs. This stone-ware from Manipur isn't just for show; it is made from serpentine stone and brown clay, and it keeps your drink at the perfect temperature while adding a layer of heritage to every sip.
Seasonal & Living Drinks
We don't rely on shortcuts. Our seasonal ferments, like the Roselle brew or our honey-ginger infusions, are guided by the weather. We let them bubble away, monitoring the 'mother' culture daily. Because we work with natural, raw ingredients, no two batches are identical. Some are sharp and tart, while others are mellow and sweet, depending on the fruit's ripeness and the time we've given it to age.
Why It Matters
We see these drinks as an extension of our food. They are designed to cut through the richness of smoked pork or the pungency of Axone. Whether you are curious about the gut-friendly probiotics or just want a drink that tells a story, we are happy to walk you through how we brew them and why we choose these specific ingredients.
Naga Belly
Hey, I'm Aren. Juliet and I started Naga Belly in our Andheri kitchen because we missed the taste of home. We aren't just serving drinks; we're sharing a part of our heritage from Dimapur, one jar at a time.
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