Our Naga Ingredients: The Soul of Our Kitchen
We don't just cook food; we bring a piece of home to Mumbai. Every spice and herb in our kitchen comes straight from the farmers' markets of Nagaland.
A glimpse into a farmers' market in Nagaland, where we source many of our ingredients. You can see jars of fermented bamboo shoot, fresh Raja Mircha, and local greens being sold by the women who grow them.
A woman at a market in Nagaland carrying a heavy basket of freshly harvested greens on her back. This is a common sight and a testament to the hard work of the local farmers who supply our ingredients.
These are Sumac berries, a key ingredient in our cooking that adds a tangy, lemony flavor. Harvested wild in Nagaland, these berries are dried and powdered to be used in everything from marinades to traditional remedies.
A pile of fresh, local red ginger, one of our chef's favorite ingredients. This ginger is more pungent and flavorful than the common variety, adding a special kick to our dishes.
A beautiful arrangement of fresh Naga ingredients on a woven bamboo tray. This includes Raja Mircha, bitter eggplant, kidney beans, taro, and various wild greens, all essential to our cuisine.
A basket overflowing with a fresh harvest from Nagaland. It contains smoked pork, wild greens, and local fruits, representing the bounty of the land that we bring to your plate in Mumbai.
A stall at a Naga market filled with fresh produce like green beans, cherry tomatoes, and bundles of leafy greens. We believe in using the freshest ingredients to create the most flavorful food.
More treasures from a Nagaland market, including local pumpkins, sweet potatoes, and other wild vegetables. The vibrant colors show the freshness and quality of the produce we use.
An overview of a bustling indoor market in Nagaland. This is where the stories of our food begin, with farmers from faraway villages bringing their harvest to sell.
A wooden plate filled with local red ginger. Its unique aroma and potent flavor are indispensable in our kitchen for creating authentic Naga curries and chutneys.
About From Nagaland, With Love: Our Ingredients
Getting authentic flavor in Mumbai is difficult without the right base, so we avoid local wholesalers entirely. Instead, we have our ingredients like Axone, Raja Mircha, and wild herbs shipped directly from farmers in Nagaland. When you taste our curries, you are eating the exact same spices our grandmothers used back in Dimapur.
The soul of our food lies in the ingredients we bring back from home. We believe that if you want to serve authentic Naga cuisine, you cannot take shortcuts with the spice profile. That is why our kitchen is stocked with Raja Mircha for that signature fiery heat, and pungent Axone, which provides the deep umami flavor found in our traditional stews.
We also rely on wild ingredients like Sumac, locally known as Tenga powder, to add a balanced, tangy citrus note that is far more natural than store-bought lemon or vinegar. Our Anishi, or smoked taro leaves, gives our curries a complex, earthy depth that is distinct to the region. We are fortunate to work with farmers who travel from faraway villages to bring us these goods, carrying the stories of their harvest, misty hills, and traditional farming practices.
By avoiding processed substitutes, we ensure that every plate served in our Andheri space retains the honesty and heart of our culture. It is not just about the food; it is about preserving the heritage of the farmers who tend to these crops.
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