Traditional Naga Fermented Drinks & Rice Brews
We craft our ferments the slow way, using seasonal fruits and honey, served in traditional black pottery brought from Manipur.
Our traditional Naga fermented rice drink served in a handcrafted Longpi pottery mug and pot. Each piece of this unique black pottery is brought all the way from Manipur to give you an authentic experience.
A glass of our seasonal Roselle ferment, a refreshing drink perfect for beating the summer heat. We let our ferments develop slowly through the winter so they are perfectly ripe for the warmer months.
Enjoying the Sunday sun with our crispy pork bhujia and two of our colorful seasonal ferments. This is the perfect way to relax and enjoy the bold flavors of Nagaland.
A collection of our house-made ferments. We craft these drinks the slow, traditional way with natural ingredients like honey, ginger, and seasonal fruits, creating probiotic-rich beverages that are good for your gut.
A closer look at our ferments, including a jar of our honey-ginger bug dated for 2025. This shows the patience and care that goes into crafting each batch of our natural drinks.
Our array of ferments in various jars and bottles. From light, fruity flavors to deeper, more complex notes, each jar is alive with natural goodness and traditional Naga know-how.
Three jars of our golden-hued ferments, ready to be served. These drinks are a healthy and delicious alternative to commercial beverages, made with care in our own kitchen.
A lazy Sunday vibe at Naga Belly. Here's one of our homemade ferments served alongside our menu, perfect for chilling and beating the Mumbai heat.
About Our Handcrafted Ferments & Drinks
Unlike commercial beverages, our ferments are live and change with the season. We start these batches in winter, allowing them to develop complex, probiotic-rich profiles that are ready just as the Mumbai heat sets in. When you order, we serve them in handcrafted Longpi pottery, an ancient black stone ware from Manipur, to keep the temperature steady and the tradition authentic.
Fermentation is not just a method for us; it is a way to preserve the soul of our homeland. In Nagaland, every household has its own rhythm for fermenting rice, fruits, and ginger. Here in Andheri, we replicate that same patience. We do not believe in shortcuts. You will find jars in our kitchen that have been bubbling away for months, slowly building that deep, tangy, and probiotic goodness that defines real Naga drinks.
Our seasonal ferments use honey and ginger, or local fruits, and they are intentionally made to act as a natural, refreshing contrast to the bold, spicy heat of our smoked pork and Raja Mircha curries. It is the perfect balance: the fire of the chilli meets the cooling, fizzy lift of a natural ferment.
A significant part of this ritual is the vessel. We serve our traditional rice drinks in Longpi pottery. Crafted by hill communities in Manipur from a unique blend of black serpentine stone and clay, this earthenware is not just aesthetic. It feels heavy and grounded in your hands, and it naturally keeps your drink cool, honoring the artisan heritage behind every batch.
Whether you are here for our signature rice-based brews or our rotating seasonal fruit ferments, remember that these are alive. They are healthy, gut-friendly, and unlike anything you will find in a standard Mumbai bar menu. Come by, grab a mug, and experience why we insist on doing things the slow, traditional way.
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