Naturally Naga

About

I started Naturally Naga because I missed the true flavors of home. Everything I make is straight from my Bangalore kitchen, just how we do it in Nagaland - no shortcuts, no fancy stuff, just honest food.

Meat Pickles & Chutneys, Full of Flavour

• My shredded beef and chicken pickles are a staple for any Naga meal. Spicy, simple, and packed with my own blend of masalas.
• Homemade spicy beef liver pickle is a bit niche, but if you know, you know. Cooked in mustard oil with a bunch of spices - it’s got that kick.
• I make all my chutneys fresh, pounding ingredients the way my mom taught me. Fermented Axone chutney is super pungent and honestly, not for everyone. Red chilli chutney (Etsu Molu) is hot, chunky, and always goes fast.
• If you’re into unique stuff, I do Aneshi chutney (fermented taro leaves), and sometimes bring out specials like fermented crab or pennywort salad, depending on what’s good that week.

What Makes It Naga

• King chilli, axone, bamboo shoot - these ingredients define our food. I use fresh and fermented versions, so the taste is as real as it gets.
• Herbs and seeds like Naga garlic and mingchinga add that deep, earthy flavor.

Small Batch, Big Heart

I don’t do mass production. Everything’s made in small batches, so it stays fresh and true. Sometimes things sell out, sometimes you gotta wait - but that’s how you get the best from a small batch Naga kitchen.