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Authentic Naga Ingredients for Traditional Cooking

byNaturally NagaDelivered across BengaluruStarts from₹130 per itemView full gallery

The secret to real Naga food is in the ingredients. From fresh bamboo shoots and fermented Axone to fiery King Chilli, these are the staples I use in my Bangalore kitchen to get the flavours just right.

A basket of fresh, tender bamboo shoots. This is one of the most important ingredients in Naga cuisine, and I love using it when it's in season.

This is a simple dish called Zukolak, which is just boiled fresh bamboo shoots with king chillies. It's a great way to enjoy the pure, natural flavour of the bamboo.

A bowl of sliced fresh bamboo shoots, ready for cooking. The plants in the background are from my own kitchen garden.

Another shot of the fresh bamboo shoots in a wooden bowl. The simplicity of the ingredient is what makes it so special.

This is how I make my own Axone at home. It's a process of boiling and then fermenting soya beans. I am always learning and trying to make it better each time.

Fermented smoked beef lungs, a very traditional Naga ingredient. It has a strong, smoky flavour and a unique texture, which I love to cook into a rich curry.

This is a block of fermented crab, which I use to make a very pungent and flavourful chutney. It's a special ingredient that adds a unique taste of the region.

About Authentic Naga Ingredients

Cooking with real ingredients like fermented Axone and fresh bamboo shoot requires patience and the right touch. I source these carefully and handle them exactly as we do back home, so you get the genuine pungent, earthy profile in every dish. Because these are small-batch, fresh preparations, availability changes—please check with me before planning your menu.

Authentic Naga ingredients from my kitchen. — Approved by the tribe
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Naturally Naga

Delivered across BengaluruStarts from ₹130 per item

Hi, I am the cook here at Naturally Naga. I do not do anything fancy, just real homestyle cooking using the ingredients I know and love. When you use my ingredients or taste my food, you are getting the same flavours I grew up with back in Nagaland, right here in my Bangalore kitchen.

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