Authentic Naga Recipes from My Kitchen
This is a collection of the flavours I miss most from home. Everything here is made in small batches, right in my Bangalore kitchen, using real ingredients like Axone and king chilli.
This is my signature spicy shredded chicken pickle, made fresh in my kitchen. I shred the chicken by hand and mix it with my own blend of masalas and chillies until it's full of flavour. It's perfect with rice or just as a snack.
My homemade shredded beef pickle is a true Naga staple. It's rich, spicy, and has a wonderful texture from being slow-cooked and shredded. I use a mix of traditional spices to give it that authentic, smoky taste.
This is Etsu Molu, our traditional red chilli chutney. It's fiery and full of flavour, made by pounding together fresh king chillies, garlic, and other spices. A little bit of this goes a long way to spice up any meal.
A fresh batch of my homemade Axone chutney. I make this by pounding fermented soya beans with roasted green chillies, tomato, ginger, and garlic, then finish it with fresh green leaves from my garden. The flavour is strong, pungent, and very traditional.
A simple, satisfying Naga meal from my kitchen. This plate has steamed rice with dried fish and bamboo shoot curry, a simple vegetable fry, fresh cucumber, and a spoonful of my spicy beef liver pickle on the side.
This is what fresh bamboo shoots, or Zukolak, look like before I cook with them. I use them in everything from curries to simple boiled dishes with chilli. Their seasonal freshness is a flavour I really miss from home.
A bowl of pork innards and intestines, cooked the traditional way with bamboo shoot juice and dried rosella leaves. It's a delicacy for those who appreciate deep, authentic Naga flavours.
About Featured
I don't believe in mass production because the flavours just aren't the same. Everything you see here is made to order or in tiny batches, which means my stock changes every day. If you see a specific pickle or chutney in these photos that you want to try, send me a message to see if it is currently available or if I need a little time to prepare a fresh batch for you.
The Real Naga Taste
I started Naturally Naga because I wanted to recreate the flavours of home here in Bangalore. When you eat my food, you are getting the ingredients I use in my own house. I am talking about genuine king chillies, fermented bamboo shoots, and Axone that I prepare carefully.
How I Cook
You will notice that my chutneys and pickles have a different texture. That is because I do not use a blender. I stick to the traditional method of pounding ingredients in a wooden mortar and pestle. It preserves the oils and the chunky texture that you need for that authentic punch.
Managing Your Expectations
Naga food is bold. If you are ordering my fermented Axone chutney or the Etsu Molu (red chilli chutney), be ready for something very pungent and spicy. These are not mild condiments. They are meant to be eaten with plain steamed rice so the flavour can really shine. My shredded meat pickles are similarly intense, cooked in mustard oil with a balance of spices that is meant to last.
Ordering From My Kitchen
Everything is packed fresh, but because I use minimal preservatives and natural ingredients, the shelf life varies. My wet chutneys are perishable and should be eaten within a few days, while my dry pickles can last longer. If you have any questions about how to serve a dish or if you are curious about an ingredient I have used, feel free to ask. I love talking about these recipes.
Naturally Naga
Hi, I am the cook behind Naturally Naga. This is not a restaurant, just my personal kitchen where I make the food I grew up eating. If you have been searching for that authentic heat and the smell of smoked pork, you have found the right place.
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