Featured
A taste of what I love to cook. This is a collection of my most popular homemade pickles, chutneys, and the kind of meals I make every day in my kitchen. It’s the real, honest flavour of Nagaland.
Meat Pickles & Condiments
My meat pickles are the heart of my kitchen, made in small batches just like my mother taught me. I offer shredded chicken and beef, along with more traditional preparations like spicy beef liver and pork intestines, all cooked with authentic Naga spices.
Hand-Pounded Chutneys & Fresh Salads
I make all my chutneys the traditional way, by pounding fresh ingredients in a wooden mortar and pestle. This collection includes pungent fermented chutneys like Axone and Aneshi, fiery red chilli Etsu Molu, and fresh vegetable or mushroom salads.
Authentic Naga Ingredients
The secret to real Naga food is in the ingredients. I use traditional elements like king chilli, fermented bamboo shoot, and Axone (fermented soya) to bring the true taste of my home to your plate. Here’s a look at the raw and prepared ingredients I use.
My Naga Kitchen Table
This is how I eat my food every day, a full plate of rice with different curries, pickles, and chutneys on the side. These pictures show you how you can enjoy my homemade products as part of a complete and delicious Naga meal.