Naturally Naga

About

I started Naturally Naga because I missed the real taste of home and wanted to share it here in Bangalore. Cooking is what makes me happy, so I do it with full heart. Most days, you’ll find me picking veggies from my kitchen garden or getting special ingredients sent from Nagaland – that’s how I keep it genuine.

Ingredients That Matter

If you want the actual Naga flavour, you need the right stuff. I get Raja Mircha (the King Chilli) and axone (fermented soybeans) straight from Nagaland. Bamboo shoot, aneshi, and mingchinga are some other ingredients you’ll taste in my food. No shortcuts – I use what we use back home.

What’s Cooking? Menu Changes!

I don’t do a fixed menu. I cook what’s fresh, what inspires me, mostly a few times a week. Some days it’s smoked pork with axone, other times there’s pork curry with yam and kolar. I make beef curries, stir fries, sometimes even beef innards for those who want something different. For chicken, you’ll find aneshi curry, and Pongsen-style river fish pops up now and then. Veg lovers, I make Ao Rosop and simple thalis too.

How It Works

It’s just me in my home kitchen, so I do pre-orders only. I’ll announce the menu, you order ahead. Pickup is from Koramangala 2nd Block, or delivery can be arranged through Rapido or Porter (delivery charges extra).

If you’re craving authentic Naga thali in Bangalore, or want to try homemade smoked pork, I’ve got you covered.