Authentic Naga Ingredients & Traditional Cooking
I cook every dish from scratch in my home kitchen using real Naga ingredients like Axone and Raja Mircha, just the way we do back home.
Here is how I prepare the pig trotters. I first roast them over an open flame to get a smoky flavor before slow cooking them into a rich and delicious curry.
My beef stir fry, packed and ready for delivery. I make sure every order is fresh and full of flavor.
The process of preparing pig trotters by roasting them on the gas stove.
Washing the roasted pig trotters before cooking them in a curry.
A rich, red curry bubbling away in the pot. This is where all the flavors come together.
A compilation of different dishes cooking in my kitchen, from pork curry to fish stew.
Several orders of my chicken curry, ready to be sent out to my customers.
A video from my kitchen showing chicken curry and a mixed vegetable dish cooking on the stove.
A video showing some of the food from my deal meal menu, including fish fry and pork curry.
A simple preparation of boiled bamboo shoots with chillies and spices.
About Authentic Ingredients & Cooking Process
I know back home, we would use a traditional fireplace for that perfect smokiness, but I have mastered the technique using my gas stove instead. I roast every piece of meat, like my pig trotters, over an open flame to get that deep, charred flavour, so you get the real taste even here in the city.
Authentic Naga cuisine is defined by its ingredients, and for me, there are no shortcuts. Whether it is the pungent, earthy flavour of Axone (fermented soya) or the intense heat of Raja Mircha (King Chilli), I make sure every pack I send out carries the true essence of my home in Nagaland. I source these key ingredients directly from the Northeast, as they are essential to achieving the sour-spicy balance found in dishes like bamboo shoot stew or Aneshi curry.
My Kitchen Process
My cooking process is about patience and simplicity. I do not believe in heavy masalas or complicated restaurant-style gravies. Instead, I focus on the high meat-to-gravy ratio that we prefer. When I prepare smoked pork or beef curries, I let the meat slow-cook with local herbs and roots until it is tender and fully infused with the smokiness.
Since I run this as a home kitchen in Koramangala, I cook in small, fresh batches based on pre-orders. This allows me to experiment with different cuts—sometimes it is smoked pork with yam, other times it is beef with bamboo shoot or traditional river fish. Every portion is packed into 500ml or 5-compartment trays, ensuring you get the same quality I would serve to my own family. If you have been searching for real, no-fuss Naga food in Bangalore that tastes like home, this is where you will find it.
Naturally Naga
I am a home cook based in Koramangala, and I run this kitchen to bring the authentic flavours of Nagaland to Bangalore. I do everything myself—from sourcing the ingredients to slow-cooking the meats—and I only take pre-orders so every meal stays fresh.
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