Authentic Naga Style Chicken in Bangalore
I bring the real taste of Nagaland to your table here in Bangalore. Every chicken dish I cook uses traditional ingredients like Aneshi, dried yam leaves, and fresh bamboo shoot, all made fresh in my home kitchen.
This is my chicken curry cooked with dried yam leaf, which we call 'taru leaf', and bamboo shoot. It gives the curry a very unique and traditional flavor.
Watch me make my chicken pepper fry. I stir-fry the chicken with lots of pepper, herbs, and spices until it's fragrant and delicious.
A bowl of spicy and delicious chicken gizzard. This is a popular side dish, perfect for those who love a bit of heat.
This video shows me making a local chicken curry with local pumpkin. The sweetness of the pumpkin balances the spices beautifully.
A bowl of my special chicken curry cooked with Aneshi and other Naga herbs. This dish has a deep, earthy flavor that is very authentic.
Another look at the chicken curry with dried yam leaf. The leaves add a lovely texture to the dish.
A close-up of the tender chicken pieces in the yam leaf curry.
A close-up of the spicy chicken gizzard, showing the rich color from the spices.
Another tempting shot of the chicken gizzard fry.
A bowl of my chicken curry, packed and ready for an order.
About Chicken, Naga Style
Since I cook everything from scratch in my home kitchen, I run on a pre-order basis only. This means the chicken you get is always fresh, never reheated, and tailored to the specific batch I am cooking that day. When you order, you are getting a home-cooked meal, so please check my latest menu update before sending a message.
If you have been searching for that deep, smoky, and earthy flavour of Naga cuisine, you know it comes down to the ingredients. I do not use substitutes. Whether it is the pungent, umami-rich Aneshi or the sour tang of fermented bamboo shoot, these are the components that make my chicken curries taste like home.
Why the ingredients matter
- Aneshi: This fermented yam leaf paste is essential for that signature dark, earthy gravy you see in my pictures. It pairs perfectly with chicken.
- Taru Leaf (Dried Yam Leaf): I often braise chicken with these leaves and bamboo shoot to create a texture and flavour profile that you will not find in typical restaurant curries.
- Local Spice: I source my King Chilli (Raja Mircha) directly from Nagaland, so be warned, my pepper fries have a real kick.
How to order
My kitchen is based in Koramangala 2nd Block. Because I am a solo cook, I do not keep a massive inventory. I announce my menu for the week, and we take orders ahead of time. This ensures that when your order is packed in that 500ml container, it is as fresh as the moment it left my stove. Whether you want a light, soupy curry or a spicy, dry chicken pepper fry, everything is prepared to order.
Naturally Naga
Cooking isn't just work for me, it is how I share my culture here in Bangalore. I started Naturally Naga because I genuinely missed these flavours, and now I love seeing folks enjoy a proper homestyle meal.
Looking for a different dish?
You can browse my other Naga specialties and home-cooked meals.
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