Authentic Naga Food in Bangalore: A Taste of Home

Here is my smoked pork with axone, a true Naga specialty. The pork is smoky and tender, cooked with fermented soybeans, tomatoes, and lots of fiery chillies until the flavor is deep and rich.

I love making this beef curry. It's cooked slowly with bamboo shoot and special Naga herbs from my garden until the meat is falling apart. The wooden bowl just makes it feel more like home.

This is my take on the traditional Pongsen style freshwater fish. Since I don't have a fireplace here, I steam it with herbs and spices until it's perfectly cooked and full of flavor.

Watch me cook this chicken curry with Aneshi, which is dried colocasia leaves. It gives the curry a unique, earthy taste that you won't find anywhere else. It's a classic Ao Naga dish.

This is Rosop, a healthy and hearty mixed vegetable stew. I cook different seasonal vegetables with bamboo shoot juice and a bit of dried fish for that authentic Naga taste.

I am always learning how to make my homemade Axone (fermented soya) even better. This is the secret to many of my dishes, giving them that special, pungent flavor that is so loved back home.

A simple and beautiful river fish lunch thali. On the plate, you have rice, boiled bamboo shoot, a simple vegetable stir fry, and a spicy chutney, all served with fresh leaves.

This is how I cook my pork with dried bamboo shoot. I let it simmer with dried red chillies and king chilli until the curry is bubbling and the whole kitchen smells delicious.

It makes me so happy to see customers enjoying my food. This is a video from a food lover in Bangalore who tried my Naga thali with pork, fish, and bitter gourd.