Authentic Naga Pork Delicacies
I bring the real taste of Nagaland to Bangalore, using ingredients like bamboo shoot and Axone to cook fresh, homestyle pork dishes.
A close look at my popular pork with dried bamboo shoot. The pork is cooked until tender with the unique flavor of bamboo shoot, potatoes, and a mix of red chillies.
This is smoked pork from Nagaland, cooked with potatoes and fresh vegetables. I also made a pennywort salad with roasted chillies and fermented fish to go with it.
For those who love traditional flavors, I prepare pork innards and intestines. This dish is cooked with bamboo shoot juice and served with a side of homemade Axone chutney.
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.
A comforting bowl of fresh pork cooked with yam and kidney beans. This was from a recent menu and it sold out so fast. It's a very hearty and satisfying curry.
This is my smoked pork prepared with Aneshi, which are dried yam leaves. The dark, rich gravy comes from the Aneshi, bamboo shoot juice, and a blend of king chillies and mingchinga seeds.
A lighter pork curry I make with fresh pork and bottle gourd. The flavors come from bamboo shoot juice, fresh Sichuan leaves, and balm leaf from my garden.
A quick look at my pork with dried bamboo shoots bubbling away. This is a classic dish that I cook often, full of authentic Naga spices and flavors.
A close up of my pork with dried bamboo shoot. You can see the texture from the shredded bamboo and the spice from the king chilli flakes.
Another look at the delicious pork and dried bamboo shoot curry. It is slow cooked in bamboo shoot water to make the meat extra tender.
About Pork Delicacies
Since I cook in small batches from my home, I do not have a fixed menu. You will usually find my signature smoked pork with Axone or bamboo shoot available, but please check my latest update before ordering to see what is on the stove today.
Cooking Naga food is my passion. Whether it is the deep, smoky flavour of meat preserved over a fire or the fresh, light texture of pork with bottle gourd, I focus on the basics. I rely on ingredients sourced from Nagaland, like fermented soybeans (Axone) and dried bamboo shoots, to get the taste right. Most of my pork dishes are slow-cooked to bring out the tender texture, often using bamboo shoot water for that traditional tangy kick.
When you order, know that this is a home kitchen. I cook what is fresh and available. If you are new to this cuisine, try the smoked pork with Axone first, as it is the most classic representation of our flavours. For something lighter, I often prepare pork with bottle gourd and fresh herbs from my garden. Pickup is from my place in Koramangala, or I can arrange delivery through local apps.
Naturally Naga
I started Naturally Naga because I missed the true taste of home here in Bangalore. Every dish I pack, whether it is smoked pork with Axone or a simple curry, is made with the same ingredients I would use in my own kitchen back home.
Looking for a specific dish?
You can search for specific Naga preparations or ingredients.
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