Authentic Naga Vegetarian Dishes & Chutneys
I bring the real taste of Naga home cooking to Bangalore. Here are the fresh chutneys, traditional Rosop stews, and vegetable dishes I make using authentic ingredients like bamboo shoot and fermented soya.
A simple and tasty fresh bamboo shoot fry. I love enjoying seasonal vegetables like this.
This is a green soya chutney made with roasted green chilli, ginger, garlic, salt, and perilla seeds for a lovely aroma.
A bowl of Rosop, a traditional Naga stew cooked with different vegetables in bamboo shoot juice.
A fresh and delicious oyster mushroom chutney with roasted chillies, tomatoes, chopped onions, and chives.
A healthy and refreshing green soya salad with tomatoes, onions, and herbs.
These are the fresh bamboo shoots I use for my stir-fries and curries.
The finished fresh bamboo shoot fry, a simple and delicious side dish.
A pot of boiling bamboo shoots with green chillies and Sichuan peppers. This is a simple side dish called 'Zukolak'.
A close-up of the Rosop, showing all the different vegetables and beans.
Another bowl of the hearty and healthy Rosop.
About Vegetarian Dishes & Chutneys
The star of my vegetarian menu is Rosop, a hearty, zero-oil stew where mixed vegetables are slow-boiled in distilled bamboo shoot juice. It has a distinct sour and bitter profile that you won't find in standard curries, and I make it using whatever seasonal produce I can find, including fresh greens from my own kitchen garden.
Authentic Naga vegetarian food is about simplicity and the quality of the raw ingredients. Because I don't rely on oil-heavy gravies, the flavour has to come from the source. I use bamboo shoot juice to create that signature tang, and I balance it with bitter herbs, beans, and whatever is fresh at the market.
My chutneys are where I really experiment. You will see things like oyster mushroom chutney with roasted chillies or fresh green soya chutney made with perilla seeds. These aren't just sides—they are the punchy, aromatic components that make a Naga meal feel complete. Since I operate a home kitchen in Koramangala, I don't keep a massive, fixed inventory. I cook based on what is available and what I am inspired to make that week. If you are looking for specific vegetables or a certain type of chutney, just ask. I am always happy to share what I have bubbling on the stove.
Naturally Naga
I’m the cook behind Naturally Naga, and I believe everyone should taste the real flavours of home. I don't follow a fixed menu for my veg dishes because I prefer using what's fresh and in season, just like we do back in Nagaland. Every chutney and stew I prepare is cooked from scratch in my Koramangala kitchen, often using herbs I’ve grown myself.
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