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Authentic Naga Vegetarian Dishes & Chutneys

byNaturally NagaPickup in Koramangala or delivery across BengaluruStarts from₹130 per itemView full gallery

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 ingredients sourced straight from Nagaland — Approved by the tribe
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Naturally Naga

Pickup in Koramangala or delivery across BengaluruStarts from ₹130 per item

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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