My Signature Homemade Comfort Meals
A peek into my kitchen. These are the dishes I love cooking most, from spicy Naga pork to classic Kadhi Chawal. Everything here is made fresh with home-grown ingredients.
This is what a truly satisfying meal looks like to me. A complete homemade Naga thali featuring fluffy rice, my special Pork with Axone, creamy Kochu sabji, and crispy aloo fry, all served in a traditional wooden bowl.
Nothing beats a plate of hot, homemade parathas. Here I have a variety of stuffed flatbreads including Aloo, Gobi, and Paneer paratha, served with fresh dahi, spicy mango achar, and green chutney.
A close look at my Anishi with Pork, a signature dish from the Ao Naga tribe. It's a rich, smoky curry made with fermented taro leaves and tender pork, a flavour you won't find anywhere else.
My go-to comfort food, Punjabi Kadhi Chawal. This is a beautifully plated meal of steamed rice surrounded by a tangy yogurt and gram flour curry, served with crispy homemade aloo pakoras on the side.
My homemade Tandoori Chicken, made without any artificial food colors. The chicken is marinated in yogurt and a special blend of tandoori spices, then cooked to perfection. It's served with fresh green chutney and a spicy gravy.
This is Eromba, a popular and healthy delicacy from Manipur. It's a flavourful mash of boiled vegetables, potato, and fermented fish, spiced with King Chilly and garnished with fresh basil.
The secret to my authentic Naga dishes lies in the ingredients. This plate shows fresh Naga Lehsun, fiery King Chilly, unique Titaguti (bitter tomato), and pungent Ngari (fermented fish), ready for today's lunch.
A simple and wholesome South Indian thali. This meal features fluffy rice with tangy Sambar, accompanied by crispy papad and savory bonda, making for a light yet satisfying lunch.
About Featured
Since I cook everything to order, I do not keep pre-made meals on hand. Whether you are craving a smoky Naga pork curry or a batch of hot aloo parathas, please drop me a message in advance so I can plan my sourcing, especially for the fresh produce from my mom's garden.
My kitchen is not about perfectly polished restaurant plates. It is about the food I grew up eating and the dishes that feel like home. When I cook my signature Naga pork with Axone or a spicy plate of Eromba, I use the same ingredients I would use for my own family, including fiery King Chilly and fresh produce from my mom's garden.
You will find a mix of North-East specialties like Anishi and Bamboo Shoot curry alongside North Indian staples like Kadhi Pakora and Tandoori Chicken. I avoid artificial colors and preservatives completely. Because I make everything from scratch, I request that you place your orders ahead of time. This helps me ensure that every meal arrives as fresh as possible, just like it came off my stove.
Taste of Temptations
I am just a home cook who believes good food should taste like it came straight from a family kitchen. I mix my North-Eastern roots with the comfort food I have grown to love, keeping everything simple and real.
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