Authentic North-East and Tribal Flavours

Another angle of this delicious homemade Naga thali, showing the beautiful textures of the different dishes. The combination of spicy pork, fried potatoes, and rice is pure comfort.

A close up on the star of the show, the Pork with Axone. You can see the tender chunks of pork and fermented soybeans in the rich, flavourful gravy.

Here’s a quick look at my Anishi with Pork, a traditional Ao Naga dish. The dark, rich curry is made from fermented taro leaves and tender pork, creating a unique, earthy flavor.

A close up shot of the Anishi with Pork. The texture of the gravy is thick and luscious, clinging to every piece of pork. This is a must-try for adventurous food lovers.

My Pork with Dry Bamboo Shoot is a Naga delicacy that's full of flavour. The pork is slow-cooked with shredded dry bamboo shoots until it's tender and has absorbed all the smoky, tangy taste.

A top-down view of the Pork with Dry Bamboo Shoot served in a rustic wooden bowl. The contrast between the dark, rich pork and the lighter bamboo shoots is beautiful.

A macro shot showing the texture of the shredded dry bamboo shoots mixed in with the juicy pork pieces. This dish is a true explosion of Naga flavours.

This is my Pork with Perilla Seeds, another Naga favorite. The nutty and earthy flavor of the roasted perilla seed paste creates a thick, dark gravy that pairs perfectly with the rich pork belly.

A pot of my Naga style Pangasius Fish curry simmering with bamboo shoots. The fresh coriander on top adds a burst of freshness to this tangy and spicy fish dish.