Authentic North-East and Tribal Flavours
Bringing the soul of Nagaland, Tripura, and beyond to your Bengaluru table. Think authentic ingredients like axone, anishi, and bamboo shoot, cooked just like back home.
A hearty Naga meal plate centered around my signature Pork with Axone (fermented soybean). The plate also includes steamed rice, aloo fry, and a simple taro root curry, garnished with fresh green chili and lemon.
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.
About North-East & Tribal Flavours
Everything here is made to order, so I start the prep only after you confirm your meal. Because I use specific ingredients like fermented soy (axone) and dried bamboo shoots, these dishes need time to develop their proper depth. This isn't fast food, so please reach out a day early to secure your slot and ensure everything is fresh.
My kitchen is driven by the flavors I grew up with. You won't find shortcuts here because authentic North-East food relies on distinct, slow-cooking techniques and ingredients that you cannot rush.
Why the Pre-Order?
When you order a Naga Pork Thali or my signature Pork with Axone, you are getting a meal prepared from scratch. I use King Chilli for that authentic heat and traditional fermentation methods for the bamboo shoots and anishi. These ingredients need time to meld, so planning ahead is the secret to getting the right taste.
What is on the Menu?
- Signature Pork Dishes: From the earthy, rich flavors of Pork with Anishi (fermented yam leaves) to the smoky tang of Pork with Dry Bamboo Shoot, these are staples from the Ao Naga tribe that I love sharing.
- Beyond the Northeast: While my heart is in tribal cuisine, I also prepare classic comforts like Naga-style Pangasius fish curry, which is light, tangy, and perfect with steamed rice.
- Freshness First: I avoid artificial colors and additives. If the produce in my kitchen garden is ready, you might even get vegetables plucked straight from the source.
If you are feeling adventurous, ask me about my Tripura-style Wahan Mosdeng. It is a refreshing pork salad that shows how we use simple, fresh herbs to create a punch of flavor. Everything is packed in leak-proof, microwave-safe containers, so it arrives at your door exactly as intended.
Taste of Temptations
I am a food-obsessed home cook who believes the best meals come from simple, fresh ingredients. My kitchen is all about sharing those soulful, spicy dishes I grew up with, made with the same love I would serve my own family.
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