Are you a fan of robust, strong flavors? Well, the Naga thali is for you! The Naga thali, hailing from Nagaland, is truly a test for people who say they love robust, strong, spicy flavors. It is celebrated for its fiery, bold, and smoky flavors, which you will not find in any other Indian thali. This thali is also described as “not for the faint-hearted”. Why? Well, let’s find out more about this unique dining experience.
Naga Thali
A Naga thali is a traditional meal savoured in India’s Nagaland that serves a good variety of dishes that proudly showcase the region’s local flavors and culinary techniques. Many dishes in this thali have one of the most iconic ingredients used: Bhut Jolokia. It is a chilli grown in this region, which is known for its intense spiciness.
The thali also features dishes like wild foraged greens, fermented fish, and fiery chutneys, which earn it the title of “not for the faint-hearted.” But it is certainly a must-try thali for foodies, culinary adventurers, and people who want to try something unique. Here’s what a typical Naga thali consists of:
Sticky Rice or Galho
Sticky rice is a primary staple in Nagaland. They use local varieties of rice, which brings in a mildly sweet and sticky texture. Galho is similar to khichdi, in which all the veggies, dal, rice, and some spices are pressure-cooked together unti the rice is soft. It is served hot with chutney.
Fish or Pork with Anishi
Fish or pork with anishi is the centerpiece of Naga thali. Anishi means patties that are made from fermented taro leaves. Fish or pork is cooked with these patties on a slow flame, which results in a creamy, thick sauce with slightly smoky, flavored meat. This dish is known to serve the true taste of the hills and is generally cooked in the Naga tribes.
Boiled Vegetables
In every Naga thali, boiled vegetables play an important role, usually featuring those veggies that are in season. Beans, yams, wild foraged greens, squash, bamboo shoots, and pumpkin are some of the common ones used. These veggies are boiled in water with ginger or garlic and a pinch of salt.
Smoked Pork with Akhuni
Smoked pork with Akhuni is one of the most celebrated dishes in Naga thali. Akhuni is a pungent fermented soybean cake, and pork is slow-cooked with it after being smoked over wood fire. Then the fiery Bhul Jolokia chillies with other condiments are added, resulting in a bold, umami-laden flavor.
Dal
Dal in Nagaland is generally made from split pigeon peas. The peas are cooked with turmeric, bay leaves, green chillies, and potatoes. The dish is known to be rich in protein and also offers comfort with its simplicity. It is usually thickened to a mash and is perfect to be paired with veggies and rice.
Bamboo Shoot sabzi
Bamboo Shoot sabzi in Naga thali clearly shows their fondness for foraged and wild food. They are a staple here and are generally thinly sliced, stir-fried, or stewed with veggies or meat. The crunch of the bamboo shoot and the gentle fragrance add a subtle hint of tanginess to the otherwise spicy thali.
Forged food
No Naga thali can ever be complete without some forged food, as it is very integral to the Naga cuisine. The thali includes steamed wild yams, mushrooms, and lotus stems, as well as some unique edible leaves sourced directly from the forests. They are cooked to offer earthiness and nutrient-rich diversity to the thali.
Fish cooked in bamboo
The region’s specialty fish is cooked in bamboo and served in the thali, especially during festivals or celebrations. This dish features marinated fish being stuffed into hollow bamboo tubes with aromatic herbs and local spices. These bamboo tubes are then fire-roasted. The bamboo offers a very unique aroma and flavor, which makes it a must-try.
Chutneys
Chutneys are important accompaniments in a Naga thali. They are typically coarse and have a fiery, robust kick because of the local chillies, and of course, Bhut Jolokia chillies. There are a variety of chutneys that are served in different regions, like Tomato-Coriander chutney, Naga chilli chutney, Ginger chutney, and more.
Rongmei Black Rice pudding
Last but not least comes the dessert, Rongmei Black Rice Pudding. It is a traditional pudding-like dessert that is made from sticky black rice, which turns into deep purple when cooked, offering the dish a beautiful color and creamy texture. It is simmered in milk and sugar and is very nourishing and chewy.
Summing Up
Every dish in the Naga Thali speaks about the region’s deep connection with its land. They are proudly wild, earthy, and powerfully flavored with ancestral cooking techniques of smoking, fermenting, and foraging.
