“Naga cuisine is very spicy.”
“It is very meat-heavy.”
“They use only the fermentation technique in their cooking. “
These are some common assumptions people have about this cuisine. But how true are they? Well, we thought of knowing the truth, and instead of flying down to Nagaland, we went to Andheri. Yes, you read that right! unstumbled’s “State On A Plate” is a journey through India’s culinary map without leaving Mumbai, and in this episode, we explored the traditional Nagaland cuisine in Mumbai at Naga Belly. So here’s how it went.
State On A Plate: Savouring Authentic Naga Cuisine In Mumbai
Naga Belly: Serving Mumbaikars With Traditional Naga Cuisine
In this episode of unstumbled’s newest IP, “State On A Plate,” we explored Naga cuisine. And no other place would have been a better choice than one of Mumbai’s loved destinations for traditional Nagaland cuisine, Naga Belly!
The founders, Aren Longkumer and Juliet Assumi, took us on a culinary journey of understanding the real Naga cuisine. What started as a home kitchen for homesick Northeasterners has today evolved into a vibrant dining space. Founder Aren describes Naga food as being all about fermentation, herbs, smoke, and simplicity. They also spoke about the misconceptions that are associated with the cuisine and how they are completely baseless.
Also Read: State On A Plate: Exploring Authentic Maharashtrian Cuisine In Mumbai
The Best Of Naga Cuisine
Founder Aren Longumer and Juliet Assumi served us with the best of Naga cuisine. To start with, they served us with fermented drinks made out of sticky rice which tasted a bit sour and sweet. These drinks are served during festivals and every household has their own secret recipe.
After this, they served us Pork Innards, Amrusu soup, Anishi, Akhuni, Veg Kholar, Pork With Bamboo Shoot, Smoked Chicken with Perilla Seeds, Naga King Chilli Chutney, Smoked Pork, and Boiled vegetables. The table also had a plate with three colored rice: Black, Brown and White showcasing the types of rice grown in Nagaland. They also served us some amazing fruit ferments after the fulfilling feast.
While serving us with the best of Naga cuisine, the founders spoke about starting Naga Belly in Mumbai. They explained to us about some star ingredients that are used in the cuisine and why they are used in some specific dishes only. We also learnt about the cultural significance behind smoked meats and fermentation.
This episode on exploring Naga cuisine is more than just that. It is also about understanding their festivals, traditions, culture, love for food and tribes. All in all, we felt like we actually explored the entire state while at Naga Belly!
Also Read: State On A Plate: Exploring Tamilian Cuisine In Mumbai
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About Naga Belly
Naga Belly is an intimate restaurant in Mumbai that serves authentic Northeastern Naga cuisine. The restaurant was founded by Aren Longumer and Juliet Assumi and is known for its rustic and bold flavors. The cuisine relies heavily on traditional ingredients like fermented bamboo shoots, smoky meats and fiery chillies. It is a complete haven for people who love and crave pork dishes in Mumbai. This space is decorated with authentic Naga elements like woven bamboo accents, dried flowers and more.
Where: Shop No. 07, Ground Floor, Hubtown Premier Residences Commercial, JP Rd, beside KAMDHENU, Gharkul Society, Four Bungalows, Andheri West, Mumbai
Timings: 12:00 PM to 4:30 PM and 6:35 PM to 11:00 PM
Cost For Two: INR 1,350 for two
Also Read: Hot, Smoky & Wild: Why The Naga Thali Is For The Brave-Hearted
Summing Up
on this episode of “State on A Plate,” we relished Nagaland cuisine. This new IP by unstumbled is here to take you on a state-wise culinary journey right in the City of Dreams – Mumbai! So, if you too wish to explore India’s cuisine with us, make sure you subscribe to our YouTube channel for all the new episodes. You can also follow us on Instagram (unstumbled) for more fun as well as informative content.
