From the green hills of Nagaland to Green Park of Delhi, Nagaland’s Kitchen has made a momentous journey across the miles and opened its doors to the rest of the country. Nagaland boasts 30 tribes each speaking a different language and equally varied are their cuisine, weaves, music and war cry. Nagaland’s kitchen integrates this diversity in a tasteful Thaali.
The walls are decorated with spears, headdress and accessories made of shells and beads of the different tribes. The pictures on the walls give you a glimpse of Nagaland and the interiors done with wood let you feel right at home.
The kitchen is personally run by the managing directors Chubamanen Longkumer, and his sisters Washimenla Longkumer and Tuluyinla Longkumer ensuring authenticity of taste. They also own the Naga food stall at Dilli Haat. On being asked as to why they took a chance with opening a restaurant based on food that might require an acquired taste, Chubamanen said, “Northern Indians and even foreigners liked our food at Dilli Haat and many people urged us to open a restaurant dedicated to Naga food so it was inevitable.”
Akin to the Southeast Asian style of cooking a number of the dishes incorporate fermented ingredients and a novice might have to culture the taste buds for it and probably also the nose for it. Culinary historian and author of