- HOMEGROWN WORLD
- #HGCREATORS
- #HGEXPLORE
- #HGVOICES
- #HGSHOP
- CAREERS
- ABOUT US
- CONTACT US
Imagine a symphony of bold flavors, where fiery chillies tango with smoky meats and earthy vegetables to create a chorus of umami. This is the essence of Naga cuisine, a culinary gem from the remote hills of Nagaland in Northeast India. Unlike its neighbouring states, Naga cuisine boasts a distinct identity, a testament to the rich heritage and traditions of its indigenous tribes
Enter Naga Belly, a hidden gem in the heart of Andheri, Mumbai. Stepping into this no-frills restaurant is akin to embarking on a culinary adventure to Nagaland. The aroma of smoked meats and the sight of handcrafted wooden serveware instantly transport you to the heart of Naga culture. Founded by childhood friends Aren Longkumer and Juliet Assumi in 2020, Naga Belly started as a cloud kitchen, fueled by their passion to share the flavors of their Dimapur home with Mumbaikars.
Naga cuisine is known for its robust, often fiery, flavors. Several unique ingredients form the backbone of these dishes. Smoked meats, a staple in Naga households, are preserved for year-round consumption. Axone, a fermented soybean cake, adds a distinctive depth of flavour to stews and curries. Anishi, a unique black curry made from sun-dried Colocasia leaves, is another culinary treasure deeply rooted in Ao Naga tradition.
At Naga Belly, authenticity reigns supreme. Assumi, who hails from the Sumi tribe, sources many ingredients directly from Nagaland, ensuring a taste as close to home as possible. One must-try dish is the fiery Axone Chicken Wings. The fermented soybeans infuse the chicken with an earthy richness, while the accompanying Job's Tears drink, a fermented beverage made from a grass crop, offers a delightful counterpoint to the heat.
For those seeking a deeper dive into Naga culinary heritage, the Smoked Pork Anishi is a revelation. The smoky pork, a testament to generations-old traditions of firewood preservation, effortlessly marries with Anishi's distinct black curry. Each bite is a journey through time, a story whispered from grandmother's kitchen.
Naga Belly isn't just about fiery flavours; it's a celebration of balance. They recommend a traditional Naga dining experience: generous portions of steaming rice, a selection of boiled vegetables to tame the heat, and the ever-popular King Chilli chutney for the truly adventurous. The Pork with Bamboo Shoot, another star on the menu, exemplifies this balance. Tender pork mingles with bamboo shoots, creating a textural and flavourful dance, which is further enriched by the unique notes of Axone or Anishi.
But Naga Belly caters to all palates. The Prawn & Mushroom dish, cooked in a traditional Naga style without oil, utilizes bamboo shoot extract and a symphony of herbs and spices. It's a testament to the resourcefulness of Naga cuisine, where simplicity and flavour go hand in hand. For the curious diner, Naga Belly offers a glimpse into the treasure trove of ingredients that define their cuisine. Dry Zanthoxylum seeds (Sichuan peppercorns), sticky black corn, sumac, local ginger, and the fiery Naga King chilies are just a few elements that weave a tapestry of unique flavors.
Naga Belly is more than just a restaurant; it's a portal to a vibrant culture. With every bite, you embark on a journey through the heart of Nagaland, experiencing the warmth of Naga hospitality and the enduring legacy of their culinary traditions. So, the next time you crave an adventure for your taste buds, head to Naga Belly and discover the magic of Naga cuisine.
Follow Naga Belly here.
