Pork and Axone is a quintessential North Eastern flavour and a mouthwatering flavour bomb. Soyabean or Axone, which is essentially boiled and fermented soyabeans, imparts a delicious, strong flavour which when combined with high-quality Naga pork ensures that you will be left licking every morsel of..
This chicken pickle is made with quality chicken breast cuts and a blend of typical Naga flavours like indigenous dried herbs, king chilli flakes and the basics of ginger and garlic, to give you an authentic taste of Nagaland! Enjoy the chunky, delicious, 100% tribal taste of the chicken chunks pick..
Bombay Duck or Bombil or Loitta has a very strong, distinct flavour which leads itself very well to pickling. This fish is another one of those bold flavours of NorthEast India that might be an acquired taste but is much loved locally. Prepared in a simple, northeastern, homemade style, the dry Bomb..
River fish is consumed widely across the NorthEast and a lot of the local fish is also dried for preservation. As a result, many of the fish recipes have dry fish as an ingredient and the popular dishes are chutneys made of dry fish. This packet of ready-made dry fish chutney has tiny, local freshwa..
For any pork lover, the words smoked pork and pork cracking (pork rind) is like music to the ears or should we say yummy to the tummy! Smoked pork has such an amazing flavour that is only enhanced and made better in this ready-to-eat chutney. The dry, smoked pork has been shredded and ground and imm..
This homemade and home smoked beef pickle is a true comfort food and a lifesaver when there is nothing much else on the dinner table to go with your plate of rice. Wood smoked to perfection in typical Khasi style in Meghalaya, the dry, smoked beef’s intense flavour is enhanced with basic spices and ..
This homemade and home smoked pork pickle is a true comfort food and a life saver when there is nothing much else on the dinner table to go with your plate of rice. Wood smoked to perfection in typical Khasi style of Meghalaya, the dry, smoked pork’s intense flavour is enhanced with basic spices and..
Pork rinds are made from pork-skin. Fresh, high-quality Naga pork skins are sliced and then boiled reducing the pork skins to about one-fourth of their original size. They are then deep-fried to turn them into pork rinds. To this, a blend of typical Naga seasonings like king chilli powder, garlic an..
Smoked buff has such an amazing flavour and texture which is only enhanced and made better in this ready-to-eat chutney. The dry, smoked buff has been shredded and ground and immersed in a flavourful three-way spice mix of ginger, mild chilli flakes and garlic. Have it as a snack or as a side along ..
This pickle is homemade and has minimal spices which lets you taste the meat chunks of local country chicken in the pickle. With its simple recipe, you can have this pickle and add some protein with any meal. It is a comforting and nostalgic taste that reminds you of the simple pleasures of home-coo..
Fermented fish is a staple food for many tribes across the NorthEast and is known by various names such as ngari, hentak, tungtap, hukan maas, shutki etc. Fermented fish is a much-beloved flavour and is used as stand-alone chutneys or as flavour enhancers in different curries and soupy dishes across..
This pickle is homemade and has minimal spices which lets you taste the fish from the local ponds from Mirang, Meghalaya. With its simple recipe, you can have this pickle and add some protein with any meal. It is a comforting and nostalgic taste that reminds you of the simple pleasures of home-cooke..