Naga Appetite: A Collection of Essential Recipes

Naga Appetite: A Collection of Essential Recipes

Naga Chef Season 3 winner releases recipe book

 

A very unique and rare volume entitled as ‘Naga Appetite: A collection of Essential Recipes’ was authored by Salang Yanger, winner of ‘THE NAGA CHEF’ session 3 in the year 2015 and was released with prayer and thanksgiving by Rev. A. Chuba Jamir, Associate Pastor, Kohima Ao Baptist Arogo in a small gathering of family members and food lovers at AG Colony, Kohima on July 14.

 

In his short speech Rev. Jamir valued the author and his extraordinary achievement by putting into writing the entire Naga cuisine with its diverse cooking methods that brings home the authenticity of Naga cooking.

 

In his forward to the book Chef Joel Basumatari, member of North East Slow Food Agro Biodiversity Society (NESFAS) said, “the Naga cuisine is overwhelmingly varied and distinct, exotic and a true revelation to one’s plate, the dangerous synergy of hot, spicy, sweet, sour, bitter and everything in between, every taste imaginable, and the ease and simplicity of how to cook it with the right combination of humble organic ingredients has and will always never cease to amaze me but only inspire… elevated my love and passion for Naga cuisine”. He further observed that Salang Yanger share the same passion and with this passion have published the book touching upon its wide array of humble authentic recipes and easy to follow instruction. “Naga Appetite” with its rich reference could very well be the most handy cook book for anyone who loves the Naga cuisine, he said.

 

In his brief review which appeared as the post script to the book, William Lee, the Chef Instructor at Sunrice Globalchef Academy Pvt. Ltd- Singapore said that the Naga Appetite explores the entire Naga cuisine with its diverse cooking methods that bring home the authenticity of Naga cooking.

 

Naga Appetite: A Collection of Essential Recipes comes under five sections: Aromatic fusion (consists of the author’s signature dishes), Red Meat, Poultry, Sea Food, Legumes and Accompaniments. All the dishes present the diverse and varied cooking methods of Naga cuisine along with some fusion. The book also contains a vibrant index that highlights the local ingredients used in the dishes. The book is published by Heritage Publishing House, Dimapur and is priced at Rs. 350.

 

The Book will be available
at the following places:
• Kohima: Crossword
• Dimapur: Heritage Publishing House
• Mokokchung: Clark Literature House
The book is also available online @
www.amazon.in/dp/9380500378


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