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Akangchila Longchar
Dimapur | November 30
Something extra special to look forward this Hornbill Festival is Chef Joel Basumatari’s new launch of sauces and pickles. To be launched under the brand name “Saucy Joe’s” with the tagline “Tickle Your Senses”, all products are the chef’s original recipes. Manufactured in Dimapur, Chef Joel assures us that all the ingredients are local and organic and even the manufacturing processes are entirely done manually and by using traditional methods.
Saucy Joe’s “Hot Chilli Sauce” for instance is made with home grown local chilli, produced in and around Nagaland, “Naga Basil Sauce”, an aromatic herb commonly known as Lemon Grass found in Nagaland.
Perhaps the most unique from his list of ten products is the “Roasted Perilla Paste Concentrate” an indigenous artisan product made by traditional method i.e pounding to extract the oil. There are also interesting products like Naga BBQ Rub, Chef Garam Masala, Roselle Jam, Naga King Chilli Sauce, Tomato Chilli Sauce, Tomato Chilli Sauce, and Smoked Chilli Sauce.
Besides the chef’s personal recipes, he is also willing to partner with local artisans who employ traditional methods and practices and uses organic ingredients to make sauces and pickles. “I’m willing to work with local artisans on a 50-50 basis and market the products under Saucy Joe’s. I’m already receiving a lot of interests and enquiries from Kolkata, Mumbai and Chennai. I feel this new venture will provide job opportunities to people especially housewives. If everything goes well, I’m hoping to set up a small scale industry by next year,” shared Chef Joel excitedly.
Chef Joel owns and manages “Smokey Joe’s Restaurant and Grill” in Dimapur. Since coming back to Nagaland in 2012 from London, he has been actively working with indigenous ingredients and cuisine and also promoting Naga food and putting it in the global map.
All in total, 10 products are to be launched for the first time at the festival so visit Stall No 82, Bamboo Pavilion, Craft Bazar, Kisama.
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