Morung Express news
Kohima | October 25
Fish wrapped in banana leaf, crab chilli, raja chilli dip or an imagination of a wholesome Naga thali of pork with anishi, bamboo shoot or axone can undoubtedly run a thrill to the taste bud.
Much to this assertion, a budding restaurant in New Delhi’s Safdarjung is making strikes in experimenting Naga cuisines alongside contemporary ingredients in the city.
Owned and managed by two young sisters, Tiarenla and Yongsenla Longkumer, the kitchen was just launched in March this year.
As Tiarenla, one of the sisters share their vivid journey, she recalls how their much-loved restaurant stemmed from a cloud kitchen that they started operating in 2020.
In 2020, when the pandemic hit different sections of the society, the duo sister took their diversion.
“We started cooking from our rented apartment in Delhi when we realised that our calling had taken a different turn,” the woman narrates.
Much of the cooking, she adds were done by her sibling who is now the head chef of the Yong’s Kitchen and Tiarenla manages the restaurant.
She quickly notes that both the sisters don’t have degree in culinary and goes on to describe the inspiration behind the venture.
Tiarenla says it was from their parents and grandparents cooking and experimenting Naga cuisine, that had passed them down the interest to explore in the kitchen.
“Naga cuisine is not only about Bamboo shoot or akhuni (axone),” she exclaims as she adds that some popular dish in their menu are, the crab chilli, Nagaland style chowmien, whole steamed fish wrapped in banana leaves among few in their menu.
For instance, she posits, Nagaland style chowmien gives them fond memories back at home.
The menu although may not be too much “has a very personal touch which takes us back to home cooked food,” supplementing that the restaurant is a tribute to their father.
The journey fueled by encouragement of family and friends has taken the young women ahead throughout the venture.
“From 2020 to 2023, we took online orders and catering for small events like birthdays, engagement. The biggest came last year, when they catered to cook for 2500 guests of the Naga Students’ Union Delhi Diamond Jubilee,” Tiarenla said while noting that these challenges have been truly testing but worth endearing.
When asked about the response of customers, she says that it isn’t just about Nagas or tribal people but different sections of people coming in to dine but to be woven into the aura that the restaurant offers.
“We interact with our customers, tell them about our way of dining. People enjoy our hospitality because that is what we want our customers to takeaway with them just as we Naga society are known for” she explains adding how it gives them a sense of pride representing their people in Nagaland.
Like fresh food items such as meat, fish or veggies or authentic ingredients of Nagaland like Anishi, bamboo shoot or other spices, the woman also cited that they make best efforts to put quality food on the platter. Adding a few are from local vendors from villages in their hometown, Mokokchung district or INA market in New Delhi to cite a few.
With the progress, the restaurant is also earned to have recently won the Young Restaurateur of the year Female 2024 award at the prestigious FCIC INDIA Awards 2024, a platform that featured over 2,400 competitors from across India. The award recognizes their hard work and dedication.
