Nagaland has been known across India for its vibrant tribal culture, heritage and the fiery Bhut jolokia chilli. Today, a growing number of Naga restaurants in Bengaluru are introducing diners to a cuisine that is more nuanced than its reputation suggests. 

In the bylanes of Kammanahalli and Kalyan Nagar, a cluster of these restaurants are serving dishes rooted in tradition and memories of home. Many are run by first-generation entrepreneurs who arrived in Bengaluru searching for work and eventually found themselves building spaces that connected the city’s North-Eastern community to familiar flavours. We visit a few of these Naga restaurants.

Naga Relish

Among the earliest of these establishments is Naga Relish, which opened in 2023 and was among the first dedicated Naga restaurants in the Kammanahalli-Kalyan Nagar area. The restaurant was founded by Helis Achumi, who belongs to the Sumi tribe of Nagaland. The idea emerged from a simple problem: finding authentic North-Eastern food in Bengaluru was difficult. “There was a lack of Naga representation. That is why I wanted to do this,” she says. 

The menu remains rooted in Naga cooking traditions. All the ingredients are flown in from Nagaland every fortnight to ensure the produce is fresh, consistent and of course, authentic. 

We tried a few of their favourites, the Wai Wai soup, which was hearty and warming, carrying the unmistakable flavour of the beloved instant noodle even while transforming it into something far more substantial and perfect for Bengaluru weather right now. 

The pork rinds arrived hot, crisp and crackling, while the accompanying chutney packed some heat. 

Finally we tried the Samtu hot wings, which were deep fried chicken wings, coated in a dark sauce made of the king chilli, leaving us with tingly lips after each bite.

₹1,000 for two. At HRBR Layout, Kalyan Nagar. For more details, call 079757 96955

The Naga Kitchen

A 15-minute walk away, sits The Naga Kitchen run by Pichano Tungoe, who moved to Bengaluru from Nagaland, almost nine years ago in search of better opportunities. After years of working in hospitality, she decided to start a small cloud kitchen. That modest operation eventually grew into the rooftop restaurant she runs today. 

Pichano says, “At The Naga Kitchen, we want people to go beyond what they’ve heard and truly experience the richness of Nagaland’s cuisine. Our goal is to share authentic Naga food and culture with Bengaluru, one meal at a time.” The menu is simple. Food that is done extremely well and is inspired by the Lotha tribe. 

We ordered a small portion of crispy pork which is one of their best sellers. The crunchy, fatty pork was rich and savoury, it was a mix of salt, vinegar and a peppery spice.

Next, we ordered a classic, the smoked pork bamboo shoot thali with axone (fermented soybean).

The crown jewel of the thali was undeniably the smoked pork curry which was an extreme flavour bomb, featuring tender meat infused with a deeply rich, barbecue-like smokiness. To anchor these flavours, the thali also came with purple rice, a homely daal, simple steamed vegetables, and a fresh channa salad. 

₹1,400 for two. At Kammanahalli. For more details, call 9611402268

Roots and Ferns - The Homely North East Kitchen

Newer additions such as Roots and Ferns - The Homely North East Kitchen, continue this tradition while introducing their own interpretations. It was opened in 2024 by Loni, who says she wanted to fill the void many from her community felt — that of not being able to relish “home food”.

The restaurant focuses on home style North-Eastern cooking prepared with locally sourced ingredients. Dishes such as crispy pork salad balance richness with acidity, the Brinjal bora is battered, fried and crunchy and the black rice pudding offers a gentle finish to the meal, with a texture reminiscent of mochi and the comfort of a familiar kheer, topped with slivers of almonds.

₹800 for two. At HRBR Layout 2nd Block. For more details, call 9713 74777