Celebrate spring festival, indulge in culinary traditions of Nagaland in Mumbai

For Aren Longkumer coowner of the Andheribased Naga Belly the last week has been a happy one In 2020 Longkumer and her business partner Zhuvikali Assumi set out to introduce the city of Mumbai to the flavours from the North East specifically Nagaland This week the duo has been busy prepping for a menu that is special even by Naga culinary standardsldquoNagaland is rightly known as the lsquoland of festivalsrsquo where tribal celebrations occur throughout the year aligning with the changing seasons This week marks the celebration of Moatsu the spring festivalrdquo Longkumer reveals A community festival among the Ao tribe in the state Moatsu is often celebrated from May 1 to May 3 post the sowing of seedsldquoMoatsu marks a significant juncture in the agricultural calendar signifying the completion of planting and the commencement of the growing seasonrdquo she points out Traditionally the regions of Nagaland were heavily forested and mountainous To cultivate agriculture the tribe and villagers have to undergo toil to clear up the fields and clean up the tsubus wells in the days leading to the festival The threeday celebration is a respite after the hard work It marks the end of the toil and is accompanied by prayers for good growth of crops shares Longkumer who also hails from the Ao tribeAssumi adds ldquoThe festival is not just about agricultural rituals itrsquos also a time for community bonding and cultural pride Competitive games add an element of excitement while cultural performances showcase the rich traditions of the Ao Naga triberdquoChicken amruso and Black sesame panna cottaNo good celebration can be complete without food In the past Longkumer reveals most villages would rear Mithun a species of wild ox that would be served as a sacrifice at the festival along with pork chicken and ox ldquoThatrsquos not likely these days so pork and chicken become key ingredientsrdquo she says It is this food that the duo is presenting for a special Moatsu menu at Naga Belly that concludes today While chicken pork and fish form a key part of the cuisine vegetables are also mainstays of the festive delicaciesldquoOur menu features specialties of the Ao tribe including dishes like anishi patties of fermented colocasia leaves sundried or slow cooked over bamboo fire amruso and rosep a dish of boiled vegetables dry fish and bamboo shoots that hold significant cultural importance and are cherished for their flavours and traditional preparation methodsrdquo shares LongkumerFrom left Aren Longkumer and Zhuvikali AssumiThese traditional methods of preparation also add to their flavour and set them apart from any dishes in the mainland Assumi remarks ldquoUnlike some other cultures we donrsquot have a tradition of frying food Instead all our food is prepared by steaming it in bamboo tubes a method called lsquopongsenrsquo Even the meat is steamed and cooked in its own meat lardrdquo she explainsAnother key ingredient to the festival is fermented rice beer ldquoThe rice beer is fermented for months in the run up to the festival and shared around the village during the celebrationsrdquo Longkumer sharesBut does it have a draw for Mumbaikars we wonder It does not matter says the restaurateur ldquoItrsquos an opportunity for cultural exchange fostering connections and friendships across communities People can gain a deeper understanding of the traditions values and practices of the Naga community Itrsquos like sharing a delicious biscuit of cultural knowledge with everyone who attendsrdquoTill Today Time Noon to 4 pm 630 pm to 11 pmAt Naga Belly Four Bungalows Andheri WestCall 9321987470A touch of grandmotherrsquos cookingMoatsu carries memories of my grandmotherrsquos servings of anishi Itrsquos a special dish for me as she would always welcome me home with all the yummy dishes without forgetting the anishi mdash my favourite Then there is fish in bamboo shoots right or rosep a special vegetable stew We make it with everything from eggplant string beans or karela cooked together with meat or fish Every time I make it for myself or for my friends who are away from home or people in the city it gives me a chance to relive my childhoodChuba Jamir founder Naga Chukka cloud kitchenCall 9769818032Log on to naga_chukka