Kristi Kikon, a home cook from the northeast Indian state of Nagaland, runs a cloud kitchen called Ohan Ki (the curry house in English) that is known for its premium quality, traditional Naga dishes, particularly its smoked meat and Naga pickles. On May 7, Kikon prepared a lunch spread for French designer Christian Louboutin at the Heirloom Naga Centre in Dimapur.
After spending most of her time outside her hometown, Kikon found a dearth of Naga ingredients and dishes across the country. “With Ohan Ki, I aim to bring authentic Naga dishes and ingredients to all parts of the country,” said Kikon in an exclusive chat with Outlook Traveller Eats.
Kikon brings us her grandmother’s recipe for amrusu, from whom she picked up most of her recipes and cooking techniques.
The rice porridge-like dish is a traditional preparation from the Ao tribe of Nagaland and is prepared with pork intestine instead of chicken. Added to it are oyster mushrooms that grow in abundance in the state.
“I have improvised my grandmother’s recipe, using chicken instead of pork intestine. Most meat eaters eat chicken, so the dish becomes more conventional with the use of chicken,” explained Kikon.
The dish also featured in Louboutin’s lunch spread is a favourite of all Nagas. It is eaten when people are sick, by pregnant ladies, and even when there are celebrations in our community. Check out this chicken amuse recipe and taste Nagaland’s favourite dish.
Things To Remember:
- This dish is naturally gluten-free
- You can use other types of wild or cultivated mushrooms depending on availability.
- Amrusu is traditionally mild, but you can adjust spice by adding more chillies.
