Pork and Axone is a quintessential North Eastern flavour and a mouthwatering flavour bomb. Soyabean or Axone, which is essentially boiled and fermented soyabeans, imparts a delicious, strong flavour which when combined with high-quality Naga pork ensures that you will be left licking every morsel of..
Bombay Duck or Bombil or Loitta has a very strong, distinct flavour which leads itself very well to pickling. This fish is another one of those bold flavours of NorthEast India that might be an acquired taste but is much loved locally. Prepared in a simple, northeastern, homemade style, the dry Bomb..
River fish is consumed widely across the NorthEast and a lot of the local fish is also dried for preservation. As a result, many of the fish recipes have dry fish as an ingredient and the popular dishes are chutneys made of dry fish. This packet of ready-made dry fish chutney has tiny, local freshwa..
Made of local freshwater prawns, this dry prawn pickle is a delight for all who love seafood and makes for a really taste snack. The simple spices accompanying it – chili ginger and garlic, enhance the distinctive prawn-y taste. This dry pickle may be difficult to stop eating once the packet is open..
For any pork lover, the words smoked pork and pork cracking (pork rind) is like music to the ears or should we say yummy to the tummy! Smoked pork has such an amazing flavour that is only enhanced and made better in this ready-to-eat chutney. The dry, smoked pork has been shredded and ground and imm..
This homemade and home smoked beef pickle is a true comfort food and a lifesaver when there is nothing much else on the dinner table to go with your plate of rice. Wood smoked to perfection in typical Khasi style in Meghalaya, the dry, smoked beef’s intense flavour is enhanced with basic spices and ..
This homemade and home smoked pork pickle is a true comfort food and a life saver when there is nothing much else on the dinner table to go with your plate of rice. Wood smoked to perfection in typical Khasi style of Meghalaya, the dry, smoked pork’s intense flavour is enhanced with basic spices and..
This spicy chicken chutney is made of shredded chicken flavoured with Naga king chilli, ginger, garlic and vegetable oil. You can enjoy this chicken chutney as a side dish with any food you like. Best before 6 months from packaging date, to be stored in a cool, dry & hygienic place.This pickle f..
This spicy dry fish chutney is made of small dried local fish flavoured with Naga king chilli, ginger, garlic and vegetable oil. You can enjoy this chutney as a side dish with any food you like. Best before 6 months from packaging date, to be stored in a cool, dry & hygienic place.This pickle fr..
This pickle is made of dried shrimp flavoured with Naga king chili, ginger, garlic and refined oil. You can enjoy this pickle as a side dish or garnish with any food you like. Best before 6 months from packaging date, to be stored in a cool, dry & hygienic place.This pickle from TribeTown Kitche..
Called ktung shira, in Khasi, these local tiny fish are dried and then lightly pickled in mustard oil and basic spices. The pickle is homemade and does not have any additional preservatives. Dry fish is staple across the NorthEast so do try this variety of small, fresh water dry fish pickled just fo..
Fermented fish is a staple food for many tribes across the NorthEast and is known by various names such as ngari, hentak, tungtap, hukan maas, shutki etc. Fermented fish is a much-beloved flavour and is used as stand-alone chutneys or as flavour enhancers in different curries and soupy dishes across..