A new and expanded edition of the previously released book titled “Naga Cuisine” authored by renowned Naga chef Rovi Chasie was recently released during a private event. The book was released way back in 2003, however, the new and expanded edition of the book includes new recipes and also highlights important factors of food and some aspects of Naga cuisine.
The author is a well-known figure in the culinary community and also as a long-time judge in the cooking competition, Naga Chef. Besides Naga food recipes, Chasie also highlighted how the influence of foreign culture, fashion and food had adversely affected the local populace in regard to the gradual drop in Naga food from the daily diet of the people.
In the new book, Chasie pointed out the cultural revival in the recent years and the dire need to bring out healthy, tasty and innovative recipes to suit the modern Naga palate using Naga traditional ingredients especially for the younger generation.
She said the declaration of the year 2023 as the year of millet by the United Nations prompted her to republish the book since millet was one of her favourite food grains.
She had previously published two cookbooks including – “Dine with Confidence” in 1997 and “Naga Cuisine” 2003; and a book of short stories titled “The Quaint Little Village” in 2016.
Rovi Chasie is well known for cooking up innovative recipes using locally found ingredients.
She is a graduate of IHM Pusa, New Delhi, did her management training at Ashok Group of Hotels, ITDC and was a member of the Indian Prime Minister’s catering team. The foreword to ‘Naga Cuisine’ is written by Seno Vihienuo. Copies of the new book can be found at Little Niceties, Kesa Market, Kohima.