‘Master Chef’ judge Gary Mehigan admires taste of Naga Chilli & Naga Pork

The 23rd Edition of Hornbill Festival entered its eight day today. The fest began with displaying of Cultural show from various Naga tribes.

The 9th season of Naga Chef also entered its eight day with Australian Celebrity Chef Gary Mehigan judging the Basket round as the guest judge.

“Local cuisines are beautiful. These dishes and recipes must have been a hand in hand for generations. Any suggestions of change are like really we can change this! But I have had some really delicious food. I have had some home cook foods, have tried lot of different ingredients, local vegetables, sprouts and roots. So you know insect for example which is a challenge today whether it’s silk worm or carpenter worm spiders I have had, all of which I have really enjoyed and as a chef you are curious to find the texture and the flavours.” Chef Gary Mehigan said.

While asked about introducing Naga food and culture to the world, Chef Gary Mehigan said, “Interestingly my brother-in law lives in UK and when I said I was leaving to Nagaland, the first thing he said was Naga chilli and Naga pork.”

Master Chef Gary Mehigan also showed his love for fermented bamboo, Axone (Fermented soyabean) and chutneys which are very specific to Nagaland.

“From my perspective someone who loves salt and funky flavours, that’s delicious and that naga pork will be a struggle to remake but I got the recipe.” Chef Gary Mehigan said.

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