The Longkhum Cherry Blossom Festival 2.0 is being graced with a unique culinary showcase led by Chef Salangyanger Jamir, a celebrated name in the culinary world, known for blending Naga traditions with global flavors.

“I was born in Kohima, Nagaland, where the aroma of a typical Naga kitchen became a part of me,” Chef Salangyanger shared. “My parents were my greatest inspiration to cook from an early age,” he shared. Inspired by their influence, his passion for cooking was nurtured from a young age. “Cooking is in my genes, yet it had to be discovered,” he reflected, emphasizing how his early exposure to traditional Naga cooking shaped his culinary journey.

After completing my high school and intermediate studies in Kohima, I pursued a three-year degree in International Hotel and Tourism from RiG Institute of Hospitality and Management, Greater Noida, U.P., affiliated with HTMi Switzerland. Alongside, I also completed a B.A. in Tourism from IGNOU between 2010 and 2013,” shared Chef Salangyanger Jamir.

“During my studies, I specialized in Japanese cuisine and vegetable/fruit carving. I worked as an intern at renowned hotels like The Grand, New Delhi, Leela Palace, Bengaluru, and Crown Plaza Today, Gurgaon. I was also fortunate to be part of the service team for the Formula 1 Grand Prix held in India in 2011. Later, in 2014, I was appointed as a Management Trainee at The Grand, Vasant Kunj, New Delhi,” he added, reflecting on his early professional journey.

“In 2015, I returned to Kohima, Nagaland, and participated in the Naga Chef Contest, where I was honored to win the title. Winning the Naga Chef Title inspired me to write a cookbook on Naga cuisine, celebrating its rich, vibrant, and distinct cooking style. That’s how Naga Appetite: A Collection of Essential Recipes came to life,” he explained.

Chef Salangyanger Jamir

“Currently, I work as a freelance chef and have had the privilege of representing Naga cuisine on international platforms such as the V-Rox Open Cultural Festival in Vladivostok, Russia, in 2019 and the Northeast Indian Festival in Bangkok in 2022,” he said, detailing his current endeavors.

“I am also the co-owner of a catering group called Aromatic Fusion – Experiment Your Taste Buds and a food processing unit called The Bouffage Experience in Dimapur. The Bouffage Experience focuses on producing a variety of sausages infused with Naga spices and herbs. In addition, I regularly conduct cooking classes and workshops across Nagaland,” he concluded, highlighting his commitment to promoting Naga cuisine both locally and globally.

At the Cherry Blossom Festival, Chef Salangyanger shared, “Our stall is representing three distinct yet interconnected brands -Naga Appetite (BBQ & Smokehouse), Aromatic Fusion (Catering Group), and The Bouffage Experience (Food Processing Company)—our stall offers visitors a chance to embark on a journey of flavors that blend tradition with modernity.

*Naga Appetite (BBQ & Smokehouse):*

The heart and soul of Nagaland’s cuisine lies in its bold, smoky flavors. At Naga Appetite, we bring to life the authentic BBQ experience, using locally sourced ingredients and time-honored techniques. Each bite tells a story of the land—of firewood grills, aromatic spices, and the art of slow-cooking.

*Aromatic Fusion (Catering Group):*

True to its name, Aromatic Fusion bridges the gap between tradition and innovation. This catering group curates a medley of dishes that combine the essence of Nagaland with global culinary trends. Visitors to our stall can savor dishes that are both familiar and novel—modern twists on tribal classics, aromatic curries, and vibrant salads that burst with freshness. With a focus on artistry and presentation, Aromatic Fusion transforms every meal into a feast for the senses.

*The Bouffage Experience (Food Processing Company):*

As the backbone of our food ventures, The Bouffage Experience ensures that the essence of Nagaland reaches far and wide. Through meticulously crafted food products, we offer convenience without compromising quality. From pickles and chutneys to ready-to-eat meals, our range is designed to celebrate local ingredients while catering to the needs of a fast-paced world.

“Our presence at the Cherry Blossom Festival is more than just a business endeavor; it is a celebration of Nagaland’s culinary heritage,” said Chef Salangyanger. “Through our three brands, we aim to showcase the depth and versatility of Naga cuisine, inspire curiosity among visitors, and create moments of connection through food,” he added, emphasizing the significance of their participation.

Read more: Longkhum Cherry Blossom Festival returns with stacked entertainment and activities