Rosang: Flavors from North East

The only restaurant that serves authentic food of the eight North East states of India ‘Rosang cafe and store’ situated in the heart of the main capital of India, New Delhi is indeed the most  wonderful restaurant we ever visited in the city!


With the friendly gesture of the owner of the restaurant Mrs. Mary Lalboi, the filming of the cuisines of the North East state began.  The cafe, captured with beautiful framed photos of the northeast on its walls, seats around 25-30 people at six tables on its main floor.When asked the meaning of the Rosang, Mary told us the meaning of Rosang means: ‘God’s gift’ in a Mizo dialect. She further added that the main motive of the restaurant is to promote the food and culture of the North East region by bringing together all the traditional cuisines of the seven sisters and one brother, as the states are also called, under one roof.


We had a good conversation and it was like meeting an old friend after a long time! A few minutes later they served us a tea, after which we got ready with the set up inside the humble kitchen of Rosang.


Dressed in traditional Mizo attire Mary Lalboi gets ready to cook an authentic northeast dish for us.


She started with an introduction of the herbs and spices from NE region and said that those are the sourced directly from home and is not available in Delhi. As she gets started with the cooking, the aroma of the dish made me feel like a holiday in the hilly region of the NE.


Five delicious main course of Manipur, Mizoram, Nagaland, Assam and Meghalaya was prepared exclusively for us. Mary prepared the Rosang special appetizer and her must have dishes. The food include Bai, a particularly spicy mixed vegetable stew from Mizoram, a fairly ordinary mix of boiled eggplant, beans and peppers; Nagaland’s favorite ‘Pork with bamboo shoot’ mixed with ‘Raja Mircha’ or ‘King chilli’; ‘Man GanOoti’, Manipuri delicacies mixed with herbs and yellow peas, Assam’s ‘MosorLogotKhorisa’ a special fish curry with bamboo shoot and Meghalaya’s ‘Dokhlieh’, a meat salad with beef or more commonly boiled pieces of pork.


Most of the food items were cooked without using oil, as the Northeastern prefers healthy and simple food. It took around 2-3 hours to prepare these dishes. In the middle of the shoot, customers from various parts came to have a meal at the restaurant.  However; we were not disturbed as everyone was friendly and cooperative.


The staff were beautifully dressed in their traditional wrap-around skirt and welcomed all with a cheerful smile. The ambience of the restaurant was like a family gathering as the customers and the workers both converse so well as if this was not their first meeting.


Shooting was almost complete and we were getting ready to go…. Mary insisted to give us lunch before we leave. Our crew sat at a table and they served us wild red rice – a dish from Manipur, stem rice, pork with mustard leaves, beef salad and beef curry. The food was delicious, nutritious and without oil!


Everything worked out well; we had a photo session at the end before we dispersed. To get the perfect blend of food from the entire state of North-east, Rosang is indeed the unique and authentic collection of organic, healthy and highly aromatic ancient recipes and everyone should have a try of this little bit of Northeast.

Northeast India cuisine: Dohkhlieh from Meghalaya

Northeast India cuisine: Etsuk from Nagaland

North-East Indian cuisine: Bai from Mizoram

North-East Indian cuisine: ‘Masor Logot Khorisa’ from Assam

North-East Indian cuisine: Ooti from Manipur

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