Archive · 10 Dec 2025
Chef Joel Basumatari Brings Naga Cuisine to Hyderabad
Chef Joel Basumatari, who is from Nagaland, brought his traditional Naga food to Hyderabad.
He cooked at the Sheraton Hyderabad Hotel for four days.
He brought special ingredients like mustard from Nagaland to make the food taste authentic.
Naga food is simple, healthy, and uses no oil or masala.
It is cooked using firewood, smoking, and fermenting methods.
Chef Joel wants to share his culture and cuisine with more people and is happy to cook in big hotels all over India.
He also mentors young chefs to help them take Northeast food to a global level.
Chef Joel Basumatari hosted a Naga food pop-up at Sheraton Hyderabad Hotel.
He brought 50 kg of ingredients, including mustard, from Nagaland for the event.
Naga cuisine is characterized by simplicity, healthiness, and the use of organic ingredients with no oil or masala.
Traditional cooking methods like smoking, fermenting, and firewood cooking are central to Naga cuisine.
Chef Joel aims to promote Northeast cuisine globally and mentors young chefs through the Eastern India Culinary Association.
- Who
- Chef Joel Basumatari
- What
- Naga food pop-up at Sheraton Hyderabad Hotel
- When
- During a 4-day buffet
- Where
- Sheraton Hyderabad Hotel
- Why
- To bring Naga and Northeast food to Hyderabad and let people experience it
- Chef
- Joel Basumatari
- Location
- Sheraton Hyderabad Hotel
- Event Duration
- 4-day buffet
- Ingredients Transported
- 50 kg from Nagaland
- Cuisine Characteristics
- Simple, healthy, organic, no oil, no masala
- Cooking Methods
- Smoking, fermenting, firewood cooking
- Association
- Eastern India Culinary Association
- Experience
- 20 years in the industry