Session 122 summary
Her Early Life Growing Up in the Naga Community: Karen was born and brought up in a small village called Sastami. She comes from a large family with seven siblings, and she is the third among them. Both of her parents are teachers, so the children were raised in a disciplined, normal life. However, Karen recalls that her mother could be very strict with them, much like she was with her students. This is one of Karen’s vivid memories of growing up in Nagaland. Another memory is that all four daughters in the family were taught how to cook, which Karen hated. They were assigned turns for cooking, and when it was Karen’s turn, she would cook very basic meals without any interest. Her mother noticed this and would comment that Karen did it on purpose so no one would ask her to cook again. Karen disliked cooking because she had to prepare meals for more than ten people. Life is full of surprises, and despite her early aversion to cooking, Karen is now a celebrated chef.
After finishing her schooling, Karen’s parents believed she was suited to study theology, so she moved to Gurgaon and completed a three-year course. Despite finishing, she still didn’t know what she wanted to do. She then convinced her parents to let her pursue another two-year course. Upon completing it, she landed a job with an NGO in Delhi that focused on the rehabilitation of drug users. Although she got involved in several projects, her salary was often delayed. One day, she returned to her apartment to find her door locked by her landlord due to unpaid rent. She had to beg her NGO boss for a portion of her salary to pay off the rent. After that incident, she swore to stay away from NGO work and sought another job. She found a position at a foreign company, which paid well but demanded long hours. Despite the workload, Karen was happy there. This was a turning point in her life, leading her to decide to stay in Delhi. She met her ex-husband, and they quickly fell in love and got married. However, life took an unexpected turn. Within eight months, her marriage collapsed, and she became a single mother while still pregnant. Determined to leave her husband and that environment, she had no money or job and couldn’t seek help from her parents or siblings, so she kept her struggles to herself.
The Story Behind Dzükou Tribal Kitchen: When people ask how Dzükou Tribal Kitchen was formed, her entire life story is crucial – her journey from not wanting to cook at home to founding a restaurant, her transitioning from working at an NGO to a foreign company, then getting married. Then her life took a different turn when she became a mother. With a child to care for, she needed a job that allowed her to be home when her child needed her, but most jobs required working even on Saturdays. During this challenging time, Karen questioned her purpose and what she was good at. Feeling overwhelmed by negativity, she decided to do something different. She celebrated her birthday by inviting 30 people and cooking only Naga food due to her limited budget. Her friends loved the food and suggested she open a restaurant. Initially, Karen was hesitant because she knew nothing about business or hotel management. However, the idea intrigued her, and she thought about it for months. Karen needed a job where she could control her own time rather than working for a company with strict schedules and so she wanted to find something she could do independently. The idea of opening a kitchen stuck with her, and eventually, she decided to give it a try. This marked the beginning of Dzükou Tribal Kitchen, born from Karen’s determination to find something she was good at during a dark period in her life. She had to learn everything from scratch to make it happen. The space she created is deeply rooted in her tribe’s culture. She brought in someone from Assam to help with the setup. The mats and chairs were sourced from Assam, and the corn decorations on the walls have been there for 5-6 years, naturally sun-dried and free of preservatives. The restaurant also features unique elements like bell fruit used as lights and tribal necklaces adorning the walls. Karen has also included lentils and pickles as part of the décor, adding to the authentic Naga ambiance of Dzükou Tribal Kitchen.
Karen’s very good friend Atzu wanted to help her when she had just started Dzükou and suggested holding a fashion show at the restaurant. Even Rahul Ram from the Indian Ocean band visited Dzükou, and Sonam from the Parikrama band organized everything for the opening night. He brought in all the musicians in town, making it a wonderful opening night for Dzükou.
Karen also used to rent out the space for photoshoots, as it was quite large initially. She would offer the space on an hourly basis to anyone interested in doing a photoshoot there.
In 2015, there was a huge earthquake in Nepal. By that time, Dzükou had become well-known for hosting live shows and events. People from Darjeeling and Nepal approached Karen, asking if they could use the space to hold a concert to raise funds for earthquake relief. This led to a successful fundraising event at Dzükou.
The USP of Naga Cuisine: Karen shares images of the core ingredients used in Naga cuisine and explains that they are very simple. There are 2-3 types of chilies, including local chilies and dried raja chilies, as well as pepper, mejinga, fermented bamboo shoot (both fresh and dried), taro stems, pumpkin seeds, and dried fish. As a result, a Naga meal is beautifully balanced and known for being healthy, with minimal ingredients and hardly any oil used. The cooking primarily utilizes fresh vegetables, sun-dried vegetables, and fermented soybeans (akhuni), which some people compare to stinky socks, but it tastes heavenly when eaten. Akhuni is another crucial ingredient in Naga cuisine.
Karen notes that fermented foods in Naga cuisine involve great preparation techniques and are very healthy. This is why the Nagas are blessed with a variety of fermentation processes in their cuisine. She also shares images of perilla seeds, a plant belonging to the mint family that is rich in omega-3. Perilla seeds and leaves are important in Naga cuisine and can be made into a vegetable dish, cooked with rice, or paired with chicken or pork, all of which are very healthy.
Another frequently used and beloved ingredient is anishi. Naga cuisine also includes smoked meat, which is less processed and contains no chemicals, making it appealing to people interested in trying new flavors.
Karen’s Signature Dish at Dzükou: Karen says that her signature dish is the smoked pork with akhuni, which she loves eating and often enjoys upon returning from traveling.
How Big is the Team & What Does It Take to Run a Restaurant? : Karen started with a team of around 10 people who helped her through the ups and downs, and she is glad they became part of her family. The team size varies from 8 to 10 to 15, depending on the workload.
When asked what it takes to run a restaurant, Karen explains that the restaurant business, often glamorized in food magazines and on television, involves much more hard work behind the scenes. It requires immense passion and is both physically and mentally demanding. One has to work 12-16 hours a day, and there are also customers’ expectations to meet, which can be very high. In the restaurant business, customers are treated like gods, making it challenging to keep everyone happy. Staff retention and recruitment are crucial, as people frequently come and go. Karen emphasizes the importance of authenticity in serving Naga cuisine, preferring to hire people from her community rather than those who are not familiar with the culture. Training new staff for 2-3 months only for them to leave is a recurring issue.
Sustainability is another significant consideration. The operational costs are high, including rent, electricity bills calculated commercially, and licensing fees (Dzükou, based in Delhi, must renew its license annually, which is often expensive). Karen frequently visits offices to ensure the licenses are renewed on time.
Despite all the challenges, Karen is able to run Dzükou because she loves it like her own child. Running a restaurant in a city like Delhi is not easy, but her passion keeps her going.
World Heritage Cuisine Summit – Amritsar: Karen was fortunate to be a part of the World Heritage Cuisine Summit, where chefs from 40 countries gathered in Amritsar. She also gave a masterclass on Naga cuisine. Hotel management students approached her for autographs, which made her very grateful, and she also provided a masterclass for these students. Karen was happy to be a part of the World Chef Association. She took pictures with the chefs from the Middle East and a representative from the Lonely Planet publishing house.
On the opening night at ITC, Amritsar, Karen was unaware that a best outfit contest was taking place. With participants from over 40 countries, Karen had decided to wear a Konyak necklace to represent her Naga culture in the event. She was selected as one of the three best-dressed individuals that night. She also met Rocky and Mayur, famous cooks known for their food journeys across India.
Collaborations, St. Regis, Mumbai: Dzükou has done many collaborations with 5-star hotels. Karen shared her experience with St. Regis Mumbai, where she couldn’t take her team because the hotel provided a team to work with her. They assigned her three people and a separate cold room. Whenever Dzükou hosts an event, all key ingredients are imported from Nagaland and stored in the cold room where all the chefs assisting Karen cook together.
For a big event at St. Regis, Karen invited Papon, the Assamese musician, who came for the opening and was the guest of honour. Karen discussed the pork with bamboo shoot dish served at the event, which was made at St. Regis. The dish is not a curry but a coastal specialty with seven kitchens and Dzükou. She also shared images of shredded buffalo, which is not a pickle but a dry form that can be enjoyed with chilled beer or salad. Additionally, she showcased colourful corn from Nagaland, which is very beautiful during its season, and a small lentil salad.
Runway India, a company specializing in tribal jewellery, was invited by Karen to participate in the St. Regis food festival, which lasted ten days. Karen wanted to provide festival attendees with an opportunity to learn about Naga culture while enjoying the cuisine. As a result, visitors could see and purchase traditional Naga clothing and jewellery. This collaboration promoted Runway India and allowed them to sell their products.
As Nagas don’t traditionally have a sweet dish or dessert, people often ask what they eat for something sweet. One such dish is made from sweet potatoes, turned into a dessert. Additionally, the Rosella flower is used for icing; the Rosella is boiled and made into a creamy consistency to top the dessert.
During events, a buffet area is set up, displaying fresh chilies, herbs, and vegetables alongside the dishes being cooked. One notable dish is a pumpkin curry, as pumpkins are highly favored in Nagaland. A large slice of pumpkin is used as a bowl, with the pumpkin curry served inside. She shares pictures of herself with Paul Kinny, the Culinary Director at St. Regis. These photos highlight the privilege and honor of being associated with the prestigious St. Regis logo. Karen reflects on how Dzükou, starting from humble beginnings, has become part of such esteemed collaborations with renowned hotels. Each collaboration brings immense respect and provides an opportunity to showcase their culinary creations. The picture also includes the marketing director and two guests from Assam.
Karen shares another dish, describing it as a pumpkin parcel. This is the second sweet dish they created, incorporating a touch of sugar since pumpkin is not naturally very sweet. The pumpkin mixture is wrapped in banana leaves, resulting in two distinct sweet items for the menu.
Karen shares images featuring Ning and her colleague Rebecca. Rebecca is a huge fan of Papon, and when Papon visited their stall, she was overjoyed. Rebecca’s excitement was palpable as she hugged Papon, creating a memorable and heart-warming moment. Karen remarked on how surreal it was for Rebecca, who never imagined she would meet Papon during their 10-day stint at St. Regis.
Karen also mentions another significant encounter. She shares an image of Rajiv and his wife, Susan, from the popular show “Roadies,” initially started by the twins Raghu and Rajiv. Since Karen knew Rajiv, she invited him to the final day of her pop-up at St. Regis. When Rajiv and Susan arrived, Ning gifted them a beautiful tribal muffler and a red necklace, creating another cherished memory for everyone involved.
Rajiv and Susan immediately wore the gifts, looking stunning throughout the evening. After dinner, Karen, Rajiv, and Susan decided to attend a party. Karen changed outfits, and the three of them spent the night at the rooftop nightclub of St. Regis. The club was packed, and everyone noticed Rajiv and Susan in their tribal attire, adding to the memorable night.
Karen reflected on how this event beautifully balanced food promotion with showcasing tribal designs and handicrafts. Although she is primarily focused on food, she appreciates the opportunity to promote cultural elements such as jewellery and traditional designs, creating a well-rounded and memorable experience.
Many people asked Karen about working in the hotel industry, which is predominantly male-dominated, especially in commercial kitchens. They wondered if she ever felt left out. Karen believes that the kitchen is a highly pressurized environment, but she maintains that knowing your job well ensures respect from others. She confidently navigates the kitchen, understanding her ingredients and processes, which has helped her avoid discrimination. Karen shares that she has always had a great time working with various chefs, despite the male dominance in the field.
She shares an image of herself with other chefs, highlighting the camaraderie they share. After one of her events, the chefs baked a cake for her as a farewell gesture. Collaboration with Yantra by Hement in Singapore: Karen had another collaboration in Singapore with Yantra by Hement. This event featured a “Treat of the Seven Sisters,” where she presented a menu with dishes from each of the seven north-eastern states of India. Each state had one or two dishes, and Karen meticulously prepared these for the event in Singapore. At Yantra, located in Tanglin Mall on Orchard Road, the setup was beautiful. Karen brought along some traditional items, including shawls, cushion covers, and jewellery. The restaurant, run by Chetan Kapoor, who is the uncle of actress Priyanka Chopra, often hosted celebrities.
Karen’s opportunity to collaborate with Yantra arose from her previous work experience at the Taj Palace in Bombay, where she met Chef Hemant Oberoi, who was overseeing the entire Taj property at the time. After his retirement, Chef Hemant collaborated with Chetan Kapoor in Singapore, which led to Karen’s involvement. Karen shares images of the event, highlighting the beautifully decorated entrance with a tree under which all the traditional items were displayed. She also shares pictures from the kitchen, showing the fun and camaraderie among the chefs during the event.
Collaboration with The Leela Bangalore: Karen had a remarkable collaboration with The Leela Bangalore this past March for Women’s Day. Upon her arrival, she was welcomed in an extraordinary manner—her picture was crafted entirely out of chocolate, an edible masterpiece that left her deeply touched. This unique gesture made her feel incredibly special and honoured. In addition to her own recognition, Karen was part of a broader initiative by The Leela to promote and encourage women chefs across the country. Alongside two other chefs, she participated in curating a special menu for Women’s Day. This initiative aimed to showcase the potential and talent of women in the culinary field, challenging the male-dominated industry. The Leela’s effort spanned across multiple cities, including Bangalore, Delhi, and Chennai, inviting women chefs to demonstrate their skills and inspire more women to pursue careers in commercial kitchens. Karen proudly shared images and videos of the event, highlighting the beautiful chocolate frame and the collaborative spirit among the chefs.
Collaboration with the Chilean Embassy: Karen had the opportunity to collaborate with the Chilean embassy on an intriguing concept: “Can music make wine taste better?” Known for their excellent wine, the Chileans designed an event where they invited a few chefs and musicians to explore the relationship between music and wine. Participants were treated to various types of wine while listening to different genres of music, such as rock and roll, to see how the experience influenced the taste.
The event also served as a trade show, with the embassy hosting numerous exporters and importers. Given that Chile is renowned for its pork, and knowing that Dzukou’s USP is pork, the embassy invited Dzukou to contribute to the event. Karen prepared three to four types of dry pork dishes, including shredded pork, which complemented the wine tasting. The pork for the event was specially flown in from Chile and delivered directly to Dzukou. This collaboration allowed attendees to enjoy a unique tasting experience, pairing Chilean wine with expertly prepared pork dishes, showcasing the harmonious blend of flavours and the innovative idea of enhancing the wine-tasting experience through music.
Dzukou in Kathmandu: The establishment of Dzukou in Kathmandu was entirely unplanned. Karen had previously organized events related to the Nepal earthquake but had never visited Nepal herself. She realized that a flight to Kathmandu was shorter than a flight from Delhi to Nagaland, so one day she decided to visit and explore Nepal. Upon arrival in Kathmandu, some friends took Karen to a restaurant with live music. There, she was introduced as someone who runs a kitchen in Delhi. Unexpectedly, the restaurant owner offered her the opportunity to take over their kitchen, which was located on the second floor and featured live music on the ground floor. Surprised by the offer, Karen decided to think it over. A month later, she returned to Kathmandu. The owner reiterated the offer, this time highlighting that all the kitchen equipment would be provided. Given that the most significant investment in running a restaurant is often the kitchen equipment, Karen saw the potential and decided to accept the offer. This spontaneous decision led to the establishment of Dzukou in Kathmandu.
Karen shares an image of people dining together, noting that although they look similar to her, they are not from Nagaland but are Chinese. These Chinese individuals became her friends after discovering Dzukou and seeking it out for its unique cuisine. The image represents a typical crowded scene at Dzukou in Kathmandu.
Karen wanted to create a simple, village-like atmosphere with bench seating and cushion covers from Nagaland, giving the space a rustic and authentic feel. She also mentions Pablo Bartholomew, a highly respected and award-winning photographer, who frequented Dzukou along with the Brazilian ambassador. In Kathmandu, the community is different from what she experienced in India. There, ambassadors and other high-profile individuals are more relaxed and approachable, mingling freely without the formalities often seen elsewhere. Karen appreciates this informal and friendly environment in Nepal, where everyone can come together to enjoy good food and company, making her time there truly memorable.
Karen then shares an image of Pablo Bartholomew during his visit to Nepal. Pablo had come to Nepal for a photography event where he was one of the speakers. Seizing the opportunity, Karen asked him to speak about Nagaland and the Northeast, subjects he knows extensively. Pablo, who has conducted numerous workshops in the US and Japan on Naga culture, possesses original photographs of Konyak traditions and tattoos, some of which are rare and even unavailable to the Nagaland government. His work has been showcased in high-end exhibition centres in New York and other places.
When people in Nepal learned about Pablo’s visit, the venue was buzzing with media and attendees eager to hear him speak. His talk about Nagaland and its culture captivated the audience, creating a memorable event at Dzukou Kathmandu. For Karen, having Pablo promote Naga culture, food, and traditions was a remarkable experience, contributing to the vibrant atmosphere at Dzukou.
Vietnamese Cuisine, Buddhist Cuisine: Karen has always been keen on learning various cuisines beyond her native Naga food. During her travels, she has immersed herself in Vietnamese and Buddhist culinary traditions. She shares images from a cooking class she conducted for Japanese ladies from the embassy, highlighting their love for Naga food, including fermented soy, sticky rice, and pork. One participant was from Italy, but the rest were Japanese, who are among her main clientele in Delhi.
Next, Karen shares images from a Buddhist cooking class led by a world-renowned chef who teaches at a university in Japan. This class took place in Kathmandu, Nepal, and Karen attended it while she was there. She received a certificate for her participation.
She then shares images from her travels in Vietnam, specifically in Ho Chi Minh City, where she attended the Ho Chi Minh Culinary Centre to learn a few Vietnamese dishes and received a certificate.
For Karen, her culinary journey is about traveling and continuously learning different cuisines, enriching her expertise and broadening her culinary repertoire.
Karen then shares an image of her friend from Germany who resides in India. Two years ago, they decided to create a German-Naga fusion menu for Christmas. Recognizing that duck meat is a staple in German Christmas cuisine, they collaborated with the U.S. Poultry Association, which generously sponsored them with imported duck worth one lakh rupees. Karen and her friend Nina devised a unique menu blending German and Naga culinary traditions. This innovative German-Naga fusion Christmas menu was showcased at a special pop-up event at Dzukou, creating a memorable and festive dining experience.
Awards & Accolades: Karen proudly shares that Dzukou has been blessed with significant recognition, a testament to their hard work. Among their many accolades, she highlights two notable awards. Recently, Dzukou was honoured by the Economic Times, a recognition that stood out.
Previously, the Times of India organized an annual event called Times Food, celebrating the best bars and regional cuisines in various metro cities. However, due to the COVID-19 pandemic in 2020 and 2021, the ceremony was put on hold. Last year, the Economic Times, in collaboration with Times of India, resumed the awards to honour outstanding culinary achievements across India. Dzukou received the award for Best Regional Food Cuisine in India, a prestigious honour for North-eastern cuisine. Karen notes the significance of this recognition, given that many restaurants with substantial financial backing often vie for such awards. Despite not having influential contacts or resorting to under-the-table deals, Dzukou’s genuine excellence in regional cuisine earned them this distinguished accolade.
Karen recounts a memorable travel experience from six years ago. Armed with a Lonely Planet guidebook for South Asian countries, which cost around 3,000 rupees, she embarked on a journey through Thailand, Cambodia, Vietnam, and Laos. Despite its price, the guidebook proved invaluable, providing authentic information and reliable recommendations for accommodations based on her budget.
She recalls an amusing anecdote from Cambodia. While traveling with her eight-year-old daughter, they were eager to visit a one-dollar shop near the Cambodian border visa office, as mentioned in the Lonely Planet guide. However, their priority was to secure visas for Phnom Penh, and though she saw the shop in passing, they couldn’t stop to shop.
After returning to India, Karen received an unexpected call from a representative of Lonely Planet. They informed her that an article about Dzukou had been written, but they needed to visit in person to take photographs and capture the ambiance. Thrilled and astonished, Karen likened the honour to receiving a Padma Shri award. She felt immensely satisfied and proud, knowing that Dzukou would be featured in Lonely Planet, the world’s largest travel guidebook publisher. This recognition was a significant milestone for Dzukou, solidifying its place on the global culinary map.
How is Naga food received outside Nagaland/overseas: Karen reflects on how Naga food is received outside Nagaland and overseas. She notes that every cuisine is an acquired taste, and people are increasingly seeking something exotic and new. Naga food, known for its beautifully balanced flavours and health benefits, fits this demand perfectly.
She shares a unique incident from Singapore to illustrate this point. While curating a menu representing all seven north-eastern states of India, including Sikkim, Karen included Eromba, a popular dish from Manipur. Eromba requires a specific type of small, dry fish with a strong aroma. Her pop-up was set inside a mall, and the dish was served à la carte. One day, while Karen was cooking in the kitchen, the manager rushed in, alarmed by a pervasive smell. The entire restaurant was filled with the strong aroma of the dry fish. The manager, concerned about the guests, exclaimed, “Chef, Chef, Chef, something is smelling! The entire restaurant smells!” Karen, recognizing the source, calmly replied, “I’m sorry, but it’s too late. The menu is out, and guests are ordering. Let them have it. We’ll discuss this tomorrow.” The next day, Karen explained the cause of the aroma and they all had a good laugh about the situation. Despite occasional incidents like this, Karen appreciates that people are open to understanding and enjoying the unique flavours of Naga cuisine.
What role do you see designers to promote indigenous food: Karen shared her experience with St. Regis and Singapore, where she showcased not just food but also jewellery and handicrafts to give a complete representation of her heritage. While traveling to promote food, Karen ensures that she also brings elements like Naga fabrics for table runners to create an immersive experience. She believes in giving a full picture of where she comes from through these cultural artefacts, although she couldn’t share all the pictures due to the sheer volume.
Karen has observed that designers at pop-ups often offer wine, cheese, or light snacks to complement their displays. She suggests that anyone hosting an event to promote their work—whether they’re an architect, designer, or artist—could also highlight their cultural food. For example, someone from Jharkhand could introduce a few traditional dishes alongside their main offerings. This approach not only promotes their primary work but also their indigenous cuisine.
Karen emphasizes that carrying a bit of one’s own food to events can pique people’s curiosity and provide a richer cultural context. She believes that everyone enjoys trying something new, especially when it comes to food, and incorporating indigenous cuisine into events can be a compelling way to engage and inform attendees about one’s cultural background.
Message to young members of the tribal communities in India: Karen has often remarked that, in today’s world, where everyone has access to vast technological resources and tools, there’s little new information to offer. People can easily Google anything they need to know. As a result, advice and messages sometimes lose their impact because everyone already has the means to find answers on their own. However, Karen emphasizes the importance of not merely following trends but instead finding and staying true to one’s own identity and style while also pushing boundaries. She cautions against the temptation to imitate others, noting that such attempts can lead to a loss of authenticity and an inability to complete one’s work effectively. Karen advises staying true to one’s unique style rather than getting distracted by what others are doing.
Karen often faces suggestions to incorporate more mainstream items like ice cream into her offerings, especially to balance the spiciness of her dishes. However, she resists these suggestions, explaining that ice cream is not a part of her cultural heritage. While she acknowledges that times are changing and even people in villages are familiar with ice cream, she prefers to maintain the authenticity of Naga cuisine. For her, fusion can be confusing, and she aims to present a clear and authentic representation of Naga food without diluting it with unrelated elements.
Karen reflects on the journey of establishing Dzukou and the challenges she faced amid its rapid growth and success. She recounts how the restaurant became a hot topic in Delhi due to numerous events and partnerships. However, with success came criticism and rumours, particularly surrounding the source of her funding and her lifestyle choices. Karen shares an incident where her sister advised her not to smoke in front of Nagas, prompting her to confront societal judgments and expectations.
Despite facing criticism and gossip, Karen remained resilient, attributing negative remarks to the insecurities of others. She emphasizes the importance of staying true to oneself and not letting detractors deter progress. Karen reveals that she initially financed Dzukou through a loan, which she repaid within three years. She acknowledges that while people may speculate, it’s crucial to focus on personal growth and ignore baseless rumours. Karen’s journey exemplifies the resilience needed to overcome obstacles and thrive in the face of adversity.
About the Speaker
Karen Yepthomi
Karen Yepthomi is the founder and head chef of Dzükou Tribal Kitchen, a renowned establishment in New Delhi known for its authentic Naga cuisine. She is a prominent figure in the country’s culinary scene, having played a pivotal role in popularizing Naga cuisine both nationally and internationally. As the driving force behind Dzükou Tribal Kitchen, Karen has led the restaurant’s growth and success, earning numerous accolades for her contributions. Her dedication and innovation in the culinary arts have been recognized with prestigious awards such as the North-East India Women Entrepreneur Award in 2016 and the National Women Excellence Award in 2020.
Dzükou Tribal Kitchen
Founded in 2014 by Karen Yepthomi, Dzükou Tribal Kitchen is an authentic Naga cuisine restaurant situated in the heart of New Delhi. Inspired by the emerging North-Eastern food scene in the city, Karen swiftly adapted to meet the demands, aiming to put Naga cuisine on the culinary map of Delhi. The restaurant exudes an artist’s rendition of a traditional Naga kitchen, with a hushed atmosphere and a well-adorned old-fashioned deck. Its minimalistic charm is enhanced by Naga-themed decor, complete with bamboo-woven blinds. Dzükou Tribal Kitchen’s mission is to introduce Naga cuisine to the rest of the country and eventually to the world. As the Founder and Head Chef, Karen is committed to contributing to her community. She has created employment opportunities for youth from the North-East and other parts of the country, reflecting her belief in giving back to her roots. Karen Yepthomi continues to be a beacon of culinary excellence and cultural preservation, making significant strides in bringing the rich flavours of Naga cuisine to a broader audience.
