My love for all things North Eastern isn’t new.




I spent a couple of my impressionable baby years in Shillong and since then I’ve been in love.




My family took a holiday there recently, and we just couldn’t get enough of the food.




So clearly, when I heard there was a new restaurant in Hauz Khas dishing up North Eastern cuisine, I couldn’t wait to go.




And I went. Thrice in one month. That’s how much I love it.




The menu at Rosang showcases a mix from all the North Eastern states.
There is lots to choose from, but here are my personal favourites.




Bawngsa Kan (Mizoram): A dish of fried beef, bright orange pieces of bamboo shoot, slivered onions, and North Eastern herbs. Served with a chilli salt. A spicy dish, there is no better way to start your meal here.







Pork spare ribs: Crisp and fatty – go for this one if you’re a seasoned fat fan only. Crispy, hot, melting, just one piece of this and you’ll have to loosen your pants.




Traditional rice beverage: Bubbly, creamy-white, and the perfect accompaniment to the meal. I could knock back 3 or 4 of these happily – easy!







Jadoh (Meghalaya): This is my absolute fav thing on the menu. Wild red rice cooked with black sesame and pork, if you order just one thing at Rosang, this MUST be it. Jadoh has great crunch from the sesame seeds, and the rice is interspersed with small bits of pork that melts with every bite. The chunky pork on top has an equal fat to meat ratio, and is cooked in traditional spices.







Dohneii Hong (Meghalaya): More pork with black sesame – but definitely go for this one if you’re a pork lover like me. Try it with plain steamed rice to really savour the flavours.







Ngatok (Arunachal Pradesh): A delicate, light fish stew made with herbs and lemongrass. It’s also super healthy because it has zero oil! This one also goes best with plain white rice, although I mixed some with my Jadoh and loved it 🙂







Kelsa (Manipur): A spicy goat dish cooked with a slightly sour berry that looked a lot like a blackberry. The meat was tender and falling off the bone – perfect.







Wild red rice dessert: A creamy rice, coconut, and honey dessert. It’s studded with raisins and has a very underplayed sweetness about it.







Wild red rice tea: A dull maroon hot drink, this is exactly what you need after you’ve gorged on all the delicious food at Rosang. Mildly sour, the tea has digestive and soothing properties.







Rosang Cafe is a small place with a big heart. And the big heart behind Rosang Cafe belongs to this gorgeous lady – Mary Lalboi.







She has a warmth that will make you feel like you’ve known her forever, and her personal attention to every guest makes you feel like you’re not eating in a restaurant, but in her home.




The food is fantastic, but does take a little time to arrive as it’s all prepared only after the order is taken. Drink the rice beverage while you wait, have a chat with the wonderful people around, and build up an appetite.







Please, please visit the wonderful Rosang Cafe. I recommend it with all of my pork-lovin’ heart.




The CAL Blogger’s Table also visited Rosang Cafe. Here’s what everyone else had to say:




Sid from Chef at Large
Parul from The Shirazine
Aishwarya from Aishwarya Eats
Nachiketa from Crazy over Desserts




*All photographs by the most fabulous Sid Khullar*