About Us

How It Started

Our journey began with a simple goal: to bring premium-quality smoked meat to people who miss the taste of home. Naga-style smoking is slow and deeply traditional—sometimes taking up to three days to get that rich, deep flavor just right. This process isn’t just about taste, it’s tied to memory and emotion. Every bite is meant to remind you of your mother’s kitchen, your grandparents’ home, and the unique warmth
of Naga culture.

Even when smoked meat is available elsewhere, it rarely matches the techniques and flavors we grew up with. So, we wanted to fill that gap with something genuine and premium.

Listening to Our Customers

Initially, we only offered around four or five products, all handwritten on a small board. But within the first few months, our customers started asking for more—traditional cooking ingredients like anishi, bamboo shoot, nziangdui, and pickles. Though pickles weren’t part of our original plan (especially since some of our close friends were already doing well in that space), the demand was clear. So we followed our customers' lead and expanded the menu.

What began as a small offering soon grew to over 50 items, especially during peak harvest season in August to October.

Seasonal & Sustainable

Many of our products are seasonal—either because of availability or because of the fermentation and curing processes involved. For example, mustard season is crucial for making nziangdui and anishi. We work directly with local farmers (no middlemen) to pre-book harvests, ensuring quality and availability throughout the year. Even then, high demand can cause certain items to go out of stock, that's just how fresh and rare they are.

Going Global

As we grew, so did our audience. Within a year, we started accepting international orders. Today, we have regular customers in the US, Japan, China, UAE, Singapore, and Australia. Our mission has always been to make traditional Naga food accessible, not just across India, but around the world.

Community First

From the beginning, we’ve valued our community. Many of our Instagram followers have become regular customers and even friends. Around 30% of our 28,000+ followers have placed orders, supported us, and grown with us. That organic support has been the backbone of our journey.

We also love meeting our customers in person, which is why we regularly participate in pop-ups and seasonal markets. These events help us stay connected, hear direct feedback, and keep our creative energy alive—even if it temporarily slows down our production.

Looking Ahead

As demand grows, customers have started requesting catering services. While we're not ready for large-scale catering yet, we do take on intimate gatherings and parties of up to 50–100 people.

Looking to the future, we’re dreaming of opening a physical store where customers can walk in, explore our products, and take a piece of home with them—from smoked meats to pickles, and everything in between.

Our Team

Ohanki started with just two people: myself and one team member who still manages the smoker to this day. By June 2023, we began hiring more hands. I didn’t have formal HR experience, so I started with relatives. Over time, we built a dedicated team. Today, we are 11 in total, including my partner David and myself.