When you see a room full of expats and only a handful of Indians at a restaurant, two things usually stand out. The food is authentic and the place is still a quiet secret. Raifu fits that description well. It is a Japanese restaurant that is very reasonably priced and the food is mostly enjoyable.

This was my second visit to Raifu at Dia Park Premier Hotel. The first one was around seven or eight years ago when I went with my friend. The trouble with hidden gems is that they stay so quiet that you forget about them while louder restaurants dominate your feed. When my another friend asked me to take her out for a Japanese meal, this place came back to mind.

We settled at a tatami style table with space for the feet to drop below and started with a chilled beer. The place can be a bit noisy (so those who feel Indians make too much noise, should check this out) but the meal turned into quite a spread. There are many vegetarian options too and my wife had enough choices to keep her happy. I will start with the non vegetarian dishes. Their pork preparations are excellent and the quality of the meat stands out. We ordered Buta Yawarakani (Rs 680), which is grilled pork belly, a pork tofu hot pot (Rs 690), a curry soba ramen bowl (Rs 600), butabara rankon (Rs 280) and asparagus wrapped in bacon (Rs 300). I enjoyed all except the small hot pot which was far too mild for my liking.

For fish, we began with salmon ponzu (Rs 550) that came with cucumber and seaweed. It was a small serving and disappeared quickly. The salmon was lean with a firm bite. My favourite though was the hamachi sashimi (Rs 850). The cut was perfect and as fresh as you can expect in Gurgaon. The tuna donburri bowl (Rs 780) is a generous portion served with miso soup. It is good but when I compare it with similar bowls at popular Indian restaurants, I feel the cubed fish elsewhere is easier to eat than the sashimi style cut used at Raifu. The one letdown in the fish section was the grilled seabass. At (Rs 1600), it was the most expensive dish we ordered and the serving was very small. The skin was nicely crisp but the fish itself did not have the flakiness I was hoping for.

Raifu also serves poultry. We tried the chicken skin and chicken thigh skewers (Rs 200 each). There are only two skewers per order and at this price I was not expecting a large serving. I will still order the chicken skin again on my next visit.

On the vegetarian side, my wife enjoyed the veg tempura sushi rolls (8 pcs for Rs 480), the grilled eggplant skewer (Rs 100) and a spicy noodle dish made on request. Since the place mainly attracts expats, we were pleasantly surprised to see the chef handle the vegetarian dishes with the same attention.

Home made ice cream (Rs 280) tasted just like any regular brand available outside and can be skipped.

If you want a proper Japanese meal without denting your pocket, Raifu is worth a visit. With the Zomato discount, it becomes even better value and should cost around Rs2000 per head.

Address: Raifu,
Dia Park Premier Hotel 353-357 near Huda City Center, Sector 29, Gurugram | Phone: 0124-4566701

These days, there’s no dearth of restaurants, and most of them not only look and feel the same, but their menus are so interchangeable that you could swap one with another and few would notice. Matram, a new entrant in regional Indian cuisine, stands apart. From its traditional aesthetic to a menu that genuinely travels from Kashmir to Kanyakumari it is refreshingly different.

Located on an independent plot next to a mall, the impressive frontage with stone elephants and water fountains makes you pause and take notice. Step inside, and the interiors charm you instantly. Intricate detailing on the walls and ceilings, and a bright blue ceiling mimicking a clear sky on one side, give the space an uplifting energy and a pleasant, open feel.

It was their first lunch service (they had only started with dinner the night before) so it’s understandable that the staff needs time to become more fluent with the menu and to stock the refrigerators with adequate soft drinks. But those are minor glitches. What matters is that Matram makes a sincere and enthusiastic attempt to woo the discerning diner.

We began with crisp nadru (lotus root) fritters served with a trio of dips: bhaang chutney, pineapple chutney, and green apple chutney. A welcome change from the usual mint chutney. But what had my full attention was the tender coconut chilly fry, a standout dish made with the flesh of tender coconut cooked in its own water, finished in a spicy sauce. It’s healthy, addictive, and unlike anything I’ve had elsewhere. Chef Suresh Singh Fartyal, originally from the northern hills, proudly shared that he has launched restaurants across almost every Indian state, and this particular dish is his own invention. I admire the spirit of innovation.

Then came a medley of dishes, including the dohra kebab, a seekh that layers chicken at the base and mutton on top. It’s not commonly found, though I felt it could benefit from a bit more seasoning. The grilled tiger prawns, flambéed with rum on the table stole the show. Perfectly marinated, beautifully cooked, and packed with flavour.

I won’t go into detail about the other starters we tried like mutton pepper fry, Tangra chicken, ghee roast chicken, gunpowder podi idli etc which were all decent enough to hold their own in most restaurants, but somewhat overshadowed by Matram’s signature creations.

From the mains, my favourites were the Bengali kosha mangsho and the Kashmiri morels pulao. Both were so flavourful that while others asked for raita, I preferred to savour them as they were.

Dessert was a mixed bag. The black rice kheer from the Northeast was best ignored (I’ve had far better), but the gulab jamun cheesecake was delicious. The team also went out of their way to serve us green tea on request, which was a thoughtful touch.

Matram is a much-needed addition to the NCR dining scene. I only hope that its Dwarka location doesn’t become a limitation to the success it richly deserves.

Matram, Reliance Mall, Plot No 1, adjacent to Mayfair Restro Bar, Sector 13, Dwarka, New Delhi, Delhi, 110078

The post Matram, Dwarka: A New Regional Indian Restaurant with Pan-India Flavours appeared first on Indian Food Freak.

If you’re weary of Insta-itineraries and whirlwind checklists, perhaps it’s time to let Nagaland happen to you—slowly, deliberately, and with the grace of a place untouched by frenzy. This Northeastern gem invites not a race, but a pause. Here, you don’t “do” a holiday; you dwell in it.

Landing Lightly: Dimapur to Kohima

The gateway to Nagaland is surprisingly accessible—courtesy a direct flight from Delhi to Dimapur. No layovers, no fuss. From Dimapur, it’s a picturesque 90-minute drive to Kohima, the state’s capital, where the hills roll in like a lullaby and time decides to take the long road. For those who prefer to stay in Dimapur, you’re still in the heart of it all—with the added advantage of being just 20 minutes from Khatkhati in Assam, where the spirit flows a little more freely (more on that in a bit).

A Walk Through History

Kohima holds within it the whispers of the past. The Kohima War Cemetery, perched gracefully over green slopes, honours the brave who fought in one of World War II’s fiercest battles. It’s not just a site; it’s a silenced storyteller. The epitaph that reads “When you go home, tell them of us…” is reason enough to spend a moment longer in reflection.

Where Culture Lives On: Hornbill Village and the 16 Tribes of Nagaland

Nagaland is home to over a hundred tribes, each with its own dialect, traditions, and legacy. Among these, 16 are officially recognised as major tribes, and their presence is vividly brought to life in the Hornbill Village—a living museum where tradition stands tall.

Here, tribal architecture tells you as much as the elders do. You can walk through authentically built morungs (dormitories), see traditional weaponry once used in headhunting days, and witness daily practices that have survived centuries. The Hornbill Festival in December showcases all this and more—dance, folklore, crafts, and cuisines that are as layered as the land.

Food for the Soul—and the Stomach

Now, here’s the delightful surprise: while Nagaland’s indigenous cuisine is a delight of lightly spiced, easy-to-digest dishes—think bamboo shoot pork, fresh river fish, sticky rice—there’s no dearth of North Indian comfort food either. Craving choley bhature, jalebi, or a good old paratha? You’ll find it in Kohima’s modest eateries and hotels, served with the warmth of familiarity and a view to match.

The Other Side of the Border: Khatkhati and Dark Knight Distillery

Nagaland may be officially dry, but that doesn’t mean you’re cut off from your evening pour. A short ride to Khatkhati, across the Assam border, brings you to a clutch of bars and the emerging jewel of the local spirits scene—Dark Knight Distillery.

Here, I had the pleasure of sampling their range, including Infamous, a premium small-batch whisky with a smooth finish and surprisingly nuanced profile, and bought Lost Treasure, a cold brew coffee rum for home as a souvenir.

Vicky Chand, the affable founder of Dark Knight, told me over a dram, “The response to Infamous has been overwhelming. We’re still keeping it small-batch to retain quality, but expansion plans are definitely brewing.”

The distillery’s use of fresh, mineral-rich river water and the region’s pristine weather offer the perfect canvas for whisky aging. “We may be off the radar for now,” Chand adds, “but it won’t be long before Northeast whiskies hold their own in the Indian and even international markets.”

Souvenirs That Tell a Story

• Don’t leave without picking up a bottle of Infamous—its bold character and striking design make it a gift worthy of your shelf.
• Handwoven Naga shawls, each tribe with its distinct pattern, ideal as a wrap or a wall accent.
• Tribal jewelry made from beads, bones, and brass—rustic, sustainable, and deeply symbolic.
• Bamboo and cane artifacts, from baskets to lampshades, crafted by local artisans.
• Smoked pork or dried bamboo shoot, vacuum-packed and available at select markets in Kohima.
• Locally grown wild Naga chillies, both fresh and in pickled form, for those who like their food fiery.

Why Go Slow?

Because Nagaland isn’t about sightseeing—it’s about seeing, feeling, and connecting. It’s about learning to savour again—whether it’s a bite of Naga stew, a verse of war history, or a sip of whisky with stories steeped in rainwater and rebellion.

So, take that flight. Take your time. Let Nagaland linger.

The post Where Time Sleeps: A Slow Journey Through Nagaland appeared first on Indian Food Freak.