A Deep Dive into the CulinaryHeritage of Nagaland

Nagaland, a state in northeastern India is a place where seventeen indigenous communities of distinct cultural heritage reside amidst breathtaking landscapes.

Local food wisdom and knowledge of the backyard biodiversity are central to Naga culinary heritage, featuring unique local ingredients, ways of cooking, and flavourful dishes! Food preservation is crucial  utilizing smoking and fermentation techniques.

These food items come from local farms, livestock, and the bounty of the wild collected by the communities. Freshness and authenticity are the defining factors of Naga traitional food.

Step cultivation of varied types of rice and vegetables is a common practice.

Nagaland is well known for its traditional irrigation system called zabo. Cattle also graze on these steps adding to the soil manure. Food produced and collected are highly nutritious, completely free from chemicals.

Hence it is not surprising that Nagaland enjoys three GI tags for its special vegetables.

The indigenous  fiery Naga King chilli, aka Raja Mircha is one of the hottest chilies in the world!

Also known as tamarillo, the Naga tree tomato with a spicy fragrance has always been part of the traditional Naga cuisine.

The GI tagged Nagaland's sweet cucumber is high in potassium and moisture and ideal for hydrating and rejuvenating the hard working people of Nagaland.

The local markets brim with fresh organic locally grown food products connecting consumers with local food producers, and supporting sustainable farming, reducing environmental impact of food transportation, contributing to local economic development.

Rice is the core component of  every Naga meal. Its different varieties include white rice, red rice, black rice, and others depending on the microclimatic conditions of a region.

This is an image of the wholesome local red rice known for its high iron and zinc content.

The black rice is aromatic, glutinous, and large-grained. Rich in antioxidants, fiber, protein and other nutrients, it turns deep purple when cooked due to its high anthocyanin content. 

Harvesting rice is a community event marked by celebrations and rituals.

One of the most universal rice based food consumed by all Naga tribes is the Galho or the rice porridge made with vegetables and meat.

The region is home to a variety of freshwater fish species such as catfish, tangra, and trouts. Fish, particularly from rivers and streams, are an important protein source prepared with a variety of vegetables and spices. 

This is an image of fish cooked in bamboo shoot water.

Naga cuisine boasts a variety of meats- pork, beef, and chicken. Every household rears chicken. Pork is one of the most preferred meats. Specialities include preparations with fresh or fermented bamboo shoots, fermented soyabeans (Axone), and fermented yam leaves (Nüoshi).

The image is of Smoked Pork with Axone.

A few distinctive local items include ginger flower of a wild ginger species of the region as seen here...

...silkworms which are delicious and rich sources of high quality protein...

...honey bee larvae, another popular and nutritious delicacy seasonally available.

No Naga dish is complete without bamboo shoot. It is used in fermented and dried forms, sliced or as a paste. Different types of bamboo shoots are available in different parts of the state offering a range of options to Naga kitchens.

This image is of Züsem (slightly fermented bamboo shoot curry) and can be eaten as a complete dish!

Axone is a hallmark Naga ingredient, often used as a paste. Put in meat stews, vegetable curries, chutneys, etc., it is often combined with bamboo shoots for a balanced flavour. It has health benefits such as boosting the immune system and aiding digestion.

Dried yam leaves, as seen here is a unique ingredient of Nagaland with many nutritional benefits.

It is traditionally consumed not only as food but also as a potential remedy for various health issues especially for its antioxidant properties.

Nüoshi, fermented yam leaf paste, adds special flavour to Nagaland's dishes. It takes 7-10 days to prepare it. Moulded into cakes, and dried in the fire, it is stored for year-round use.

Wild ginger and garlic are essential spices adding amazing aromatic flavour to all dishes. 

Bunches of garlic hung from the wooden panels of a built structure, as seen in this image  is a common scene in all villages. 

Michinga seed or local Szechuan pepper is another common ingredient of Naga food, often used in meat items. The fresh seeds are available only seasonally which are dried, as seen in this image, and stored in Naga kitchens.

Nagaland is known for their excellent chutneys and dried fruit candies which are often found in unmanned home-side shops in the villages. Visitors can just pick up these products and leave the payments as per the prices mentioned there. 

This image is of Khonoma village in Kohima.

Black tea of Nagaland is a traditional beverage offered to every guest and consumed daily at homes for centuries. 

This tea is made using traditional methods and has a deep, rich flavor. Its high antioxidant content, amino acids, and other natural nutrients offer several health benefits.

The sticky rice wine made from fermented Naga rice is a thick, white alcoholic beverage traditionally prepared by the Angamis and Chakhesangs. 

Locally called Thuthse it is now loved and  consumed by all communities.

Wines are also prepared from grapes, bananas and other fruits.