Naga cuisine is bold, flavorful, and deeply connected to nature and tradition. It often includes smoked meat, fermented ingredients, and fresh herbs.

Naga cuisine is bold, flavorful, and deeply connected to nature and tradition. It often includes smoked meat, fermented ingredients, and fresh herbs.

If you love bold flavors and are a fan of meat, you will definitely enjoy Naga cuisine. Rich in spices, herbs, and traditional cooking styles, here are 6 delicious Naga dishes you should try at least once in your life.

If you love bold flavors and are a fan of meat, you will definitely enjoy Naga cuisine. Rich in spices, herbs, and traditional cooking styles, here are 6 delicious Naga dishes you should try at least once in your life.

Smoked Pork with Bamboo Shoot: This is one of the most loved dishes in Nagaland. Pork is smoked over a fire and then cooked with fermented bamboo shoots. The smoky flavor mixed with the sourness of bamboo shoot makes it a mouth-watering dish. Best enjoyed with rice.

Smoked Pork with Bamboo Shoot: This is one of the most loved dishes in Nagaland. Pork is smoked over a fire and then cooked with fermented bamboo shoots. The smoky flavor mixed with the sourness of bamboo shoot makes it a mouth-watering dish. Best enjoyed with rice.

Galho: Galho is a comforting one-pot meal similar to khichdi. It’s made with rice, vegetables, meat (usually pork), and sometimes axone. It's simple, healthy, and perfect for a cold day.

Galho: Galho is a comforting one-pot meal similar to khichdi. It’s made with rice, vegetables, meat (usually pork), and sometimes axone. It's simple, healthy, and perfect for a cold day.

Axone (Fermented Soybean) Curry: Axone (pronounced akhuni) is fermented soybean paste used to cook meats or vegetables. It has a strong smell but adds a deep, rich flavor to the dish. It’s often used with pork or beef and served with plain rice.

Axone (Fermented Soybean) Curry: Axone (pronounced akhuni) is fermented soybean paste used to cook meats or vegetables. It has a strong smell but adds a deep, rich flavor to the dish. It’s often used with pork or beef and served with plain rice.

Naga Style Dry Fish Chutney: This spicy chutney is made with dried fish, fermented bamboo shoot, green chillies, and garlic. It’s a side dish that packs a punch and goes well with rice and boiled vegetables.

Naga Style Dry Fish Chutney: This spicy chutney is made with dried fish, fermented bamboo shoot, green chillies, and garlic. It’s a side dish that packs a punch and goes well with rice and boiled vegetables.

Boiled Vegetables with Raja Mircha: Naga meals often include boiled or steamed seasonal greens served with a fiery chutney made from the world-famous Raja Mircha (King Chilli). It's simple, healthy, and adds a spicy kick to any meal.

Boiled Vegetables with Raja Mircha: Naga meals often include boiled or steamed seasonal greens served with a fiery chutney made from the world-famous Raja Mircha (King Chilli). It's simple, healthy, and adds a spicy kick to any meal.

 Chicken with Roselle Leaves (Amsu): Roselle leaves give the curry a tangy, refreshing taste. This dish is light, healthy, and typically made without oil or heavy spices—just fresh chicken, roselle, and a few local herbs.

 Chicken with Roselle Leaves (Amsu): Roselle leaves give the curry a tangy, refreshing taste. This dish is light, healthy, and typically made without oil or heavy spices—just fresh chicken, roselle, and a few local herbs.

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