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Ever wondered about Nagaland's cuisine before planning to visit the Hornbill Festival? If so, you will be surprised to see an array of delicacies, as Naga cuisine is unique because it uses fresh local ingredients, minimal oil, and traditional cooking methods like smoking, fermenting, and cooking in bamboo.
Top 5 Naga Dishes to Try at Hornbill Festival
• Axone with Smoked Pork
Axone is a famous Naga ingredient made from fermented soybeans, which has a strong smell but adds a deep, delicious flavour to dishes. The pork is first smoked for days, giving it a rich aroma, and when combined with axone, chillies, and herbs, it becomes a comforting and authentic Naga delicacy.
• Steamed Fish in Bamboo
This dish highlights the simple and natural style of Naga cooking. Fresh fish is mixed with herbs, ginger, garlic, bamboo shoots, and chillies. It is then stuffed inside a bamboo tube and steamed. The bamboo gives the fish a light, earthy taste, making it healthy and flavourful.
• Silkworm
Silkworms are a popular traditional protein source in Nagaland and other Northeastern states. They are usually stir-fried with spices and herbs. Silkworms have a soft texture inside and a slightly crispy exterior. Many locals enjoy them as a snack or side dish with rice beer.
• Crispy Grasshopper
Grasshoppers are crunchy, tasty, and high in protein. In Nagaland, they are cleaned, seasoned with local spices, and fried until crisp, making them a unique snack with a satisfying crunch. Sometimes, fermented bamboo shoot is also added to the dish to enhance the taste.
• Anishi with Smoked Pork
Anishi is made from fermented yam leaves that are dried and formed into cakes. These are cooked with smoked pork to create a thick, earthy curry loved across Nagaland. It is cooked in a clay pot with tomatoes and dried red chillies. It is the traditional dish of the Ao tribal community of Nagaland.
If you are visiting the Hornbill Festival or you are on a leisure trip to Nagaland, consider these Naga dishes to try in Nagaland for an incredible culinary experience.
