Relishing the Flavours, Top 5 Cuisine Of Nagaland

Nagaland is one of the Major Northeastern Corner of India, known for its unparalleled beauty, lush green hills, landscapes, different cultures & diversity. However the flavors and delicacy of Nagaland are unexplored. The regions cuisine popularly known as Naga-Cuisine. Naga Cuisine is known for its bold flavors, extensive use of local ingredients, local spices such as Raja Mirchi( Bhut Jolokia, the hottest chilly) and traditional cooking techniques.

So, let’s explore the top 5 Naga Cuisine.

Raja Mirchi

1. Akhuni ( Fermented Soybean)

Akhuni, also known as Axone, is a staple in Nagaland, made from fermented soybean. Known for its strong, pungent flavor, Akhuni is versatile and used in various dishes such as:

  • Dry Fish Akhuni Chutney
  • Smoked Pork with Akhuni
  • Vegetable Stew

Almost every Naga household prepares their own akhuni, showcasing its importance in their daily diet.

Best Restaurants to try Akhuni in Nagaland :-

  • Naga Bowl Express (Super Market Ln, Bank Colony, Dimapur, Nagaland 797112)
  • The Bamboo Shoot(3rd floor, opposite Dominos, Main Town, Kohima, Nagaland 797001)
Axone (Akhuni )

2. Galho 

In Naga households no meal is complete without rice. Galho is a comforting savory mix of rice, vegetables & different types of meats with a smoothing mild flavor. The ingredients are simmered together until a thick hearty consistency. Making it a perfect food for cold and rainy weather served with side dishes.

  • Galho: a comforting mix of rice, vegetables, and various meats.
  • Features a soothing, mild flavor.
  • Ingredients simmered to a thick, hearty consistency.
  • Ideal for cold and rainy weather, served with side dishes.
Galho Naga Dish

3. Smoked Pork with Fermented Bamboo shoot

Smoked pork with bamboo shoot is the flavorful delight which showcases the traditional Meat smoking techniques of Naga households. The smoked pork, fermented bamboo shoot & Naga chilies results in a flavorful spicy aromatic dish which is served with steamed rice.

  • Smoked pork with bamboo shoot highlights traditional Naga meat smoking techniques.
  • Ingredients: smoked pork, fermented bamboo shoot, Naga chillies.
  • Results in a flavorful, spicy, aromatic dish.
  • Typically served with steamed rice.

Best Restaurant to Try Smoked Pork with Fermented Bamboo Shoot In Nagaland:-

  1. Ethinic Table (Old Sewak Road Near Faith Hospital, Dimapur 797112 )
  2. The King Chilli ( Hibos Garden, Green Park Jn, 5th Mile, Opp Sbi, Chümoukedima 5th Mile, NH 29, Dimapur 797115 )
Smoked pork with Bamboo Shoot

4. Nap Nang  (Sticky Black rice Pudding)-

The Foods of Nagaland tends to be the Spicer side because of its very famous Naga chilies. But Naga cuisines are not all spicy, they also have some of the delicious guilt free desserts made from the signature black rice of Nagaland. It’s Cooked in milk and it has a natural nutty flavor because of the black rice and it has a deep purple.

  • Naga cuisine is often spicy, featuring famous Naga chilies.
  • Not all dishes are spicy; some guilt-free desserts are made with signature black rice.
  • Black rice desserts are cooked in milk, have a natural nutty flavor, and a deep purple color.
Black rice pudding

5. Awushi kulho

Awushi Kulho is a chicken stew without any use of oil. The tribes of Nagaland are experts in making healthy stable foods with minimal ingredients. In this stew the main ingredients are chicken, ginger,water and some seasonal greens & some chilies if you like. It is served hot and steamy.

  • Awushi Kulho is a chicken stew made without oil.
  • Naga tribes excel in creating healthy, simple foods with minimal ingredients.
  • Main ingredients: chicken, ginger, water, seasonal greens, and optional chillies.
  • Served hot and steamy.
Awushi Kulho


In conclusion, these top 5 Naga dishes from my collection that take you a culinary journey that pleases your taste buds and connects you to the rich culture and traditions of Nagaland. The Cuisines show the Naga people’s close bond with the land and their clever ways of creating unique flavors with local ingredients.

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