A signature Naga dish — chunks of pork smoked over firewood, then boiled with fermented bamboo shoot and Naga King Chili (Bhut Jolokia). Rich, tangy, and fiercely hot. ¹⁾

Axone (or akhuni) is a strong-smelling fermented soybean paste, used to cook pork, beef, or vegetables. Deeply funky, umami-rich, and iconic. ²⁾

A comforting rice porridge cooked with seasonal greens, meat, ginger, and garlic. The Naga version of khichdi, but with a tribal soul. ³⁾

A traditional dish of the Ao tribe, made from fermented taro leaves rolled into cakes, sun-dried, and later cooked with smoked pork or beef. ⁴⁾

Earthy and slightly bitter from the dry bamboo shoots, with deep smoky meat and minimal spice. Pure Naga wilderness in a bowl. ⁵⁾

A delicacy among the Angami Nagas — carefully cleaned intestines cooked with ginger, garlic, chilies, and sometimes axone. ⁶⁾

Pounded dry river fish mixed with King Chili, garlic, and salt. Often served raw or lightly sautéed — explosive in flavor. ⁷⁾

A fierce pickle made with Bhut Jolokia, one of the hottest chilies in the world. Often preserved in mustard oil or lemon juice. ⁸⁾

Popular in some rural areas — local snails are cleaned, then boiled with fermented herbs and Naga chilies for a chewy, spicy broth. ⁹⁾

A mildly bitter, seedy eggplant variety is stewed with beef — a rare dish found in villages that appreciate bitterness in food. ¹⁰⁾

Simple, rustic dish of pork and colocasia root — hearty, sticky, and rich, balanced with light ginger-garlic broth. ¹¹⁾

A fermented rice beer central to Naga social gatherings. It has a sweet-sour flavor and low alcohol content — handmade with love. ¹²⁾

A tangy stew using roselle leaves (also called hibiscus leaves), cooked with chicken or pork. A bright, sour twist on traditional meat dishes. ¹³⁾

A fermented fish and mashed vegetable chutney loaded with King Chili. Though Manipuri in origin, many Naga tribes prepare their version — fiery and fermented. ¹⁴⁾

Silkworm pupae are cleaned, boiled, then stir-fried with chilies and herbs. Crispy, nutty, and a prized source of protein. ¹⁵⁾