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{{Short description|Culinary traditions of the Nagas}}
{{Use dmy dates|date=August 2019}}
{{Indian cuisine}}
{{Culture of the Nagas}}

'''Naga cuisine''' consists of foods from or commonly eaten by the [[Naga people]] in [[Northeast India]] and [[Kachin state|Kachin]], [[Sagaing Region]] of [[Myanmar]],  or by the Naga diaspora. Each [[List of Naga ethnic groups|ethnic group]] of the Nagas prepares its own unique style of cuisines. It most notably features [[rice]], [[meat]]s and [[leaf vegetable]]s. Meat prepared by the Nagas are often [[smoked]], [[Dried meat|dried]] or [[Fermentation (food)|fermented]]. While Naga cuisine is part of [[South Asian cuisine]] due to national boundaries, it is closer to [[Southeast Asian cuisine]], especially [[Burmese cuisine]] and [[Northern Thailand]] cuisine.

== Overview == 
The various ethnic group of Nagas have their own cuisines, but often exchange recipes. The cuisines have developed as a result of long-term relationship that the communities have shared with their land and Indigenous wisdom passed through the generations. The food culture is based on agro-climatic conditions, availability of edible forest resources, customary beliefs, cultural practices and taboos, social restrictions, and socio-economic conditions.<ref name=":0">{{Cite book |last=Humtsoe |first=Chumchano |title=The Cultural Heritage of Nagaland |last2=Marak |first2=Queenbala |publisher=[[Routledge]] |year=2023 |isbn=9781032424477 |editor-last=Chophy |editor-first=G. Kanato |edition=1st |location=London |pages=301-313 |language=en |chapter=Naga Ethnic Food: History, Traditional Knowledge System, and Cultural Meanings |editor-last2=Chaudhuri |editor-first2=Sarit K.}}</ref>

A typical Naga meal consists of rice, a meat dish, one or two boiled vegetable dishes including the leaves, and a [[chutney]]/pickle (''Tathu''). Rice is the main carbohydrate source in the Naga diet and this region produces a number of prized rice varieties, but rice is also imported into the region from other states. Dried/smoked meat is an important ingredient in Naga cuisine and has practical significance for sustenance farmers/foragers and hunters. Smoked meat is often kept for an entire year to provide [[food security]] for individual families. Nagas prefer boiled edible organic leaves and wild forage which makes up a large part of the diet of many Naga regions.

Naga food tends to be hot and there are several different varieties of [[Chili pepper|Chili]] in the Naga areas. The most notable being [[Naga Morich]] and [[Bhut jolokia]]. The [[ginger]] used in the Naga cuisine is spicy, aromatic and is different from the common ginger. Garlic and ginger leaves are also used in cooking meat dishes. [[Sichuan pepper]] is also a popular spice used by the Nagas.

== Ingredients ==
Naga ingredients are acquired in diverse ways: cultivation, forage, fermentation, and trade.

* '''Rice:''' It is the staple grain of the Nagas. Its cultivation covers 70 percent of the total cultivated area.

* '''Bamboo shoot:''' Nagas use bamboo shoot in various forms: fresh, dried, and fermented.<ref>{{Cite journal |last=Kikon |first=Dolly |author-link=Dolly Kikon |date=2021 |title=Bamboo Shoot in Our Blood: Fermenting Flavors and Identities in Northeast India |url=https://www.journals.uchicago.edu/doi/10.1086/715830 |journal=Current Anthropology |language=en |volume=62 |issue=S24 |pages=S376–S387 |doi=10.1086/715830 |issn=0011-3204|url-access=subscription }}</ref> It is considered especially important for the [[Lotha Naga]] tribe while all communities use it for everyday cooking. Most tribes also consider the Lotha community to prepare the best bamboo shoot products. The bamboo species [[Dendrocalamus hamiltonii]] grows abundantly in the Lotha area, i.e., [[Wokha district]], and along the historical Dimapur to Kohima road.{{Note|This is substantiated by Nagaland Bamboo Development Board which has recorded 22 species of bamboo in the state of Nagaland.}}The Lothas have different varieties of fermented bamboo shoots, namely Rhuju, Rhujak, Rhujon, Rhuyen and Rhujonphen.<ref name=":0" />

== Dishes ==
[[File:Naga Smoked Pork with Axone (Fermented Soyabeans).jpg|thumb|Smoked pork with ''[[akhuni]]''|right]]
* [[Akhuni]] (''axone''), a fermented soybean product often served with smoked pork and beef. It is a [[Sümi Naga]] delicacy.<ref>{{Citation |last=Ajungla |first=T. |title=Some Ethnic Fermented Foods and Beverages of Nagaland |date=2020 |work=Ethnic Fermented Foods and Beverages of India: Science History and Culture |pages=459–477 |editor-last=Tamang |editor-first=Jyoti Prakash |url=https://link.springer.com/chapter/10.1007/978-981-15-1486-9_17 |access-date=2025-05-11 |place=Singapore |publisher=Springer |language=en |doi=10.1007/978-981-15-1486-9_17 |isbn=978-981-15-1486-9 |last2=Yeptho |first2=Lydia |last3=Kichu |first3=Asangla |last4=Nyenthang |first4=Gloria|url-access=subscription }}</ref><ref>{{Cite journal |last=Kikon |first=Dolly |author-link=Dolly Kikon |date= |title=Fermenting Modernity: Putting Akhuni on the Nation's Table in India |url=http://www.tandfonline.com/doi/full/10.1080/00856401.2015.1031936 |journal=South Asia: Journal of South Asian Studies |language=en |volume=38 |issue=2 |pages=320–335 |doi=10.1080/00856401.2015.1031936 |issn=0085-6401|url-access=subscription }}</ref>
* Anishi are fermented [[Taro|taro leaves]] made into patties and then smoked over the fire or sun dried. It is an [[Ao Naga]] delicacy.
* Fermented [[bamboo shoot]]s, locally known as Bastenga, is made from tender shoot of the Bamboo tree are often served with fish and pork. It is prepared most notably by the [[Lotha Naga]]s 
* [[Galho]] also known as ''Zawo'', a common [[Angami Naga|Angami]]/[[Chakhesang Naga]] delicacy, is a mix rice dish made from a mixture of rice, vegetables and various meats.<ref>{{Cite web |last=Kesangunuo |date=30 July 2017 |title=Recipe of Galho – Yummy Rice Dish from Nagaland |url=https://rootsandleisure.com/recipe-of-naga-dish-galho/ |access-date=6 August 2021 |website=Roots and Leisure}}</ref>
* Mesü is a meat dish cooked with its blood. Usually made of pork or beef, it is a popular delicacy among the Angamis.
* [[Smoked meat]] produced by keeping the meat above a fire or hanging on the wall of the kitchen for anywhere between 1 day to 2 weeks or longer.
* Yongchak ([[Parkia speciosa]]) are long treebeans often eaten roasted over coals, and are often traded in bunches.<ref name=":1">{{Cite web|title=7 Special Dishes Of Nagaland That Everyone Needs to Try|url=https://food.ndtv.com/food-drinks/7-special-dishes-of-nagaland-that-everyone-needs-to-try-1786800|access-date=2021-06-27|website=NDTV Food|date=8 December 2017 |language=en}}</ref>
* Akibiye is a thick gravy made with colocasia and bamboo shoot, mainly by the [[Sümi Naga|Sümi Nagas]].<ref name=":1" />
[[File:Lotha Naga dish, Machihan.jpg|thumb|Lotha Naga chutney, Machihan.]]

== Beverages ==

* [[Thuthse]] is a fermented drink made from [[Glutinous rice|sticky rice]]. It is the traditional drink of the Angami and Chakhesang Nagas.
* [[Zutho]] is another fermented drink made from rice. It has a light and dull taste compared to ''thuthse'', which is thicker, stronger and sweeter.<ref name=":1" /><ref>{{Citation |last=Ajungla |first=T. |title=Some Ethnic Fermented Foods and Beverages of Nagaland |date=2020 |work=Ethnic Fermented Foods and Beverages of India: Science History and Culture |pages=459–477 |editor-last=Tamang |editor-first=Jyoti Prakash |url=https://link.springer.com/chapter/10.1007/978-981-15-1486-9_17 |access-date=2025-05-11 |place=Singapore |publisher=Springer |language=en |doi=10.1007/978-981-15-1486-9_17 |isbn=978-981-15-1486-9 |last2=Yeptho |first2=Lydia |last3=Kichu |first3=Asangla |last4=Nyenthang |first4=Gloria|url-access=subscription }}</ref>

== References ==
{{Reflist}}
{{ref begin}}
* [http://www.akasworld.com/modules.php?name=Content&pa=list_pages_categories&cid=4 Naga recipes] from ''Naga Ethnic Cuisine - A Class of its Own'', Naga Women Voluntary Association.
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== External links ==
{{Cookbook|Cuisine of Nagaland}}
{{Commons category|Naga cuisine}}{{cuisines}}
{{Cuisine of India}}
[[Category:Indigenous cuisine]]
[[Category:Indian cuisine by state or union territory]]
[[Category:Northeast Indian cuisine]]
[[Category:Naga cuisine| ]]
[[Category:Culture of Nagaland]]
[[Category:Burmese cuisine]]
[[Category:Cuisine by ethnicity]]

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