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Naga cuisine is the traditional foods of theNaga people in the northeastern region ofIndia andKachin,Sagaing Region ofMyanmar. Eachethnic group of the Nagas prepares its own unique style of cuisines. It most notably featuresrice,meats andleaf vegetables. Meat prepared by the Nagas are oftensmoked,dried orfermented. Naga dishes are quite similar to dishes of Southeast Asian countries likeMyanmar andThailand.

The various ethnic group of Nagas have their own cuisines, but often exchange recipes. A typical Naga meal consists of rice, a meat dish, one or two boiled vegetable dishes including the leaves, and achutney/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 a very 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 providefood security for individual families.Nagas tend to 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 spicy and there are several different varieties of chillies in Nagaland. The most notable beingNaga Morich andBhut jolokia. Theginger 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.

• Akhuni (axone), a fermented soybean product often served with smoked pork and beef. It is aSümi Naga delicacy.
• Anishi are fermentedtaro leaves made into patties and then smoked over the fire or sun dried. It is anAo Naga delicacy.
• Fermentedbamboo shoots, locally known asBastenga, is made from tender shoot of the Bamboo tree are often served with fish and pork. It is prepared most notably by theLotha Nagas
• Galho also known asZawo, a commonAngami/Chakhesang Naga delicacy, is a mix rice dish made from a mixture of rice, vegetables and various meats.^[1]
• 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.
• Yongjack (Parkia speciosa?) are long treebeans often eaten roasted over coals, and are often traded in bunches.^[2]

• Thuthse is a fermented drink made fromsticky 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 tothuthse, which is thicker, stronger and sweeter.

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