Food is culture

Not many states of India’s ethnically rich Northeastern Region are perhaps as vivacious and colourful as Nagaland
Food is culture

Not many states of India's ethnically rich Northeastern Region are perhaps as vivacious and colourful as Nagaland is. It is a beautiful state comprising 18 major and several minor tribes, whose brave warriors have become part of folklore, be it while fiercely protecting their land once upon a time, or be it while young soldiers from the state were defending India's border. It was only last week that Nagaland had paid rich tributes to the 25-year-old Captain Neikezhakuo Kenguruse of Nerhema village in Kohima, a brave soldier of the Indian Army who had attained martyrdom in Kargil on June 28, 1999. That apart, Nagaland is one state where each tribal community has its unique recipes – often said to be well-guarded secrets too – which have been passed on through the generations. From various herbs to meats, every Naga tribe considers their recipes part of their unique identity and culture. But then, while meat is prevalent in most of the food preparations across Nagaland as is also across the entire Northeast, Aos Angamis, Semas and Sangtams – and for that matter every Naga tribe – also have their own preparations of boiled vegetables and fried mixed vegetables which simply mesmerize the taste buds of vegetarians. Yes, an ideal Naga meal consists of a meat dish, a boiled vegetable dish or two, rice and spicy chutney. Nagas prefer boiling edible organic leaves rather than frying them. Fermented bamboo shoot with fish and pork is one of the most popular Naga dishes. And then there is 'Axone' (pronounced Akhuni) – soya-bean boiled, fermented and either smoked or sun-dried, with smoked pork and beef. Nagas, like most other Northeastern communities, preserve meat by keeping it above the fire up to two weeks or longer, which could last for the whole year ahead. Nagas also take pride in Naga King Chilli – the world's hottest chilli – and make various preparations of it with aromatic hill ginger, and of course Naga garlic, while various indigenous herbs make the food taste unique. And yes, Nagas, and for that matter different communities of the North-east are proud of their food habits. 

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