Nagaland
A visual diary of the sights and tastes of the north eastern state
Black Rice with Steamed Pumpkin and Bitter gourd
Local river fish, slow cooked with sumac and fiddle head ferns
Local river smoked fish, with axone ( local fermented soyabean paste)
Frames from the Wednesday Market, Dimapur.
river fish, eels, water snakes
mushrooms
dried fish
green bananas and kudrasak (wild & edible) leaves
sumac, corn, greens and local tamarillo
small river frogs
silkworms, silkworm larvae, bitter gourd and brinjal
varieties of river fish, smoked and dried
snails & field bugs
pumpkins and river crabs
boondi & bhujiya (snacks made with chickpea flour)
sticky rice pancake with black sesame
fresh raja chilli
honeycomb with larvae
naga lehsun (local garlic chives)
Portrait of an ingredient
Axone (or akhuni) is a smoked, fermented soya bean paste and a staple ingredient in the Naga cuisine. It is packed and sold in banana leaves in the local market. Traditionally, women who make it at home are the ones selling it. Like the one pictured below, she has been doing so regularly for the last two three decades.
Axone (or akhuni) is a smoked, fermented soya bean paste and a staple ingredient in the Naga cuisine. It is packed and sold in banana leaves in the local market. Traditionally, women who make it at home are the ones selling it. Like the one pictured below, she has been doing so regularly for the last two three decades.
Indianised Chinese restaurant food with a local Nagaland twist.
A rustic & tasty amalgamation of asian flavours.
Dumplings - fried and steamed, served with pork or beef stock, beef sticks,
pork chowmein, rice noodles with pork
A rustic & tasty amalgamation of asian flavours.
Dumplings - fried and steamed, served with pork or beef stock, beef sticks,
pork chowmein, rice noodles with pork
Lunch in the fields
Terraced rice paddy fields
Refreshments. Black tea and a fried sticky rice snack
Fresh ingredients being laid out for the curry
Harvesting fresh snails from the paddy field - 1
Harvesting fresh snails from the paddy field - 2
De- feathering the chicken
Roasting the chicken over an open fire helps in the de-feathering process
Breaking down and cleaning the chicken by the stream
Curry cuts
khulodzunika.
"khulo" means field, "dzu" is water, "ni" is leaf and "ka" means stem.
"khulo" means field, "dzu" is water, "ni" is leaf and "ka" means stem.
foraged greens
fresh yams
naga dao
terraced fields
removing the tails
cleaning the snails
adding tomatoes, ginger and chillies to the chicken and snails
chutney
Field snails in poached local chicken with ginger, tomatoes and salt and chilli. Sophisticated and simple.
Lunch
Chicken and field snails in broth
Salad/Chutney with tomatoes, mong - mong (local ingredient with a bitter/sour taste), gooseberry, chilli and Indian pennywort
Galho- broth with wild garlic chives
local rice
Chicken and field snails in broth
Salad/Chutney with tomatoes, mong - mong (local ingredient with a bitter/sour taste), gooseberry, chilli and Indian pennywort
Galho- broth with wild garlic chives
local rice
Breakfast - boiled eggs, foxtail millets, job's tears with sticky rice in milk
Lunch at Khonoma homestay
naga dal, rice, potatoes, local tomatoes with bitter gourd & smoked pork, chutney with naga chilli, garlic, ginger and dried fish
naga dal, rice, potatoes, local tomatoes with bitter gourd & smoked pork, chutney with naga chilli, garlic, ginger and dried fish
Seed conservation, Chizami
Visit to a local woman's house who is a seed collector. Varieties of seeds such as foxtail millet, corn, maize, long bean, naga flowers, sorghum, lemon basil & job's tears
Chizami
Kohima
Khonoma
Website:
