Khana- Indian Recipes, Ingredients and Indian Food Guide

Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients. The meat and fish used are often smoked, dried or fermented.

Some of the popular Cuisine varieties of Naga food are

Awo Kutsu (A special Pork Head Preparation)

Pork With Crabs

Smoked Pork Special

Pork and Bamboo Shoot

Pork in Gravy

Rücie Mou (Harvest Curry)

Awoshi Kipiki Ngo Akone (Smoked pork with Fermented Soya Bean)

Samütu (Pork seasoned with Mejinga)

Langsop-Phan (Pork with Naga bean and Fern)

Crispy Hot and Sweet Beef

An Shi Aon (Tender chicken pieces Basted in Lard and Steamed in Bamboo Shoot Extracts)

Akuwu Kichine (Ginger Chutney)

Eranhan (Indigenous Black Chutney)

Fish and Bamboo Shoot Chutney

Pongsen (Fish Cooked in Bamboo)

Rosep Aon (Assortment of Vegetables Enlivened with Green Peppers and Bamboo Shoot Juice)

Machihan (Traditional Lotha Chutney)

Fresh Bamboo Shoot Chutney (Kese Tathu)

Kholari Chutney (Kidney Beans Chutney)

Anishi Lon (A Distinctive Chutney Made with Dried Fermented Yam (taro) Leaf Patties)

Salad (Soaked Naga Dal)

Müle-Hi (Spicy Sesame Sauce)

Pichatu Hafu Li (Yam Stem in Naga Dal)

Dzünuo Ga (Yam with Green Vegetable)

Amerso (Chicken Strips Cooked in Powdered Rice)

Hetam (Naga Beans Chutney)

Hekagi (Dry Fish Special)

Galuo (Gravy)

Gajo Galho (Herbal Rice Broth)

Chilly Curry (Lotha Style Machihan)

Yam Curry

Anhoi (Chicken and Rice Powder Curry)

Thevü Gapha (Chicken and Rice Stew)

Konyak Nük-Nge (Steamed Sticky Rice)

Sticky Rice Puffs

Smoked River Fish

Fish Lotha Style (Fish in Fermented Bamboo Shoot Extract)

Pineapple Stew