Naga cuisine is the traditional food of the Naga people from the State of Nagaland, an ethnic group from the North-Eastern Region of India. The cuisine is heavily influenced by the region's agrarian and hunting-gathering traditions. The staple food of Naga cuisine is rice, which is often served with a variety of meat, fish and vegetable dishes. The cuisine is known for its use of locally-sourced ingredients, such as bamboo shoots, wild mushrooms, and a variety of greens and herbs.
Naga cuisine is known for its use of a wide variety of meat, including chicken, pork, fish and wild game such as deer, wild boar and bison. Some popular Naga dishes include smoked meat, fish and wild game meat, bamboo shoots fry, and traditional stews. The cuisine is known for its spicy and flavorful, with a generous use of ginger, garlic, and chili peppers. The cuisine also includes a variety of fermented foods such as fish, meat and vegetables, which adds a unique sourness to the dishes.
Additionally, the Naga people have a tradition of consuming fermented soya bean, this is known as "Axone" and it's a staple food in many Naga households and it is used to make various dishes like chutneys, stews and curries.