traditional naga cuisine is famous for its variety and simplicity. there 16 major tribes here with each tribe having its own unique and signature dish. the most important ingredients of the local dishes include bamboo shoots, fermented soyabean, dry colocasia stem and leaves called anishi and dried fermented fish. some of the best local dishes include:

• aikibeye, a bland dish made mustard leaves and colocasia roots served with other spicy dishes.

• akini choibo made with perilla seeds cooked with paddy field snails. perilla are wild herbs which belong to mint family.

• samathu, a warm spicy pork curry made with fermented soyabean and chillies served with steamed rice.

• hinkejvu made with colocasia, cabbage, mustard leaves and french beans.

• fish dishes cooked in bamboo tubes with few spices and smoked over fire.

• zutho, famous rice beer, a fermented drink