Naga cuisine

Naga cuisine originates from the Naga tribes of northeastern India and Myanmar, characterized by bold, smoky flavors and use of fresh, local ingredients. It often features fermented foods, smoked meats, and vegetables, with chili and bamboo shoot adding spiciness and texture. Traditional cooking methods include slow smoking, fermenting, and roasting, which develop complex flavors. The cuisine emphasizes communal eating, with dishes like smoked pork, fish, and hearty stews that reflect the region's rich cultural heritage and reliance on nature's bounty. Overall, Naga cuisine is vibrant, rustic, and deeply connected to the land and traditions of its people.