Mumbai: India’s northeastern region is a culinary treasure trove that remains relatively unexplored by mainstream food lovers. Among its most intriguing food cultures are those of Nagaland and Mizoram, where the ingredients used are not just unique in flavour but also deeply embedded in the communities’ way of life. The terrain, weather, and tribal traditions of these states have shaped a cuisine that is rooted in sustainability, fermentation, and minimalism, where flavour is often bold, earthy, and distinctly smoky.

Both Naga and Mizo cuisines lean heavily on natural, locally sourced produce and rely on traditional preservation techniques such as drying, fermenting, and smoking. These methods were born out of necessity, as refrigeration was not always an option in the hilly terrains. What emerged over time was not only a means of sustenance but a food culture rich in complexity, flavour, and identity.

Unique ingredients used in Naga and Mizo cuisine

Here are the unique ingredients that are used in Naga and Mizo cuisines:

1. Bamboo shoots: Staple with a sharp twist

One of the most iconic ingredients across the Northeast is the bamboo shoot. Known for its sharp, slightly sour flavour, bamboo shoot is used both fresh and fermented in a variety of dishes. In Naga kitchens, it adds a pungent punch to curries, soups, and chutneys. 

In Mizoram, bamboo shoot is often paired with pork or chicken, lending a tangy depth to otherwise simple dishes. It’s not just the taste—bamboo shoot is also high in fibre and nutrients, making it a wholesome part of the diet.

2. Axone: Fermented flavour bomb of Nagaland

Pronounced ‘akhuni,’ axone is fermented soybean cake that has a strong aroma and even stronger flavour. Used widely in Naga households, axone is often added to meat and vegetable preparations to give them an umami-rich depth that is hard to replicate. 

It’s not for the faint-hearted—the smell can be off-putting to the uninitiated—but for those familiar with it, axone is an irreplaceable comfort food ingredient. It is typically prepared at home by fermenting soybeans in banana leaves or bamboo baskets over several days.

3. Fermented soybeans: Shared love across tribes

While axone is specific to the Nagas, fermented soybeans are also a favourite in Mizo cuisine, though prepared in slightly different ways. These are mashed or whole soybeans that are fermented and sun-dried, used to add a tangy, nutty character to vegetable stews and meat dishes. 

In Mizoram, they are often combined with green leafy vegetables, dried fish, or boiled pork. Fermentation not only enhances flavour but also boosts the food’s nutritional profile, aiding in digestion and gut health.

4. Smoked pork: Culinary art form

If there is one ingredient that symbolises both celebration and everyday comfort in these kitchens, it is smoked pork. The process of smoking meat—often over a wood fire in traditional kitchens—can take days, and the resulting flavour is deep, woody, and slightly sweet. 

In Nagaland, smoked pork is commonly cooked with bamboo shoots, axone, or dry red chilli, while in Mizoram, it is often prepared with herbs like lengser or chiltepin peppers for added zing.

The meat is typically stored for weeks or even months, making it a reliable source of protein during harsh seasons.

5. Other unique touches

Beyond the more well-known ingredients, both cuisines utilise herbs and plants that are either foraged or grown in kitchen gardens—like king chilli (bhut jolokia), perilla seeds, yams, wild mushrooms, and mustard leaves. 

These enhance the dishes without overwhelming them, keeping the meals balanced and earthy. Even salt is often replaced with alkali made from filtered plant ash in traditional cooking.

Naga and Mizo cuisines may not be as widely recognised as other Indian regional foods, but their flavour profiles are among the most compelling. They reflect not just culinary creativity, but a way of life that honours nature, seasonality, and age-old traditions. The use of fermentation, smoking, and foraging reflects a culture that has long mastered the art of sustainable living.

So, if you’re looking to broaden your gastronomic horizons, dive into the kitchens of Nagaland and Mizoram. Each bite tells a story of forests, firewood, and flavours passed down through generations.