Naga Food Trail

• Hands on cooking sessions
• Understanding food systems by working in jhum fields and paddy fields
• Axone and Anishi making demonstrations
• Learn about foraging and fermentation techniques
• Visit community seed bank

Photos

Day 1 : Dibrugarh to Mokukchung                         198 kms; 5.5 hours

Pickup from Dibrugarh airport commencing our journey on the Naga food trail which takes us to Central Nagaland. Stay in a guesthouse

Day 2: Mokukchung

Mokokchung, the cultural heartland of the Ao Naga community, is renowned for its distinctive culinary traditions, particularly Anishi—fermented yam leaves that form the cornerstone of many local dishes. Today, we journey to an Ao Naga village to gain firsthand insight into their farming practices, food heritage, and way of life. Accompanied by our local hosts, we will walk through jhum (shifting cultivation) fields, learning about this age-old agricultural system while foraging for wild edible plants along the way. Lunch will be prepared in the fields using bamboo and locally sourced ingredients, offering a glimpse into the indigenous knowledge systems that have sustained these communities for generations.

Later, we will witness the traditional process of making Anishi and join in preparing a classic Ao Naga pork and Anishi dish, discovering the flavours, techniques, and cultural significance behind one of Nagaland’s most iconic foods

Stay in a guesthouse

Day 3 : Mokukchung to Chizami                             223 kms; 7 hours

Our journey continues further south to Chizami, homeland of the Chakhesang community. In the second half there will be a presentation on Indigenous food systems of Naga communities and its close link to their culture. This will be followed by a visit to the local seed bank. Stay at a homestay

Day 4: Chizami

Today offers a rare opportunity to step into the heart of rural life as we join the community in their paddy fields. Working alongside local farmers, we will gain firsthand insight into this remarkable agricultural ecosystem—understanding traditional water management systems, the interconnected ecology of the rice fields, and the strong spirit of community cooperation that sustains them. Depending on the season, we may even lend a hand with harvesting activities, sharing in the rhythms of daily village life.

In the second half, we delve into the Chakhesang culinary heritage with a hands-on cooking session. Guided by local women, we will learn to prepare traditional millet-based dishes, discovering the flavours, techniques, and cultural significance of one of the region’s most important indigenous grains.

Day 5 : Chizami

Foraging lies at the heart of Naga culture, reflecting a deep and enduring relationship between people and the land they inhabit. This age-old practice not only sustains communities with a diverse and nutritious diet but also preserves a remarkable body of ecological knowledge passed down through generations. In the morning, we will walk through jhum fields and community forests to explore this unique landscape and understand its vital role in local livelihoods and biodiversity. Along the way, you will gain fascinating insights into the indigenous knowledge systems that enable the Nagas to live in harmony with their environment, identifying edible plants, medicinal herbs, and seasonal resources hidden within the forest.

Towards evening we will learn to brew rice and millet beer which we will enjoy over folklore and traditional songs. O/n at a homestay

Day 6 : Chizami to Dimapur                                                 152km; 4.5 hours

After breakfast bid farewell to our warm hosts , continuing on to Dimapur, the cosmopolitan hub of Nagaland. In the second half visit the bustling Dimapur market where you will get fascinated by the wide diversity of produce. O/n at a homestay

Day 7: Dimapur

In the morning visit the Naga Heritage Centre where we will have a master class on weaving, an integral part of the Naga culture. We will get a deeper understanding of the techniques and motifs used by various Naga tribes in their weaves.

From here we move to a Self Help Group led by Sumi women where we will learn the art of making Axone or fermented soya beans. Axone, which originates from the Sumi community, is today considered a key ingredient in Naga cuisine. Alongside we will also learn to make some chutneys using this ingredient.

In the evening you will have free time to shop for handicrafts and local produce. O/n at a homestay.

Day 8 : Dimapur

After breakfast drop to Dimapur airport

Cost per person: Rs.63,000/-  + 5% GST  (Cost for Indian Nationals only)