Step into the world of Naga cuisine through a guided experience that takes you from the heart of Kohima to the lush countryside—walking, foraging, and cooking alongside those who carry forward generations of food knowledge.
Your journey begins at the Kohima War Cemetery, where you’ll meet your local guide and set off towards a nearby market. Here, you’ll explore ingredients that reflect the land’s biodiversity and cultural depth—oak tree worms, king hornet larvae, silkworms, frogs, snails, quails, pigeons, and grasshoppers (subject to season). As you walk the lanes of the market, your guide will share stories and insights that reveal how these foods are prepared, preserved, and honoured within Naga kitchens.
With your ingredients in hand, travel to a scenic countryside campsite for a hands-on cooking session. Learn traditional preparation methods—from roasting to boiling, cleaning to slow cooking—while engaging in open conversations about sustenance, seasonality, and local food customs.
A short walk into the surrounding paddy fields will allow you to forage for fresh greens, which you’ll prepare as part of the meal—bringing together what’s been gathered, shared, and learned.
This experience is not a performance—it’s a window into a food culture that is bold, resourceful, and intimately connected to the land. It’s an invitation to listen, learn, and taste the stories that live in Nagaland’s wild and wonderful palate.
10:00 AM – Meet your guide at Kohima War Cemetery. Receive an introduction to the day’s experience.
10:15 AM – 11:00 AM – Walk to the local market with your guide. Discover and procure exotic ingredients used in traditional Naga cooking.
Choose any 4-5 seasonal exotic items / meat which are available from the market to cook, prepare and enjoy.
(100 gms of Oak tree worms, 100 gms of King hornet larvae, 100 gms of Silk worms, 3-4 Frogs, 400 gms of Snails, 300 gms of Quails, 1 Pigeon, and 50 gms of Grasshoppers)
11:00 AM – 12:15 PM – Head to Yedikha campsite.
12.30 PM – 1.30 PM – Settle in for a hands-on cooking lesson, learn how to clean and cook the ingredients.
01:30 PM – 02:00 PM – Take a short walk into the paddy fields to forage edible local greens and herbs.
02:15 PM – Prepare a simple salad or boiled vegetables with your foraged greens. Enjoy a communal meal of your freshly cooked Naga delicacies.
02:30 PM – Have a hearty Lunch.
03:30 PM – Relax at the campsite till you please.
04.00 PM – Option of Tea & Snacks at the camp while enjoying the sunset.
05.00 PM – Drive to Kohima for the night. (60-75 min drive)
Not at all. While the experience focuses on traditional Naga ingredients, you are free to choose what you’re comfortable cooking and tasting. Your guide will help curate alternatives or more familiar ingredients if preferred.
The walk to the paddy fields is easy to moderate and suitable for most travelers. It’s a slow-paced, scenic walk designed to observe, learn, and gather — not a trek. Comfortable shoes are recommended.
Yes. Nagaland has a rich tradition of cooking seasonal vegetables and wild greens. While the primary highlight is the unique meats, we also prepare simple and flavourful vegetable dishes from foraged greens and herbs.
Yes. All ingredients are sourced from local markets and traditional suppliers who follow customary harvesting practices. The cooking and foraging are guided by communities who have lived in balance with the land for generations.
We recommend comfortable walking shoes, a water bottle, sun protection (hat/sunscreen), and a small backpack. If you enjoy photography, this experience offers lovely candid moments—so a camera is a great idea too!
