Mao Market in Kohima - यहाँ सब कुछ बिकता है 😳 Eating WOODWORM in Nagaland l kigwema Village Walk

In today's episode, with our amazing host Nino leading the way, we embarked on a thrilling culinary expedition in P Khel Zeike Kohima Village to unravel some bold and unexpected flavors of Naga cuisine.
We started the food exploration by a visit to a local brewery because we wanted to delve deep into the processes behind brewing traditional rice beers which is a staple. Here we tasted Zutho made of native rice and Khe made of adlay millet and loved their mild refreshing taste. Nino also made us taste the fermented adlay millet grains that the locals like to consume along with the liquor.
Next we reached the bustling all-women Mao market. The place was dotted with an array of wild foods that piqued our curiosity. This was a great place to get introduced to the state's unique culinary traditions.
Here, we found a captivating variety of wild delicacies, from plump frogs to woodworms, snails to silkworms and even bee larvae. The vendors enthusiastically showed us their products. It was a place where the wild found its way onto the plates of those who dared to explore these culinary treasures. Surprisingly because of the difficulty in procuring these wild stuff, their prices were quite exorbitant.
We too decided to try one of these wild ingredients and zeroed in on a handful of plum wriggly woodworms. With our freshly acquired woodworms, we eagerly made our way to Kereki Homestay in Kigwema village to cook it.
This charming homestay was nestled amidst picturesque landscapes, offering a warm and welcoming atmosphere. Here, we meet Novi- U and his family who runs the homestay. After a warm reception from the genial family we headed to the kitchen to start with the lunch preparation. It was an opportunity to have a deeper understanding of the local cuisine and the culinary traditions.
The menu included kelu fry or woodworms cooked with onions, tomatoes, ginger, garlic, basic spices and bamboo shoot juice. Then there was galho which is a savoury porridge like dish made of rice, fermented soybeans and some local greens. Lastly there was a fermented soyabean and chilli based condiment called akhuni chutney.
With its gooey texture and distinctively sharp taste, the woodworms seemed a bit challenging for us. It was an acquired taste that needed to be developed. Galho was comforting while the chutney was spicy and piquant. Two key ingredients of the Naga cuisine are the quintessential King Chilli, fermented soyabean called akhuni. Food is mostly boiled or cooked with minimal spices.
After our satisfying meal we embarked on a captivating village tour led by Novi-U's brother Adolie. His immaculate knowledge about his village and community made it an immersive experience. As we strolled through the village pathways, we were welcomed by the sight of traditional Naga huts dotting the landscape. It was a rare opportunity to gain a deeper appreciation for its people and their rich heritage. This was the perfect way to conclude this adventure.
About the host:
anubhavsapra.com/
Facebook: / delhifoodwalks
Twitter: / delhifoodwalks
Instagram: / delhifoodwalks
Design and filmed by Rahul Singh
/ iamrahulsingh.2
Text by Swetaleena Nayak

[@hflyer82]

That tour guy had a in-depth knowledge and spoken very well hindi. Really impressed on how he explained each and every thing .

[@sushant.paneru]

I'm amazed by brother Adolie's knowledge and the way he spoke in Hindi so fluently. Never seen any guide explain things so well in other videos.

[@adoliekerefitnessandwellne5219]

Thank you for visiting our humble place, do visit again. It was such an honor to have you with us

[@amarjithazarika1470]

This tour guy is just amazing love how he explains everything true soul

[@Poramgrapher]

Respect for every traditional food that’s what make India so diverse and we are Proud of it

[@jayb7586]

This nagaland episode was truly amazing👍.. Love from Assam

[@lonerider3945]

After reading the comments I realized how educated Indians are. The way they accept their diversity among tribes and cultures, which is not available in Bangladesh.

[@marigoldmarigold1208]

I was born and brought in Nagaland.... I love Naga people... Big fan of Naga Cusines.....

[@dawnchamling5710]

The hindi speaking guide's explanation was awesome

[@shiningshikari]

The lady who's guiding looks bit rude... but thw boy in end is quite knowledgeable and deep rooted to his culture... and his Hindi... phenomenal...

[@Peleyongo]

What a fluent Hindi speaking 👍👍 nice

[@amit3508]

Very rightly said, eat local, feel local. That’s a must required quality of being a traveller and food vlogger. This is true our brain is not conditioned to try different foods but we should definitely try and appreciate different culture and food.

[@plum2600]

The gentleman explained so well❤

[@esteemed_momo]

Was constantly refreshing to watch this nagaland episode 😂😂😂

[@RJ-Luwang]

The woman who is explaining I like her attitude patience simple❤

[@thebatman2653]

No doubt the best food vlogger in India without any prejudice towards any kind of food and such respect for every food habit.

[@SonuKumar-oe4yz]

Tour guy gave very good details ! very detailed and yet simple explanation !

[@dipyamandatta1565]

Excellent vlog, loved the Angamese tribesman, their simplicity n sustainable lifestyle. We can learn a lot from them. Thanks Anubhav sir for making this video 👍👍

[@mdirtydogg]

Excellent episode. The young man from the village is a repository of his people's history, culture and traditions. I learnt a lot listening to him. Thank you.

[@responsebraj]

Talking to gentleman at last, is the best part for me.