1. Roasted Intestines :
Since pig is such a huge part of Naga food culture, you can be assured that nothing is wasted, and internal organs happen to be some of the most prized possessions (and rightfully so, they are some of the most flavorful). These roasted intestines were amazing, like naturally cured strips of bacon combined with sausage.
We went to the market in Dimapur, chose a nice little chicken, a free range village chicken that is, and went back to the house. The chicken was cooked in a glutinous rice sauce. Just like many other Nagaland foods, it wasnt cooked overly spiced, but it was served along with some chili sauced which provided extreme flavor. I particularly loved this chicken glutinous rice soup. It was extremely soothing, similar to eating congee or Thai joke, and it was warm and comforting
3. Bamboo Steamed Fish :
Bamboo grows everywhere in Nagaland, and it has many different uses. One of the common ways to cook is using tubes of bamboo. Cooked by Grandfather himself, fish were stuffed into a hollow tube of bamboo with a few light spices and then placed in the ash of the fire to cook. After the fish were cooked, they were simply emptied out of the bamboo into a bowl and ready to be served. They were quite plain and boney, but I could detect a nice hint of bamboo flavor in the fish. Along with some of the chili sauce, they were really good.
4. The Kachchi Biriani :
This famous dish is now the mainstay of a wedding in a wealthy family in Dhaka. It is cooked with parboiled rice cooked with layers of raw kacchi mutton pieces, quite distinct from the West Bengal variety, which uses basmati rice and pakki (precooked) mutton pieces . When on dum, i.e., steamed in a sealed pot over slow wood fire [gas fire, or electric cooker will not do] both rice and mutton will cook perfectly. Special spices including very expensive saffron is used by the famous chefs of this special dish.
5. Boiled Vegetables :
With nearly every meal I ate in Nagaland, we had a number of different boiled vegetables
6. Chhenchki :
Tiny pieces of one or more vegetable, generally a dice of vegetables along with general odds and ends, often even the peels (of potatoes, squash, gourd, pumpkin, bitter gourd, or potol for example) usually flavoured with pachpouron, whole mustard seeds or kalo jira. Chopped shallot and garlic can also be used, but hardly any ground spices.
7. Dhaka :
The Nawabs of Dhaka were not the original Nawabs of Bengal. Their ancestors came from Kashmir as merchants who made their fortunes in Eastern Bengal in the 17th century. They finally settled in Dhaka, and, having bought large landed estates, they became the largest landowners in these parts. They were given the title of Nawab by the British. The Nawabs brought many famous baburchis (cooks) from many parts of India who introduced many new dishes, especially meat dishes, to the local cuisine. Admittedly, these expensive dishes were hardly enjoyed by the common people. They remained the favourite of the wealthy and the welltodo aristocrats. However, with the general economic growth of Dhaka since 1971, some of them have become favorite of the rich classes especially on such festivel.