Nagaland
Northeast India
Seventeen tribes, a war cemetery at Kohima, and a Konyak village split by the Myanmar border.
Hill villages with a deep weaving and carving tradition, and a December festival that gathers them all.
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What Nagaland is known for
Nagaland is not one culture but seventeen recognised tribes, each with its own language, and the distance between them is the reason to come. What looks on a map like one small state is several, and you will not see them all. Most trips start at Kohima. The war cemetery there holds the Commonwealth dead of the 1944 battle that halted the Japanese advance into India, and it is the most affecting half hour in the state. From Kohima you go two ways: south and up to Dzukou Valley, high rolling grassland on the Manipur border, climbed from Viswema; or north to Mon district for the Konyak, where at Longwa the chief's house sits astride the India-Myanmar line. The mistake is treating the Hornbill Festival as the trip. It runs 1 to 10 December at Kisama outside Kohima and it is genuinely good, but ten days of staged performance is not the same as sitting in a village, and Kohima fills completely. Either book months out or come either side of it. An Inner Line Permit is required for Indian citizens too. Nagaland is also officially dry. October to April. The rest is rain and slow roads.
Best time to visit
October to April is the season, with clear cold mornings from November. The Hornbill Festival runs 1 to 10 December at Kisama near Kohima, and beds go months ahead. Avoid June to September, when the monsoon makes the Mon and Dzukou roads a gamble.
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Browse Nagaland by theme
Hill villages with deep weaving and carving traditions, terraced fields cut into the slopes, and a December festival that brings them all into one place.
Food & cuisine
Smoked, fermented and cooked with very few ingredients.
6 dishes
Akhuni (Axone)
Soybeans fermented into a pungent paste, a signature Sumi Naga ingredient cooked into pork or beef curries.
Smoked Pork with Bamboo Shoot
Pork smoked over an open fire and simmered with fermented bamboo shoot — a defining Naga combination.
Galho (Zawo)
A soft, khichdi-like porridge of rice simmered with vegetables and meat — everyday Angami and Chakhesang comfort food.
Anishi
Taro leaves fermented, ground and pressed into cakes, then smoked or sun-dried — an Ao Naga specialty cooked with pork.
King Chilli Chutney
A fiery chutney pounded from Nagaland's GI-tagged Naga king chilli with tomato and garlic.
Smoked pork with axone
Pork smoked over the hearth, cooked with fermented soya bean. The defining Naga dish.
Festivals in Nagaland
Dates move each year — check before you book.
Road trips in Nagaland
Short distances, slow hill roads.
All places in Nagaland
Every published place, across 6 themes — pick a theme, or browse them all.
19 places
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