Chef Aketoli Zhimomi has etched her name in history as the first Naga chef to receive an NDTV Food Award after her restaurant, Ethnic Table, was named Best Indian Restaurant (Regional) at the NDTV Food Awards 2026 in Delhi. The prestigious recognition has brought national attention to Naga cuisine and its rich culinary heritage.
Speaking exclusively to Nagaland Post, following the award, Zhimomi described the achievement as a surreal moment and expressed gratitude for the recognition. She said it was encouraging to see Naga cuisine being acknowledged on a national platform, adding that the honour represented much more than a personal accomplishment.
According to her, the award validates years of dedication and effort while also shining a spotlight on the wider culinary community of Nagaland. She credited farmers, home cooks, chefs, and local producers for preserving and promoting the state’s food culture, emphasizing that the recognition belongs to them as much as it does to her.
Reflecting on what distinguishes Naga cuisine from other regional cuisines in India, Zhimomi highlighted its deep connection to the land and changing seasons. She noted that traditional Naga food relies heavily on locally sourced ingredients, foraged produce, fermentation, smoking, and preservation techniques that have been passed down through generations.
The chef stressed the importance of maintaining authenticity while introducing Naga cuisine to a broader audience. While acknowledging that food naturally evolves over time, she said her approach has always been to respect traditional ingredients and cooking practices while presenting them in ways that are accessible and relatable to diners from different backgrounds.
She also spoke about the challenges of introducing Naga cuisine to people unfamiliar with its flavours and ingredients. Many, she said, tend to associate Naga food with only a few well-known ingredients such as axone and bamboo shoot. A significant part of her work has involved helping people understand the diversity, depth, and complexity of the cuisine beyond these popular associations.
Among the dishes that best represent the richness of Naga food culture, Zhimomi pointed to smoked pork with axone, seasonal vegetable preparations, and recipes featuring indigenous herbs and foraged ingredients. These dishes, she explained, reflect both everyday Naga cooking and the ingredients that hold cultural significance within the community.
The response from diners outside Nagaland has been overwhelmingly positive. Zhimomi observed that many guests arrive with preconceived notions about Naga food but often leave with a greater appreciation for its variety and nuanced flavours after experiencing the cuisine firsthand.
She believes the award has the potential to generate greater national interest in Naga cuisine and create new opportunities for local food producers. Recognition of this nature, she said, sparks curiosity, encouraging people to learn more about the cuisine, its ingredients, and the communities that sustain it.
Offering advice to aspiring chefs and entrepreneurs from Nagaland, Zhimomi urged them to remain rooted in their identity and cultural heritage. She emphasized that there is immense value in indigenous ingredients, traditions, and stories, and that perseverance and consistency can help bring local cultures to national and international audiences.
Looking to the future, Zhimomi said she plans to continue documenting, exploring, and sharing Naga food culture through collaborations, events, and meaningful conversations. Her goal is to create more opportunities for people to experience authentic Naga cuisine while supporting the communities and producers who form the backbone of the state’s culinary traditions.
When asked which dish she would choose to introduce newcomers to the flavours of Nagaland, Zhimomi singled out dishes featuring axone. Describing it as an ingredient deeply rooted in Naga food culture and remarkably versatile, she said that once people move beyond their initial hesitation, they often discover its rich complexity and unique appeal.
For many, Chef Aketoli Zhimomi’s achievement represents more than a personal milestone. It is a landmark moment for Nagaland’s culinary community and a significant step towards bringing the state’s distinctive food traditions to a wider national and global audience. (Nzano Humtsoe)
