Naga Snail

Land snails (khukha) collected from the forest floor and paddy fields after rain, cooked with ginger, garlic, dried Naga King Chilli, and salt until the snails are tender with a gelatinous, slightly chewy texture. A seasonal delicacy eaten across Naga villages from June to September; the snail's natural umami combines with the fierce chilli heat in a way that no other protein does.