On Day-8 of the 23rd edition of Hornbill Festival, various Naga cultural troupes showcased traditional songs and dances at the cultural event at Kisama.
The chief guest of the morning session was Sourav Roy, CEO of Tata Steel Foundation and the honoured guest was Debashis Naik, Head Retail Business Eastern Region Bharat Petroleum Corporation Limited.
The host was S Pangnyu Phom, minister for Health & Family Welfare while the co-host Medo Yhokha, Advisor, Technical Education, Election.
Chief guest of the morning session: Sourav Roy, CEO of Tata Steel Foundation. (Credit: DIPR)
The performing groups were Sumi Cultural Troupe, Zeliang Cultural Troupe, Kuki Cultural Troupe, Rengma Cultural Troupe, Kachari Cultural Troupe, Chakhesang Cultural Troupe, Pochury Cultural Troupe and Ao Cultural Troupe.
The chief guest for the evening cultural session was Major General Vikas Lakhera Sena Medal, Inspector General Assam Riles (North). The host was V Kashiho Sangtam, minister for Soil & Water Conservation and Geology & Mining and the co-host Dr Longriniken, Advisor, Treasuries & Accounts and National Highways.
Chief guest of the evening session: Major General Vikas Lakhera Sena Medal, Inspector General Assam Riles (North). (Credit: DIPR)
Cultural songs and dances were presented by various cultural troupes including Pochury Cultural Troupe, Angami Cultural Troupe (Sakabama Village), Lotha Cultural Troupe, Garo Cultural Troupe, Ao (Dimapur Base), Sumi (Dimapur Base) and Rengma (Kohima Base).
During the day. the finals of the Tug of War organised by the Department of Youth Resources & Sports also took place at the Main Arena. The Chakhesang Cultural Troupe won both the men and women’s category, walking away with a cash prize of Rs 20,000 each. The Angami Cultural Troupe and Pochury Cultural Troupe came in second in men’s and women’s category respectively, receiving Rs 15,000 each.
Chakesang women’s group won the tug of war. (Credit: DIPR)
At Kisama, the ongoing 9th season of Naga Chef also entered its eight day with Australian celebrity chef Gary Mehigan judging the Basket round as the guest judge.
Out of the seven contestants, three had been eliminated in the previous days while two more were eliminated today. Two contestants remain to vie for the prestigious title.
Gary Mehigan, speaking to reporters on the sideline of Naga Chef, shared about his experience here in Nagaland, stating that it was a special experience. He remarked that every single person he has met is really proud of being a Naga.
Gary Mehigan, speaking to reporters on the sideline of Naga Chef, shared about his experience here in Nagaland, stating that it was a special experience.
He remarked that every single person he has met is really proud of being a Naga. “They want to show me everything, whether it’s art or textile or could be a particular dance or particular tribe or food of course,” he said and described it as “beautiful”.
Not knowing what to expect and coming to Kohima and Kisama through Dimapur, he said his experience has “really beautiful” and the weather “lovely”.
Mehigan further expressed appreciation for the local dishes and recipes that have been handed down for generations and exclaimed, “Can any suggestion really make a change?”
“I have had some really delicious food. I have had some home cook food, have tried lot of different ingredients, local vegetables, sprouts and roots…insect for example, which is a challenge today, whether it’s silk worm or carpenter worm, spiders I have had all, of which I have really enjoyed and as a chef, you know, you are curious to find the texture and the flavours,” Mehigan said.
He further said Naga cuisine is being introduced to the rest of the world through chefs like Joel, who is running Naga Chef at the Hornbill festival. “It’s a big world and there’s a lot of things to do and it has to start somewhere.”
When asked what he would take back from Nagaland, Mehigan said the “obviously the heart-warming hospitality” and warmth of the people.
“From [a] food perspective, I love the fermentation – fermented bamboo, fermented soya bean and chutneys which is very specific to Nagaland. From my perspective, someone who loves salt and funky flavours, that’s delicious and that Naga pork that’s going to be a struggle to remake but I got the recipe,” he said.
