As part of its skill development initiatives, the Department of English, Kohima College, Kohima organised a workshop on Indigenous Cooking today (26th April 2025). The resource person for the event was M. Gilbert Humtsoe, chef & owner of Serrano, a multi-cuisine restaurant based in Wokha. M. Gilbert Humtsoe is an accomplished culinary professional with over 18 years of experience and is certified by the American Culinary Federation.
In the first session, the resource person emphasised the significance of indigenous food as a vital marker of cultural identity. He underscored the need to study and document the diverse cuisines and cooking techniques unique to each tribe, and to promote indigenous food.
During the practical segment of the workshop, participants learned to prepare three traditional dishes of the Lotha Nagas:
• Benjung Wokoso (smoked pork with roasted black sesame paste)
• Machihan (chutney)
• Rhujak Han (bamboo shoot broth)
Participants were divided into four groups and given hands-on experience as they prepared each of the three dishes under the guidance of the resource person. The workshop concluded with a hearty meal that included the dishes prepared by the participants, bringing the event to a warm close.
