HYDERABAD: Nestled in the heart of Madhapur, amidst the hustle and bustle of urban life, lies a culinary gem that promises to transport you to the vibrant land of Nagaland. Axone — Modern North East Kitchen with its aromatic delights and authentic flavors—beckons food enthusiasts on a gastronomic journey through the rich cultural tapestry of Nagaland. The 34-seater Axone (pronounced as Akhuni) is the first restaurant in Hyderabad that serves exclusively Naga food, modern Naga cuisine to be precise and is owned by Kailash Lama who is also behind the 7 Sisters chain of restaurants in the city. For the uninitiated, Axone is named after an ingredient common to Naga cuisine, a fermented soybean paste which has a pungent smell.
Stepping into the restaurant, one is immediately greeted by the warm ambiance reminiscent of a Naga household. Adorned with traditional Naga artifacts and décor, the setting sets the stage for an immersive dining experience. From intricate Naga weaves adorning the walls to indigenous handicrafts displayed tastefully, every element reflects the essence of Naga heritage and hospitality. What truly sets Axone apart is its menu, carefully curated to showcase the diverse culinary landscape of Nagaland. Drawing inspiration from the myriad tribes that call Nagaland home, each dish is a culinary masterpiece, bursting with bold flavours and fresh ingredients.
We forayed into the tasting session with Chicken Tom Yum Soup before moving on to Black Sticky Rice Akuni Special Sushi. The dish had a pleasant nutty texture with a dollop of avocado cream. Next from their starters section we had King Chili Chicken, Pork ribs, and Smoked Dried Pork. All the dishes were bursting with flavours along with a play of different textures. It was time for us to try Chicken Raja Mircha and it made our taste buds tingle with happiness—all thanks to the bhoot jolokia chillies.
For the main course, the chef brought us two Naga Rice thalis, presented in the Naga thal (made of metal), which has a structure similar to a cake stand. One of our thal was red sticky rice and another had white sticky rice. Both the thals were accompanied by dal, steamed vegetables, and Axone Pork Curry. The pork curry is fiery with a faint flavour of Akhuni which goes well with the sticky rice. And in true North Eastern style, there are no deserts on the menu to cool your palate.
