Dimapur

Dimapur at a glance
Dimapur is one of the popular tourist place of Nagaland. Dimapur is a must visit tourist place of Nagaland because of its historical monuments. AlsoDhansiri River, and woody fields and hills, the city offers a picturesque landscape. It was ancient capital of the Kachari tribe and now the ruins are remaining scattered across the town . Dimapur contains other ruins of temples, embankments and baths.
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Air
The nearest airport is at Dimapur. Dimapur airport is well connected to major Indian cities and towns with regular flights from Kolkata, Guwahati and New Delhi.
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Rail
The nearest railway station is also at Dimapur and the Northeast Frontier Railway runs a number of trains from Dimapur to Guwahati.
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Road
Dimapur is well connected by roadways. The city situated National highway 39 which connects Imphal, Kohima and is near the Myanmar border as well.
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Kachari Ruins
Dimapur was the ancient capital of Kachari tribe. The place where the remains of the kingdom is found is call Kanchari Ruins. This place has now become a popular tourist destination because of its historical value.
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Nagaland Zoological Park
This Zoological Park is speeded over 176 hectors. This place has rich flora and fauna which attracts people who loves nature. This Park is a place of Aquatic birds. This is a must see destination of Dimapur.
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Chumukedima
Chumukedima is a ancient village which gives a beautiful panoramic view of Dimapur. Chumukedima village lies on the foothills of the Naga Hills. This nature based place comprises of several waterfalls shedding with clear water. The local language of this village is English which gives a relief to the foreign tourist and they can easily interact with the local people of this village.
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Diezephe Craft Village
Diezephe Craft Village is a handicrafts and handloom village of Nagaland and become popular for all tourist who visit Dimapur. The local Tenyimei community is the primary inhabitants of this village, who are known for their excellent craftsmanship. This craft village is popular for its deft woodcarving, bamboo work and other forms of handicrafts and handloom.
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Woodcarving Art
Nagaland as a whole, is vibrant with a rich wood craft tradition. Woodcarving as an art form relates largely to architecture and ritual practice. This Wood craft is traditionally practiced only by male members of the community and continues as such even today. The Naga, Konyak, Phom and Angami communities are especially noted for their amazing woodcarving skills. Other tribes have similar skills, but the signature styles of all tribes are different with marked differences in the usage and portrayal of designs and symbols.
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Blacksmithy
Blacksmithy, though a recent craft, but more popular now. The smiths create the normal requirements of villagers like the Dao, axe, sickle, knives, spear points and butts etc. The Konyaks are the best blacksmiths. They make muzzle-loading guns as well. The Lothas regard this trade unlucky and suppose that no blacksmith lives long behind he stop the work
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Bamboo Steamed Fish
Another interesting cuisine is the bamboo steamed fish where the fish is stuffed into a bamboo’s hollow tube along with some spices. Then this bamboo tube is placed in the ash and thereby cooked. Once the cooking is done, the Nagas empty the bamboo tubes and take out the cooked stuff from inside. The flavor of bamboo makes the dish unique. Here too, chilies are used for making the dish tastier.
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Naga Ghost Chilli Sauce
The hottest chili in the world, the Naga ghost chilli is the chief ingredient of this preparation. The dish is so hot that it might inflict a sharp pain inside the mouth of some who taste it for the first time. However, the flavor of the dish is superb. Along with chillies, lots of garlic, onions and herbs are used.
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Akhuni
Akhuni, which is also termed as Dzacie aakhone or axone is the most commonly used fermented edible item of Nagaland. Akhuni is prepared throughout the year from soya beans. Although all the tribes of Nagaland prepare Akhuni, but the Sema tribe of southern Nagaland mostly prepares it. After being picked and cleaned, soya beans are boiled. After draining the excess water, the soyabeans are made to ferment for three to four days in summer and a week in winter. Akhuni is used in a large variety of Naga dishes.