When Axone’s teaser promos hit Instagram, it sparked excitement among Northeastern folks in Hyderabad. Why? Because Axone is the first restaurant in the city to focus solely on Naga cuisine. Named after a vital ingredient in Naga cooking—fermented soybean paste called Axone—the restaurant promises a taste of Northeastern India like never before.

Stepping into Axone feels like stepping into the heart of the Northeast. Bamboo covers the walls, Naga spears decorate the space, and tribal art sets the mood. One wall even features a map of the Northeast, while another showcases the special plates and bowls used in Nagaland.

The food at Axone is a journey of flavors. You’ll find staples like red sticky rice, axone, bamboo shoots, and pork. And if you’re brave enough, you can try the Naga mircha, one of the world’s spiciest chillies!

Chef Sanjay Joseph Mothay, who runs Axone, wanted to introduce Hyderabad to the unique flavors of the Northeast. He worked with Chef Samuel Rengma, who knows Naga cuisine inside out. Together, they created a menu that’s both traditional and modern.

Axone’s menu offers a twist on classic dishes to make them easier to try for newcomers. For example, they serve sushi made with red sticky rice and a surprise avocado cream. It’s a delicious way to experience Naga flavors without diving in too deep.

At Axone, every dish tells a story of Northeastern culture and tradition. It’s not just a restaurant; it’s a gateway to a whole new world of flavors. So, if you’re in Hyderabad and craving something different, Axone is the place to be. Come hungry and leave happy, ready to explore the tastes of Northeastern India like never before!