Sheraton Hyderabad Hotel is set to bring the earthy, bold and soulful flavours of Nagaland to the city with a four-day Naga Culinary Trails pop-up at Feast from 11 to 14 December. The experience is curated and led by award-winning chef and restaurateur Joel Basumatari, known for his work in spotlighting the culinary heritage of the North East.

Rooted in the food traditions of Nagaland, Chef Joel has long been recognised as one of the strongest voices championing Naga cuisine. As the Chef Ambassador for North East India for the India Food Tourism Organisation (IFTO), he works closely with local farmers and indigenous communities to promote heirloom produce and sustainable cooking practices, elements that form the backbone of authentic Naga food.

Naga cuisine is built on clean, powerful flavours with minimal use of oil and spices. Traditional techniques such as smoking, fermenting and slow boiling define the region’s cooking style. Ingredients like smoked meats, bamboo shoots, fermented soybean (axone) and the fiery Naga chilies come together to create dishes that feel rustic, flavourful and surprisingly light.

“For many diners, Naga food remains underexplored,” said Satya Kumar, Executive Chef, Sheraton Hyderabad Hotel. “This pop-up presents the cuisine in a contemporary, approachable way while staying true to its roots.”

Guests can look forward to preparations such as Sweet Potato Soup, Amerso, Smoked Pork with Axone and Kenie Thevii Galho, along with a selection of regional dishes built around seasonal, smoked and fermented ingredients. Each dish reflects Chef Joel’s modern interpretation of his culinary heritage.

“Food from Nagaland is often spoken about in whispers, but to me it is comfort and home,” said Chef Joel. “I want guests to discover the gentle smokiness, the freshness of our herbs and the depth of fermentation, elements that fit beautifully into a modern meal without losing their soul.”

With this Naga pop-up, Sheraton Hyderabad Hotel continues its ongoing effort to highlight India’s diverse regional cuisines and introduce flavours that are rarely available in the city.

The festival will feature curated lunch and dinner menus daily, concluding with a signature brunch on 14 December at Feast.